Yield: 24 assembled macarons
- 3 egg whites
- 210g powdered sugar
- 125g finely ground almond flour
- 30g granulated sugar
- 1 tbsp Meringue Powder
- Gel food coloring
- Filling of choice
- Sift both the almond flour and powdered sugar into a mixing bowl. Discard any larger bits of almond flour or powdered sugar that will not go through the sieve. Set mixture aside.
- Make your meringue. In the bowl of a stand mixer using your whip attachment, whip your egg whites on medium high speed until they start to become foamy. Once foamy, pour in your granulated sugar and meringue powder; whip on medium high until you achieve white glossy stiff peaks. Add in gel food coloring at this point if desired.
- Remove your mixing bowl from the stand mixer. Pour in half of your almond mixture and fold it in until fully incorporated. Add in the rest of your almond mixture and keep folding.
- Keep folding your batter until it falls from your spatula in a continuous ribbon back into the bowl. This is an important indicator of your batter being ready.
- Line your sheet pans with silicone baking mats that are printed with macaron templates. You may also use parchment paper with printed paper templates slid underneath to achieve a consistent shell size, just be sure to remove the paper templates before baking.
- Prepare your pastry bag with a ½” round tip, pour your macaron batter in, gather the top of the pastry bag and twist.
- Holding your pastry bag straight up and down, begin piping your macaron shells close to the sheet pan. Once you reach the size of the shell, release pressure on the bag and lift up quickly to stop the flow of the batter. Continue to fill all of your macaron templates.
- Let shells rest at least 20 minutes before baking to form a “skin”. This will allow your macaron shells to form their “feet.”
- Bake your shells at 275 for 20 minutes or until the shells are set firmly on their bases and there is no wiggle.
- After your shells are cooled, pair your macaron shells up, and fill with your filling of choice.
If shells seem to be stuck to your parchment paper or silicone mat, set entire sheet pan in the freezer for 10 minutes. They should then peel off easily.
Buttercream, ganache, and jellies are all great fillings