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French Macarons

Create the classic French macaron with this basic version of the original Parisian recipe. To create different flavoured macarons, simply add different food flavourings and colourings.

French macarons

Ingredients

Macarons

  • 1 1/4 cups (125g) almond meal
  • 1 cup (175g) icing sugar
  • 100g egg whites
  • 75g caster sugar
  • Food colouring of your choice

Filling

  • 2 egg whites,
  • 1 cup of castor sugar
  • 200g unsalted butter (at room temperature), cut into pieces

Preparation

Macarons

  1. Prepare a baking tray by lining with baking paper. Preheat the oven to 165 degrees celsius.
  2. Place almond meal and icing sugar into a bowl and start sifting.
  3. In a larger bowl, start whisking egg whites until it starts to stiffen up, add a quarter of the sugar. Whisk on high speed while adding the remainder of the sugar.
  4. Mix the almond meal in with the eggs whites using a spatula. Add the food colouring of your choice.
  5. Start filling the macaron mixture in a piping bag and form the macarons on the prepared baking tray. The macarons should be about 5 cm. Ensure that each macaron is spaced out so they won't touch each other.
  6. Remove air bubbles by tapping the baking tray on a flat surface, leave aside at room temperature for 15 minutes.
  7. The macarons can now be placed in the preheated oven. Set the timer for 12 minutes,
  8. Take the macarons out of the oven. Press lightly on top, if they are firm it means they're ready.

Filling

  1. In a bowl or an electric mixer, whisk the egg whites together with sugar.
  2. Transfer the mixture into a saucepan and keep whisking for 4 minutes until sugar has dissolved and forms a sugary syrup.
  3. Pour the mixture into a bowl of an electric mixer. Whisk the contents on high speed until mixture has stiffened (3-4 minutes).
  4. Add the butter into the mixture, piece by piece until it's well mixed.
  5. Keep filling at room temperature for 15-20 minutes.

Assembly

  1. Place a dollop of filling on the flat sides of the macarons, sandwich them together keeping the flat sides down.
  2. Place in the fridge for 25 minutes. Serve.

Preparation: 20 minutes
Cooking: 12 minutes, with 15-20 minutes resting


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