Homemade macarons

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   How to make homemade macarons? Prepare the necessary products. It is very important to accurately measure the amount in grams, so you will definitely need a kitchen scale. The whites should be at room temperature, so remove the eggs from the refrigerator in advance. If you don’t have time for this, then warm them in warm water.

2. STEP 2

   

   Sift almond flour and powdered sugar to break up any lumps. It is better to weigh them after sifting.

3. STEP 3

   

   Mix the powder and flour thoroughly with a whisk.

4. STEP 4

   

   Separate the whites from the yolks. Make sure that not a single drop of yolks gets into the whites, otherwise the latter will not beat. Start beating the whites with the mixer at low speed. As soon as a slight foam forms, add a pinch of citric acid. You can also read about how to properly beat egg whites in the article, the link to which is at the end of this recipe.

5. STEP 5

   

   Increase mixer speed and continue beating. In a thin stream, add sugar into the whites in several additions. The mass will begin to turn white and increase in volume.

6. STEP 6

   

   Beat the whites until they form stable peaks. The whites should keep their shape. If you turn the container over, the protein mass will not leak out.

7. STEP 7

   

   Fold the whites into the flour and powder mixture. With gentle but confident movements, start mixing everything. You need to work with the spatula from the bottom up, making, as it were, exciting and turning movements.

8. STEP 8

   

   You need to stir the mass long enough, it should become fluid, but not liquid. If you lift the spatula above the bowl, the dough will not fall in pieces, but will slowly drain from it.

9. STEP 9

   

   Transfer the dough into a piping bag fitted with a simple round tip.

10. STEP 10

    

    It is better to bake macarons on a Teflon mat. Place the pieces, holding the bag perpendicular to the baking sheet and leaving gaps between them. At the end, you need to hit the baking sheet on the table several times to expel the air from the dough. Leave the baking sheet with the preparations for 1-1.5 hours at room temperature. A crust should form on their surface, which will prevent the dough from cracking during baking. Touch them with your finger; the pieces should be completely non-sticky.

11. STEP 11

    

    Bake macarons in the oven at 150 degrees for about 15 minutes. Five minutes after you start, open the door for a minute to let out the steam. The cakes should begin to rise, forming a signature “skirt” at the bottom. If you touch the top at the end of baking, the lid should not move relative to the skirt. This means it's time to take the cakes out. Remove them from the mat only after they have cooled completely. Your baking time and temperature may vary.

12. STEP 12

    

    Prepare the necessary ingredients for the filling - chocolate ganache. It is better to use heavy cream. Choose dark chocolate.

13. STEP 13

    

    Boil the cream in a small saucepan or saucepan.

14. STEP 14

    

    Add the chocolate broken into pieces to the cream and mix well until it is completely dissolved.

15. STEP 15

    

    Add butter and mix again.

16. STEP 16

    

    Pour the ganache into a piping bag and place it in the refrigerator to cool and thicken. I used a simple plastic bag as a pastry bag.

17. STEP 17

    

    Cut off the tip of the bag and squeeze the cooled ganache onto one half-blank. Select the second half according to size and cover the first one with it.

18. STEP 18

    

    Form all the cakes in this manner. It is better to cool them before using. Bon appetit!

Comments on the recipe

Malicious Vovchik

31.08.2023

4.9

I made it for the first time, strictly according to the recipe. The almond flour turned out to be almond crumbs, so the lids turned out to be “textured”) A day in the refrigerator made them a hundred thousand times tastier. For the first time, I think the result is amazing. I am delighted! I will make it again with different fillings. Recipe 10 out of 10!

Dasha

31.08.2023

4.6

The macarons turned out great, but a little fried... I will cook them again using this recipe. :)

Anastasia Jolly

31.08.2023

5

In French, the letter "S" at the end of a word denotes the plural and is unreadable. So it’s not “Macarons”, but “Macaron”, at least that’s how the French pronounce it.

Yana

31.08.2023

4.9

Excellent recipe, I’m making macarons using it for the second time👍Only with different fillings, the first were with blueberries, the second with pistachio filling. Thanks to the author for the recipe.