About the author: Anthony & Yami are the founders and French chefs at Pastreez. This online bakery is authentic. You can have macarons shipped to your door, wherever you are in the United States! They make a great gift too: quick! Order now for a Mother’s day delivery!
Before You Start Preparing The Macarons
Before you start preparing the macarons’ batter, make sure your egg white are from real eggs. It will be much better for your meringue.
Also, you need to have the egg white at room temperature. Do it a day before you plan to make macarons.
Preheat your oven at 300°F.
Don’t trust your oven thermostat! Buy a thermometer and place it in the middle of your oven, to get the exact temperature.
Ingredients For The Macarons
See below the ingredients for about 25 macarons (50 shells).
Since macaron is a complex recipe, it’s better to do bigger quantities.
Just multiply the quantities… You may be able to handle 100 shells?
|Ingredients||Quantity (oz)||Quantity (g)|
|Extra fine almond flour||2.12 oz||60 g|
|Extra fine powdered sugar||2.12 oz||60 g|
|Egg white||0.77 oz||22 g|
|Sugar||2.12 oz||60 g|
|Water||0.50 oz||15 g|
|Egg white||0.77 oz||22 g|
We’ll get to the filling recipe a bit later.
The first part of these ingredients will be representing bowl A. The second bowl B.
It’s difficult to give you a precise measure for the food coloring… Try a few drops until the batter reaches the desired color… Start slow and mix well… You can always add more!
Bleu, jaune, rose, violet… Do you know colors in French? There are so many to choose from! Have fun!
All the logic that rules French adjectives as well as a lot of truly useful vocabulary
Macaron Batter: Getting The Right Texture
Mix the almond flour and the powdered sugar in bowl A. Use a sifter to eliminate lumps (humidity is the enemy in this recipe!).
Now pour the set of egg white in bowl And add the food coloring.
This is what I call the “almond mix”.
A great way to know that your macaron texture is perfect is to place your spatula as shown in the picture. If it stands still, you’re ready for the next step!
Place into a pan the sugar and water.
Boil it until 117°C. You need to be precise!
In parallel, have your second batch of egg white mixing on the maximum speed of your stand mixer.
Once the syrup has reached 117°C, pour the hot syrup into the stand mixer.
Keep it on a lower speed mix, to avoid splash.
Now let it mix for about 5 minutes, just the time for it to cool down.
You got your Italian meringue! If it is pointy like this picture, congrats it’s the best texture.
Note that a French meringue is also ok (the version where you do not boil your syrup). But the best macarons are made using Italian meringue.
How To Prepare Your Macaron Batter
Mix the meringue with your bowl A. You are now officially in the famous step named “macaronage”. It is a fancy word to say “mixing vigorously”.
Mix until you get an homogeneous batter like this below.
Piping Technique For The Macarons
Your batter is now ready for piping. Here, we use a 21 inches long piping bag.
To avoid ruining your kitchen table, wrap your piping bag around a container.
You are now ready to pipe! We recommend using these silicone mats below, because they help you to get the same round shapes for every single shell.
The technique to pipe like a pro: bottom hand guides, top hand presses!
After piping, tap your pan sheet at least ten times to release air bubbles. These are responsible for “hollow” macarons.
Now let it rest for about 30 minutes, and you’re ready for baking time!
We use a professional oven at Pastreez but it works with your home equipment as well. Make sure your thermometer shows 300°F.
Place your pan sheets in the oven for 15 minutes.
You will see your macarons shells growing in the oven! The swollen part of the shells is called its “feet”.
Let them cool down for at least an hour. Shells are supposed to be dry and hard. Only with the filling will it soften up.
Filling macaron recipe
200g (7oz) of white chocolate chips plus 90g (3oz) of heavy whipping cream. It will be a white chocolate ganache today!
Boil the whipping cream. No specific temperature, let’s say around 100°C.
Pour it in your white chocolate chips, and mix it until the mixture is homogeneous.
Pour the filling in a piping bag, just like earlier on the recipe. Then place it in your refrigerator. Right now, the filling is still too hot to be poured between two macaron shells.
After an hour in the fridge, your filling is ready!
Pour it delicately between two shells with the piping bag. Then put the shells together.
To get the signature taste which is crunchy outside and chewy inside, you need to let the filling spread into the dry shells. It will “wet” the shells and create that texture balance.
Place your macarons in a tupperware sealed and in your refrigerator for a day or two.
Now they’re ready to be eaten!
I hope you liked this recipe. Our first time customers at Pastreez always ask what macarons taste like. The shell / filling ratio should be 50-50, texture slightly crunchy on the outside, and a delicate smooth filling inside.
Feel free to comment below for any questions!