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macarons

Decadent Macarons: Master the Art of French Delight

These delicious macarons are a must-try treat, known for their delicate texture and impressive presentation, making them perfect for any occasion.
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Prep Time 30 minutes
Cook Time 12 minutes
Drying Time 1 hour
Total Time 1 hour 42 minutes
Servings: 24 macarons
Course: DESSERTS
Cuisine: French
Calories: 100
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shell
  • 150 grams Almond Flour Use super fine for a smooth finish.
  • 100 grams Powdered Sugar Adds sweetness for the shell.
  • 3 large Egg Whites Must be at room temperature.
  • 50 grams Granulated Sugar Gradually added to meringue.
  • 1 pinch Salt Enhances flavor.
  • 1 teaspoon Vanilla Extract Can substitute with other extracts.
  • Food Coloring (Optional) For coloring the batter.
For the Filling
  • Macaron Filling (e.g., Vanilla Buttercream, Jam) Choose based on preferences.

Equipment

  • mixing bowl
  • Electric mixer
  • Piping Bag
  • sifter
  • Baking Sheets
  • Parchment Paper

Method
 

How to Make Macarons
  1. Start by measuring 150g of almond flour and sift it thoroughly.
  2. Whip room temperature egg whites with a pinch of salt until foamy.
  3. Gradually add granulated sugar, beating until stiff peaks form.
  4. Gently fold sifted almond flour and powdered sugar into the meringue.
  5. Stir the batter until it flows smoothly and can form a figure-eight without breaking.
  6. Transfer the batter to a piping bag and pipe small rounds onto parchment-lined sheets.
  7. Let piped rounds sit at room temperature until a skin forms, about 30-60 minutes.
  8. Preheat your oven to 300°F (150°C) and bake for approximately 12 minutes.
  9. Allow the macarons to cool completely before filling and sandwiching them together.

Nutrition

Serving: 1macaronCalories: 100kcalCarbohydrates: 10gProtein: 2gFat: 5gSodium: 50mgPotassium: 30mgSugar: 9gCalcium: 2mgIron: 2mg

Notes

Macarons are best enjoyed fresh but can be stored in an airtight container in the fridge for up to 2 weeks. They develop richer flavors over time.

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