The Perfect French Macaroon

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Hi, my name is Lindsey, I have grown up baking cookies ever since I was little. Over the past few years, I have been perfecting my macaroon recipe and technique. It is assumed that you have previous baking experience, these cookies are challenging but with these tips and tricks, you will be able to make the perfect french macaroon. This recipe is a double batch, but it will work just as well when it is halved. These are a classic french macaroon with buttercream and lemon curd filling.

The recipe makes about 75 macaroons.

I hope you guys enjoy! Let me know how they turn out!

Step 1: Tools + Ingredients

Tools

  • Electronic Scale
  • Electric mixer
  • Whisk attachment
  • Paddle attachment
  • Spatula
  • Macaroon Silpat
  • Cookie sheet
  • Piping Bags (2)
    • 12 pt tip
    • 8 or 6 pt tip

Ingredients

Macaroon Shells

  • 330g Almond Flour
  • 330g Powdered Sugar (10-x sifted available at a local grocery store)
  • 240g Egg Whites
  • 300g Granulated Sugar
  • Pedal Dust (coloring effect)

Filling

  • Classic Vanilla Butter Cream
    • 1 lb salted butter
    • 1 lb powdered sugar
    • 1T vanilla
  • Lemon Curd

Step 2: Macaroon Shells

Preheat Oven

Convection bake 275 degrees

Electric Mixer Set Up

Wipe down all elements with vinegar, this removes the oil from the bowl and whisk. Attach the whisking element.

Step 3: Measuring Ingredients With Scale

Use an electronic scale to measure, be sure to zero out the weight of the container:

  • 240g of egg whites (room temperature)
  • 330g of powdered sugar
  • 330g of almond flour (toasted)
  • 300g granulated sugar

Step 4: Measuring Egg Whites

Measure out 240g of egg whites (approximately 8 large eggs), loosely cover with saran wrap and poke a few holes in the top allowing the egg whites to breath. Let egg whites sit at room temperature for 24 hours.

Step 5: Toasting Almond Flour

If you live in a wet environment toast the almond flour. Line a cookie sheet with parchment paper and turn the oven to 300 degrees and toast until dry.

Step 6: Mixing Powdered Sugar and Almond Flour

In a glass bowl, whisk together almond flour and powdered sugar until well combined. Make sure there are no clumps in the mixture. Set to the side

Step 7: Making Meringue

On medium speed, whip egg whites unit they start to foam and become transparent. Gradually add granulated sugar. Whip on high-speed unit stiff peaks form.

Should be able to detach whisk and hold straight up without the peak falling over

Step 8: Adding Dry Ingredients

Add ⅓ of the powder sugar and almond flour mixture into the meringue. Gently fold in J motion. Rotating the bowl continuously. Repeat adding the rest of the mixture gradually.

String motion: flipping your wrist and turning the bowl

Mix until it looks like molten lava, drag spatula through the mixture line will disappear in 10 seconds.

Step 9: Piping Bag

Put filling into a piping bag with a size 12 round circle tip.

Step 10: Cookie Trays

Line cookie trays with Siplats. Silicone baking mats are available on Amazon with an outline for macaroons so your cookies can all be the same size. https://www.amazon.com/Silicone-Macaron-Baking-Ma...

Step 11: Piping Shells

At a 90-degree angle, pipe macaroon shells until they reach the circle on the siplat, then release pressure and flick risk in a circle. (This last step will prevent the little hats that form on the top of the macaroon)

If there is a little hat or tip get finger slightly wet and tap down gently

Step 12: Releasing Air

Vigorously smack the tray on the counter to release trapped air.

Step 13: Allowing Skins to From

Let trays rest of counter unit skin has formed, usually about 20 minutes. The top of the macaroon should look glossy.

Step 14: Baking

Once the skin has formed bake macaroon shells for approximately 18 minutes or until the shell does not wiggle.

Your macaroons will start to form feet during the baking process.

Step 15: Cooling

Let macaroon shells cool completely then life one corner of the silpat and the shells should fall right off.

Step 16: Filling

For this example, I am going to make a buttercream with a lemon curd filling.

Step 17: Whipping Butter

Whip 1lb of butter at high speed for 3 minutes.

Step 18: Add Vanilla and Powdered Sugar

Add 1 tsp. vanilla and ½ lb of powdered sugar to the mixture, whip for 2 minutes.

Step 19: Add Remaining Powdered Sugar

Add remaining 1/2 lb of powdered sugar and whip for two more minutes.

Step 20: Piping Bag - Buttercream

Put buttercream into a piping bag with a 12 point circle tip.

Step 21: Filling Macaroons - Buttercream

Match macaroon shells in pairs, make sure shells are the same or similar in size.

Take one shell fill with buttercream. (Small Amount)

Step 22: Piping Bag - Lemon Curd

Fill another piping bag with lemon curd. Use a small tip 8 or 6 point.

Can buy lemon curd at a local grocery store

Step 23: Filling Macaroons - Lemon

Put tip into the center of buttercream and slowly squeeze in filling.

Step 24: Perfect Macaroon Complete!

Place the other shell on top.

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