French Macarons


Ingredients:

  • 100 grams almond flour
  • 75 grams powdered sugar
  • 75 grams egg whites, room temperature
  • 75 grams granulated sugar
  • 1/4 teaspoon salt
  • Food coloring
  • Buttercream for filling

YIELD: a dozen macarons

DIRECTIONS:

Line 2 baking sheets with parchment paper. Sift together almond flour and powdered sugar twice.

In a mixing bowl with a whisk attachment, beat the egg whites until foamy. When egg whites are foamy, add salt and continue to whisk.

Slowly add sugar one tablespoon at a time, while mixer is still running. Allow the sugar to dissolve after each add.

If you’re making colored shells, add food coloring when the meringue reaches soft peaks. Continue beating until hard peaks form.

Sift almond flour mixture into the meringue. Fold the dry ingredients into the meringue until fully incorporated. Then continue to fold the batter until it’s runny enough to draw a figure eight. Be careful not to over-fold or under-fold the batter.

Transfer the batter into a pastry bag, fitted with a round tip. Hold the pastry bag at straight 90° angle and pipe about 1.5-inch rounds about an inch apart on prepared baking sheets.

Tap the baking sheets firmly on the counter 3 times to get rid of any air bubbles. Let the macarons sit out on the counter for 30 minutes.

Preheat the oven to 300°F. Bake for about 15-18 minutes.

Cool the macarons on the sheet for 10-15 minutes, and then transfer onto a wire rack to cool completely before filling.

Colleen Saltarelli

Colleen is an ISSA Certified Nutrition Coach, Culinary Institute of America Graduate and Your Gluten-Free Celiac Sidekick.

*Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible, but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator. The author(s) of the website are not registered dietitians or medical professionals. Any recommendations are made based on our research or personal experience, but shall not be construed as medical or nutritional advice. You are fully responsible for any actions you take and any consequences that occur as a result of anything you read on this website. Please see Nutritional Disclaimer page for more information.

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Colleen is an ISSA Certified Nutrition Coach, Culinary Institute of America Graduate and Your Gluten-Free Celiac Sidekick.