French Macarons

Instructions:

1. Prepare the dry ingredients

• In a bowl, sift together the almond flour and powdered sugar. Discard any larger pieces left in the sieve to ensure a smooth batter. Set aside.

2. Make the meringue

• In a clean, grease-free bowl, beat the egg whites and a pinch of salt with an electric mixer until foamy.

• Gradually add the granulated sugar while continuing to beat.

• Beat until you reach stiff peaks (the meringue should be glossy and firm).

3. Macaronage (folding)

• Gently fold the dry ingredients into the meringue using a spatula.

• Mix carefully until the batter flows like lava. When you lift the spatula, the batter should fall in ribbons and slowly melt into itself within 10–15 seconds.

• Be careful not to overmix.

4. Piping

• Transfer the batter into a piping bag fitted with a round tip.

• Pipe small, even circles onto a baking tray lined with parchment paper or a silicone mat.

• Tap the tray a few times on the counter to release air bubbles.

• Let the macarons rest at room temperature for 30–60 minutes until a “skin” forms on the surface. They should not stick to your finger when gently touched.

5. Baking

• Preheat the oven to 150°C (300°F).

• Bake for 12–15 minutes, depending on your oven. The macarons should develop "feet" and not brown.

• Let them cool completely on the tray before removing.

6. Filling

• Once cooled, fill the macarons with buttercream, ganache, or jam using a piping bag.

• Sandwich two shells together and press gently.

7. Mature the macarons (optional but recommended)

• Store the filled macarons in an airtight container in the fridge for 24–48 hours to allow the flavors and texture to improve.

• Bring to room temperature before serving.