Instructions:
1. Prepare the dry ingredients
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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
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In a clean, grease-free bowl, beat the egg whites and a pinch of salt with an electric mixer until foamy.
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Gradually add the granulated sugar while continuing to beat.
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Beat until you reach stiff peaks (the meringue should be glossy and firm).
3. Macaronage (folding)
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Gently fold the dry ingredients into the meringue using a spatula.
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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.
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Be careful not to overmix.
4. Piping
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Transfer the batter into a piping bag fitted with a round tip.
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Pipe small, even circles onto a baking tray lined with parchment paper or a silicone mat.
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Tap the tray a few times on the counter to release air bubbles.
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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
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Preheat the oven to 150°C (300°F).
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Bake for 12–15 minutes, depending on your oven. The macarons should develop "feet" and not brown.
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Let them cool completely on the tray before removing.
6. Filling
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Once cooled, fill the macarons with buttercream, ganache, or jam using a piping bag.
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Sandwich two shells together and press gently.
7. Mature the macarons (optional but recommended)
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Store the filled macarons in an airtight container in the fridge for 24–48 hours to allow the flavors and texture to improve.
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Bring to room temperature before serving.
- Prep Time: 30 minutes
Rest Time: 30–60 minutes
Cook Time: 12–15 minutes
Total Time: ~1 hour 30 minutes