French Macarons Tips (Print Version)
# Ingredients:
→ Shells
01 -
120g egg whites at room temp (around 4 large eggs)
02 -
1/4 tsp fine salt
03 -
150g almond flour (super-fine and sifted)
04 -
180g sugar in powdered form
05 -
60g white sugar (granulated)
06 -
1 tsp vanilla extract (pure)
07 -
4 drops gel food dye of your choice
→ Filling
08 -
Vanilla frosting or any filling you like
# Instructions:
01 -
Put parchment on baking pans. Equip your piping bag with a plain nozzle. Blend the almond flour and powdered sugar together through a sifter.
02 -
Whisk egg whites with salt until foamy. Gradually add the granulated sugar while whipping until stiff peaks appear. Stir in food gel and vanilla.
03 -
Add your dry mix into the meringue gradually, folding in 3 batches. Stir until the mixture flows smoothly and allows you to draw a figure-8 without breaking.
04 -
Onto the baking sheets, pipe 1-inch circles. Tap trays to pop bubbles. Leave shells out for 30-60 minutes until the surface feels dry.
05 -
Pop into a 315°F oven for 12-15 minutes or until firm. Let cool down fully before sandwiching shells with filling.
# Notes:
01 -
Measure your almond flour after you sift it to get the exact 150g.
02 -
Stick to gel or powder food color; watery kinds won't work.
03 -
Let the shells dry enough to create a thin skin before baking.
04 -
Without any food coloring, the shells will turn out softly yellow.