Marvelous Macaroons
Delight your taste buds with these Marvelous Macarons, a sophisticated French confection that’s as delicious as it is dazzling. This recipe guides you through creating perfectly crisp and chewy shells made from almond flour, powdered sugar, and airy whipped egg whites, yielding a melt-in-your-mouth texture that’s simply irresistible. Customize your macarons with vibrant gel food coloring and a filling of your choice, be it velvety buttercream, rich ganache, or luscious jam. With detailed tips on achieving the signature “feet” and a flavor-infusing chill time, these elegant treats are perfect for special occasions or a luxurious homemade gift. Whether you're a seasoned baker or trying macarons for the first time, this step-by-step recipe ensures picture-perfect results every time.
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Recipe Information
Ingredients
- 100 grams Almond flour
- 200 grams Powdered sugar
- 3 large Egg whites
- 50 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 2 drops Gel food coloring (optional)
- to taste Filling of your choice (e.g., buttercream, ganache, or jam)
Instructions
Preheat your oven to 300°F (150°C) and line two baking sheets with parchment paper.
Sift the almond flour and powdered sugar together into a large mixing bowl. Discard any lumps or coarse pieces.
In a clean, dry mixing bowl, place the egg whites and whisk them with an electric mixer on medium speed until they become frothy.
Gradually add the granulated sugar while continuing to whisk. Increase the mixer speed to high and beat until stiff, glossy peaks form.
Add the vanilla extract and gel food coloring (if using). Mix gently until evenly combined.
Gently fold the almond flour mixture into the whipped egg whites in three additions. Use a spatula to fold until the batter is smooth and flows in thick ribbons when lifted. Be careful not to overmix.
Transfer the batter into a piping bag fitted with a round tip. Pipe small, even circles (about 1.5 inches in diameter) onto the prepared baking sheets, spacing them about 1 inch apart.
Tap the baking sheets on a hard surface to release any air bubbles. Let the piped macaron shells sit at room temperature for 30-60 minutes, or until the tops are dry to the touch.
Bake the macarons in the preheated oven for 12-15 minutes, one tray at a time. The shells should have 'feet' and a firm surface. Rotate the tray halfway through baking for even results.
Allow the macaron shells to cool completely before removing them from the parchment paper.
Pair matching shells together and fill them with your desired filling (e.g., buttercream, ganache, or jam) using a piping bag or spoon.
Gently press the halves together to create a sandwich. Place the filled macarons in an airtight container and refrigerate for 24 hours to allow flavors to meld.
Bring the macarons to room temperature before serving and enjoy!
Nutrition Facts
Calories |
1831 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.0 g | 78% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 194 mg | 8% | |
| Total Carbohydrate | 303.9 g | 111% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 279.9 g | ||
| Protein | 32.3 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 229 mg | 18% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 184 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
