Macaron
Discover the art of making Macaron! 🍬 Follow our step-by-step guide to create these delightful, gluten-free treats that impress! 🎉
Equipment
- 1 Mixing bowl For whipping egg whites.
- 1 Piping Bag For piping the macaron batter.
- 1 Baking sheet Lined with parchment paper.
Ingredients
Dry Ingredients
- 1 cup Almond Flour Finely ground for texture.
- 1 cup Powdered Sugar Sifted with almond flour.
Wet Ingredients
- 3 large Egg Whites At room temperature.
- 1/4 cup Granulated Sugar For stabilizing egg whites.
- a pinch Salt Enhances flavor.
- to taste drops Food Coloring Gel food coloring preferred.
- to taste teaspoons Flavor Extracts Vanilla, lemon, or almond.
Filling
- 1 cup Cream Filling Buttercream, ganache, or fruit preserves.
Instructions
Preparation
- Gather all your ingredients including almond flour, powdered sugar, egg whites, and salt. Consider flavor extracts and food coloring.
Sifting
- Sift together the almond flour and powdered sugar to ensure a smooth texture.
Whipping
- Whip the egg whites in a clean mixing bowl until stiff peaks form, about 5-7 minutes.
Folding
- Gently fold the sifted almond flour and powdered sugar into the whipped egg whites using the macaronage technique.
Piping
- Transfer the batter to a piping bag and pipe small circles onto a lined baking sheet.
Resting
- Allow the piped macarons to rest at room temperature for 30-60 minutes.
Baking
- Preheat the oven to 300°F (150°C) and bake the macarons for 15-20 minutes.
Cooling and Filling
- Let the macarons cool completely before pairing them up for filling.
Storage
- Store in an airtight container in the fridge for up to a week.