Macaron – Easy & Delightful Recipe to Follow

Did you know that the origins of the macaron can be traced back to Italy in the 16th century? However, it was not until the 18th century that the macaron as we know it today became popular in France. Legend has it that the French queen, Marie Antoinette, introduced the macaron to France after she brought her personal pastry chef over from Austria. Since then, the macaron has become a staple of French patisseries and is beloved by pastry lovers around the world. In this recipe, we’ll show you how to make these delicate treats at home. So, put on your apron and let’s get baking!

Please note that this recipe for macarons is not specifically considered healthy. However, indulging in these treats occasionally can be enjoyed as a delightful pleasure without significant harm.

Ingredients

• 4 large egg
• 1 ⅔ cups confectioners’ sugar
• 1 ⅓ cups almond flour
• ⅛ teaspoon salt
• ¼ cup superfine sugar
• ¼ cup seedless raspberry jam

Instructions

1. Put egg whites in a mixing bowl and refrigerate for 8 hours to overnight.
2. Take the egg whites out of the fridge and let them come to room temperature for 20-30 minutes.
3. Mix confectioners’ sugar and almond flour in a separate bowl.
4. Add salt to the egg whites and beat them with an electric mixer on medium speed until they become foamy (about 1 minute).
5. Increase the speed to high and gradually add superfine sugar (about 1 tablespoon at a time) until the egg whites become glossy and form stiff peaks (about 3-5 minutes more).
6. Gently fold the almond flour mixture into the whipped egg whites until well combined. Spoon the meringue mixture into a pastry bag fitted with a 3/8-inch tip. Line two baking sheets with parchment paper.
7. Pipe 1-inch disks of meringue onto the prepared baking sheets, spacing them 2 inches apart. The mixture will spread, so drop the baking sheets gently on the work surface a few times to remove any air bubbles. Let the meringues sit at room temperature until the shiny surface becomes dull and a thin skin forms (about 15 minutes).
8. While the meringues are resting, preheat the oven to 280 degrees F (138 degrees C).
9. Put the baking sheets in the preheated oven. Bake with the oven door cracked until the cookies are completely dry on the surface (about 15 minutes). Take the cookies out of the oven and let them cool completely on the baking sheets (about 30 minutes).
10. Gently peel the parchment paper from the cookies. Spread jam on half of the cookies, then top with the remaining cookies. Press gently to push the jam to the edges. Refrigerate the cookies until they soften (2 hours to overnight)

Tips

1. Let the macarons rest: letting the macarons sit at room temperature before baking helps form a skin on the surface, which is necessary for the characteristic feet to form.
2. Check the oven temperature: make sure your oven is properly calibrated to ensure the macarons bake at the right temperature.
3. Use a piping template: using a piping template or stencil can help ensure all your macarons are the same size and shape.
4. Be patient: making macarons can be a bit finicky, so don’t get discouraged if your first batch isn’t perfect. With a bit of practice and patience, you’ll get the hang of it!

Making macarons at home may seem intimidating, but with the right ingredients, equipment, and techniques, anyone can create these delicious and delicate treats. With a little practice, you’ll be able to master the art of making perfect macarons. Whether you choose to fill them with jam, buttercream, or ganache, these cookies are sure to impress your friends and family. So, give this recipe a try and enjoy the sweet and satisfying taste of homemade macarons!