My French meringue macaron recipe, and the one step you must not miss.
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- Ticket #
- 002
- Date
- Table
- Dessert
- Cuisine
- French
Macarons
Dessert, French cuisine
My French meringue macaron recipe, and the one step you must not miss.
- Prep
- 1 h 30 min
- Cook
- 12 min
- Total
- 1 h 45 min
- Yield
- × 24
Ingredients
Steps
- Make a meringue base
Whisk the egg whites until foamy
- Add half of the caster sugar
Add 33g of caster sugar to the meringue
- Whip the whites
Keep whisking until the whites form a peak
- Finish the meringue base
Add the rest of the caster sugar and the food colouring. Keep whisking until the surface is smooth and even
- Fold in the icing sugar and almond flour
Fold in the icing sugar and almond flour mixture slowly with a spatula, always in the same direction
- Pipe the shells
With a piping bag, pipe the shells onto a lightly warmed baking sheet
- Bake
Bake for 12 minutes at 300°F
- Assemble the shells
Let cool, lift the shells off the sheet, and sandwich them with the ganache of your choice
- Enjoy
Bon appétit!
Chef's noteNotes
Macarons always make an impression. The first batches will probably fail, at least in part. What really matters is getting the right texture when you add the almond flour.