Recipe by Deegan
"Macaron is the French word for macaroon, but are never the coconut-based cookie. Macarons are one of the most amazing pastries, with hundreds of flavors and fillings.
Macarons are made from almond flour and meringue, with even the pros claiming to failure on a regular basis. After going through dozens of recipes and trials, this is the most reliable macaron recipe I could come up with. You could get lighter using the Italian meringue method, but it's less dependable."
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extra large egg whites
1 2/3 cups
1 1/3 cups
superfine (castor) sugar
With macarons, is always better to go by weight rather than by volume. So, the recipe made me a bit nervous. It still worked out very well but that doesn't mean it will work the same way for everyone. My amounts and yours may vary slightly and with macarons, slight variations can result in less than optimal results. A few key steps that always help: Grind up the almond flour in your food processor to make it as fine as you can get it to ensure a smooth macaron, beat egg whites until stiff but not dry, fold in the almond flour/confectioner's sugar mixture very well but do not over do it or it will be too liquidy and your macarons will come out very flat, spread too much and look like amoebas rather than nice and round. Good luck! These are worth it!
They never turned out right.
Thanks for this recipe! It turned out great for me, I followed the metric measurements and weighed out my ingredients. I would suggest combining the almond and the confectioners sugar in the food processor to make it finer and give the cookies a smoother appearance. I made these with a few drops of peppermint oil in the batter, and filled them with min chocolate chip ganache. Delicious!
Mine didnt turn out as pretty as the picture, but they were so delicious!
what filling is used in the photo? What are other good fillings?
The first time I made it, it didn't go too well. The cakes are too small and it didn't cook well at 15 mins. The cake itself was "grainy" due to the almond flour. So I did a 2nd batch, modified the cooking time to 20-25 mins. The resting time to an 30 mins and sifted the confectioner's sugar and flour mix before I folded into the egg whites. And viola! My perfect macarons! Thank you for the great recipe, I will surely be making more of these!
This was my first time making these, followed the recipe exactly, even bought the macaron silpat with the circles template, and I did not get the frilly feet. My batter seemed loose and watery. I think I may have overbeat the egg whites. I will definitely try again.
I agree that weighing ingredients is much more precise and reliable, but I also know most people will not so i gave measurements. I have definitely ground my almond floor to make it finer with a coffee grinder or food processor.
Some of my favorite flavours are a chocolate macaron where i added dutch cocoa powder to the dry mixture and then made a chocolate ganache from Lindt Excellece orange intense chocolate bars. I've also ground up pistachios in my coffee grinder and substituted them for the almond flour.
I'm hoping to get some freeze dried raspberries and put them in the cookie part and a chocolate ganache center or a Blackforest using freeze dried cherries.
Using freeze dried allows you to add intense flavour without changing the consistancy of the macaron.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
Calories from Fat: 50
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