Review this page for crisp, chewy, delicate French macaron cookies, as well as the video, troubleshooting, and success advice. Fillings are a lot of fun! In the recipe notes, I provide several filling suggestions.
Course Dessert, Side Dish
Cuisine French
Keyword Dessert
Prep Time 45 minutesmins
Cook Time 15 minutesmins
Resting Time 45 minutesmins
Total Time 1 hourhr45 minutesmins
Servings 20Mini Macarons
Calories 46
Cost $30
Equipment
Parchment Paper
Large Baking Tray
Mixer
Ingredients
Macronage
190gAlmond Meal
190gIcing Sugar
70gEgg White
Meringue
190gFine Sugar
48GWater
70gEgg White
Chocolate Ganache
150gCream
150gDark Chocolate
Instructions
Macronage
Sift the icing sugar and almond meal into a bowl to break any lumps.
Add 70g of egg whites into the bowl and mix well to form a thick, paste-like mixture. Add your desired colouring and mix until it becomes uniform.
Merangue
Place the fine sugar and water into a saucepan, allow the water to wet and soak through all the sugar.
Simultaneously, place the other 70g of egg whites into the bowl of a stand mixer, fitted with the whisk attachment. Turn the stand mixer on high speed and mix until it becomes foamy then turn the mixer off and standby.
Heat the sugar and water until the sugar syrup reaches 115C (soft ball stage). Turn the stand mixer to high speed, then pour the syrup into the mixing bowl. Whip on high until stiff glossy peaks have formed and it cools down. (5-10 minutes).
Mixing The Macronage
Fold 1/3 of the meringue into almond meal mixture to loosen the mass. Fold the other 2/3 of the meringue into the batter, 1/3 at a time.
Fill piping bags with a round tip and pipe onto baking paper according to the macaron template. Pop air bubbles with toothpick as soon as you finish 1 tray or it will begin to set.
Let the shells rest for at least 45 minutes to an hour, until the batter does not stick to your finger when touched.
Bake at 130°C for 13 minutes.
Wait for the shells to cool completely before removing.
Chocolate Ganache
In a pot bring the cream to a boil.
Pour over the chocolate and gently stir using rubber spatula and increase speed over time to emulsify and combine fully.