Made popular by Ladurée in Paris, macarons require method and patience to make but can be done in a home kitchen, and you don’t even have to be an expert baker!
Light, airy with a nougat-like chewy texture, macarons are insanely delicious and versatile. And while you might feel confident to bake a batch of cookies, the thought of making macarons can be a bit intimidating.
These little multi-colored cookies are simpler than they seem. After all, they are only a handful of ingredients. But, with only five main ingredients, the ratio of each one is equally important. If you add too much of one ingredient or another, your macarons will fail, or you won’t get the results you want.
Through my experience, I’ve cracked the code to making these elegant meringue-based cookies. But it wasn’t always that way.
I started off with books and learning by trial and error. When I had reached the level that I could make incredible macarons with the same results every time, I had met my goal.
But, it wasn’t until I joined the kitchen at a Michelin 2-star restaurant that I truly refined my craft. There I worked with the master pastry chef and perfected the fundamental skills to making macarons, like piping and macaronage. But I also discovered the most incredible basic macaron recipe that took my macarons to the next level.
Psst…want to know the best part? You can download this incredible Michelin star macaron recipe below:CLICK HERE TO DOWNLOAD THE RECIPE
Keep reading to learn the step-by-step instructions to make these incredible macarons for yourself.
12 MACARONS 20 MINS ADVANCED CHAMPAGNE
THE INGREDIENT LIST
- 50 g tempered “aged” egg whites, approx 2 large eggs
- 35 g granulated sugar
- 50 g almond flour
- 90 g powdered sugar
- dash of lemon juice
- food coloring, as desired (optional)
THE STEP BY STEP METHOD
Step 1. In a food processor, quickly blend the almond flour and powdered sugar together (optional.) Then sift the powder mixture into a large bowl and set aside.
Step 2. In a mixing bowl, mix the egg whites with a dash of lemon juice with a mixer on medium speed. Whip until foamy.
Step 3. Then, add the granulated sugar in 3 steps and continue whisking until you have firm peaks.
Step 4. Add the food coloring of your choice.
Step 5. Whisk until you get stiff peaks.
Step 6. Then, at one time, add the powder mixture into the meringue, and fold to incorporate.
Step 7. Continue to fold the batter until it has a lava-like consistency and slumps down the side of the bowl.
Step 8. Add the batter to a piping bag with a large #12 round tip.
Step 9. Pipe even size macarons while holding the piping bag straight up and close to the paper.
Step 10. Drop the sheet of macarons on the counter 8 to 10 times to remove the air bubbles. Repeat with all the sheets.
Step 11. Let them dry for 30 minutes until they have a thin protective layer.
Step 12. In a preheated oven, bake the macarons for approx. 15 minutes at 155 C / 310 F until they are stable when touched. Then, cool at room temperature before removing from the paper.