French Macarons

• 1 cup powdered sugar
• 3/4 cup almond flour
• 2 large egg whites, room temperature
• 1/4 cup granulated sugar
• Food coloring of choice
• 8 oz semisweet chocolate

Steps

1. 1 Preheat oven to 300°F and line two baking sheets with parchment paper.
2. 2 Sift powdered sugar and almond flour together into a bowl.
3. 3 In a separate bowl, whip egg whites until foamy, then gradually add granulated sugar and continue whipping until stiff peaks form. Add food coloring.
4. 4 Gently fold the dry ingredients into the egg whites in two additions.
5. 5 Pipe rounds onto the prepared baking sheets, tap to remove air bubbles.
6. 6 Bake for 15 minutes, rotating halfway through.
7. 7 Let cool completely before filling.
8. 8 Melt chocolate for the ganache, spread or pipe onto one macaron half, and top with another half.

Equipment

• Stand mixer or hand mixer
• Piping bag with a round tip
• Kitchen scale

Variations

• Use different fillings like buttercream or jam.
• Experiment with various food colorings for a vibrant assortment.

Substitutions

• If almond flour isn't available, use hazelnut flour for a nutty flavor.

Pairings

• Earl Grey tea
• Light dessert wines

Nutrition

Tips

• Age the batter for 30 minutes before baking to form a skin.
• Use a kitchen scale for precise measurements.

Storage

Store in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving.

Freezing: Freeze in an airtight container for up to 3 months. Thaw in the refrigerator overnight.

Serving Suggestions

• Pair with a cup of Earl Grey tea.
• Serve at a bridal shower or afternoon tea party.

FAQ