French Macarons




The French Macaron is one of the simplest desserts to make. Please be mindful that simple and easy are not synonymous. If we are talking about level of difficulty, easy it is not. I should let you know, however, that it is completely worth it. Macarons please the palate from the first crunchy shell that covers the smooth and creamy buttercream icing, which is the pinnacle of flavor, to the other crunchy and crumbly shell identical to the first. This dessert is the epitome of desserts.

YIELDS: 2 dozen complete macarons

TOTAL TIME: 2 hr 30 min

LEVEL: Difficult



2 1/4 cups powdered sugar

1/2 cup almond flour

1/2 wheat flour

3 egg whites

2 tablespoons almond extract


3 cups sugar

1 stick butter

3 tablespoons milk

1 tablespoon almond extract


Put all of your ingredients through a sifter in to a large bowl.
In a stand mixer beat all of your egg whites until it forms stiff peaks, add in sugar, essence and food coloring, beat for about 3 minutes.

Now this is the difficult part, Please read closely. Take egg whites out of the stand mixture and have your spatula ready. Toss in your dry ingredients. Fold together, move lightly and slowly when folding. Only stroke 30 times when folding for each batch. When all combined pour batter into a pipping bag. Line a baking sheet with parchment paper. When pipping the batter keep pipping bag in one place and pipe out batter until a circle of 1 1/2 inches in diameter is formed. Leave an inch between each macaron. when all macarons are piped out, tap the pan on the counter and make sure every macaron shows indentations of bubbles. Let the macarons sit until they form a soft crust.

Place in a preheated oven at 285 degrees. You know that the macarons are done when you touch the top and it does not move. Take the baking sheet out of the oven and then let them cool before taking them off the sheet. If done correctly the macarons should come completely off.

For the buttercream icing, whisk the softened butter until it gets lighter. When lighter add milk and essence, whisk. Add in your powdered sugar 1 cup at a time while whisking. When icing is all mixed together place in a pipping bag.

Match up all macarons with its perfect pair and pipe the icing around the perimeter of one of the macaron pairs. When all done sandwich the pairs together. These are your macarons. enjoy

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