1. Prepare the Ingredients:
Sift the almond flour and powdered sugar together. No lumps allowed—macarons are high maintenance, and you should be too. Set aside.
2. Make the Almond Paste:
Add half the egg whites (55g) to the Almond flour and Powedered sugar mixture. Stir together until a sticky paste forms. Set aside.
2. Whip the Egg Whites:
In a clean bowl (seriously, it better be spotless), whip the other half of your egg whites until foamy. Gradually add granulated sugar and beat until you have stiff peaks. If you dont have a stand mixer, use a hand mixer, if you don't have a hand mixer… I feel sorry for your arm. Get to whipping!
3. Fold Like You Mean It:
Carefully fold the almond flour mixture into the whipped egg whites. Be gentle but firm—you're going for a smooth, lava-like batter. “Macaronage”— as the fancy french call it. Too many folds, and you’ve gone too far. Not enough folds, and they’ll crack under pressure (relatable, I know).
4. Pipe and Rest:
Transfer the batter to a piping bag and pipe small circles onto a baking sheet lined with parchment paper or silicone. Let them sit for 20-30 minutes until they form a “skin.” Yes, a skin— they won't be shiny and when you touch them, they won’t feel sticky or wet at all. How long, you say? Depends on the humidity in the room.
5. Bake:
Bake at 300°F (150°C) for 18-20 minutes. Don’t even think about opening the oven door. Let them cool completely before removing them from the tray—if they’re in the mood, they’ll lift right off.
6. Fill and Assemble:
Match up similar-sized shells (it’s their fault, not yours, if they aren’t identical) and pipe your filling of choice onto one half. Top with another shell and gently press.
7. Age (If You Can Wait):
For the bold and the patient, refrigerate for 24 hours to let the flavors develop. But hey, no judgment if they don’t make it that long.
Notes:
Macarons are a commitment. They may ghost you, refuse to cooperate, or just flat-out mock your patience. But when they come out perfect? Totally worth it.
Love ya!
Jenni
