Fancy French macarons are delicate and delicious. Now you can make them at home with this simple recipe.
- 1 1/2 cups icing sugar
- 1 cup almond flour
- 3 egg whites , at room temperature
- green gel food colouring
- 2 tbsp granulated sugar
- 1 cup icing sugar
- 1/2 cup unsalted butter , at room temperature
- 2 tbsp lime juice
- Line 2 baking sheets with parchment.
- Pass icing sugar and almond flour through a sieve into a medium bowl. Discard any coarse grinds. Set aside.
- Beat egg whites in the bowl of a stand mixer on medium, until frothy, about 30 sec. Beat in food colouring for desired colour, about 1/8 tsp. Continue beating while adding granulated sugar in a thin, steady stream. Increase speed to medium-high and beat until stiff peaks form when beaters are lifted, about 1 min.
- Fold half of almond mixture into egg whites until almost combined. Gently fold in remaining almond mixture until no streaks remain. (Mixture will look like thick cake batter.)
- Fit a piping bag with a 1/2-in. round tip. Fill bag with batter. Pipe 1- to 11/4-in.-wide rounds onto prepared sheets 1 in. apart. If piped rounds have stiff peaks, smack the bottom of the sheets on counter a few times until tops are smooth, or smooth tops using a damp finger.
- Let macarons rest in a cool place until the surface of the batter feels dry when touched, about 1 hr.
- Preheat oven to 280F.
- Bake in top and bottom thirds of oven, switching sheets halfway through, until macarons are firm and dry to the touch, 16 to 18 min. Transfer to a rack to cool completely.
- Beat icing sugar and butter in the bowl of a stand mixer on medium-low until smooth, about 1 min. Add lime juice. Increase speed to medium-high and beat until light and fluffy, 1 more min.
- Spread or pipe a heaping tsp of buttercream on half the macarons. Sandwich with remaining macarons. Macarons will keep well, stored in an airtight container at room temperature up to 2 days, or freeze up to 2 weeks.
Nutrition (per macaron sandwich)
- 1 g,
- 12 g,
- 5 g,
- 7 mg.
Originally published in the Today’s Parent May 2015 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen powered by GE.LESEN SIE MEHR: