Foolproof French Macarons

Passos11

1. 1

   Pas 1. Heat the egg whites

   Gently heat the egg whites over a double boiler, whisking constantly.

   clar d'ou
2. 2

   Pas 2. Add half the sugar

   Once foamy, slowly stream in half of the granulated sugar and keep whisking until the mixture is hot to the touch.

   sucre
3. 3

   Pas 3. Whip the meringue

   Take the mixture off the heat, transfer it to a stand mixer and whip until opaque. Add the remaining granulated sugar and whip until stiff, glossy peaks form.

   sucre
4. 4

   Pas 4. Add colouring and salt

   Add food coloring and a little salt to the meringue and mix in completely.

   colorant alimentari
5. 5

   Pas 5. Sift and fold in dry ingredients

   Sift the almond flour and powdered sugar together, add them to the meringue and whisk for five seconds in the stand mixer until incorporated.

   sucre glaçfarina d'ametlles
6. 6

   Pas 6. Fold the batter by hand

   Fold the batter by hand with a spatula, sweeping around the outside of the bowl and lifting into the centre, until it falls in figure eights.

   The batter is ready when it forms a few figure eights when lifted.
7. 7

   Pas 7. Pipe the circles

   Pipe the batter into circles onto a parchment-lined baking tray, using a stencil underneath the parchment for even sizes.

   Keep the piping bag taut and hold the tip steady, lifting only at the end.
8. 8

   Pas 8. Rest the macarons

   15 min

   Let the piped macarons rest until the top no longer sticks to a touched finger.

9. 9

   Pas 9. Bake and cool

   Bake the macarons in the oven, then let them cool completely.

10. 10

    Pas 10. Make the buttercream

    Beat butter with powdered sugar, vanilla, salt and a little milk to make a simple buttercream.

    mantegasucre glaçextracte de vainillallet
11. 11

    Pas 11. Pipe the filling

    Pair the cooled shells by size and pipe the buttercream onto one shell of each pair, then sandwich them together.