French Macarons

Very delicate cookie that is so satisfying at first bite to the time it melts in your mouth. A little crunchy in the outside, hallow and chewy in the inside combined with your favorite ganache. I’ve tried a lot of recipes and failed a lot but this is the recipe that I used and almost always successful.

French Macarons

A delicate cookie that makes Christmas or any holiday even more special.

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Ingredients

  

Meringue:

• 3 large Egg white (room temperature)
• 1/2 tsp Cream of tartar
• 1/4 cup Granulated white sugar
• 1/2 Tsp Flavoring color (raspberry/purple/etc)

Powder Ingredients

• 1 Cup Fine almond mill/flour
• 2 Cups Powdered sugar
• 1/2 Tsp Salt

Instructions

 

• Start beating egg whites. When it starts to bubble, add the cream of tartar. Beat for 2 more minutes.
• Continue beating as you slowly add the granulated sugar. Beat for at least 5 more minutes until soft peak forming a meringue.
• On a separate bowl, combine all powder ingredients and then sift together. Discard any unfiltered residues. Do not press to the sieve.
• Transfer the meringue on a clean bowl and fold in the powdered ingredients. Continue folding until combined. Fold until it looks like a lava. Do not overmix.
• Transfer in a piping sheet and pipe about 1 inch circle and 1/2 inch high into a cookie sheet covered silicon baking mat or parchment paper.
• Bang the cookie sheet in the counter top for at least 3 times to release the air bubbles. Let it sit for at least 20 minutes. Observe that a thin film like outer covering will form coating the cookie.
  
• Pre-heat the oven to 300 deg Fahrenheit. I use 290 degrees Farenheit for convection oven. Bake for 20 minutes. Make sure that the cookie is baked thoroughly or else it will stick to the liners.
• Remove from oven and let it sit for 10 minutes before carefully removing from the parchment paper of cooking mat.
  
• Sandwich a thin layer of ganache or any desired fillings.