– Sugar powder 130g
– Egg white 100g
– Sugar 70g
French meringue macarons are a delicate and delicious dessert that requires some precision and attention to detail. Here is a step-by-step guide to making French meringue macarons:
Ingredients: / French Macaroons
- 110 grams of almond flour
- 200 grams of powdered sugar
- 100 grams of egg whites, aged for 24 hours at room temperature
- 50 grams of granulated sugar
- Gel food coloring (optional)
- Buttercream or ganache filling (optional)
- Line a baking sheet with parchment paper and set it aside.
- Sift the almond flour and powdered sugar into a mixing bowl and mix well.
- In a separate mixing bowl, beat the egg whites until they form soft peaks.
- Add granulated sugar gradually to the egg whites while continuing to beat, until the mixture is glossy and forms stiff peaks.
- If using food coloring, add it to the meringue mixture and mix until the desired color is achieved.
- Gently fold the almond flour and powdered sugar mixture into the meringue mixture, using a spatula. This is the most crucial part, as over-mixing or under-mixing can cause the macarons to turn out flat or with cracks. The batter should be smooth and shiny and flow like lava.
- Transfer the mixture to a piping bag with a round tip and pipe small circles onto the prepared baking sheet.
- Tap the baking sheet on the counter a few times to release any air bubbles and let the macarons sit at room temperature for 30-45 minutes, until they form a skin on the surface.
- Preheat the oven to 300°F (150°C) and bake the macarons for 15-18 minutes, depending on their size, until they are firm to the touch.
- Remove the macarons from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Once the macarons are cool, you can sandwich them together with your desired filling, such as buttercream or ganache.
- Store the macarons in an airtight container in the refrigerator for up to five days. Before serving, let them come to room temperature for 15-20 minutes to achieve the best texture and flavor.
Enjoy your delicious and delicate French meringue macarons!
1. Stir the whites while adding sugar little by little.
2. When the meringue is somewhat complete, add the coloring and stir more.
3. Finally, add powdered sugar and stir to complete the dough.
4. Squeeze in a circle and dry.
5. Bake in an oven preheated to 160 degrees for about 10 minutes.
Information on our food
What is Meringue?
Meringueis a dessert made by whipping egg whites with sugar until firm. Meringue isusually used in combination with other dishes. Meringue is said to have beenmade by Gasparini, an Italian baker from Meiringen in Switzerland, at the endof the 17th century. In literature, the word meringue first appeared inFrançois Marshalleau’s 1692 cookbook, and in England, it is said that it firstappeared in an English translation of Marshalleau’s book. There are Frenchmeringue, Italian meringue, and Swiss meringue.
French Meringue Method
Frenchmeringue is made by whipping cold egg whites with sugar and powdered sugar. Itmeans the most basic meringue, and in order to harden the foam, acidingredients and salt are added and mixed.
Meringue related dishes
– Meringue Cookies
What is Macaron?
Macaronis a typical French snack, but it is an established theory that it originatedin Italy. Macaron is made by making meringue hard and putting cream in themiddle, and the shape is like a small hamburger. It is often confused withmacaroon, so it is also called French macaron. The origin of macarons is thatalmonds began to be used in Italian cuisine in the 1400s, and almond paste, themain ingredient of macarons, was developed in Italy in the 1500s. known as thebirth of It spread to France and Italy through French and Italian nobles. Thename of macaron originated in Greek and moved to Italian through maccherone andmaccaroni. Another etymology is that the word macaron is derived from theItalian words maccare and Amaccare, which means to mix or grind, or to knead.