EASY MACARONS RECIPE

Who doesn’t love these cute little ones??Macarons are so tasty and they just melt in mouth! I tried different measurements and different techniques finally this recipe worked great for me..Macarons are challenging and difficult to make but once you understand the consistency and few techniques, you can get perfect macarons every time.

This one is a basic macaron recipe…I didn’t take step by step pics or videos this time but will definitely do that next time and will upload here. You can use buttercream filling too but I love chocolate and macaron combination so made chocolate filling this time and trust me it’s reaaallly delicious 🤤

Read the tips (at the end of page) before starting the recipe.

INGREDIENTS:

For the Macarons:

• 1 cup almond flour (120 gms)
• 2/3 cup powdered sugar ( 75 gm)
• 1/4 cup castor sugar
• 2 medium egg whites ( at room temperature)
• pinch of salt

For the filling:

• 1/4 cup whipping cream
• 5 tbsp chocolate pieces

PROCEDURE:

For making macarons:

1. Pulse the almond flour 2-3 times to make it more fine and sift the almond flour and powdered sugar into a bowl.Discard the lumps.
2. Mix them both together and keep it aside.
3. In a separate clean bowl, whisk the egg whites and salt with an electric beater until frothy and it makes soft peaks.
4. Add the castor sugar slowly and whisk until the mixture is thick and glossy. The correct consistency is when the mixture doesn’t fall off when you invert the bowl.
5. If you want to add colour, do it now. Add a bit more colour as it will be pale after baking. Use only gel colour for best results.
6. Add the sugar and flour mixture to the egg whites by slowly incorporating using a spatula. It looks like wet sand.Use fold and cut method and it takes around 50-60 folds to get the right consistency.
7. Be gentle and mix until you make figure of eight with the batter by running the spatula and the eight should dissolve into remaining batter after 20 Sec. This is the right consistency.
8. Take a piping bag with 1cm round nozzle and fill it with the mixture.
9. Place the grease proof baking sheet on the baking tray and pipe small circles onto it ( remember to leave sufficient place as they will spread later)
10. Drop the baking tray onto the working surface a few times to break the air bubbles. Let them rest for 20-30 min until a smooth and shiny later is formed. Now you can run your finger lightly on it without being sticky. Meanwhile you can pre heat the oven at 140 C.
11. Bake the macarons in a pre heated oven for 7 min. You can notice the “feet” forming and macarons are raised. Now open the door to release if there is any steam. Close the oven door and again bake for 8 min. Macarons are slightly risen by now. ( I used only top heating setting in my oven and got perfect macarons but when I used both top & bottom heating setting, my macarons are flat)
12. Shift them to a cooling rack and let it cool completely before removing from the sheet.

For making filling:

1. Heat the whipping cream slightly but don’t boil it.
2. Take the chocolate pieces in a bowl and add the hot whipping cream to it and mix it till all the chocolate is melted and leave the mixture undisturbed for 15-20 min.
3. The mixture will be a bit thickened by now. Transfer it to a piping bag and make a small hole to it.
4. Pipe a little circle on to the macaron and sandwich with another one. Remember that the filling spreads when sandwiched so fill it accordingly.
Repeat this with other macarons.
5. I know it’s difficult to wait now but for best taste, refrigerate the macarons for 24 hours. This will make the macarons for chewy and yummy.

Tips:

• Even though you bought fine almond mixture, it’s better to grind it again and sift both flour and powdered sugar.This will help in getting smooth finish on the macarons.
• While mixing egg whites and flour mixture, make sure that you get correct consistency. This is where everything goes wrong. If you under mix or over mix, macarons will be flat with no “feet” and there will be breaks in the surface.
• Resting them for 20-30 min is important after piping.
• Oven settings are important too..I used only top heating setting in my oven and got perfect macarons but when I used both top & bottom heating setting, my macarons are flat. Adjust the settings that suit your oven.
• If the oven temperature is too high, they will get burnt and if the temperature is too Low, they don’t cook.
• You can use silicone mat or template to get perfect circles for piping.
• If you don’t have piping bag, you can even use a plastic bag and make a small cut in the corner(not too big)