The macaron, a delightful and trendy dessert, strikes fear in the hearts of many home bakers. But fear not! This recipe for French meringue macarons provides all the tips and tricks I've gathered through trial and error to ensure your macaron success.

Important Note: Be precise and avoid shortcuts. Macarons require patience and a keen eye to master the various stages.

Ingredients:

70 grams of egg whites, at room temperature (slightly less than 4 eggs) - Reserve the yolks for another recipe!
90 grams of granulated sugar (divided into two 45-gram portions)
80 grams of finely sifted almond flour (prepare an extra 20-30 grams)
80 grams of icing sugar, finely sifted
Optional: Food coloring (gel or powder - avoid liquid)
Filling: Ganache or another preferred filling (see recommendations at the end of the article)

Instructions:

Prep and Pulse: Sift together the almond flour and icing sugar. Pulse the mixture a few times in a food processor to ensure a homogenous consistency. If the mixture feels coarse, sift it again.

Whip It Up: In the bowl of your stand mixer, whisk the egg whites until frothy. Gradually add the first 45 grams of granulated sugar while whisking continuously. Keep whisking until stiff peaks form and the meringue becomes shiny.

Color Time (Optional): If using food coloring, gently fold it into the meringue until evenly incorporated.

Sugar Symphony: In a separate saucepan, combine the remaining 45 grams of sugar and 40 grams of water. Heat over medium heat, swirling the pan occasionally, until the sugar syrup reaches 118°C (244°F).

Meringue Magic: With the mixer on medium speed, slowly drizzle the hot sugar syrup into the meringue. Continue whisking until the meringue cools down to room temperature (around 40°C or 104°F). This process can take 10-15 minutes. The meringue should be glossy and form stiff peaks.

Macaronage: Using a rubber spatula, gently fold the dry ingredients (almond flour and icing sugar mixture) into the meringue. The folding technique is crucial. You want to achieve a thick, lava-like consistency that flows continuously but holds its shape when a ribbon is drawn across the surface.

Piping Perfection: Fill a piping bag fitted with a round tip (10-12mm) with the macaron batter. Pipe small rounds onto a baking sheet lined with parchment paper, leaving space between each macaron for spreading. Gently tap the baking sheet to eliminate air bubbles.

Rest and Rise: Let the macarons rest at room temperature for 30 minutes to 1 hour. A skin will form on the surface, which is essential for smooth tops.

Baking Time: Preheat your oven to 150°C (300°F). Bake the macarons for 12-15 minutes, rotating the pan halfway through. The macarons are done when they are firm to the touch and easily detach from the parchment paper.

Cool Completely: Let the macarons cool completely on the baking sheet before filling.

Filling Frenzy: Once cool, prepare your ganache or chosen filling according to your preference. Pipe the filling onto the flat side of one macaron shell, then gently sandwich it with another shell.

Tips for Success:

Use aged egg whites (separate the whites from the yolks 24-48 hours in advance and store them in an airtight container in the refrigerator).
Ensure all your ingredients are at room temperature.
Invest in a kitchen scale for accurate measurements.
Don't overmix the batter during macaronage. Overmixing will result in flat macarons.

Filling Recommendations:

Chocolate Ganache (classic and delicious!)
Lemon Cream
Raspberry Jam
Pistachio Cream

With a little practice and these helpful pointers, you'll be a macaron-making master in no time. Get access: Macaron recette