FRENCH MACARONS FILLING RECIPES

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BEST FRENCH MACARONS RECIPE - HOW TO MAKE FRENCH ... - DELISH



Best French Macarons Recipe - How To Make French ... - Delish image

Become baker of the week with these French Macarons.

Provided by Laura Rege

Categories     gluten-free    nut-free    vegetarian    birthday    birthday party    food gift    baking    dessert

Total Time 2 hours 30 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 40

Number Of Ingredients 11

Cooking spray
1 3/4 c. (226 g.) powdered sugar, spooned and leveled
1 c. (98 g.) super-fine almond flour, spooned and leveled
3 large egg whites, at room temperature
1/4 tsp. cream of tartar
Kosher salt
1/4 c. (40 g.) superfine sugar
8 drops pink food coloring 
1/2 c.  (1 stick) unsalted butter, room temperature
3/4 c. powdered sugar, spooned and leveled
1 tsp. pure vanilla extract

Steps:

  • Preheat oven to 300°. Lightly grease two baking sheets with cooking spray and line with parchment.
  • Make macarons: Set a fine-mesh sieve over a large bowl and sift 1 ¾ cup powdered sugar with almond flour. Use a rubber spatula to help push larger pieces through. Keep pressing until less than 2 tablespoons of solids remain. Discard solids.
  • In a mixer, beat egg whites, cream of tartar, and a pinch of salt until frothy. Increase speed to medium-high and slowly add superfine sugar. Continue to beat on medium-high until egg whites are stiff and glossy, about 2 to 3 minutes.
  • Beat in food coloring until combined, about 30 seconds more. Fold dry ingredients into beaten egg whites with a spatula until it flows like thick lava, about 2 minutes. 
  • Fit a pastry bag with a a 1/4-inch round tip and transfer batter into bag. Dab some remaining batter in bowl onto the corners of two baking sheets and line sheets with parchment. Pipe batter into 1-inch circles, spacing each circle about 1 inch apart. Tap baking sheet against counter a few times to release any air bubbles. Let piped batter to sit out for 45 minutes before baking.
  • Bake one sheet at a time, rotating halfway through, until risen and just set, 13 to 14. 
  • Let cool 10 to 15 minutes before gently peeling parchment away to transfer to a rack to cool completely. 
  • Using a mixer, beat butter with remaining ¾ cup powdered sugar and vanilla until fluffy and smooth. Pipe or spread filling on flat sides of half of cookies; top with remaining half. 
  • Wrap in plastic and refrigerate until ready to serve.

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