Here is a video on how to make french macarons
As you can see these french cookies look so easy to make but in this video it shows that this recipe is not a generous recipe, you have to do it exactly right to get the perfect macaron .
As you can see the ingredients of the french cookies is .......
- Powdered Sugar 1 Cup
- Almond Flour 3/4 cup
- Egg whites ( room temperature ) 2
- Granulated Sugar 1/4 Cup
- Food coloring ( Optional ) - Pastel , 1-3 - Opaqge , 5-10
- Extract ( Optional ) ( Any flavor ) - Light , 1-4 , Heavy , 5-10
Here are the ingredients for the filling....
- Egg yolks 2
- Granulated Sugar 1/4 Cup
- Milk 3 1/2 tsp
- Softened , unsalted butter 7 TBPS
- Honey 3 TBSP
Here are also the cooking utensils you need......
- Bowl ( s )
- Electrical mixer
- Parchment Paper / Silicone baking mat
- Piping bag
- Piping tip ( s )
- Macaron Template
This is what you do with the ingredients
Step 1: First of all , you need to mix your 1 cup of powdered sugar and your 3/4 cup of Almond flour
Step 2: Once you mix the Almond Flour and the powdered sugar together , put it through a strainer. ( Got that done??? - Put it to the side )
Step 3: Now take another bowl , take your egg whites and start beating them until they become frosty and bubbly.
Step 4 : Once the egg whites are white and frost then add your Granulated sugar and keep beating it until you form stiff peaks.
Step 5: Now you will add your food coloring. For a pastel effect you will add 1-3 drops of food coloring. For a opaque color you will add 5-10 drops of food coloring.
Step 6: It is now time to add extract. You can make it any flavor you want but for a light flavor you will add 1-4 drops of extract. For a very heavy taste you will add 5-10 drops of extract.
Step 7: Now it is time to mix it . But we are not going to mix it the normal way. We have to make sure that all the air we mixed into the batter stays so we are doing a process call the fold. Here is the fold
As you can see you take your spatula and get all the batter off of the sides of the bowl. Keep repeating this step until thin enough.
Step 8: After you the right consistency of the batter. Place your batter in a piping bag. Set the piping bag aside for now.
Step 9: Go to your computer and print out a macaron template and place on your pan.
Step 10: Now take your silicone baking mat of some parchment paper and cover the template.
Step 11: Now pick up your piping bag and follow the template until you fill you all the templates
Step 12: Now bang the pan on the counter and keep turning the pan to pop all the air bubbles.
Step 13: Now just leave the tray alone for 30 minutes. After those 30 minutes you can place them in the oven at 300 F or at 150 c for 15-18 min
Step 14: While the macarons are in the oven get another bowl and put the egg yolks from earlier in another bowl.
Step 15: Whisk them till fully combined , now add a quarter cup of granulated sugar to the egg yolks and mix till fully combined.
Step 16: now add 3 TBSP of milk and mix
Step 17 : Now grab another bowl an put 7 TBSP of unsalted butter in the bowl and mix this up till creamy
Step 18 : Now get the other bowl with the frosting in it and put it in a saucepan over medium heat and stir until it is little bit thinner than normal frosting. It should have a custard consistency.
Step 19: Now take it off the stove and let it cool a little bit. Now at your butter to the frosting. keep adding until all your butter is gone.
Step 20: Once you add all your butter add 3 TBSP of honey to your mixture.
Step 21: Now your frosting is done. If your frosting is a little thin you can put it in the freezer for a few minutes.
Step 22 : The timer on the macarons should be about done so leave your batter in the freezer until the timer goes off.
Step 23: Once the timer goes of take the macarons out of the oven and let them cool. Once they are cool put them on a cooling rack. Take them off of the cooling rack once they have been on the rack for a little while. Place your macarons in pairs. Now start piping the frosting onto one of the macarons.
Step 24: Once you are done piping the frosting on to one of the pairs of macarons then put the one macaron on the one with the frosting and there you have it a french macaron.
There are 24 steps!!