Macarons have been a French mainstay for decades. They have made their way across the world, and have become an ongoing trend in the United States. These dainty treats, complements of Chef Ellen Sternau, are the perfect snack when you’re in the mood for a flavorful delicacy, one small bit at a time.
One of the tricks to perfect macarons is accurate measurements. For this reason, all quantities are listed by weight specifically in grams which afford a greater degree of accuracy than US measurements.
225 grams confectionary sugar
125 grams ground almonds
110 grams egg whites (about 4), aged overnight at room temperature
30 grams granulated sugar
Pinch of salt
1. Push almond flour and confectionary sugar through a tamis or sieve. Mix the almonds and confectionary sugar in a bowl and set aside.
2. In a large clean, dry bowl whip egg whites with salt on medium speed until foamy. Increase the speed to high and gradually add granulated sugar. Continue to whip to stiff peaks—the whites should be firm and shiny.
3. With a flexible spatula, gently fold in icing sugar mixture into egg whites until completely incorporated. The mixture should be shiny and “flow like magma”. When small peaks dissolve to a flat surface, stop mixing.
4. Fit a piping bag with a 3/8-inch (1 cm) round tip. Pipe the batter onto the baking sheets. Tap the underside of the baking sheet to remove air bubbles. Let dry at room temperature for 1 or 2 hours to allow skins to form.
5. Bake, in a 160°C/325°F oven for 10 to 11 minutes. Use a wooden spoon to keep the oven door slightly ajar, and rotate the baking sheet after 5 minutes for even baking.
6. Remove macarons from oven and transfer parchment to a cooling rack. When cool, slide a metal offset spatula or pairing knife underneath the macaron to remove from parchment.
7. Pair macarons of similar size, and pipe about 1/2 tsp of the filling onto one of the macarons. Sandwich macarons, and refrigerate to allow flavors to blend together. Bring back to room temperature before serving.
*Note on filling: French macarons may be filled with many different things including buttercream (flavored or plain), chocolate ganache, jelly or jam. We like to use a basic swiss merengue which can be flavored and colored any way you like. Click here for our recipe.
An Intensive Culinary Experience
Learn some of the same basic culinary fundamental skills taught to chefs in the finest cooking schools!REGISTER NOW!
The Fancy Cookie Class
A cute, colorful and creative party favor!
Join CKCA and pastry chef Ellen Sternau for this two day series and learn how to make your own mini masterpieces.REGISTER NOW!