French Meringue Macarons Shells

What is French Meringue? French meringue is made simply by beating egg whites with sugar. I would say it’s basic meringue that used in the baking. It is also the simplest form of all the meringue techniques. French Meringue Macarons shells are not hard to make. I am sharing simple recipe that I always recommend for start of your macarons journey.

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macarons template download 

Equipment to make macarons

How to make French meringue macarons shells

Instructions:

First, get all ingredients and equipment ready.

After that, in the bowl of a food processor add almond flour and powdered sugar. Pulse a few times until mixture looks like fine meal. Sift this mixture trough the fine sieve 3 times. Set aside. I would not recommend skipping these steps. This is very important!

Now, place your room temperature egg whites into the bowl of a stand mixer.

Tip from Marina: you can add a pinch of salt to egg whites to stabilize meringue.

Whip egg whites on low speed (first speed) for a few minutes until they look frothy, and no egg white liquid remains. Once you reached this stage turn mixer speed on 4 (out of 10) and start adding granulated sugar in 4 parts. Wait 20 -30 seconds before adding next part.

Once the sugar added continue whipping for 10-15 min. Do not change speed!

Check for peak when you end 10 min whipping.

You should have glossy medium peaks. This is French meringue! At the end add food coloring and whip again for 20 -30 seconds.

Add half of French meringue into bowl with mixture of almond flour and powdered sugar. With a rubber spatula give 5 to 10 mixes. Add this mixture into bowl with the rest of French meringue.  Start folding.

Important not to overmix batter!

The batter is ready when it drips down from your spatula “like lava”.

Transfer mixture into pipping bag with Wilton 12 round tip attached.

Tip from Marina: use tall plastic glass or pitcher to hold pipping bag.

Hold the pipping bag straight at 90 degrees to the Silpat mat and pipe little dollops (about 1”in diameter). Flick the tip of the bag as you finish each cookie to minimize peaks.

Slam the tray hard a few times on the counter to remove any bubbles. This is time to dust macarons with feuilletine flakes, espresso powder or nuts. Let sit for 10-15 minutes. While the macarons are drying, preheat the oven to 275^oF (134^oC).

When macarons are ready to bake?

Macarons need to form thin layer on the top. When you touch the macaron with your finger and none of the batter sticks, they are ready to bake. Time will be diffrent, it depends on humidity where you live.

After that, bake macarons for 12-14 min on the middle oven rack.

Remove from oven and let cool completely. They will come off very easily if baked properly.

Now, find a pair for each macaron and keep in airtight container in the room temperature for up to 3 days.

Tip from Marina: on the bottom of the plastic container I like to put a piece of paper towel.

If you make macarons using this french meringue macarons recipe, please tag me on the social media and make sure to leave a raiting below on this blog post. I would love to see your creations!

I have recorded video lesson how to make macaron shells using No rest Method.

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If you make these French meringue macarons shells, please tag me on social media and make sure to leave a rating down below. I would love to see your creations! Check also other recipes:

• Swiss Meringue Buttercream
• Chocolate macaron shells recipe
•  Coconut macarons 
• Blueberry macarons
• Lemon macarons
• Pumpkin spice latte macarons
• Hazelnut macarons
• Dark chocolate raspberry macarons