French Meringue Macarons Shells Recipe
Simple macarons shells recipe. Great for begginers!
Servings 30 macarons
Equipment
- 1 stand mixer or electric hand mixer
- 1 spatula
- 1 digital kitchen scale
- 1 pipping bag
- 1 round pipping tip
- 1 baking mat
Ingredients
- 120 gr (1 cup) almond flour
- 150 gr (1 1/4 cup) powdered sugar
- 100 gr (1/2 cup) egg whites (from 3 large eggs) room temperature
- 100 gr (1/2 cup) granulated sugar
- pinch of salt (optional)
Instructions
- Get all ingredients and equipment ready.
- 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.
- Place your room temperature egg whites into the bowl of a stand mixer.
- 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!
- 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.
- The batter is ready when it drips down from your spatula “like lava”.
- Transfer mixture into pipping bag with round tip attached and pipe macarons.
- Slam the tray hard a few times on the counter to remove any bubbles.
- Let sit for 10-15 minutes.
- While the macarons are drying, preheat the oven to 275oF (134oC).
- When you touch the macaron with your finger and none of the batter sticks, they are ready to bake.
- Bake 12-14 minutes on the middle oven rack.
- Remove from oven and let cool completely.