Bonjour mes petits bonbons…. is that right?
Welcome to this weekend’s post. I hope you’re all well.
Fair warning: this isn’t the easiest recipe and it does take a lot of trail and error but they almost always turn out delicious. Regardless of how they look, you won’t be disappointed by the taste.
The macarons are gluten free and have a cream cheese filling, but you can substitute that for raspberry jam to make it dairy free. I hope you enjoy!
- 100 grams almond flour
- 100 grams powdered sugar
- 1 tbsp unsweetened cocoa powder
- 2 large egg whites
- 1/4 tsp cream of tartar
- 50 grams sugar
- 1 tsp vanilla extract
- 3/4 tsp red gel food coloring (This is for really red macarons. I address for a lighter pink color)
A note on testing the batter consistency: this is hard to articulate but there’s a pretty great video that explains it. You can find it here and fast forward to 3:45.
- In medium bowl, sift together almond flour, powdered sugar and cocoa powder twice.
- In a large mixing bowl beat the egg whites on medium speed until foamy with a hand held mixer with a whisk attachment. Add cream of tartar and continue to beat. Slowly add sugar one tablespoon at a time. Increase the speed to medium high and beat until hard peaks form. This will take several minutes so be patient. Add vanilla extract and red food coloring. Beat on medium speed for another minute.
- Sift the almond flour/powdered sugar mixture over the egg white mixture.
- Gently fold the mixture by running the spatula clockwise from the bottom, up around the sides and cut the batter in half. The batter will look very thick at first, but it will get thinner as you fold. Be careful not to over mix it.
- Test the batter by dropping a small amount of the batter and count to ten. If the edges of the ribbon dissolve within ten seconds, then the batter is ready. If you still see edges, fold the batter couple more times and test again. This step is crucial so make sure to test often to ensure not to over mix the batter. You generally will fold roughly 50 times for the perfect consistency.
- Transfer the batter into a piping bag with a round tip
- Pipe out 1- 1.5 inch rounds about an inch apart on baking sheets lined with parchment paper.
- Tap the baking sheets firmly on the counter a few times to get rid of any air bubbles. If you skip this, the macarons will crack during the baking process.
- Let the macarons dry for 15-30 minutes, or until you can gently touch the surface without having any batter transfer.
- Preheat the oven to 300°F
- Bake the macarons for 18-20 minutes. To check the doneness, gently remove one macaron. If the bottom does not stick, they are done.
- Remove parchment paper from baking sheet, being careful not to drop the macarons and place on counter to cool for 15 minutes.
Cream Cheese Filling
- 1/4 cup cream cheese, softened
- 2 tbsp unsalted butter, softened
- 1 cup powdered sugar
- 2 tsp heavy (whipping) cream
- 1/2 tsp pure vanilla extract
- 1/8 tsp salt
- Using the whisk attachment, blend together cream cheese and butter until fluffy
- Add powdered sugar, heavy cream, vanilla and salt and blend until well combined
- Transfer mixture into a piping bag and fill macarons
And there you have it- French macarons at home. There are hundreds of different flavors, but these are definitely my favorite so far. I hope you enjoy and please let me know if you try this out.
Have a wonderful weekend and I’ll see you on Tuesday.