Macarons

Category: 
Desserts, Baked Goods

Courtesy of Dan Bereczki and Victoria Davies, La Boîte
Photography by Knoxy

Fairly difficult

Macarons

Ingredients

For 1 Batch(es)

Cream

  • 110 grams almond flour
  • 200 grams powdered sugar
  • 90 grams egg whites
  • 25 grams granulated sugar
  • Confituras seasonal jams or lemon curd

Macarons Directions

  1. Preheat the oven to 300°. Combine the almond flour and powdered sugar in a large bowl, then process the mixture in a food processor to thoroughly combine into a fine powder. Sift the processed mixture for a smoother finished texture.
  2. Beat the egg whites with a whisk attachment in a stand mixer at medium speed. Once the whites have become frothy, sprinkle in the granulated sugar without stopping the mixer. Once all of the sugar is added, increase the mixer speed to high. Continue beating the whites until the meringue holds stiff peaks.
  3. Transfer half of the flour-sugar mixture to a large bowl and add the meringue. Fold in the meringue using about 10 strokes. Add the rest of the flour-sugar mixture and continue folding. No need to be gentle—the goal is to knock a fair amount of air out of the meringue and fully combine it with the almond flour and sugar. About 40 more strokes will get the batter to the desired consistency. You want your batter to flow like lava.
  4. When you think you are close to the right consistency, drop a spoonful onto a cookie sheet. If the spoonful settles into an even, smooth, flattened dome with no peaks or defined ridges, you’re ready to pipe. If the spoonful doesn’t settle into a flattened dome, give the batter two more folding strokes and test again. (If the spoonful spreads to a thin disk, you’ve overbeaten the batter. You can pipe and bake these, but they won’t form the pretty, delicate cookies you’re looking for.)
  5. Once the batter is ready to pipe, line a cookie sheet with parchment paper. Fill a pastry bag fitted with a plain tip (Ateco #807 or #809) and pipe 1½-inch rounds spaced ½ inch apart. Bake the cookies for 14 to 16 minutes or until the cookies look dry and are firm to the touch. After the macarons have cooled, peel them from the parchment paper and fill them with Confituras seasonal jams or lemon curd.

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