Here’s a basic recipe for macaron shells:
- 1 3/4 cups powdered sugar
- 1 cup almond flour
- 3 large egg whites, at room temperature
- 1/4 cup granulated sugar
- Food coloring (optional)
- Line baking sheets with parchment paper or silicone mats. Set aside.
- In a food processor, combine the powdered sugar and almond flour. Pulse a few times until well combined and any lumps are broken up. Sift the mixture into a large mixing bowl and set aside.
- In a separate bowl, beat the egg whites using an electric mixer until frothy. Gradually add the granulated sugar while continuing to beat. Beat until the mixture reaches stiff peaks. If desired, add a few drops of food coloring during the last few seconds of mixing to achieve the desired color.
- Gently fold the dry mixture into the beaten egg whites using a spatula. This step is crucial to avoid deflating the egg whites. Continue folding until the batter is smooth and has a lava-like consistency. The batter should slowly flow off the spatula when lifted.
- Transfer the batter to a piping bag fitted with a round tip. Pipe small circles onto the prepared baking sheets, leaving some space between them to allow for spreading.
- Once all the shells are piped, tap the baking sheets on a countertop a few times to remove any air bubbles. Let the shells sit at room temperature for about 30 minutes to an hour. This helps develop a skin on the surface, which is important for achieving the characteristic “feet” of macarons.
- Preheat your oven to 300°F (150°C). Bake the macaron shells for about 15-18 minutes, or until they are set and no longer wobbly when touched. The exact baking time may vary, so keep a close eye on them.
- Remove the baking sheets from the oven and let the shells cool completely on the sheets before attempting to remove them.
Once the shells are cooled, you can fill them with various fillings such as ganache, buttercream, jam, or other flavored creams. Sandwich two shells together, and your macarons are ready to be enjoyed!
Remember that making macarons can be a bit tricky, especially for beginners. It may take some practice to perfect the technique and achieve consistent results.
Macaron Shells available at Chefiality.