150 g (about 5) egg whites
1 t vinegar or lemon juice
195 g almond flour (Bob's Red Mill is popular)
195 g powdered sugar
Optional - up to 2 T
ground freeze-dried fruit
fat free cocoa
ground coffee or matcha
135 g sugar
3/8 t cream of tartar
gel color (optional)
1/4 t extract (optional)
Place whites in a bowl, cover with plastic wrap, and poke holes.
Let sit in the fridge 24 hours.
Bring to room temperature and measure out 150 g.
Wipe trays, mixing bowl, whisk, and two silicone spatulas with vinegar.
Measure out all other ingredients.
Prepare 3-4 baking sheets with silpats or macaron trays.
Set up piping bag with 1/2 inch round tip.
Whisk together powdered sugar, almond flour, and optional ingredients.
Sift dry ingredients three times and discard clumps.
Separately, beat egg whites on low speed 2-3 mins or until foamy.
Add cream of tartar.
Once beater starts leaving tracks in whites, start adding sugar.
Add sugar in 3-4 batches, letting each batch dissolve before the next.
Increase to medium speed.
Beat 3-4 mins or until sugar is fully incorporated.
Stiff peaks should not have formed yet.
Add color & extract if using.
Continue to beat on high 1-2 mins or until stiff, pointed peaks form.
Sprinkle a third of the dry ingredients into meringue.
With a silicone spatula, fold and cut until batter is fairly uniform.
Add the next third of the dry ingredients and continue folding.
Add remaining dry ingredients and continue folding until "lava stage."
Batter should be smooth and edges glossy when finished.
Batter ribbons should form a figure 8 without breaking.
They should also disappear in 20-30 secs.
Tip - can allow batter to sit in piping bag for an hour or two to settle.
Pipe 1-inch rounds onto each tray.
Piping tip should be perpendicular and very close to silicone mat.
Bang trays on countertop 2-3 times to release air.
Let macarons sit 30-120 mins or until tops are dry and smooth.
This process can be sped up with a fan on a low setting.
Baking macarons, middle rack:
French method - 320 for 12-14 mins
Italian method - 260 for 20-22 mins
350 for 10 mins - suitable for large spacious ovens
325 for 12-14 mins - standard starting point
300 for 16-18 mins
275 for 18-20 mins - suitable for small ovens
If the top is browning too quickly, move to a lower rack.
Once feet to develop, place an empty tray in the rack above.
Macarons are finished when firm enough to not move.
Once cookies are completely cooled, fill generously.
Store in an airtight container in the refrigerator.
Cookies mature and are better (chewier and less hollow) after a day.
They are best if eaten within four days.
Yields about 24 macarons with a couple leftover.
Notes:
Weak meringue, undermixed, or high oven temperature = cracks on top
Oily, old, or wet ingredients = blotchy or crinkled macarons
Unsieved flour & sugar = lumpy tops
Not sitting long enough before baking = no feet
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