29d • General discussion
Macarons
Happy Sunday everyone!
I am excited to share my macaron recipe with you all today. (insta is seeing it tomorrow)
But truly when making macarons, consistent macarons starts with a solid, reliable recipe. I already have tips for the technique on my page, so here’s the recipe I use to go along with that.
I’d also love to know, how do your macarons turn out at home? What are the issues? What works well?
Here’s my go-to macaron recipe:
Ingredients
• 100g aged egg whites (1–2 days old, room temp)
• 100g granulated sugar
• 105g almond flour (super fine, sifted)
• 100g powdered sugar (sifted)
• Gel food coloring (optional)
Method
1. Sift almond flour and powdered sugar together twice.
2. Whip egg whites until foamy, then slowly rain in granulated sugar.
3. Whip to stiff, glossy peaks.
4. Fold dry ingredients into the meringue in thirds.
5. Macaronage until the batter flows like lava and ribbons settle in about 10–15 seconds.
6. Pipe onto a lined tray, tap firmly, and pop bubbles.
7. Rest until a skin forms and they’re dry to the touch.
8. Bake at 300°F (150°C) for 14–16 minutes.
9. Cool completely before filling.
10. Mature 24 hours in the fridge for the best texture.
if you try it, I’d love to hear how it goes and your thoughts on my recipe!
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Macarons
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