Macarons

Recipe steps

We mix ground almonds (or grated almonds) with powdered sugar and gradually blend until fine. Finally, we sift everything through a fine sieve.

We whip egg whites with granulated sugar until a firm consistency is reached (food coloring can be added).

We carefully fold the sifted mixture into the egg whites with sugar using a spatula. Long mixing will make the batter thinner, which may cause it to spread more on the baking sheet before baking. The batter is properly prepared when it peels off the spatula in pieces resembling “tongues.”

Using a piping bag with a smooth tip of 8 mm in diameter, we pipe meringues onto paper on the baking sheet with a diameter of approximately 35 mm. If the meringues do not spread sufficiently (the batter is too thick), you can drop the baking sheet onto the counter a few times.

We let the meringues dry until they no longer stick to the touch. Drying time varies from a few minutes to several hours, so it's good to first bake one shell as a test sample.

Then, we place the baking sheet in a preheated oven at 160 °C (convection mode). We bake for 10 minutes, then reduce the temperature to 140 °C and continue drying.

After cooling, we separate the shells from the paper, sort them by size, and fill them with cream.

We let them rest in a cool place for about 12 hours, and then we can serve them.

If everything goes well, the macaron should have a diameter between 40 and 45 mm and should be raised due to the so-called “foot.” Its shells should be smooth and shiny, as if lacquered. When bitten into, the macaron should crunch and then melt in the mouth. Inside, there should be soft cream, but the shells should not stick to the teeth.