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French Macarons

Prep
15 min
Bake
15 min
Total
30 min
Makes
20

Ingredients

  • 1 cup plus 1 ½ tbsp110 galmond flourIn Germany this can mean finely ground blanched almonds or a partly defatted almond flour. For macarons and cakes, use finely ground blanched almonds. In the US use blanched almond flour (superfine), not defatted or keto almond flour; in the UK, finely ground blanched almonds.
  • 1 ⅔ cups200 gpowdered sugarVery finely ground sugar for icings and dusting. In the US use powdered sugar (confectioners' sugar); in the UK, icing sugar.
  • 3100 glarge egg whitesaged
  • ¼ cup50 ggranulated sugar

Method

  1. Separate the eggs and keep the whites in the fridge for at least 12 to 24 hours! Please don't skip or ignore this step.

  2. Mix the almond flour and powdered sugar and sift them thoroughly several times.

  3. Beat the aged egg whites until stiff, then gradually sprinkle in the sugar. Keep beating until the sugar has dissolved completely.

  4. Fold the meringue into the almond flour and powdered sugar mixture.

  5. Pipe onto parchment paper using a round tip about ⅜ inch (1 cm) in diameter, then leave them to dry.

  6. As soon as the macarons have formed a dry, firm skin, you can preheat the oven.

  7. Baking time : 13 minutes

    Oven temperature : 250°F (125°C) convection (fan)

From German Pastry Chef. Full recipe with photos: germanpastrychef.com/recipes/french-macarons/