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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 142.5
  • Total Fat: 4.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 13.9 mg
  • Total Carbs: 22.9 g
  • Dietary Fiber: 0.9 g
  • Protein: 3.1 g

View full nutritional breakdown of French Macarons calories by ingredient
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French Macarons

Submitted by: EDEROSIER01

Introduction

These are the real thing - delicate french almond meringue cookies, usually sandwiched with a flavoring like lemon curd or buttercream in the middle These are the real thing - delicate french almond meringue cookies, usually sandwiched with a flavoring like lemon curd or buttercream in the middle
Number of Servings: 12

Ingredients

    1.25 cups (200 grams) Powdered Sugar
    1 cup (110 grams) Almond Meal (Ground Almonds)
    1/4 cup (57 grams) Granulated Sugar
    3 (90 grams) Egg Whites


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Directions

Caution: This recipe is not easy. I am still testing it and will occasionally make changes.

Leave half of the egg whites out at room temperature, uncovered, for 24 hours to 3 days - This reduces some of the water content and makes them more stable when whipped

-Pre-heat oven to 325*
-Line a baking sheet with Parchment or Silpat
-Whisk together the powdered sugar and almond flour
-Beat the egg whites to soft peaks and , add the granulated sugar and beat to glossy, stiff peaks
-Fold the almond mixture into the whites. Don't be surprised when they deflate. The final texture should be like "flowing magma"
-Spoon the mix into a pastry bag or large ziplock bag. Pipe onto parchment (silpat) in 3-4 cm rounds (about 1-1.25 inches)
-Let batter rest for 20 minutes to two hours to develop a "skin" over the top (dry out). This is optional, but often helps them rise
-Bake in the center of the oven for 15 minutes. After 10 minutes, they should have formed a "foot" (frilly edge around the bottom). Do not let the tops color.
-Let cool for 10 minutes, then remove from parchment (silpat). If difficult to remove, put into freezer for 5-10 minutes
-Let cool completely, sandwich together with frosting, chocolate ganache, lemon curd or other filling.

One serving equals two cookies, no filling

Number of Servings: 12

Recipe submitted by SparkPeople user EDEROSIER01.






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  • Good
    1 of 1 people found this review helpful
    This is a difficult cookie. I recommend using half the powdered sugar and it should come out well- that proportion will work perfectly (70gr eggwhite, 100 grams each conf sugar and almond flour and 55 gr granulated sugar). Good luck! - 4/13/11

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