French Macarons
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1.25 cups (200 grams) Powdered Sugar1 cup (110 grams) Almond Meal (Ground Almonds)1/4 cup (57 grams) Granulated Sugar3 (90 grams) Egg Whites
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.
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.
Nutritional Info 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
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