I recently whipped up a delightful twist on French Macaroon Recipes featuring almond flour, sifted powdered sugar and velvety egg whites. The blend of granulated sugar and a pinch of salt yields a texture that is crisp yet chewy. This playful take on a cherished treat redefines elegance in every bite.

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I’ve been messing around with French macarons for a while now, and I’m excited to share my Beginner’s Guide To French Macarons with you. In this guide, you’ll see a video that goes over troubleshooting and success tips to get those crisp, chewy, and delicate cookies just right.

I’ll walk you thru every step, from mixing 1 cup almond flour (blanched and finely ground) with 1 cup powdered sugar (sifted thoroughly), to whipping 2 large egg whites at room temperature with a pinch of salt and 1/4 cup granulated sugar. I sometimes add a few drops of food coloring or optional 1/2 tsp cream of tartar for stability, which gives it that extra flair.

Trust me, these recipes are perfect if you’re into experimenting with interesting macaron flavors and textures. Stick with me, and you’ll be making delicious macaroons that are just perfect sweet snacks.

Why I Like this Recipe

I like this recipe because it makes me feel creative in the kitchen. I love how the process of folding and piping the batter makes me feel like im mastering a delicate art even though it can be a bit tricky sometimes. Plus, i really enjoy how the macarons come out with a crisp exterior and a chewy inside, which is a fun balance to get right. I also like that I can play around with different food colorings and fillings so every batch feels personal and unique.

Ingredients

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Almond flour: rich in healthy fats, fiber and protein, giving a nutty taste.
Powdered sugar makes macarons super sweet and gives them a light texture.
Egg whites loaded with protein helps build foam and airy texture.
Granulated sugar sweetens and stabilizes whipped egg whites during mixing.
Salt enhances flavor, balancing sweetness and intensifying all tastes.
Optional cream of tartar stabilizes meringue and ensures smooth consistency.
Food coloring adds pops of color to make macarons look vibrant and fun.
Blanched almond flour is lower in tannins compared to raw almonds.
Combining these ingrediants makes macarons with one of a kind texture, flavor and sweet hints.

Ingredient Quantities

1 cup almond flour (blanched and finely ground)

1 cup powdered sugar (sifted thoroughly)

2 large egg whites (at room temperature)

1/4 cup granulated sugar

A pinch of salt

Optional: 1/2 tsp cream of tartar (to help stabilize the meringue)

Optional: a few drops of food coloring

How to Make this

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1. Preheat your oven to 300°F (150°C) and line a baking tray with parchment paper. Sift the almond flour and powdered sugar together so they mix real well.

2. In a clean bowl, whip the egg whites with a pinch of salt (and the optional cream of tartar if you have it) until they get foamy.

3. Slowly add the granulated sugar to the whipped egg whites while continuing to beat them until stiff peaks form.

4. Gently fold the sifted almond flour and powdered sugar mixture into the whipped egg whites. Do this in a couple stages so you don’t deflate the mixture. If you want to add food coloring, mix it in now.

5. Transfer the batter into a piping bag fitted with a round tip and pipe small, even rounds onto the prepared tray.

6. Tap the tray firmly on the counter a few times to release any air bubbles, making sure the shells are smooth.

7. Let the piped batter sit at room temperature for about 30 minutes or until a slight skin forms on top.

8. Bake the macarons in the preheated oven for around 15 minutes until they develop a nice crisp exterior.

9. Remove the tray from the oven and let the macarons cool completely before trying to take them off the tray.

10. Once cooled, pair them up and fill with your choice of filling, then enjoy your delicate French macarons!

Equipment Needed

1. Oven to bake and preheat at 300°F
2. Baking tray and parchment paper for lining the tray
3. Sifter to mix the almond flour and powdered sugar
4. A couple of mixing bowls – one for whipping the egg whites and one for the sifted dry ingredients
5. Electric mixer or hand whisk to whip the egg whites
6. Measuring cups and spoons to get your ingredients right
7. A piping bag fitted with a round tip for piping the batter
8. A spatula to gently fold the mixtures together
9. A timer or clock to keep track of the waiting and baking times

FAQ

Q: Why should I sift the almond flour and powdered sugar?
A: Sifting helps get rid of clumps which can make your batter lumpy. This gives the macaron surface a smoother finish.

Q: What's the deal with using room temperature egg whites?
A: Room temp egg whites whip up better and get more volume, which is key for a stable meringue.

Q: Do I really need the cream of tartar?
A: Not necessarily. It stabilizes the meringue, but if you're careful with whipping, you can skip it especially in warm climates.

Q: How can I tell when my macarons are ready to take out?
A: Look for a smooth, dry top with a slight “skin” that forms during resting. Cracks or a shiny top might mean you baked too long.

Q: What are some common missteps beginners should watch out for?
A: Overmixing the batter or not letting the shells rest enough before baking are common mistakes. Keep a careful eye on both steps.

Q: How do I add food coloring without messing up the batter consistency?
A: Use just a few drops once your meringue has reached soft peaks. Mix gently so you dont lose too much air.

Beginner’s Guide To French Macarons Recipe Substitutions and Variations

If you don’t have almond flour, you can use finely ground hazelnuts or cashews. They work pretty well but may give your macarons a slightly different nutty flavor.
No powdered sugar? Try blitzing granulated sugar in a blender until it’s really fine. Adding a tiny pinch of cornstarch can also help mimic that texture.
If you’re out of egg whites, a good trick is to use aquafaba from a can of chickpeas. It whips up surprisingly well for macarons.
And if you don’t have cream of tartar, just add a few drops of lemon juice or white vinegar. It helps stabilize the meringue similarly.

Pro Tips

1. Make sure you sift the almond flour and powdered sugar at least a couple times to really get rid of any lumps, or you’ll end up with bumpy shells that don’t match up.
2. Use egg whites that are at room temperature and, if you can, add a bit of cream of tartar to help them get those stiff peaks. It really makes a difference when you fold in the dry mix.
3. When you mix the almond mixture into your whipped whites, be super gentle so you don’t deflate the batter. It should have a thick, lava-like consistency thats just right for piping.
4. Let your piped batter sit undisturbed until a little skin forms on top, and don’t forget to tap the tray a couple times to remove any air bubbles. This step is key for getting shells with an even, crisp finish.