FranceFrench macarons
Arabic name الماكرون الفرنسي
Original name Macarons
Watch how it’s made
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Ingredients (6)
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Method
Mix the icing sugar and ground almonds, then sift them together twice to get a very fine, lump-free mixture (tant pour tant).
Whisk the egg whites in a spotlessly clean bowl (free of any grease) until they start to foam, then gradually add the caster sugar while whisking continuously until you have a glossy, stiff meringue that holds firm peaks.
Add colouring if you like, then fold the almond and icing sugar mixture into the meringue with circular movements from the bottom up (macaronage) until the batter is glossy and flows off the spatula in a ribbon without being too runny: this is the most important and most difficult step in getting macarons right.
Spoon the batter into a piping bag and pipe even rounds onto a baking tray lined with baking paper, then tap the tray on the work surface several times to release air bubbles; leave the rounds to dry in the air for 30–60 minutes, until a skin forms that is not sticky to the touch.
Bake at 150 °C for 13–15 minutes, until the characteristic “foot” forms at the base of each shell; leave to cool completely before filling with buttercream or ganache, then leave them in the fridge for a full day so the flavour matures before serving.
