French macarons
French macarons sandwich chocolate filling between smooth almond shells. This uncoloured version uses meringue made by warming the whites first. Mature assembled macarons in the refrigerator for a soft centre.
Additional 13 h — cooling and chilling
How to make it
Completed 0 of 8 steps
Prepare the dry mixture
Sift fine ground almonds with icing sugar. Do not force coarse particles through; weigh the required amount after sifting. Line a tray with parchment over a template of circles about 3.5 cm across.
Warm whites and sugar
Combine whites and white sugar in a clean bowl over gently simmering water, without the bowl touching the water. Stir and heat to 70 °C until the sugar grains fully dissolve.
Whip the meringue
Remove from the bath and beat for 7–10 minutes to firm, shiny peaks, warm rather than hot. Add vanilla. The meringue should hold on the whisk without becoming dry or lumpy.
Fold to macaron consistency
Fold in the dry mix with a spatula, then gently press and fold against the bowl until batter falls in a continuous broad ribbon. The ribbon should gradually merge into the surface rather than stay as a firm ridge.
Pipe and dry
Pipe equal circles, remove the template, tap the tray gently several times and pop large bubbles. Rest for 30–60 minutes until a thin dry skin no longer sticks to a finger. Heat the oven to 145 °C.
Bake the shells
Bake on the middle shelf for 15–19 minutes, keeping the door closed for the first 12 minutes. Feet should form and tops should not slide freely on the bases. Cool completely on the tray before removing.
Make the ganache
Pour hot cream over chopped chocolate, leave for 2 minutes, then stir smooth. Cool until thick enough to pipe; do not fill shells with warm, runny ganache.
Assemble and mature
Pair shells by size, pipe ganache onto one and gently sandwich with the other. Seal in a container and refrigerate for 12 hours. Stand for 15 minutes before serving. No colours or sprinkles are added.
Little hint
Macarons are sensitive to almond grind, humidity and oven temperature. Use scales. Check for a dry skin before baking and stable bases afterwards, not time alone.
Frequently asked questions
What should I watch out for when cooking?
Macarons are sensitive to almond grind, humidity and oven temperature. Use scales. Check for a dry skin before baking and stable bases afterwards, not time alone.
How should I prepare the ingredients?
Sift fine ground almonds with icing sugar. Do not force coarse particles through; weigh the required amount after sifting. Line a tray with parchment over a template of circles about 3.5 cm across.
