French Macaron Recipe

BEST KEPT SECRET 

Meriel Frandsen of @mmmdessert French Macaron recipe has been coveted for many years. And how lucky we are to be the ones to help her share it! 

To see these macarons being made head to our instagram page @debuyerusa and check out her making them at 1:30pm CST 6/8/20 or head to our IGTV and it will be saved there! 

 

Yields  ~ 30 macs – 60 shells 1.25” each

 

Tools

 

  • Scale
  • Measuring bowls
  • Large sifter
  • Kitchenaid or hand mixer
  • Piping bags
  • Piping tip – round medium size –optional
  • Baking sheets – level/flat
  • Templates
  • Silicone mat baking sheet or parchment paper
  • Cooling rack – optional
  • Color – gel or powder

 

Ingredients

  • 125g ground almonds (store bought and sifted before you weigh or home ground in a spice grinder and sifted before you weigh)
  • 240g powdered sugar
  • 145g egg whites (separated, covered in plastic wrap and left at room temperature for a few hours)
  • 72g granulated sugar
  • 1 teaspoon vanilla extract (can be imitation clear vanilla ext. too)

 

If you are making a flavored shell with powder – chocolate, raspberry, etc. use a finely ground powder and see adjusted amounts below.

  • 115g ground almonds (store bought and sifted before you weigh or home ground in a spice grinder and sifted before you weigh)
  • 230g powdered sugar
  • 15g cocoa powder or freeze-dried raspberries, ground in a spice grinder
  • 145g egg whites (separated, covered in plastic wrap and left at room temperature for a few hours)
  • 
72g granulated sugar

 

Directions

  1. Make sure egg whites are at room temperature.
  2. Line two baking trays with parchment paper or silpats with template
  3. Prepare at least a 14” piping bag with a plain round tip.
  4. Combine almond flour and powdered sugar (and freeze dried fruit powder or cocoa powder) ((Optional - in a food processor, pulsing about 10 times for a few seconds, until all ingredients thoroughly incorporated.))
  5. Using a stand mixer, beat the egg whites and sugar at a low speed (KitchenAid 4) for 2 minutes, then medium speed (KitchenAid 6) for 2 minutes, and then high speed (KitchenAid 8) for 2 minutes. 
  6. Add the colouring powder or gel and vanilla extract and mix for 15-20 sec.
  7. Look for stiff peaks – but don’t break the egg whites by overbeating.
  8. Add the dry ingredients to the egg whites.  You can do this all at once – don’t be shy!
  9. Fold the mixture, at the same time pressing it against the sides of the bowl to deflate the mixture. Fold this mixture about 20 times (counting single strokes), stopping every couple of strokes after 20 to check the consistency.  It should be lava-like, flowing in ribbons off the spatula. Stop at ribbon stage when the batter STARTS to have a ‘shine’ in places.
  10. Transfer the mixture to the piping bag and keep bottom twisted until ready to pipe.
  11. If using parchment - pipe four tiny dots of mixture under the corners of the parchment paper to make sure it stays put.
  12. Pipe your macarons, holding the piping tip perpendicular to the baking sheet, following the template (they will spread during cooking), and quickly removing the tip when you have finished piping, making a shape like a comma. Rap the tray 2-4 times on each side hard on a countertop to remove any remaining air bubbles. Pop additional bubbles if you wish, or smooth out divets, or cover with a few sprinkles.
  13. REST the tray of macaron shells for ~30 minutes before baking. At this point you should pre-heat the oven to 285˚F.
  14. Bake for ~19 min – THIS WILL VARY FOR YOUR OVEN. YOU WILL HAVE TO EXPIRIMENT, IT’S UNAVOIDABLE.
  15. Remove from oven and let the tray sit while the next tray bakes.
  16. Allow the macarons to cool completely. Remove from parchment paper or silicone mat.
  17. Pair up shells to prepare for the filling process.
  18. Once completely cool, fill with frosting, ganache, or a filling of your choice.
  19. Best enjoyed 24-48 hours after filling, having refrigerated them in the meantime to ‘mature’.