My Very FIRST SUCCESSFUL Parisian Macarons

Fell in <3 with French (Parisian) macarons while I was still living in Montreal, but disliking the price 🙁

For 4 macarons, it costed me between $12 ish, and they were the plain vanilla, while the other flavor and more extravaganza filling, cost a lot more. So I started making them myself.

My first trial was a disaster as I didn’t sift the meal and icing sugar, it was lumpy and hard to go through for piping hahaha

These macarons were my 3rd trial and my 1st successful ones ^_^ Still need to learn, but am pretty happy with these ones.

50 g almond meal
50 g icing sugar
1 egg white, room temperature (about 2 heaping tbsp or 40 g)
40 g sugar

combine almond meal and icing sugar, sift (in the end i had to throw 15 g of mixture as they didnt want to go through the sift)

beat egg white until frothy in low-medium speed

once frothy, add in sugar bits by bits and beat in medium high speed until glossy and stiff

turn off mixer

pour in 1/3 of almond mixture, fold to combine

add in the rest and fold to combine

then fold more slowly until at least 50 times folding

batter will be ready when drop on a surface, the top flatten by itself

pour batter into piping bag with regular round tip

pipe onto bake sheet with parchment paper or silpat, and let rest for 30 mins

meanwhile preheat oven to 350

bake macaron for 6 mins, turn the sheet around for even baking, for another 6 mins

macarons are ready when they develop “feet” and easy to come off from parchment paper

cool on rack

sandwich macarons with your fav. cream, ganache, or spread/jam

(here am using strawberry jam)

Macarons

Ingredients

  • 50 g almond meal
  • 50 g icing sugar
  • 1 egg white room temperature (about 2 heaping tbsp or 40 g)
  • 40 g sugar

Instructions

  • ombine almond meal and icing sugar, sift (in the end i had to throw 15 g of mixture as they didnt want to go through the sift)
  • beat egg white until frothy in low-medium speed
  • once frothy, add in sugar bits by bits and beat in medium high speed until glossy and stiff
  • turn off mixer
  • pour in 1/3 of almond mixture, fold to combine
  • add in the rest and fold to combine
  • then fold more slowly until at least 50 times folding
  • batter will be ready when drop on a surface, the top flatten by itself
  • pour batter into piping bag with regular round tip
  • pipe onto bake sheet with parchment paper or silpat, and let rest for 30 mins
  • meanwhile preheat oven to 350
  • bake macarons for 6 mins, turn the sheet around for even baking, for another 6 mins
  • macarons are ready when they develop “feet” and easy to come off from parchment paper
  • cool on rack
  • sandwich cookies with your favorite filling
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