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Cooking
Macarons – The Winning Recipe
· 20 servings
Separate the egg whites
I separated the egg whites from the yolks two days in advance. I put them in the fridge and took them out 4 hours before starting the batter.
Blend the almond flour with the sugar
Put the almond flour and powdered sugar into a blender, mix thoroughly, then transfer to a bowl.
Make the sugar syrup
Make a sugar syrup: put granulated sugar and water into a saucepan, stir together and bring to a boil. Use a thermometer to check for exactly 118°C.
Mix into a thicker paste
Meanwhile, separate out half of the egg whites and stir them into the almond flour and sugar mixture. This will form a thicker paste.
Whip the meringue
Put the other half of the egg whites into a bowl and whip into stiff peaks. Once whipped, lower the speed and pour in the sugar syrup. Increase the speed again and keep whipping for at least 5 more minutes.
Fold in and add color
Gradually fold the whipped meringue into the almond mixture already in the bowl. You can add a few drops of food coloring at this point. I use Wilton gel colors — they're very high quality, and just a toothpick's worth is enough to get a good color.
Check the batter flows off the spoon
Mix the batter thoroughly — it should flow smoothly off the spoon.
Pipe onto the baking sheet
Fill a piping bag and pipe rounds about 3 cm wide onto a baking sheet lined with parchment paper. Macaron baking mats work great for this.
Tap, let rest, and bake
Tap the baking sheet firmly on the table a few times to release air bubbles from the batter. Let the macarons sit until the surface forms a skin. For me this took 40 minutes, but it depends on the temperature and humidity. Bake at 160°C for 12–15 minutes.