Basic French Macarons

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Macarons love never dies, those aristocratic cookies are always in Vogue, and still make a good income as a work-from-home! so, let’s start with the first recipe for Macarons, the basic one, using the French method, not the Italian one, like in Pierre Hermé Macarons. You should master the basic Macarons recipe to find out mistakes, troubleshoot, and how to cook them depending on your oven, climate, or utensils. After that, you can proceed to the second step, the funniest one: Add your beautiful colors, and your preferred flavors, and make “two by two” shells stick together with Ganache, jams, cream cheese, Mascarpone, etc…An endless choice of macarons recipes.

Yield: about 40 shells

French Method Macarons Shells

  • 110 g         ground almonds (Almonds meal)
  • 200 g         icing sugar
  • 50  g          granulated sugar
  • 100 g         aged egg whites (about 3 large eggs)
  • A pinch of salt
  • A piping bag, fitted with a 1/2-inch nozzle tip
  • 2 solid baking sheets, lined with non-stick baking parchment


1- Blend sugar and almonds in a food processor for 30 seconds until thoroughly combined. Sift and set aside.
2- Using an electric handheld whisk, beat the egg whites with salt into a dry mixing bowl, until they will only just hold a stiff peak.
3- Continue to whisk at medium speed while adding the caster sugar a teaspoonful at a time. Mix well between each addition. The mixture should be thick, white, and glossy. At this point, you should add any food coloring paste you are using.
4- Fold the ground sugar and almond mixture into the egg whites, using a large wooden spoon, blend well, but smoothly. This is called “macaronner”
5- The mixture should be firm and glossy, but not too liquid: It should drop from the spoon in a smooth molten mass forming a ribbon.
6- Pipe the mixture evenly sized rounds (count 3 seconds, to have the same size) about 2 inches, onto the prepared baking sheets or silicone sheets.
7- Tap the bottom of the baking sheets sharply, once, on the work surface to expel any large air bubbles.
8- Leave the macaron shells for at least 30 minutes, and up to 1 hour or until they have “set” and formed a dry shell.
9- Preheat your oven to 170C (325F) Gas 3. This stage is crucial, you should know your oven, and bake the Macarons on the middle shelf, one sheet at a time, for 10 minutes. The tops should be crisp and the bottoms dry. Leave to cool on the baking sheet.
10- When the shells cool completely, filled them with chocolate Ganache, jams, or fruit puree.

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