How To Make French macarons (Made by Anna Olson)

by Anna Olson
How To Make MACARONS

French macarons are on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

Follow along with the ๐Ÿ“ recipes below๐Ÿ‘‡๐Ÿพ๐Ÿ‘‡๐Ÿพ

How To Make MACARONS

French macarons

Chef Anna Olson demonstrates how to bake French macarons pastries. Follow along and you will be a Macaron Master in no time Cookies French macarons, How To Make MACARONS, Anna Olson recipes French
Professional Baker Teaches You How To Make MACARONS!
Chef Anna Olson demonstrates how to bake French macarons pastries. Follow along and you will be a Macaron Master in no time
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Serves: 60 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 3 large egg whites, room temperature
  • 1 Tbsp (10 g) meringue powder
  • 3 Tbsp (40 g) sugar
  • ยพ cup (90 g) extra fine ground almonds
  • 1 cup (130 g) icing sugar, sifted
  • food colouring pastes
  • marmalade or curd filling

Instructions

  1. Preheat the oven to 300 F (150 C) and line 2 baking trays with parchment paper.
  2. Whip the whites and meringue powder until they are foamy, then slowly add the sugar and whip just until the whites barely hold a soft peak when the beaters are lifted. It is very important not to overwhip your egg whites). Stir the ground almonds and icing sugar together and then fold this into the whipped whites in 2 additions (the batter will be quite runny).
  3. If you wish to colour the macarons, divide the batter into 3 bowls and stir in a touch of colour into each. Fill 3 piping bags fitted with a plain tip with each of the batters and pipe macarons that are 1 ยฝ -inches wide and an inch apart on the baking tray.
  4. Let the macarons sit for 10-30 minutes, until they develop a โ€œskinโ€ (until the surface of the macarons appear dull โ€“ no longer shiny). Bake for about 10 minutes, until they lift off the parchment paper using a spatula without sticking. Let them cool on the trays before removing.
  5. To assemble, pipe or spread a little curd or marmalade on the bottom of one macaron and press the bottom of a second onto it, pressing gently. Continue until all of the macarons are filled.
  6. The macarons will keep for up to 3 days in airtight container.
  7. **Extra fine ground almonds can be found at fine food stores, but if you cannot buy them, then sift conventional ground almonds to achieve a finer texture and then measure, or another option is to grind them with the icing sugar to have them to achieve that fine texture.

Chef Anna Olson demonstrates how to bake French macarons pastries. Follow along and you will be a Macaron Master in no time

Recipe video


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