Desserts
How to Make Macarons
Macarons are among the finest French desserts and require precision. This detailed, precise recipe teaches the macarons and chocolate ganache filling.
Macarons... a delicious dessert. Follow these easy, clear steps
Ingredients
Start here, then move straight into the method.
- 2 egg whites
- 1/2 cup finely ground almonds
- 1 cup powdered sugar
- 5 tablespoons granulated sugar
- Ganache
- 300 g dark chocolate
- 180 g chocolate-dream heavy cream
- Um Taha al-Hamoui
- For more delicious French desserts, here is the link: Sablie Easy and Quick
Method
Follow the cooking sequence without leaving the page.
- Sift the almonds and sugar, then set them aside
- In another bowl, whip the egg whites and gradually add the sugar while continuing to whip until you have a meringue
- If you want to add food coloring, add it at this stage
- Add the almond-sugar mixture to the egg whites and fold from top to bottom until the batter is uniform
- Test the batter by lifting it with a spoon—the batter should fall back into the bowl as a cohesive, continuous ribbon
- Line a baking sheet with parchment paper, put the mixture into a piping bag, and pipe the shells
- Let them dry completely for half an hour to two hours; when you touch the surface of the macaron it should be dry—this is how you know they are ready for the oven
- Place the tray in a preheated oven at 150°C; do not use the oven fan if it has one
- Prepare the ganache: heat the cream in the microwave, pour it over the chocolate, and stir until it melts
- Return them to the microwave again until everything has fully melted and the mixture is smooth
- Leave the ganache at room temperature until use
- When the macarons have cooled, fill them with ganache and sandwich each pair of shells together
- For more delicious French desserts, here is the link: Sablé — Easy and Quick
Recipe tags
DessertsInternationalVegetarianGluten free
Notes and serving ideas
- Sablie Easy and Quick