French Macarons

Macaron Shells (Yields 20–24 filled macarons)

This version makes enough batter for one half sheet tray — about 40 to 48 shells.

Ingredients:

• 84g almond flour

• 84g powdered sugar

• 64g egg whites (room temperature, aged if possible)

• 60g granulated sugar

• Optional: gel food coloring

Instructions:

1. Double sift almond flour and powdered sugar into a bowl. Discard coarse bits.

2. Whip egg whites on medium speed until foamy.

3. Slowly add granulated sugar. Increase speed and whip to stiff, glossy peaks.

4. Add coloring if using. Mix briefly.

5. Fold using cut-and-sweep method:
   Add dry mix in two to three additions. Fold around the bowl, then cut down the center and push batter against the sides to deflate. Repeat until it flows like lava and forms a figure 8 that slowly settles.

6. Pipe onto a lined half sheet tray. Should be about the size of a poker chip!

7. Tap the tray to remove air bubbles. Pop visible ones with a toothpick.

8. Rest 30–60 minutes until tops are dry to the touch.

9. Bake at 300°F for 14 to 16 minutes. Rotate halfway through.

10. Cool completely before removing and filling.

To Fill:

Fill with Swiss meringue buttercream & a dot of cooled, set chocolate ganache

Dark Chocolate Ganache (Yields ~1 cup)

Ingredients:

• 120g dark chocolate (60 to 70 percent), chopped

• 100g heavy cream

• 15g unsalted butter (optional for added smoothness)

Instructions:

1. Heat cream in a small saucepan until just steaming (not boiling).

2. Pour over chocolate in a heatproof bowl. Let sit for 1-2 minutes to soften.

3. Stir gently with a spatula from the center outward until fully smooth and emulsified.

4. Add butter if using and stir until melted and incorporated.

5. Cool to room temperature, then refrigerate until scoopable (about 1 to 2 hours). Pipe while still pliable.

A few things I emphasize in class:

• I double-sift the almond flour and powdered sugar every time. It makes a difference in both texture and consistency.

• I fold the dry mix into the meringue in three additions to avoid deflating everything all at once.

• I don’t rush the macaronage. I test the ribbon by scooping a solid amount of batter and seeing if it folds back on itself in a figure 8. If it breaks, I keep going & test the figure 8 after each fold. If it runs too thin, I know I’ve gone a little too far.

• I pipe each shell about the size of a poker chip, with two fingers of space between them. This helps them bake evenly and gives them room to rise without sticking to their neighbors.