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french macaron with green filling

French Macaron Recipe (Traditional)

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Here’s to happy experience with our French Macaron Recipe! We can’t wait for you to share with us how they turned out and your picture. Do share 😊

  • Total Time: 98 minutes

Ingredients

Units Scale

French Macaron Ingredients:

  • 138 grams finely ground almond flour
  • 125 grams powdered sugar
  • 105 grams egg whites (from about 3-4 eggs)
  • 105 grams granulated sugar
  • Pinch of cream of tartar

*Note: When measuring ingredients start first with the container then add up to equal the measurement needed. For example, if your container weighs 84 grams add 138 to it and that total of 122 grams is what you’ll need.  You got this!

Buttercream Filling Ingredients:

  • 1/2 stick unsalted butter
  • 1 cup powdered sugar, no need to sift
  • 1 tsp. pure vanilla extract or other flavors you like!
  • 1 Tbsp. heavy cream or alternative nut milk
  • 1/2 Tbsp. milk powder (optional)
  • 1/2 tsp. vanilla, lemon, mint, or any flavor you wish!

Instructions

  1. Part 1 – Making the Shells:
    1. Preheat oven to 300-degrees. Use oven thermometer to check oven temperature accuracy.
    2. Prepare baking sheets with silicone baking mats or use parchment paper with guides (don’t forget to remove the paper guides… I didn’t once and I think that was the problem with cracking tops)
    3. In a food processor, blend together, almond flour and powdered sugar.
    4. Sift the almond flour and powdered sugar 2 times through. This took the most time as the finer the flour, the smoother the shells.
    5. Separate the egg yolks from the white. Save the yolks for later use in Frittata, Pizza Muffins, Pancakes, poached egg with Hollandaise Sauce. Whisk only the egg whites in a stand mixer on medium low speed until eggs become foamy.
    6. Add in the pinch of cream of tartar.
    7. Whisk again on medium speed until soft peaks form.
    8. Reduce speed to medium low and slowly add in the granulated sugar.
    9. After 15 seconds, increase the speed to high (#10 speed) and whisk until really stiff peaks form.
    10. Keep whisking on high for 2 minutes and 50 seconds. Then whisk again for 2.35 minutes – then for 1.50 minute. Once stiff peaks have formed and they are REALLY stiff, no joke! Stir in food coloring or flavoring.
    11. Using a rubber spatula, sift in, yes again, 1/3 of the almond flour/powdered sugar blend and FOLD continue until all the almond sugar blend is mixed into the egg whites. The method to folding is also IMPORTANT: It goes like this! SCRAPE. PRESS in the middle. Then TURN the bowl.  Use your muscles here!
    12. Do this for about 1-2 minutes, but not over mixing. Batter should run down the spatula and allow you to make a Figure 8 – that’s when you know you’re done. Watch our IGTV LIVE or Michelle’s Beginner’s Video.
  2. Part 2 – Piping the batter onto your prepped tray and baking:
    1. Prepare your pastry bag with the 1/2” tip (You will need to snip off about 1/4” of the tip of the bag.)  
    2. I placed my bag with tip attached into a cup for easier filling. Roll down the sides of the bag about half way.  Fill your pastry bag not all the way full. Leave room to twist close the top to pipe filling onto mats. If too full the batter comes out of the top, no fun and messy!
    3. Once mat is filled, you can ONLY BAKE one sheet at a time, take the tray and tap it hard on your counter top 2-3 times to remove the air bubbles in the shells. The shells will flatten.
    4. Allow the shells to REST BEFORE BAKING for about 30-60 minutes, depending on where you live and the humidity. The tops of the shell need to be smooth to the touch and NOT sticky before you bake them. Run your finger across the top after 30 minutes. It should slide not stick over the cookie.
    5. NOW you are ready to bake. Put the macaron filled tray into preheated 300-degree oven for exactly 18 minutes total cooking time. Rotate the tray half-way through at 9 minutes.
    6. Let shells cool completely once baked on a cooling rack before filling. If shells are still warm, the filling will melt…
  3. Part 3 – Time to make your filling! AKA Frosting:
    1. Decide what flavor filling you’d like to make or double the filling recipe below to make different colors or flavors.
    2. Make the filling while your shells are baking.
    3. You can also use this buttercream frosting that makes a larger quantity and has dairy free options.
  4. Buttercream Filling Method:
    1. Whisk together the butter and sugar. I used a hand mixer.
    2. Add in the remaining ingredients and blend until filling looks like frosting. Because IT IS frosting! LOL
    3. Add more milk to thin if needed-1 tsp at a time.
    4. Can be made ahead and stored in refrigerator 2 days ahead.
  • Author: Curry Girls Kitchen
  • Prep Time: 80 minutes
  • Cook Time: 18 minutes

Find it online: https://currygirlskitchen.com/french-macaron-recipe/