Recipe: Yummy Easy French Macarons

Easy French Macarons. These French sandwich cookies seem like quite the task, but with a few simple tricks, you'll find these Macarons is easy to make—you'll be an expert in no time. Lightly grease two baking sheets with cooking spray and line with parchment. Lovely, light little French almond meringue cookies are just begging to be filled with your favorite filling and made into sandwiches for a delightful treat.

Easy French Macarons Adapted from I Love Macarons by Hisako Ogita. The basic meringue-style French macaron is merely the springboard for your wildest color and flavor combinations. Green macarons work very well with a pistachio-flavored cream. You can have Easy French Macarons using 6 ingredients and 2 steps. Here is how you cook it.

Ingredients of Easy French Macarons

  1. Prepare 1 cup of confectioners/icing/cane sugar.
  2. Prepare 1 cup of almond meal/flour.
  3. Prepare 1/4 cup of castor/granulated sugar.
  4. It’s 1 dash of salt.
  5. Prepare 1 small of amount of food gel colour.
  6. Prepare 2 large of room temperature egg WHITES.

You can use either a food additive or finely ground, pistachio nuts. The combination of coconut and lime (both zest and juice) is also a nice filling for green macarons. Fill purple macarons with a blueberry-flavored cream. Lemon is the perfect filling flavor for a yellow macaron.

Easy French Macarons instructions

  1. Sieve or sift the icing sugar and ground almonds together into a large mixing bowl. Throw any lumps left behind away. (The bigger pieces makes the Macarons lumpy and cracked during baking) whisk with electric mixer, the egg whites and salt until they form soft peaks (making sure utensils are grease free). Add the caster / fine sugar, a little at a time and continue to beat ( you can add the colouring at this time. Add a bit more colour to make the Macarons vibrant. It loses some colour during baking) until the whites are very thick and glossy (ideally, you should be able to hold the bowl upside down without the whites falling out! About 10 mins on high speed) Gently fold in the icing sugar and almond mix. (About 40-50 folds) The mixture will now be loose and semi-runny. Using a piping bag with a 1cm / 1/3" nozzle, fill with the macaron mixture. Line baking sheet with silicone mat or parchment. Pipe small blobs about 2 inches apart from each other. Gently tap the baking sheet a fe.
  2. Tips and tricks: 1) make sure the eggs are room temperature. (Out if fridge for at least 2 hours) And not freshly bought. Older egg whites work great. If you forgot to take the eggs out, you can put them in warm to medium hot tap water for about 5 mins. 2) use a steel bowl to whip. And make sure it is scrupulously clean before use. Any oil will deflate the egg whites. 3) you can make your own almond flour by buying raw slivered almonds and pulverizing them in a blender. 4) folding is very important part. Over mixing will cause the Macarons to spread out and be flat. Under mixing will cause the tops to crack and be hollow inside. It takes practice to get the right consistency. I would say viscous enough that it runs off the spatula, but still hold a shape for a 5 seconds when dripped down. 5) no oil food coloring. Gel and powder work wonders. The more vibrant the colour, the more fun! 6) I wouldn't necessarily add any flavoring to the Macarons. I would flavor them by using different.

Personally I prefer to make them using my electric mixer using the recipe below. Transfer the macarons to a wire rack to cool completely before filling. Remove tray and let macarons cool completely; repeat with remaining trays. Once macarons have cooled completely, remove from parchment. What better way to celebrate love than with a delicious French treat.