Cakery Friday: French Macaroons

So it took me a few shots, but I was actually able to execute a fabulous french macaroon. I had not attempted macaroons since my time in culinary school but was given the challenge by my family. Finall,y {after three tries} I came up with a product I am incredibly proud of.


Gather all of the ingredients.


In a large bowl sift together 1 cup of almond meal/flour and 1 cup of confectioners’ sugar.


In the bowl of your electric mixer fitted with the whisk attachment whip together 3 egg whits with 1 cup of confectioners’ sugar. Allow the mixture to whip to a medium/stiff peak.


Gradually fold the meringue into the dry ingredients. This may take a little time in order to get the proper consistency but you want the batter to be very thick and flowing. {Like my Johnson & Wales bowl scraper?}


Transfer the batter to a piping bag fitted with a small round tip {size is totally up to you depending on the size cookie you want}. Carefully pipe small rounds of batter onto a baking sheet fitted with either parchment paper or a Silpat mat. Allow for room between each cookie as they will spread as you pipe them. Allow the macaroons to dry for approximately 20 minutes. {Don’t judge, these pictures were taken when I initially tried to make orange macaroons, that idea went out the door by batch #3, but you get the idea}


Bake at 325 degrees for approximately 12 minutes {this will depend on your oven temperature}. You want the cookie to have a “foot” at the bottom. Allow the macaroons to cool completely. Fill them with whatever makes you happy, some people like jam or butter creams, I prefer thick and creamy ganache!


Happy Baking!



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2 Comments on Cakery Friday: French Macaroons

  1. Suranga
    June 28, 2013 at 4:28 pm (5 years ago)

    Horticulture / Mattress Fibre / Machine Twisted Fibre / Coir Twine

  2. Miriam Corona
    September 6, 2011 at 1:42 am (7 years ago)

    These look incredible!

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