{"id":1697,"date":"2012-04-24T21:55:41","date_gmt":"2012-04-24T11:55:41","guid":{"rendered":"https:\/\/www.howtocookthat.net\/public_html\/?p=1697"},"modified":"2019-05-13T16:33:43","modified_gmt":"2019-05-13T05:33:43","slug":"easy-macaron-macaroon-recipe","status":"publish","type":"post","link":"https:\/\/www.howtocookthat.net\/public_html\/easy-macaron-macaroon-recipe\/","title":{"rendered":"Easy French Macaron Recipe (Macaroons)"},"content":{"rendered":"
Rate it <\/a><\/span>\n\t\t\t \t\t\n\t\t\t\t\t\t\t4.5<\/a>\n\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t<\/span>\n\t\t\t<\/div><\/div>\n
\"french<\/p>\n

\nI am often asked why have my macarons failed?! Why are there no feet?! Why have the macaron shells cracked? And which recipe do you use for your macarons? So here it is… french macaron recipe and troubleshooting.
\nOn a recent holiday I found a 200 year old cookbook on my mums bookshelf. \u00a0It tells that King Henry VIII granted an estate in Leadenhall Street to a Mistress Cornewallies in reward for the fine puddings that she presented to him. Follow these easy steps to make macarons fit for a king. You will aquire such indulgence that is pleasing to the palate and if you’re lucky enough perhaps you too will be granted an estate! <\/p>\n

\"200
\nThe picture above shows the 200 year old macaron recipe. They called them almond puffs. Personally I prefer to make them using my electric mixer using the recipe below.<\/p>\n

French Macaron Recipe Ingredients<\/h3>\n

4 large egg whites (or 5 small) approx 140g (4.94 ounces)
\n1\/3 cup or 70g (2.47 ounces)\u00a0caster sugar (also known as superfine sugar)
\n1 1\/2 cups or 230g (8.11 ounces) pure icing sugar. \u00a0IF\u00a0you wish to use icing mixture INSTEAD of icing sugar you will need\u00a01 3\/4 cups or 275g (9.7 ounces) icing mixture<\/em><\/span>
\n1 cup or 120g (4.23 ounces) almond meal
\n2g (0.07 ounces) salt (tiny pinch)
\ngel food colouring (optional) note too much liquid will make the macarons fail so if it is your first time making them try with no colour until you’ve got the technique sorted.<\/p>\n

Macaron Recipe Directions<\/strong>
\nThis recipe makes approximately 40 shells or 20 filled macarons
\nPreheat the oven to 150C (302 degrees Fahrenheit)<\/p>\n

Sift the almond meal and icing sugar and salt together, discarding any almond lumps that are too big to pass through the sieve. <\/p>\n

Place egg whites and caster sugar into a bowl and mix with electric mixer until stiff enough to turn the bowl upside down without it falling out. How long this takes will depend on you mixer. \u00a0
\nContinue to whip for 1-2 more minutes. \u00a0 <\/p>\n

Add gel or powdered food colouring and continue to mix for a further 20 seconds.<\/p>\n

Fold the almond & sugar mixture into the egg whites. This is the most important step and where most first time macaron bakers have trouble.<\/p>\n

It should take roughly 30-50 folds using a rubber spatula but obviously this will vary depending on your folding technique. \u00a0The mixture should be smooth and a very viscous, not runny. Watch the video to see what you are going for. Over-mix and your macarons will be flat and have no foot, under mix and they will not be smooth on top. \u00a0See the macaron troubleshooting<\/a> post for examples.<\/p>\n