How to Make French Macarons

Guest post by Jackie Bruchez, owner of the blog, The Seaside Baker. French Macarons have become the new “cupcake”. Although Macaron exclusive boutiques have existed since the 18^th century in France, it is not until recently that they have begun popping up in the United States. Although temperamental, these delicacies are rather easy to make, especially with the EatSmart Scale. Precise weight measurement is an absolute for this recipe, and the EatSmart Digital Kitchen Scale makes this recipe turn out perfect! To begin, it is best to age your egg whites for 24-48 hours (stick them in a bowl loosely covered) or up to 5 days in the refrigerator. The recipe calls for approximately 3 egg whites. In weight, that is between 90 and 92 grams. Next you want to weigh your almond flour. You need 110 grams of almond flour. Next, tare your scale and add 200 grams of confectioner’s sugar. You then want to break it all up by pulsing the flour mixture in a food processor a few times. After that is done, pour your egg whites and 2 tablespoons of sugar into your mixer fitted with the whisk attachment. If you would like to add color, add about 1/8 of a teaspoon at this point. Turn your mixer on high and beat until the egg whites form a stiff peak, approximately 1 ½ minutes, but be careful not to over beat. Pour your flour mixture into the egg whites and give it a few swift mixes, then fold the rest of the mixture together. Fit your pastry bag with a round tip (Ateco #807 or #809). I put the pastry bag into a tall cup and fold the sides over. It makes it easier to fill. Pipe 1.5 inch rounds onto a cookie sheet lined with parchment paper or a silicon mat and allow to sit for 30 minutes to an hour. This enables the shell to harden and will create the “foot” while baking. Preheat oven to 300 degrees or 280 degrees for a conventional oven. Bake for 18 -20 min, and rotate the pan halfway through the baking process. Allow to thoroughly cool before removing from the pan and filling. You can fill these with buttercream, nutella, lemon curd, or whatever your heart desires!

French Macarons

• 90 gr egg whites (roughly 3 egg whites)
• 25 gr to 50gr (2 Tb to 1/4 cup) granulated sugar (I generally only use 25 gr)
• 1 tsp vanilla extract
• 200 gr ( 1.5 cups + 2Tb) powdered sugar
• 110 ground almonds ( 3/4 cup) or almond flour (my preference)

Pulse your almond flour and powdered sugar in the food processor a few times. This really breaks up the powdered sugar and makes for a smooth shell. Fit your mixer with the whisk attachment. Put your egg whites and gel food coloring (I usually do 2 knife tips worth of food coloring) and beat on medium until it is foamy. Turn your mixer on low and gradually add the sugar and extract. Once all the sugar has been added, beat on high until hard peaks form…but do not overbeat!!! Fold in your almond flour/powder sugar mix into the egg whites gently, until completely mixed (but not more than 50 strokes). Fit your pastry bag with a round tip (Ateco #807 or #809). I put the pastry bag into a tall cup and fold the sides over. It makes it easier to fill. Pipe 1.5 inch rounds onto a cookie sheet lined with parchment paper or a silicon mat and allow to sit for 30 minutes to an hour. This enables the shell to harden and will create the “foot” while baking. Preheat oven to 300 degrees or 280 degrees for a conventional oven. Bake for 18 -20 min, however you need to rotate the pan halfway through the baking process. Allow to thoroughly cool before filling.

Buttercream Filling

• 1 stick unsalted butter, softened
• 1 1/2 – 2 cups powdered sugar, sifted
• 1 pinch of salt
• 1 tablespoon vanilla
• 2 tablespoons milk or heavy cream

Beat butter and extract for 2 minutes. Add powdered sugar and milk or cream. Beat with whisk attachment for 3 minutes on high.