Perhaps it’s the beautiful pink color , the zesty lemon curd, or—most likely—the soft and chewy texture, but I just can’t get enough of these adorable French Macarons. Even after multiple servings of dinner—there’s always room for these delicate morsels of goodness.
Don’t let the daunting “ high maintenance” reputation of the French Macaron intimidate you. They are neither difficult nor time consuming. The most difficult part was deciding how many to eat in one sitting.
Lena’s French Macaron Recipe
4 egg whites
125 ml Almond Flour
225 ml Powdered Sugar
25 g sugar
red/ pink food colouring
1.Combine the almond flour and powdered sugar together in a medium sized bowl.
2.In a separate bowl, using a mixer, beat the aged egg whites until they are airy and peak-y.
3. Combine the flour mixture to the egg whites. Using a rubber spatula mix until just combined. Add in the food colouring and fold gently.
4. Spoon the 1/2 the batter into a piping bag ( a 1/2″ tip works well) . Pipe the batter onto a macron silicon tray using the circles as a guide.
5. The batter will spread a bit. Repeat with the remaining batter.
6. Don’t have a silicon macaron mat? That’s ok! Just shape evenly sized circles on parchment paper.
7.Allow the piped batter to dry for 1 hour.
8. When ready, bake at 160 degrees Celsius for 12-13 minutes. The tops should have a nice hard touch and the tips should form“feet” as they say in the Macaron world. Just a fancy term for those frills you see.
Once cool, remove the cookies from the parchment and fill. Lightly press the cookies together.
*I learned today that Macarons taste better the day after. This is where your will power will be tested, friends.
We filled half of our beautiful Raspberry Macarons with lemon curd and the other half with Raspberry Buttercream. Click HERE for a basic Lemon Curd Recipe.
2/3 cup raspberries
3/4 cup butter, softened
1 1/4 cups powdered sugar, sifted
1.To make the buttercream, whip the butter with an electric mixer until fluffy. Slowly add in the sugar.
2.Now add the raspberries to a saucepan with a splash of water and cook over low heat for about 10 minutes until raspberries are cooked down. Work the raspberries through a sieve held over a separate bowl to extract the seeds. Add the juice to the butter cream, then whip until combined. Cool until firm. If you want a more intense “raspberry colour”—add in a few drops of red colouring.