How to Make French Macarons

I made French Macarons with strawberry filling. These macarons taste so delicious and I will be showing you how to make them and fill them with any filling you want. I made these macarons because ever since I was in High School, I would make them as treats, and I believe everyone should be able to try these delicious, delicate desserts but also know how to make them. It's a great way for people to get into baking, but as well taste these kinds of desserts that will allow them to explore other section of desserts. I will be sharing step by step on how to make these macarons.

1. Prepare Stand Mixer and other tools. Setting your stand mixer is important because it’s what will be used in order to blend all of your ingredients together, aided with other mixing tools.
2. Make sure you have the appropriate attachments on the mixer; you should use a wire whip or something similar. Make sure your mixer is the correct size for the batch amount you want to make.
3. A sifter will be needed to remove lumps that the whip can’t get. Rubber spatula, piping bag with a round tip, silicone baking mat for macarons, baking tray and airtight container. All these tools will be used in further steps.
4. Have all the necessary ingredients at hand. You will have ingredients such as powdered sugar, almond flour, egg whites, granulated sugar, and gel food coloring that will create your macarons.
5. For powdered sugar, you will need 100g of it.
6. For Almond flour, you will need 78g.
7. For granulated sugar, you will need 50g.
8. 2 Large egg whites are needed. Note that only the eggs whites are used from the eggs, if the yoke is used, the process will need to be started all over.
9. This batch is for 15 macarons. If a bigger batch is needed, the recipe will call for more of everything.

1. Add egg whites to mixer. Adding the egg whites allows us to make the base for the meringue.
2. Slowly add the egg whites, not adding yoke into it. After egg whites are in, whisk at a medium speed until you get a foamy texture.
3. Add granulated sugar. The next step is to add the granulated sugar into the mixer with the foamy texture from the egg whites.
4. Slowly add the granulated as the egg whites are slowly mixed with it.
5. Now it will be mixed at a high speed or fast rate until it’s glossy and has high peak spikes formed.
6. Food color of choice will be added to it now and mix it.

1. Add almond flour. The almond flour being added is what will create our macaron shells.
2. The almond flour and powdered sugar will be gently sifted into the meringue we created.
3. Fold the batter. The batter will be folded to get the desired texture needed for the shells to form.
4. The batter will be folded until it flows like lava
5. If done correctly, it should run off the rubber spatula in ribbons and settle smoothly

1. Transferring the Batter. We will now transfer our batter to the mat to get the desired shape.
2. A piping bag and a round tip of 1.5” will be used to transfer the batters into circles on the silicone mat.
3. The tray will gently be tapped to release the air bubbles. If any air bubbles are visible, pop them.

1. Resting the Shells. The shells will be left to rest in order so they can get their hard texture.
2. The image represents how the macarons should look when finished using the piping bag and after tapping it gently.
3. The shells will be left for 30 – 60 minutes to dry out at room temperature.
4. When touched the shells should not feel sticky, the skin should be dry.

1. Baking the macarons. The next step is to bake the macarons we let rest. It's worth noting that even though we set a time to bake, close watch should be set on the macarons.
2. The macarons will be baked at 300 degrees Fahrenheit (150 Degrees Celsius).
3. After they are done baking, we will let the shells cool before removing them from the tray.

1. Ingredients needed for the Butter cream. While the shells cool off, the Buttercream filling will be made, which includes beat, butter, powdered sugar, and 1 tsp vanilla.
2. The Buttercream calls for ½ cup of butter softened), 1 cup of powdered sugar and 1 tsp vanilla or flavoring pipe into one shell and sandwich with another.
3. If filling is desired. Filling you want to be creative; you can add a type of filling into your macaron.
4. Grab jelly or any jam desired to have as a filling. This will enhance the flavors of the macarons and give an additional taste.
5. Same with any texture, like adding crushed graham crackers on top.
6. Adding Buttercream to shell. The last step to have the macaron formed is to add the filling into the shell.
7. If jam is chosen, add it to the center of one of the macaron shells.
8. Grab your filling and insert it into a piping bag with a round tip of 1.5” and fill one side of the shells or the shell chosen with jam.
9. Sandwich both of the shells together to form the macaron (See third image for reference).

1. Before eating the macarons. The macarons are done; however, a few extra steps are needed to ensure the macarons have the best texture.
2. The macarons need to be stored in an airtight box container
3. They will be left in the fridge for 24 hours.
4. Once ready to eat, bring them out, and let them get to room temperature before eating. This will improve texture and flavor.
5. Enjoy!