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Macarons Parisiens

Serves 4 to 6 Dessert vegetarian, Desserts

Macarons Parisiens

Macarons Parisiens are a staple in the everyday kitchens of Paris, where their delicate shells and creamy centers bring a touch of elegance to even the simplest gatherings. Traditionally enjoyed as an afternoon indulgence or a weekend treat, these confections have a way of transforming an ordinary moment into something special. The home version remains true to its roots, offering a straightforward approach that celebrates the familiar.

When prepared correctly, the macaron should offer a light, crisp exterior that gives way to a chewy, almond-flavored interior. The sweetness of the confectioners' sugar melds seamlessly with the subtle nuttiness of almond flour, creating a balanced bite that melts in the mouth. Perfect for savoring slowly, each macaron invites you to pause and appreciate the artistry of this Parisian classic.

Ingredients

  • 200 galmond flour
  • 200 gconfectioners' sugar
  • 150 gegg whites
  • 150 ggranulated sugar

Method

  1. Begin by sifting 200 g of almond flour and 200 g of confectioners' sugar together into a large mixing bowl. This ensures a fine, lump-free mixture, which is crucial for smooth macaron shells. Use a fine-mesh sieve and gently tap the sides to allow the ingredients to pass through easily.
  2. In a separate, clean mixing bowl, start whisking 150 g of egg whites at room temperature until they become frothy. Gradually add 150 g of granulated sugar, a little at a time, while continuing to whisk. Increase the speed to medium-high and beat until stiff peaks form; the meringue should be glossy and hold its shape when you lift the whisk.
  3. Gently fold the almond flour and confectioners' sugar mixture into the meringue using a spatula. Work in batches, carefully incorporating the dry ingredients to avoid deflating the meringue. The batter should flow like lava, forming a thick ribbon when you lift the spatula, which will slowly blend back into the rest of the mixture.
  4. Transfer the batter into a piping bag fitted with a round tip. Pipe small, even circles onto a baking sheet lined with parchment paper, spacing them about 2 cm apart. Once piped, tap the baking sheet firmly on the counter a few times to release any air bubbles, which helps prevent cracking during baking.
  5. Allow the piped macarons to rest at room temperature until a skin forms on the surface, about 30 minutes. You should be able to touch the tops lightly without any batter sticking to your finger. This step is essential for developing the characteristic smooth, shiny top and ruffled 'feet' during baking.
  6. Preheat your oven to 150°C (300°F). Bake the macarons in the center of the oven for 15-18 minutes, or until they have risen and the tops are firm to the touch. The edges should not brown; they should remain pale with a slight sheen.
  7. Remove the macarons from the oven and allow them to cool completely on the baking sheet. Once cooled, gently peel them off the parchment paper. They should come away easily, with smooth bottoms and intact edges.
  8. Pair the macaron shells by size and fill them with your choice of filling, such as buttercream, ganache, or jam. Pipe a small amount onto the flat side of one shell and gently press another shell on top to sandwich them together. Serve the macarons at room temperature to enjoy the perfect balance of crisp shell and tender interior.
Cover of Authentic French Cuisine
From the cookbook

Authentic French Cuisine

This recipe is from Authentic French Cuisine by Yassine Sbiti — the French volume in the ComidaTime International Cuisines series.

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