How To Make French Macarons

French macarons are small meringue sandwich cookies that are as tasty as they are sophisticated. They can be made in a variety in flavors or colors to make a fun spread on a serving dish. Almond flour is a popular flavor for the cookie, but pistachio or coconut flour can be used as well. Use a few drops of food coloring to create an array of pretty pastels like many patisseries do in France. To make the cookie, combine almond flour with peaked egg whites and sugar. Pipe the batter onto a baking sheet and cook for about 10 minutes. After the cookies have cooled, pipe room-temperature chocolate ganache onto the flat side of the cookie and layer on another cookie to create the iconic sandwich look. In this video, Chef Susie will show you how to cook beautiful French macarons with chocolate ganache that are just as appealing to your taste buds. For more great cooking demonstration videos, subscribe to the LearnToCookOnline YouTube channel.

French Macarons Recipe:

1 cup confectioners’ sugar
3/4 cup almond flour
2 large egg whites, room temperature
Pinch of cream of tartar
¼ cup superfine sugar

1. Sift the powdered sugar and mix together with the almond flour
2. Whisk whites with a mixer on medium speed until foamy. Add cream of tartar, and whisk until soft peaks form. Reduce speed to low, then add superfine sugar. Increase speed to high, and whisk until stiff peaks form
3. Fold the flour mixture into the egg whites until mixture is smooth and shinny
4. Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip
5. Pipe 3/4-inch rounds 1 inch apart on parchment-lined baking sheets. Put the tip right in the middle of where you want each macaron and let the batter billow up around it, then I drag the tip to the side of the round. (You can pipe 1-inch to 2-inch rounds, but you will need to add cooking time). Tap bottom of each sheet on work surface to release trapped air. Let stand at room temperature for 30 to 45 minutes. (While they’re resting, preheat oven to 375 degrees
6. Reduce oven temperature to 325 degrees. Bake 1 sheet at a time, rotating halfway through, until macarons are crisp and firm, about 10 minutes. After each batch, increase oven temperature to 375 degrees, heat for 5 minutes, then reduce to 325 degrees. Every oven is different, so you may need to play with your oven temperature. The tops of the macaron shells should not brown
7. Let macarons cool on sheets for 2 to 3 minutes, then transfer to a wire rack. If macarons stick, spray water underneath parchment on hot sheet. The steam will help release macarons (if this doesn’t work, see below, under “troubleshooting”)
8. Sandwich 2 same-size macarons with 1 teaspoon jam or buttercream or ganache. Serve immediately, or stack between layers of parchment, wrap in plastic, and freeze for up to 3 months. It takes only 30 minutes out of the freezer for macarons to be ready to serve

Ganache Recipe:

10 oz. semi-sweet chocolate (chopped)
1 cup heavy cream

1. Place the chocolate in a bowl. Bring the cream to a boil and pour over the chocolate, let sit for 1 minute and them whisk together. Let the ganache cool at room temp until it is semi solid and use for macaroon filling

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