Unlock the secrets to perfect French macarons with this comprehensive, from-scratch masterclass.
Forget shortcuts – we're diving deep into technique and precision.
Prepare for a rewarding challenge that culminates in 12 exquisitely crafted macarons, bursting with flavor and visual appeal.
Not in the mood to brew?
Order at Bake SaleTotal Time
40m
In a stand mixer fitted with the paddle attachment, cream the softened butter until light and fluffy. This may take several minutes. Don't rush this step – it's the foundation of a great buttercream.
Gradually add the sifted powdered sugar, beating on low speed until fully incorporated. Be careful not to create a sugar cloud!
Add the heavy cream and vanilla extract. Beat on medium speed until the buttercream is smooth and creamy. Adjust the amount of cream as needed to achieve the desired consistency.
Increase the mixer speed to high and whip for 2-3 minutes, until the buttercream is light and airy. This step incorporates air into the buttercream, making it even more delicious.
In a saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not boil.
Pour the hot cream over the chopped dark chocolate in a heatproof bowl. Let it sit for 1 minute to allow the chocolate to melt.
Gently stir the mixture until the chocolate is completely melted and the ganache is smooth and glossy. Add the butter and stir until melted and incorporated.
Let the ganache cool at room temperature for about 30 minutes, or until it reaches a pipeable consistency. For a firmer ganache, refrigerate for a shorter period.
In a food processor, pulse the almond flour and powdered sugar until finely combined. Sift the mixture at least twice, discarding any large particles. This step is non-negotiable for achieving a smooth macaron shell.
In a clean, grease-free bowl, beat the aged egg whites with an electric mixer until soft peaks form. Gradually add the granulated sugar, beating until stiff, glossy peaks form. The meringue should be firm enough to hold its shape without collapsing. Achieving the perfect meringue is 80% of the battle!
Gradually fold the almond flour mixture into the meringue in three additions. This is where the magic (or disaster) happens. The goal is to achieve a lava-like consistency. The batter should flow slowly and smoothly off the spatula, forming a ribbon that disappears back into the batter after a few seconds. Overmixing is a cardinal sin, leading to flat, cracked shells. Undermixing results in lumpy macarons.
"Practice makes perfect! Observe the batter closely. The 'ribbon' test is your guide."
Transfer the batter to a piping bag fitted with a round tip. Pipe uniform circles onto baking sheets lined with parchment paper or silicone mats. Tap the baking sheets firmly on the counter several times to release any trapped air bubbles. Let the macarons rest at room temperature for 30-60 minutes, or until a skin forms on the surface. This is crucial for developing 'feet'.
"Use a template under your parchment paper for perfectly uniform circles."
Preheat your oven to 300°F (150°C). Bake the macarons for 12-15 minutes, or until 'feet' have formed and the shells are set. The baking time will vary depending on your oven, so keep a close eye on them. Rotate the baking sheets halfway through for even baking.
Let the macarons cool completely on the baking sheets before removing them. This prevents them from sticking and breaking. Once cooled, match the shells by size and pipe your chosen filling onto one shell. Top with another shell to create a macaron sandwich. Refrigerate for at least 24 hours to allow the flavors to meld and the texture to mature. This is where patience pays off!
Remove the macarons from the refrigerator about 30 minutes before serving to allow them to come to room temperature. Savor the exquisite taste and texture of your homemade macarons. You've earned it!
Infuse your macarons with the delicate flavor of pistachio.
Brighten up your macarons with a zesty lemon flavor.
1Always use a kitchen scale for accurate measurements. Baking is a science, not a guessing game.
2Don't be afraid to experiment with different flavor combinations. The possibilities are endless!
3Practice makes perfect. Don't be discouraged if your first batch isn't perfect. Keep trying, and you'll get there.
1Overmixing the macaron batter: This leads to flat, cracked shells.
2Not letting the macarons rest long enough: This prevents the formation of 'feet'.
3Baking at too high a temperature: This can cause the macarons to crack or burn.
4Using old or expired ingredients: This can affect the texture and flavor of the macarons.
This recipe captures the essence of Bake Sale in Toronto. Authenticity isn't just about ingredients; it's about place.
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