How are you since last week?
Did you ever try to bake macaron? With this recipe, you can simply not fail. I have added plenty of pictures so you can follow all the steps!
Ingredients (around 30 macarons):
- 150 gr. of egg white (4 to 5 big egg)
- 190 gr. of almond powder
- 210 gr. of powdered sugar
- 90 gr. of white sugar
- 50 drops of red colour
Take three cooking bowls. In one of them, sieve the almond powder and the powdered sugar. In another one, prepare the egg white and in the last one reserve the white sugar. Place some greaseproof paper in a baking tray. You will need three baking session.
Whip egg-whites to a light mousse. While you are still mixing, add the sugar in three time and then add the colour.
Add the egg-white into the almond powder and powdered sugar mix. Macaronner during few minutes, which means mixing really slowly until you get a shinny liquid paste like a creamy dessert.
Fill in your pastry bag. Place the tip of the pastry bag in contact with the greasproof paper to form your macarons. Leave them 30 minutes to one hour until they get a tiny crust.
In the meantime, preheat your oven to 150°C. Place the first baking tray in between 10 to 12 minutes and wait until they are cold to unstick. Do the same with the other backing tray.
When all the biscuit are ready, classify them by size and fill with some homemade black cherry jam.
I am always so tired after baking the macarons that I prefer to fill them with different homemade jams!
![[FR] Je les trouve tellement belles ces tomates de @marchecuendet que j'avais envie d'en partager une avec vous. Comme je vous l'ai déjà dit en story, je poste peu de nouvelles recettes en ce moment alors que j'en ai des dizaines en réserve car je travaille d'arrache-pied pour terminer mon nouveau site qui vous offrira une nouvelle fonction de recherche pour découvrir de manière facilité toutes les recettes!⠀⠀⠀⠀⠀⠀⠀⠀⠀
[EN] I find these tomatoes so beautiful that I wanted to share one with you. As I already told you in story, I am posting few new recipes at the moment when I have dozens of them in reserve because I am working hard to finish my new site which will offer you a new function of search to easily discover all the recipes!⠀⠀⠀⠀⠀⠀⠀⠀⠀
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#love #photography #beautiful #tomate #food #foodporn #foodblogger #switzerland #tomato #gemüse #salade gesundessen #bio #instafood #healthyfood](https://frenchgirlcuisine.com/wp-content/plugins/instagram-feed/img/placeholder.png)
Aww…that looks so very sweet…
Thanks!
They are so cute, thanks for the instructions!
Thank you very much to you for reading my blog posts :)!
You are a very talented, French Girl! I appreciate every post of yours. As you know, this morning I posted almond cookies. This all started from being interested in learning how to bake macaron Parisien. I see that the only ingredient ratio difference our cookies have is that you used 55% less almond powder for the macarons. This post of yours is very simplified version of what I have seen so far. Seeing how beautifully your macarons have turned out, I will keep your hints in mind when I make my macarons! Thank you! 😀
Thank you very much. I like to keep it simple. Anyway my English level is not allowing me to be too fancy :)!. At the end cooking is not so complicated. You need just to BE in the kitchen and well understand the steps of the recipe. Unfortunately this part is not always that easy :)! Don’t forget to just fill your macarons with homemade jam (or not). They are always making a kind of new one for the macarons but I don’t see the point if you already have some in your kitchen :)!
Oh my… such beautiful macarons! I need to give these a go – I’ve always been a little scared that what comes out of my oven willl be nothing like the gorgeous delicacies I’ve bought from French patisseries or like your amazing ones shown above! 🙂
Thank so much! I promise you will got the same if you follow carefully the steps. The first important point is to well sieve the almond and sugar; so you don’t have bubble on the top of them like I did. Secondly to form the Macarons you need to place the pastry bag’s end on the pastry bag. If you got unfortunately peak on top of your macarons gently tap the baking tray on the table. The third important part is to not overcook your macarons and wait until they are cold to remove them from the tray. If it is not easy to do so, place them one or two minutes more in your oven. Hope these 2 or 3 more tips removed your fear!
That’s fabulous! Thanks so much for the extra tips – I’ll be sure to let you know how I go! Cheers, Margot
but these are adorable!!!
Thank you really much!
Reblogged this on @Denisse_Turner.
I’ve tried.. and failed with another recipe. Yours look great, so kudos!!
Oh and by the way, I tried this recipe with three different ovens and never failed. So you should definitely try it :)!
Your macarons look lovely! I have been trying out different macarons recipes to figure out the best one that works for me. Will definitely try yours!
As I said earlier replying to another comment, I have done this recipe in three different kitchens and never failed. At least for me it is working so maybe it will work for you too!
That is good to know! I am moving soon and wouldn’t want to have to find a new recipe! Thanks again 🙂
I’ve never been brave enough to try macarons. Yours look perfect! Love that beautiful little meringue ‘foot’ which I’ve heard is the trademark of a good macaron! Thanks for the recipe. I’ll give this a go! x
Thanks to you to be so nice! Hope you will enjoy cooking them!
I just love macarons and these look absolutely delicious!
thanks!