French Macarons
I can’t tell you how much I love these little crispy, pillowy treats! Oh my goodness.
It’s definitely worth the effort to make these. Especially considering how much it can cost to buy these from a store! Gourmet ones in NYC seem to cost an arm and a leg per cookie.
Some fillings you can try: pistachio, dulce de leche, caramel, buttercream of any variety, jam, preserves. You can also just eat them plain!
Things to consider:
- It is important to have the egg whites at room temperature before whisking.
- Try not to over mix once you start folding in the almond flour mixture. I usually find that it’s something like 20-30 folds. Depends on your folding technique, I guess?
- The viscosity you’re looking for is something in between free flowing and completely stiff. Like, it will very slowly ooze out of the pastry bag, but not freely flow. It might take a little practice to get this right. This will ensure nicely rounded tops but without the cookies spreading too thin.
- Making this on a cool, not humid day makes it come out nicer (and easier).
