I’ve tried making French Macaron a long time ago but I failed. It still tasted yummy but the texture wasn’t perfect and I didn’t achieve a flat top which made me so upset. They said that it’s really hard to make a perfect French Macaron, I guess that’s a great excuse. It is one of the hardest pastries/sweets to make.
It was several years since the first and the last time I made this yummy treat, but I wanted to do it again as I’m planning to make a Macaron Cake in the future. For my second time, I reckon I did pretty well, although a lot of practice is still needed to perfect this very sensitive biscuit. I have to admit, I’m a lazy baker but I’m keen to learn this.
This time around, I’ve tried Ro’s recipe. She’s the cute Youtuber of Nerdy Nummies. My kids love to watch her make cute sweet treats, and that’s how I found her.
Let’s get started, here’s the recipe for French Macaron:
For the Macarons:
2 cups icing sugar, sifted
1 cup almond flour, sifted
3 egg whites
1/4 cup white sugar
pinch of salt
For the Raspberry Filling:
125 grams butter, softened
3/4 cups icing sugar
3 tablespoon juice from fresh raspberries
1. Sift the icing sugar and almond flour. Mix them.
2. In a separate bowl, beat the egg whites for 4 minutes, then gradually add 1/4 cups of white sugar. Beat for another 4 minutes.
3. Fold the sugar and flour mixture to the egg white mixture, divided into 3 parts. Keep in mind not to over mix. Around 50-60 folds is recommended. Put food colouring at this time if preferred.
4. Put the mixture in a piping bag and pipe 1 inch circle on a parchment paper, leaving spaces in between macarons.
5. Leave the macarons for 30 minutes on the counter before baking.
6. Preheat oven to 150 degrees celsius. Put the macarons on the top rack of your oven and bake for 20 minutes.
7. Once cooled, pipe your filling in the middle of the macaron and top it with another one.
8. Enjoy and share it with family and friends!