Step by Step Basic Macaron Recipe Filled with Raspberry Jam
- Set of bowls
- hand mixer
- Spatula set
- Piping bag with tip
- parchment paper
- Cake spatula
- 1 cup powdered sugar
- ¾ cup almond flour
- 2 egg whites, from large eggs
- 4 Tbsp granulated white fine sugar
- food coloring, pink goes very well with raspberry flavor
- fruit jam, any flavor
- In a bowl sift 1 cup of powdered sugar.
- Into the same bowl, sift 3/4 cup of almond flour. Mix together gently.
- In a separate bowl with a hand mixer or stand mixer beat 2 egg whites, from large eggs. ( better if the eggs are at room temperature and not organic)
- The egg whites will start getting fluffy and really white.
- Add in 1 Tablespoon at a time granulated white fine sugar, 4 Tablespoons in total. Beat until becomes stiff.
- Into the egg whites fold in half of the almond flour and powdered sugar mixture.
- After well combined, add in the rest of the flour and sugar mixture to the egg whites. Fold gentle clockwise.
- At this time add in few drops of food coloring (3-4 drops)I used red to make my macarons pink to go with the raspberry jam.
- With a spatula, fold the mix clock wise, until the mixture is well combined and almost runny but not quite. (It should fall off the spatula slowly.)
- Put the mix into an icing bag and make circles onto a prepared baking sheet with parchment paper or a rubber macaron sheet, leaving space in between each circle.
- After you have used up all the mixture, take the baking sheet with two hands on each side and bang them on the counter few times to remove the air bubbles. Give 15 minutes for the macarons to prepare themselves to go into the oven. This is also the best time to turn on your oven to 325F.
- To bake: place the pan on the top or bottom rack of the oven, you don’t want to bake macarons in the middle of the oven. After 15 minutes, macarons should start having a hard shell, meaning when you slightly touch the tops you should still have a clean finger.
- Bake for another 8 minutes, turn the baking sheet around for even baking.
- Take macarons out and let them cool down after a total of 16 minutes.
- With a teaspoon, spread jam on one macaron and close with a different macaron making a sandwich.
- Some say macarons are better after 24 hours. Well, maybe that’s true but I wouldn’t know, since mine don’t last that long because everyone eats them that day.
- Sift! Don't skip the sifting steps. The almond flour and the powdered sugar has to be sifted. There should be no large particles.
- Room temperature egg whites. This step is also important.
- Mixing clockwise with a spatula until the batter is not quite runny, but not stiff either. Just until it starts to slowly start to fall off the spatula like lava.
- For better results, rest the macarons in the fridge before adding cream or jam.
- If you don't have a macaron sheet, you must use parchment paper so the macarons don't stick to the surface of the baking pan.