Ingredients
For the French Macaron Shells:
- 100 g egg whites, room temperature
- 80 g granulated sugar
- ¼ tsp cream of tartar
- 120 g almond flour, sifted
- 100 g powdered sugar, sifted
For the Chocolate Ganache:
- 100 g milk chocolate
- 100 g heavy cream
- Pinch of salt
Instructions
- Prepare the baking trays and piping bags: Print out the macaron template and place it on baking trays. Cover templates with silicone baking mats or parchment paper. Fit two medium-large piping bags with small round tips or cut tips to size if necessary.
- Mix dry ingredients: In a medium bowl, combine the sifted almond flour and powdered sugar thoroughly.
- Prepare sugar mix: In a small bowl, mix granulated sugar and cream of tartar evenly.
- Whip the meringue: Place egg whites into a stand mixer bowl. Begin mixing on medium-low speed for 4 minutes. Increase to medium speed and gradually add sugar and cream of tartar mixture in three portions over 1 minute. Continue whipping until the meringue is glossy and forms stiff peaks, checking consistency at intervals and whipping longer if necessary.
- Fold in dry ingredients: Add the almond flour and powdered sugar mixture to the meringue. Gently fold the batter using a rubber spatula, scraping the sides and bottom of the bowl until all powder is incorporated without overmixing.
- Divide and color batter: Split the batter evenly into two bowls. Cover one bowl. Add gel or powder food coloring to one bowl and gently fold until the batter reaches a thick, glossy, ribbon-like consistency that flows slowly off the spatula. Repeat with the second bowl for a different color.
- Pipe the cone shapes: Using one piping bag, pipe ice cream cone shapes onto the prepared baking mats in batches. Use a scribe tool to smooth out the batter and remove air bubbles.
- Pipe the ice cream scoops: Pipe the ice cream portion over the cones, spreading and popping bubbles with the scribe tool. Add sprinkles while the batter is still wet. When cones are semi-dry, pipe decorative stripes on top. Remove the template from underneath.
- Dry the shells: Allow the piped macarons to rest at room temperature for at least 1 hour, or up to 2 hours on humid days, until the surface is matte and dry to touch.
- Bake the macarons: Preheat oven to 325°F (163°C). Place an empty baking sheet upside-down in the middle rack and put the baking sheet with macarons on top. Bake for 15-20 minutes, rotating halfway through. Test doneness by gently pushing the side of a shell; if it wobbles, extend baking time.
- Cool the shells: Remove baked macarons and cool on a wire rack. Once fully cooled, gently peel off parchment or silicone mats.
- Make the chocolate ganache: Heat heavy cream until just boiling, then pour over chopped milk chocolate and salt. Let sit for a minute before stirring until smooth and glossy. Allow ganache to cool slightly to thicken.
- Assemble the macarons: Pipe or spoon chocolate ganache onto one macaron shell and sandwich with another. Repeat until all macarons are filled. Refrigerate for several hours or overnight to let flavors meld and macarons mature.
Notes
- Ensure egg whites are at room temperature for optimal whipping.
- Do not overmix the batter once dry ingredients are added; the macaron batter should flow slowly in ribbons.
- Use gel or powder food coloring to avoid altering batter consistency.
- Let the macaron shells dry properly before baking to develop feet and prevent cracking.
- Humidity can affect drying time—be patient if it takes longer.
- If unsure of doneness, extend bake time in 2-3 minute increments to avoid underbaking.
- Macarons taste best after maturing in the fridge for 24 hours.
- Prep Time: 1 hour 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American, French
- Diet: Vegetarian
