Ingredients
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
Chocolate Ganache
- 100 g milk chocolate
- 100 g heavy cream
- Pinch of salt
Instructions
- Prepare the template and piping bags: Print your macaron ice cream cone templates and place them on baking trays. Cover with silicone baking mats or parchment paper. Fit two medium-large piping bags with small round tips, or cut the ends to make small tips if unavailable.
- Mix dry ingredients: In a medium bowl, sift together almond flour and powdered sugar thoroughly.
- Prepare sugar mix: Combine granulated sugar and cream of tartar in a small bowl and set aside.
- Whip the meringue: Pour room temperature egg whites into a stand mixer bowl. Whip on medium-low speed for 4 minutes, then increase to medium speed. Gradually add the sugar and cream of tartar mixture in three increments, waiting 30 seconds between additions, until total whipping time reaches 9 minutes 30 seconds. Continue whipping in 20-second intervals on high speed until stiff glossy peaks form.
- Fold batter: Gently fold the almond flour and powdered sugar mixture into the meringue, scraping the bowl frequently. Make sure no dry powder remains but do not overmix. Divide the batter equally into two bowls.
- Add color: Keep one bowl covered. Add your chosen gel or powder food coloring to the first bowl and fold the batter until it reaches a thick, glossy ribbon consistency. The batter should flow off the spatula slowly and not melt back into the batter after 30 seconds. Transfer to a piping bag. Repeat for the second bowl with a different color if desired.
- Pipe the cones: Pipe several ice cream cone shapes onto the prepared mats using the templates as a guide. Use a scribe tool to spread and pop air bubbles for smooth shells.
- Pipe ice cream tops: Pipe the ice cream sections atop the cones, spreading evenly and popping air bubbles with the scribe tool. Decorate wet batter with sprinkles as desired.
- Dry the shells: Let the macarons dry at room temperature for at least 1 hour or up to 2 hours on humid days until they form a matte and dry surface to the touch.
- Preheat and prepare for baking: Preheat the oven to 325°F (162°C). Place an empty baking sheet upside down on the middle rack to act as a heat buffer.
- Bake the shells: Place the tray with macarons on top of the upside-down baking sheet and bake for 15–20 minutes, rotating halfway through. Test doneness by gently pressing a shell’s side; if it wiggles, bake longer.
- Cool and peel: Remove macarons and cool fully on a wire rack before peeling from parchment or silicone mats. Repeat baking with remaining shells if needed.
- Make ganache (optional step to fill): Heat heavy cream with a pinch of salt until just simmering. Pour over chopped milk chocolate and let sit for 2 minutes, then stir gently until smooth and glossy. Allow to cool to piping consistency before filling macarons.
- Assemble macarons: Pipe chocolate ganache onto half of the cooled macaron shells and sandwich with remaining shells, pressing gently to secure.
Notes
- Ensure egg whites are at room temperature for better meringue volume.
- Sifting almond flour and powdered sugar is vital for smooth shells.
- Be careful not to overmix the batter during folding to keep texture perfect.
- Humidity affects drying time; on humid days, allow extra resting time before baking.
- Use gel or powder food coloring to avoid changing batter consistency.
- The upside-down baking sheet helps distribute heat evenly for macarons to bake properly.
- Allow macarons to mature overnight in an airtight container for best flavor and texture.
- Prep Time: 1 hour 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American, French
- Diet: Vegetarian