How to make Macarons (French Meringue Method)

because I went to pastry school so you don't have to...

These small almond cookies are quintessentially French, so it only feels appropriate for me to share my tips and tricks on how to make them since I made (and botched) so many of these during my time in France, both pastry school and staging.

Do we care if they’re hollow? Is there a lazy way to make a meringue? All those questions and more are answered below.

For an abridged and free version of the recipe see my website.

Macarons (French Meringue Method)

Ingredients:

70 g almond flour (3/4 cup**)

90 g powdered sugar (3/4 cup)

70 g egg whites (approx. 2 egg whites)

70 g granulated sugar (1/3 cup)

Notes on ingredients:

• ** for best results this recipe should be done by weight. The volume to weight conversion for almond flour varies dramatically.

• Almond flour (also sometimes known as almond powder) can expire. Expired almond flour releases too much oil which will breakdown the structure of the meringue.

• If your almond flour is too oily you can dry it out in the oven by placing it over a few layers of paper towel, and baking it at 300°F (150°C)

Part 1: The Tant Pour Tant

“Tant pour tant” is French for “both as” which means equal parts almond powder and powdered sugar (I know they are unequal in the recipe, but just go with it).

1. In a bowl, combine the powdered sugar and almond flour and stir until the tant pour tant is evenly combined.