Traditional Macarons

Name: Traditional Macarons
Total time: 600 s
Yield: About 40 macarons
Ingredients: 6 egg whites; 1 1/2 cups granulated sugar (about 300 grams); 3 cups almond flour (about 300 grams); 3/4 cup all-purpose flour (about 100 grams); 1 tablespoon almond extract; 1 generous pinch of salt; Powdered sugar

French Feelgood Moments ! @uneideefeelgood34

To use the 6 egg whites left over from my cannelés bordelais recipe, traditional macarons are the perfect, quick, and delicious solution.

French Feelgood Moments ! @uneideefeelgood34

To use the 6 egg whites left over from my cannelés bordelais recipe, traditional macarons are the perfect, quick, and delicious solution.

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Ingredients

10 minutes at 350°F (180°C)

About 40 macarons

6egg whites
1 1/2 cupsgranulated sugar (about 300 grams)
3 cupsalmond flour (about 300 grams)
3/4 cupall-purpose flour (about 100 grams)
1 tablespoonalmond extract
1generous pinch of salt
Powdered sugar

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Steps

10 minutes at 350°F (180°C)

1

Beat the 6 egg whites until stiff peaks form, then gradually add the sugar and continue beating with an electric mixer until you have a smooth and glossy meringue.
2

Stop the electric mixer. Gently fold in the flour, almond flour, and salt using a spatula.
3

Add the almond extract and gently mix again. Refrigerate for an hour to allow the batter to thicken.
4

Preheat the oven to 350°F (180°C). Take a heaping teaspoon of batter, roll it in a little powdered sugar, and use another spoon to place it on a sheet of parchment paper. Space them well apart. Bake for 10 minutes. The macarons should not be too colored.
5

Let cool. (They harden on the outside as they cool and remain soft inside)