French Macaron Sleeve Recipe
A selection of 12 macarons: three of each flavor, lemon, raspberry, chocolate, and pistachio. Gluten-free
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Ingredients
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Macaron Ingredients
Method
Macaron Directions
- 1
Prepare the Macaron Batter
In a bowl, sift together the almond flour and powdered sugar. In a separate bowl, whisk the egg whites until frothy, then add granulated sugar gradually, continuing to whisk until stiff peaks form. If using food coloring, add it now.
- 2
Combine Mixtures
Gently fold the sifted almond flour mixture into the egg whites using a spatula until well combined and the batter flows like lava.
- 3
Pipe the Macarons
Transfer the batter to a piping bag with a round tip. Pipe small circles onto a parchment-lined baking sheet, about 1.5 inches in diameter. Tap the baking sheet on the counter to release any air bubbles.
- 4
Rest the Macarons
Let the piped macarons sit at room temperature for 30-60 minutes until a skin forms on the surface.
- 5
Bake
Preheat the oven to 300°F (150°C). Bake the macarons for 15-20 minutes, or until they have a smooth, shiny surface and can be lifted off the parchment easily.
- 6
Cool and Fill
Allow the macarons to cool completely. Pair them up, and pipe or spread the desired filling (lemon curd, raspberry puree, chocolate ganache, or pistachio paste) on one macaron shell and sandwich with another.
- 7
Rest Again
For the best flavor and texture, let the filled macarons rest in the refrigerator for at least 24 hours.
