How To Make Perfect French Macarons

French Macarons are touted as being difficult to make, but that really has not been my experience. You see those perfect diminutive cookies everywhere and they are so pretty, aren't they? Can you make these? Yes, they are really not that difficult.

A few years ago, this Mastrad Macaron Baking Sheet was purchased at Dillard's on clearance but you can find this same kit I bought on Amazon.

The one I have has 53 (1-1/2") rounds. You won't need all of those for this recipe. Although lining sheet pans with parchment paper works perfectly, this mat with a raised outer ring helps make perfectly round macarons. ( I used to draw circles on the underside of the parchment paper so the macarons would be more uniform.)

The kit had a silicone pastry tube, which was a little awkward but worked nicely and clean-up was a breeze with it. The clip does come in handy but a regular pastry tube works just as well.

Although you are supposed to set this mat directly on the oven rack, I place it on a cookie sheet pan for easy removal.

There is a process to these. It's not a difficult process and if you follow it, you can make perfect macarons, too!

First, you need almond flour. It seems that the local groceries have this now. When I first started making these, I couldn't find it in the local stores. You can make your own almond flour from blanched almonds using a food processor. You do have to be careful not to process too much or you will have almond butter.

The egg whites to make macarons should not be 'fresh'. They should be at least a week old. That is probably not an issue if you are buying them at most stores! In order to whip up nicely, they should also be at room temperature.

Superfine sugar can be made by processing granulated sugar for a few seconds. Take it easy. If you process too long, you will have powdered sugar.

Not all recipes you find will call for it, but adding a pinch of cream of tartar to the recipe will help 'stabilize' the egg whites making them fluffier and ensuring success.

Chocolate Macarons

3/4 cup almond flour

1 cup powdered sugar

2 Tblsp. unsweetened cocoa

2 extra large egg whites (at room temperature)

1/4 cup superfine sugar

pinch of cream of tartar

Place the almond flour, powdered sugar and the cocoa in a food processor.

(I used the mini processor for this.) Process for about 20 seconds.

Sift into a bowl. This will take awhile. There will be some of the almond flour that will not sift through the sifter. Throw this away.

Line a baking sheet with parchment paper or have the non-stick silicone macaron pan ready.

Using a stand mixer, place the egg whites in the bowl and whip with the whisk attachment until the eggs are opaque and foamy.

Add the cream of tartar and increase the speed to medium-high. Beat until the egg whites are white and hold a soft peak.

Beat slowly and gradually sprinkle the superfine sugar over the egg whites. Continue beating until the sugar is combined, the peaks are stiff, and the egg whites are shiny. This should take about a minute. Don't over beat.

Gently fold about a third of the sifted dry mixture into the beaten egg whites until the dry ingredients are combined. Repeat the process with a third more of the dry ingredients and repeat once more until all of the dry ingredients are folded into the egg mixture.

Don't be alarmed. It will look like the above picture before it gradually all comes together and then will look more like cake batter.

You will know it is ready when it flows ribbon-like from the spatula. (The first time I experienced this, I have to admit, I was excited!)

Transfer the batter to the pastry bag fitted with a 1/2-inch plain tip. Pipe circles onto the prepared baking sheet.

Tap the baking sheets firmly on the counter to release air bubbles. Using a toothpick, quickly pierce any bubbles to pop them.

Leave the piped macarons on the counter to dry for a half hour.

Then preheat the oven to 325°.

Let the oven heat for another half hour. The tops of the macarons will be dry.

Bake in the preheated oven for 10-15 minutes. The bottoms should be dry. Remove from the oven and cool for 10 minutes on a rack. (I slid the silicone pan off the cookie sheet and onto the cooling rack.) Carefully peel the cookies from the parchment paper or the silicone pan and let cool completely.