经典法式马卡龙
甜点2小时36分钟24 份困难关于此食谱
精致、有嚼劲的法式夹心饼干，拥有酥脆的外壳、标志性的
步骤说明
- 1
One to two days before baking (or at minimum 2–4 hours ahead), separate your Egg Whites into a clean Mixing Bowl. Cover loosely with Plastic Wrap and leave at room temperature. This 'ages' the whites, reducing moisture and making them whip more stably.
- 2
Line two large Baking Sheet with Parchment Paper. Optionally, print or draw a template of 1.5-inch circles spaced 1 inch apart and slide it under the parchment as a piping guide. Prepare a large Piping Bag fitted with a round tip (Wilton #12 or similar).
- 3
Combine the Almond Flour and Powdered Sugar in a Food Processor and pulse 10–15 times until very fine and uniform. Sift the mixture through a Sieve into a large Mixing Bowl, discarding any large almond pieces that don't pass through.
- 4
In the bowl of a Stand Mixer fitted with the whisk attachment (or using a Hand Mixer with a clean, grease-free bowl), beat the aged Egg Whites and Cream of Tartar on ^[medium speed] until foamy, about 1–2 minutes.
- 5
With the mixer running on ^[medium], gradually add the Granulated Sugar one tablespoon at a time over about 2 minutes. Once all sugar is added, increase speed to ^[medium-high] and beat until stiff, glossy peaks form — the meringue should hold a firm peak and look like shaving cream. Beat in Vanilla Extract (if using) and Gel Food Coloring (if using) at the end.
- 6
Add the entire Almond Flour–Powdered Sugar mixture to the meringue at once. Begin the 'macaronage': using a wide Spatula, fold and press the batter against the side of the bowl, rotating as you go. This intentionally deflates the meringue. Continue folding until the batter flows like lava and falls off the spatula in a thick, unbroken ribbon — a figure-8 test: lift the spatula and trace a figure-8 with the falling batter without it breaking.
- 7
Transfer the batter to the prepared Piping Bag. Holding the bag straight up and perpendicular to the Baking Sheet, pipe rounds onto the parchment using your template as a guide. Stop squeezing and flick your wrist to break off the batter cleanly.
- 8
Firmly tap each Baking Sheet flat against the counter 4–5 times to release air bubbles. Use a toothpick to pop any remaining visible bubbles on the surface. Let the piped shells rest uncovered at room temperature until they form a dry skin — they should be matte and not sticky to a light touch.
- 9
While the shells rest, preheat your Oven to ![325°F]. Position a rack in the center of the oven.
- 10
Bake one sheet at a time on the center rack for 14–16 minutes, rotating the pan halfway through. The macarons are done when the shells are set, the feet are developed, and the tops don't wobble when gently nudged.
- 11
Remove from the Oven and let the shells cool completely on the Baking Sheet — at least 15 minutes — before attempting to peel them off the parchment. They should release cleanly.
- 12
In the Stand Mixer with the paddle attachment (or with a Hand Mixer), beat the softened Butter on ^[medium-high speed] until pale and fluffy, about 3 minutes.
- 13
Add the sifted Powdered Sugar in two additions, mixing on ^[low] between each to avoid a cloud of sugar. Add the Heavy Cream, Vanilla Extract, and Fine Salt. Increase speed to ^[medium-high] and beat for 2 more minutes until light and smooth.
- 14
Match cooled macaron shells into pairs of similar size. Transfer the buttercream to a Piping Bag fitted with a round tip. Pipe a generous mound of buttercream onto the flat side of one shell in each pair, then gently press the matching shell on top, twisting slightly, until the filling reaches the edges.
- 15
For best texture and flavor, refrigerate the assembled macarons in an Airtight Container for at least 24 hours before serving — this is called 'maturing.' The shells absorb moisture from the filling, becoming perfectly chewy inside while staying crisp outside. Bring to room temperature for 20–30 minutes before eating.
Notes
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