christmas cookies


French macaroons are at once crispy, delicate, soft and light as air. This makes them the perfect blank canvas for embodying creative flavours, colours and aromas.

Cuisine: French

Occasion: Birthdays, Family Feast, New Year

Cooking time: 15 minutes


Macaroons set time: 45-60 minutes

Baking time: 12 minutes per baking tray


  • 165 g white almond flour;
  • 165g icing sugar;
  • 150 g sugar;
  • 115 g whites.

How to make French macaroons :

  1. Mix the powdered sugar and almond flour together and sieve through a sieve a few times. Twice 165g is the yield of the finished product, so I recommend initially taking a little more powder and flour, and sifting on a scale, so you know clearly when to stop.

2. Beat the whites at first on slow speed, then increase the speed and continue to soft peaks – at this stage add a little at a time, a thin trickle of sugar and if needed a couple of drops (no more!) of helium dye (a pinch of dry). Whisk until the sugar has dissolved and the peaks are stiff.

Using a spatula, very gently mix the meringue into the almond-sugar mixture – this step is called “maccarooning”. It is important to find the right moment to stop: the mixture should already be homogeneous but not becoming runny, the whites should already be combined with the almond flour, but still hold enough air bubbles. Different sources indicate a different number of strokes with the spatula, from 10 to 50. I think it’s obvious that you shouldn’t be guided by this point, it’s better to intuitively understand when you should stop: the dough should flow from the spatula in a continuous ribbon.

  1. Transfer the finished dough to a pastry bag and drop onto a sheet of parchment paper in circles about 2-3 cm in diameter. The distance between the circles should be about 2 cm, the pastry should be set strictly vertically, “cutting off” the pastry with a sharp movement to the side. A properly kneaded dough will have a “tail” spread in a few seconds.
  2. After that, it is necessary to lift the tray several times and tap it well against the table surface – so future macaroons will take a more regular shape, extra bubbles of dough will come out of the biscuits, the last memories of “tails” will disappear into history.
  3. Leave the baking tray with the biscuits on the table – the dough needs to air out so that the resulting crust will not allow air to escape during baking. After 15-20 minutes, gently touch the surface of the macaroons with your finger – if your finger is still clean, you can put the biscuits in the oven. If the dough sticks, leave for another 10-15 minutes.
  4. Bake at 150 degrees for 14 minutes. Depending on the specifics of your oven, the time may be a little longer or a little shorter.

Transfer the finished macaroons to a wire rack right off the paper and leave to cool completely, then remove from the parchment.


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