Macarons are baked with almond flour and are therefore gluten-free :)
Recipe for french macarons
I just made these incredibly delicious macarons cookies with peppermint and chocolate ganache; they were a huge hit!
People say that French macarons can be quite difficult to make. However, these are actually relatively easy to get right, you could even say they are foolproof – though it can be helpful to have an extra hand when filling the batter into the piping bag.
Servings: pcs.
French Macarons
Macarons are baked with almond flour and are therefore gluten-free 🙂
Ingredients
- Cookies
- 100 gram Almond Flour
- 150 gram Powdered Sugar
- 100 gram egg white about 3 eggs, but preferably measure in deciliters
- 1 pinch Salt
- 50 gram Cane Sugar
- Fruit color I love mint, so I naturally chose to color the cookies green
- Mint I chose to buy peppermint extract, as my favorite chocolate mint is not yet growing in my garden
- Chocolate Ganache
- 50 gram Whipping Cream
- 100 gram Dark chocolate I think 60% cocoa is perfect for this, because of the sweet cookies
- 50 gram Butter
- Mint I also added a few drops to the ganache because I am crazy about mint
Instructions
- Sift almond flour and powdered sugar together. (Almond flour can be a bit coarse, so I find it necessary to sift it to get just the right consistency)
- Beat the egg whites with salt and add the sugar gradually. You know it's finished beating when you can turn the bowl upside down without it falling onto the kitchen floor. Then add a few drops of food coloring and flavor.
- Fold the beaten egg whites into the flour mixture. If you're unsure about the thickness, you can take some up with a spoon and make a dollop - if it forms peaks, you need to fold a bit more (DO NOT BEAT)
- Now comes the part where you might need to call a lifeline to hold the piping bag. Make 40 circles of about 2cm in diameter on 2 baking trays lined with parchment paper.
- Now we wake the cat sleeping in the sun by banging the trays on the table to remove air bubbles. This way, they won't rise unevenly when baked.
- Let them rest for 30-60 minutes so they can "dry."
- Preheat the oven to 180 degrees Celsius (356 degrees Fahrenheit) with fan. When you put the trays in the oven, turn it down to 140. Bake them for 15-18 minutes.
- Let them rest; it's okay if they stick a bit when they come out. They will loosen up as they cool down.
- Now for the chocolate ganache: heat the cream in a small saucepan and remove it from the heat just as it begins to boil. Be careful it doesn't burn. Stir in the chopped chocolate until melted, then stir in the butter. (Preferably cut the butter into small squares so it melts easier into the mixture)
- Add flavor and let it cool in the fridge for 15 minutes to thicken.
- Turn half of the cookies over and find them a mate of similar size, then spread the ganache on the turned ones. And tada! Now you can brag a little 😉
Notes
Don't be afraid to eat some of the cookies while filling them - there are so many after all.
They last 2 days in the fridge and can easily be frozen. (Although I see no reason why that would be necessary)
They are so delicious that even I (a fitness freak) forgot about their contents.
They last 2 days in the fridge and can easily be frozen. (Although I see no reason why that would be necessary)
They are so delicious that even I (a fitness freak) forgot about their contents.