Learn how to bake these French almond cookies like a pro
The base of the meringue batter is a paste of almond flour, confectioners’ sugar and egg whites. Making sure this paste is completely smooth is crucial for a smooth batter.
Our recipe calls for an Italian meringue, which means first making a sugar syrup that reaches 234º to be streamed into the egg whites.
The best part of an Italian meringue is that you don't need to worry about over-whipping it. Keep mixing until the bowl is no longer warm and the meringue is cool to the touch.
You want to make sure stiff peaks have formed to ensure the batter reaches the proper consistency and rises properly.
To fold the meringue into the almond flour mixture, start by mixing in a third of the batter carefully to incorporate completely and lighten the mixture.
Once lightened, the rest of the meringue can be carefully folded in, making sure not to deflate the mixture by overmixing.
Using a quart container or jar, open a piping bag fit with a round tip over the rim to easily fill with the batter.
Tighten the bag, being sure to release any air bubbles for clean piping.
Working quickly, pipe 2-inch wide meringues while keeping the bag vertical and swooping the tip to release the piped macaron.
Try to pipe all the macarons within a few minutes to prevent the first from drying out.
As soon as you finish piping, slam the tray on a sturdy work surface to smooth out the shells.
Let the macaron shells dry out until they are no longer tacky, about 30 to 45 minutes depending on humidity.
Bake the macaron shells until they have risen and are slightly dry when broken open, about 20 minutes.
Pipe a ring of buttercream at an angle to let the shell rotate as you pipe.
Spoon the jelly into the ring of buttercream, which prevents any from spilling out of the shells.
Finally, top each with another macaron shell and press lightly to sandwich the two shells together.
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