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French Macarons
A step‑by‑step guide to making classic French macarons with a crisp almond‑sugar shell and a silky lemon buttercream filling. Includes precise measurements, mixing techniques, piping tips, and storage advice for perfect pastel‑colored macarons.
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Cost Breakdown
Critical Success Points
- • Processing almond‑sugar mixture to a fine powder
- • Beating egg whites to stiff peaks without over‑mixing
- • Folding (macaronage) to the correct lava‑like consistency
- • Piping uniformly sized shells
- • Baking exactly 13 minutes at 350°F
Safety Warnings
- • Raw egg whites can carry salmonella; ensure they are fresh and use pasteurized eggs if concerned.
- • Handle the hot oven and baking sheet with oven mitts to avoid burns.
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