Macarons are delicate, colorful confections that impress with their smooth shells and chewy interiors. Using 12 eggs might seem unusual, but with proper technique, you can achieve a batch of perfectly light and crispy macarons that are ideal for celebrations or gifting.
Ingredients
- 12 large eggs, separated (about 4 cups of egg whites)
- 1 1/2 cups (150g) powdered sugar
<1 cup (100g) almond flour or finely ground blanched almonds
<2/3 cup (70g) granulated sugar
<1 teaspoon vanilla extract (optional)
Instructions
- Separate the egg whites carefully, ensuring no yolk contaminates the whites. Place the whites in a large, clean mixing bowl. Let them sit at room temperature for at least 1 hour; this helps achieve better volume during whipping.
- Preheat your oven to 300°F (150°C). Line baking sheets with parchment paper or silicone mats.
- In a food processor, blend the almond flour and powdered sugar until well combined and very fine. Sift this mixture through a fine sieve into a bowl to remove any lumps.
- In a large, clean bowl, beat the egg whites on medium speed until they become frothy. Gradually add the granulated sugar and continue beating until stiff, glossy peaks form. If using, add vanilla extract and food coloring during the final stages of whipping.
- Fold the sifted dry ingredients into the whipped egg whites in three additions. Use a spatula to gently but thoroughly incorporate each addition. The batter should flow smoothly off the spatula in a thick ribbon without being too runny.
- Transfer the batter to a piping bag fitted with a round tip. Pipe small, even circles (about 1.5 inches diameter) onto your prepared baking sheets, spacing them about 1 inch apart.
- Tap the baking sheets firmly on the counter a few times to release any air bubbles. Let the piped batter rest at room temperature for 30–60 minutes, or until a thin skin forms on the surface and the batter no longer sticks to your finger when lightly touched.
- Bake in the preheated oven for approximately 15–20 minutes. The shells should be set and easily lift off the parchment without sticking. Allow the macarons to cool completely on the baking sheets before removing.
- Once cooled, pair similar-sized shells and fill them with your preferred filling. Gently press to spread the filling evenly and create a sandwich. Let the assembled macarons rest in the refrigerator for at least 24 hours before serving to allow flavors to meld and shells to soften slightly.
Tips
- Use aged egg whites—whipping egg whites that have been refrigerated for 24 hours helps achieve better volume and stability.
- Ensure your bowl and utensils are spotless and free of grease, as any contamination can prevent egg whites from whipping properly.
- Do not overmix the batter; the goal is a shiny, flowing consistency. Overmixing can cause the shells to crack or spread too much.
- If you don’t have almond flour, you can substitute with hazelnut or pistachio flour, but note that it may affect flavor and appearance.
- Store leftover macarons in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to a month—just bring them to room temperature before serving.
Serving Suggestions
Arrange your macarons on a beautiful platter, and serve them with coffee or tea for a refined treat. They’re perfect for afternoon tea parties, bridal showers, or as elegant gifts wrapped in clear cellophane with a ribbon.
Variations
Experiment with different flavors by adding citrus zest, cocoa powder, or spices to the batter. For fillings, try flavored buttercreams, fruit jams, or ganache—customize based on your taste and occasion.
Storage and Reheating
Store macarons in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them for up to 1 month. To serve, take them out and let them come to room temperature for about 30 minutes—this enhances their texture and flavor.
Frequently Asked Questions
Can I make macarons with fewer eggs?
Yes, traditional macarons typically use egg whites from 2-4 eggs per batch. Using 12 eggs is ideal for large quantities or commercial baking. If you want smaller batches, scale down accordingly.
Why did my macarons crack during baking?
Cracking often results from overmixing the batter, oven temperature being too high, or insufficient resting time before baking. Ensure batter consistency is correct, and let shells rest adequately.
What is the best way to color macarons?
Use gel or powder food coloring for vibrant, even color without altering the batter’s consistency. Add coloring during the final whipping stage for best results.
How do I prevent my macarons from sticking to the baking sheet?
Use high-quality parchment paper or silicone mats. Make sure the shells are fully cooled before removing, and avoid overbaking, which can cause sticking or cracking.
Can I freeze unfilled macarons?
Yes, unfilled shells freeze well for up to a month. Place them in an airtight container and separate layers with parchment paper. Thaw at room temperature before filling.
Why are my macarons chewy or hollow?
Chewy texture can be due to underbaking or overmixing the batter, while hollowness often results from insufficient resting or over-whipping egg whites. Adjust baking time and mixing carefully.
Making perfect macarons with 12 eggs requires patience and attention to detail, but the results are well worth the effort. With practice, you’ll master these elegant treats that delight both the eyes and palate.
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