The French Meringue method of making macarons is where any aspiring macaron maker should start. It is the simplest of three methods of macaron making (French, Italian, Swiss) because it does not involve any manipulation (heating) of sugar during the macaron making process. It involves less work and less kitchen equipment as well.
What you need to remember about this method is that this macaron batter is extremely sensitive to overmixing. When I say overmixing that means maybe even 2 or 3 strokes too many. If this batter is overmixed, the result is a thinning stream of almond batter running out of your piping bag like a pierced water balloon. Definitely not good. So, be gentle and patient, folding in the dry ingredients until the batter is just homogenous, and you are on your way to some charming macarons in no time!
Matcha Green Tea French Macarons (based on the French Meringue Method)
Makes about 45 sandwiched 1.5″ macarons. Recipe is easily halved using a hand-held mixer instead of a stand mixer.
100 grams of egg whites (from about 3 eggs)
2 teaspoons meringue powder
pinch of cream of tartar
25 grams granulated sugar
200 grams confectioners’ sugar
110 grams ground almonds
2 teaspoons Matcha powder
stand or hand-held mixer
Aetco #806 tip
large piping bag
2- half sheet pans
1.) In a food processor, process almond flour and confectioner’s sugar. Process to a fine powder, then either sift or just use your fingertips to break up any remaining clumps. When the powder is light and clump-free, it is ready to use.
2.) Add egg whites, meringue powder, and cream of tartar to bowl of mixer fitted with a wire whisk attachment. Start to mix egg whites at medium speed until you reach a frothy “bubble bath” like stage. When you have reached this stage, continue mixing and gradually add in all of the granulated sugar. Continue to beat until you achieve a “bird’s beak” consistency, then stop the mixer.
3.) Gently add the almond-sugar mixture in two additions. Following the first addition of the almond-sugar flour, also add in one teaspoon of matcha. Fold in these dry ingredients, trying not to deflate egg whites. Repeat this addition of almond-sugar flour and matcha a second time. Fold in second portion of dry ingredients.
4.) Continue folding until the mixture is homogenous. A slightly less mixed batter is better than being overmixed.
5.) Add batter to a large piping bag fitted with an Aetco 806 tip (1/2″ opening). It is important to note that the action of scooping the batter to the piping bag and piping out macarons is, in itself, the last act of mixing the batter.
6.) Pipe out macarons on parchment paper with a macaron template placed under the parchment. This will ensure equal piping/same shell size.
7.) After piping a full pans, lift each pan a few inches off the countertop and slam down, making sure to hold parchment in place with your thumbs during each slam. Repeat this action a total of three times for each of the two pans.
8.) Let piped macarons dry for 30 minutes or up to an hour at room temperature. During this time, preheat oven to 280 degrees F and make filling.
9.) Place baking sheets of macarons in oven after the macarons pass the “petting without sticking” test. That is, you should be able to “pet” the macaron with your fingertip without any residual stickiness or batter resulting on your finger. Once the piped macarons have passed this test, they are ready for the oven.
10.) Bake macarons for 13-15 minutes, or until you can gently press on their tops without getting any yielding. Be careful to not over bake or over brown.
11.) Remove pans from oven and let macarons sit out to cool completely. If you have difficulty removing them from parchment after fully cooled, sprinkle some water under the parchment for easier release.
12.) Pair macaron shells based on size and shape, fill with Vegan Raspberry Framboise Buttercream, and sandwich. Voila!
During the 30 minutes you are waiting for the piped macarons to dry out, go ahead and make the Vegan Raspberry Framboise Buttercream, later used to fill the delicate shells.
Remove the shells from the baking pan. If baked properly macarons are removed by simply peeling the cookie off of the silpat or parchment. Using parchment will be a good insurance policy just incase the shells are sticking. If they are sticking and you have used parchment, sprinkle some warm water under the parchment and the shells will release upon having indirect contact with the water.
Before piping begins, you will need to match up the cookies so that each set of two shells mirror one another. This will make for the most attractive macarons.
This stage in the macaron making process (other than eating them) is arguably the most enjoyable and fulfilling–when two cookies meet with a dollop of filling in the middle. “What God has put together, let no man separate!”
Adapted from Basic French Meringue Macaron Batter Recipe at Tartelette