{"id":11885,"date":"2025-05-22T11:27:27","date_gmt":"2025-05-22T11:27:27","guid":{"rendered":"https:\/\/www.garden-tricks.top\/?p=11885"},"modified":"2025-05-22T11:27:28","modified_gmt":"2025-05-22T11:27:28","slug":"classic-french-macarons","status":"publish","type":"post","link":"https:\/\/www.garden-tricks.top\/?p=11885","title":{"rendered":"Classic French Macarons"},"content":{"rendered":"\n

Ingredients<\/sup><\/mark><\/em><\/strong><\/h4>\n\n\n\n

For the Shells:<\/mark><\/em><\/strong><\/p>\n\n\n\n

    \n
  • 100g almond flour (finely ground almonds)<\/li>\n\n\n\n
  • 100g powdered sugar<\/li>\n\n\n\n
  • 100g granulated sugar<\/li>\n<\/ul>\n\n\n\n

    <\/p>\n\n\n\n

    <\/p>\n\n\n\n

    <\/p>\n\n\n\n

      \n
    • 75g egg whites (aged at room temperature)<\/li>\n\n\n\n
    • 25ml water<\/li>\n\n\n\n
    • Gel food coloring (optional, match your colors!)<\/li>\n<\/ul>\n\n\n\n

      For the Filling (Basic Buttercream or Ganache):<\/mark><\/em><\/strong><\/p>\n\n\n\n

      Buttercream:<\/em><\/strong><\/p>\n\n\n\n

        \n
      • 100g unsalted butter, softened<\/li>\n\n\n\n
      • 150g powdered sugar<\/li>\n\n\n\n
      • 1\u20132 tbsp heavy cream or milk<\/li>\n<\/ul>\n\n\n\n

        <\/p>\n\n\n\n

        <\/p>\n\n\n\n

        <\/p>\n\n\n\n

          \n
        • Flavoring (vanilla, fruit puree, etc.)<\/li>\n<\/ul>\n\n\n\n

          Ganache (Alternative):<\/em><\/strong><\/p>\n\n\n\n

            \n
          • 100g white or dark chocolate<\/li>\n\n\n\n
          • 50ml heavy cream<\/li>\n<\/ul>\n\n\n\n
            \n\n\n\n

            Instructions<\/sub><\/mark><\/em><\/strong><\/h3>\n\n\n\n

            1. Prep Ingredients:<\/strong><\/h4>\n\n\n\n
              \n
            • Sift almond flour and powdered sugar together and mix well.<\/li>\n\n\n\n
            • Line 2 baking trays with parchment or silicone mats.<\/li>\n<\/ul>\n\n\n\n

              2. Make Italian Meringue:<\/strong><\/h4>\n\n\n\n
                \n
              • Heat granulated sugar and water in a small saucepan to 118\u00b0C (244\u00b0F).<\/li>\n\n\n\n
              • While heating, whip egg whites until foamy, then slowly drizzle in the hot sugar syrup while whipping on high until stiff peaks form.<\/li>\n<\/ul>\n\n\n\n

                <\/p>\n\n\n\n

                <\/p>\n\n\n\n

                <\/p>\n\n\n\n

                3. Macaronage (Mixing):<\/strong><\/h4>\n\n\n\n
                  \n
                • Add the sifted almond mixture to the meringue.<\/li>\n\n\n\n
                • Gently fold until the batter flows like lava and ribbons off the spatula (this takes ~40-50 folds).<\/li>\n<\/ul>\n\n\n\n

                  4. Pipe Shells:<\/strong><\/h4>\n\n\n\n
                    \n
                  • Transfer the batter into a piping bag with a round tip.<\/li>\n\n\n\n
                  • Pipe 1.5-inch circles on the prepared trays.<\/li>\n\n\n\n
                  • Tap trays firmly to release air bubbles. Let sit 30\u201360 minutes until a skin forms.<\/li>\n<\/ul>\n\n\n\n

                    <\/p>\n\n\n\n

                    <\/p>\n\n\n\n

                    <\/p>\n\n\n\n

                    5. Bake:<\/strong><\/h4>\n\n\n\n
                      \n
                    • Bake at 150\u00b0C (300\u00b0F) for 13\u201316 minutes. Shells should have \u201cfeet\u201d and not brown.<\/li>\n\n\n\n
                    • Cool completely before removing.<\/li>\n<\/ul>\n\n\n\n

                      6. Fill and Assemble:<\/strong><\/h4>\n\n\n\n
                        \n
                      • Match similar-sized shells.<\/li>\n\n\n\n
                      • Pipe buttercream or ganache onto one shell and sandwich with another.<\/li>\n\n\n\n
                      • Chill for 24 hours in the fridge for best texture, then bring to room temp to serve.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"

                        Ingredients For the Shells: For the Filling (Basic Buttercream or Ganache): Buttercream: Ganache (Alternative): Instructions 1. Prep Ingredients: 2. Make Italian Meringue: 3. Macaronage (Mixing): 4. Pipe Shells: 5. Bake: […]<\/p>\n","protected":false},"author":2,"featured_media":11886,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-11885","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dessert"],"_links":{"self":[{"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=\/wp\/v2\/posts\/11885","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=11885"}],"version-history":[{"count":1,"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=\/wp\/v2\/posts\/11885\/revisions"}],"predecessor-version":[{"id":11887,"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=\/wp\/v2\/posts\/11885\/revisions\/11887"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=\/wp\/v2\/media\/11886"}],"wp:attachment":[{"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=11885"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=11885"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=11885"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}