Here's a great recipe for French macarons by Magixmix by Robot-Coupe, the makers of the Magimix food processor. Select a delicious jam of your choice that matches the color of the macarons, or simply mix and match. For an extra special treat, fill the macarons with your favorite ice cream.
Note: If you don’t have a Magimix food processor, you can use a regular food processor to make the almond powder, and a stand mixer to whip up the egg whites.
*Note: Pour the almond powder and powdered sugar mixture into the egg whites in 3 separate batches. Fold each batch in delicately and wait until completely mixed before pouring in the next batch.
**Note: To easily remove the cookies from the waxed paper, first slide the waxed paper with the macarons off of the baking sheet and onto the countertop. Next, lightly spray the baking sheet with water. Slide the waxed paper with cookies back onto the baking sheet. Wait a few moments for the waxed paper to become slightly humid. The macarons will then be easy to remove!
- 5 1/4 ounces slivered almonds
- 7 ounces powdered sugar
- 4 ounces egg whites, at room temperature
- Pinch of salt
- 1 1/2 tablespoon granulated sugar
- Few drops of food coloring (optional)
Preheat the oven to 280 degrees.
Using a Magimix food processor, process the almonds in the mini bowl for approximately 1 minute, or until reduced to a powder. Be careful not to overprocess as this will bring up oil from the almonds.
In the large bowl, using the master metal blade, add the powdered sugar and almond powder and process until thoroughly blended but not overprocessed. The mixture should remain cool. Remove the large bowl and pass combined powdered sugar and almond powder through a sieve. Set aside.
Wipe the large bowl with a clean cloth and insert the egg whisk; remove the small pusher from the feed tube to allow for aeration of the mixture while you process (this is very important, as it will determine the volume and lightness of your macarons). Add in the egg whites and the pinch of salt. Turn on the food processor and slowly add in the granulated sugar through the feed tube. Continue whipping until egg whites begin to stiffen. Be careful not to overprocess.
Transfer the egg whites into a large mixing bowl and delicately fold in the combined powdered sugar and almond powder.* If using, insert a few drops of food coloring and delicately fold in the color.
Line a baking sheet with waxed paper. Using a pastry bag, pipe out the macarons onto the baking sheet lined with waxed paper, making round dots the diameter of a quarter. Leave room between these dots, as they will expand during baking. Spray with a light mist of water; this will add a beautiful shine to the finished crust. Bake in the oven for 20 minutes, remove from the oven, and allow to cool to room temperature.** Once cooled, spread the filling between 2 cookies and sandwich them together.