Chef Karen Henry’S Macaron Recipe

“Macarons only weigh a few grams, but that’s enough to leave your senses quivering with pleasure. Their thin, crisp shell, slightly rounded shape, tempting colors and tender interiors draw devotees to devour them with their eyes, and caress their smooth surface.  Their flavors solicit the nose and, when one biters into that crisp shell, the ears tingle with pleasure and the palate is finally rewarded.”
~ Pierre Hermé 

Macarons Francais Recipe / Chef Chris Colburn
Prepared by Chef Karen Henry
French Macarons Recipe

90 grams egg whites
125 grams almond flour
125 grams confectioners sugar
125 grams superfine sugar
Whip egg whites with salt until foamy, gradually add superfine sugar and continue to whip until stiff and glossy peaks form.  Fold in confectioners sugar and almond flour.
Line sheet tray with parchment paper.  With a #4 round tip, pipe 1-inch disks, then let stand at room temp for 30 minutes.
Bake at 325 for 7 minutes.

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