Swiss Method Macarons
Separate eggs. Age for 1-5 days or "quick-age" in microwave.
1
Weigh ingredients using a scale.
2
Pulse almond flour and powdered sugar in food processor, then sift.
3
Make a double boiler by fitting a heat proof bowl over a pot of simmering water.
4
Add egg whites and sugar. Begin whisking to dissolve the sugar.
5
Once dissolved, the eggs become very frothy. Begin whisking to soft peaks.
6
Add gel food coloring at this stage. A little darker than you want.
7
Continue whisking until stiff peaks are formed. You can also add cream of tartar to help stabilze the meringue.
8
Add sifted mixture and begin folding in.
9
Press batter against sides of bowl to press out the air until the batter starts to flow from the spatula and forms ribbons.
10
Use a large 1/2 inch tip to pipe.
11
Pipe straight down towards the pan. Pipe circle, release pressue and pull down to the point.
12
For more "cheeky" hearts, pipe one side, let dry for a few minutes and then pipe the other side.
13
Tap pan a few times to pop air bubbles.
14
Bake at 275 for convection oven and 300 for conventional oven.
15
Macarons are done when you can nudge the side of the cookie and it won't slide.
16
Pipe details using royal icing.
17
Fill with buttercream or jelly.
19
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