Good morning! Thank you for stopping by. As of late, I’ve been reading and seeing French Macarons on various food sites and was finally intrigued to read a few recipe versions. Wow, these are what we call SILVANAS back in the Philippines except we make them at least twice the size!
Two days ago, I baked my first batch of French Macarons with relative success. Yesterday, I baked another batch to develop a technique and to practice. It was easier the second try. On the third try, I was adventurous enough to use food coloring reminiscent of the macarons in Paris.
As you may already know, I’m not a baker. This is a whole new world to me. If I can whip up French Macarons, you certainly can do it, too, and I bet you can do it better.
Makes about 30
- 1 1/4 cups confectioners’ sugar
- 1 1/2 cups (4 ounces) cashews, Costco item of the day!
- 3 large egg whites, room temperature
- 1/4 cup granulated sugar
- 1/4 teaspoon pure vanilla extract
- food coloring
- In a blender or food processor, grind cashew with confectioners’ sugar. This keeps the mixture dry and not clumped together.
- Line two (2) baking sheets with parchment paper or nonstick baking mats (such as Silpats), and mark circles using a 1 1/2-inch cutter dipped in flour.
- Let the macarons sit out for 30 minutes to an hour to harden their shells a bit.
- Preheat oven to 280F.
- Bake, rotating sheets halfway through, until macarons are slightly firm and can be gently lifted off parchment (bottoms will be dry), 15-20 minutes. It was 20 minutes exactly for me for the first 3 times. Watch oven after 15 minutes.
- Let cool on sheets 5 minutes. Transfer macarons on parchment to a wire rack. Let cool completely. Refrigerate in airtight container and take out just before filling.