French Macaron Recipe Calculator & Useful Links
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Hope you guys enjoy this French Macaron Calculator! I slapped this together pretty quickly and published the recipe I found to be most consistent.
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For any questions/comments/chat, order macarons (I'm located in Sacramento, CA), email me at: lisaHQCD@gmail.com
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www.facebook.com/lhebakes
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Visit my Instagram: www.instagram.com/lisaHQCD
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www.etsy.com/shop/lhebakes
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Ingredient
Weight (grams)
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Egg Whites52
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Almond Flour70
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Powdered Sugar60
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Granulated Sugar52
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Actual Egg White125<< Edit this cell ONLY
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Actual Almond Flour168.2692308
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Actual Powdered Sugar144.2307692
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Actual Granulated Sugar106.25
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Directions
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1. Line baking trays with parchment paper or silicone baking sheets only, NO wax paper.
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2. Beat room temp egg whites & granulated sugar (dump it all in at the beginning, no need to add in separate batches) in the bowl of a stand mixer fitted with a whisk attachment until meringue is at stiff peaks.
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3. FOLD your dry ingredients into your wet, in 3 batches. You don't have to be super gentle here--- goal is to push some air out of the batter. Fold your batter until smooth, and the consistency is like lava.
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5. Transfer to a piping bag and pip circles 1.5 inches in diameter onto your baking sheet. BANG your baking sheet on the counter a few times HARD until the tops have settled and are smooth.
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5. Let your piped macaron batter rest for approx. half hour until the tops are dry to a gentle touch.
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6. Preheat your oven to 300 degrees F -- use a oven thermometer to ensure it's actually 300 degreess.
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7. Bake 1 tray at a time, rotating them halfway through baking-- Total bake should be 15-20 min. They're ready when you GENTLY nudge them at the tops and they do not wobble.
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8. Let shells cool completely on the baking tray before peeling off.
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9. Add filling of your choice in between shells like a sandwich.
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10. Store filled shells in an airtight container for about 12 hours in the fridge to mature the macarons -- this allows the flavor and texture to fully develop before enjoying.
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