French Meringue for macarons with Bakers Sugar™

Categories: Baking | FAQ

Making a stable meringue and baking macarons.

#1 Start with Domino® Baker's Sugar™

Macarons are considered challenging cookies to make. The foundation for perfect macarons is stable meringue. Many bakers use French Meringue because it is the simplest form of all meringues. It is made with just two ingredients: fresh egg whites and Domino® Baker’s Sugar TM. This sugar is recommended by professional chefs. Chefs and bakers can easily rely on Domino® Baker’s Sugar™ to achieve a stable French Meringue for making macarons. This sugar is crafted by experts for premium baking performance and allows bakers of all skills to make not only perfect macarons but many other incredible desserts.

#2 Slowly add Domino® Baker's Sugar™ to egg whites

Add egg whites into a dry and clean mixing bowl of a stand mixer and start whipping on the low speed. When egg whites have reached soft peaks, start adding Domino® Baker’s Sugar TM slowly into egg whites, a few tablespoons at a time. Baker’s Sugar ™ blends easily and dissolves fast, however, do not add all the sugar at once.

#3 Increase speed for whipping

When all the sugar is added to the egg whites, change the speed to medium-high. Domino® Baker’s Sugar TM has an ultrafine grain size, which allows it to dissolve quickly and form into stable meringue. At this step, you can add food coloring if you like.

#4 Look for Stiff Peaks

After about 10 minutes of whipping, check the meringue for stiff peaks by stopping the mixer and removing the whisk. Meringue will be glossy and stable thanks to the fast-dissolving quality of Domino® Baker’s Sugar TM. This sugar also cuts the preparation time of the meringue by blending easily and melting quickly. This is great for saving time while making meringue.

#5 Add dry ingredients into the French Meringue

Sift almond flour and powdered sugar into the French meringue and start folding the batter with the spatula. When batter drips down from the spatula fast, “like lava”, transfer it into a pastry bag with a round tip and pipe macaron shells on the prepared baking sheet pan with a silicon mat. After that, top the baking sheet pan with piped macaron shells on the countertop a few times. This will help to release any air bubbles. You can also use a toothpick if necessary.

#6 Drying and Baking Time

Let macaron shells dry on the countertop until no batter sticks to your finger when you touch it. Bake macaron shells in the preheated oven at 300°F for 12-14 minutes. Oven temperature and baking time may be different, depending on your oven.

#7 Assembling and Storing Macarons

Remove baked macaron shells from the oven and let them cool completely on the baking mat. After that, remove shells and pair them with similar sizes. Fill macarons with your favorite filling,like ganache, jam, or buttercream. Place filled macarons in an airtight container and refrigerate for 12-24 hours. Macarons need to “mature” before you can enjoy them. This is important; do not skip this step. Store filled macarons in the fridge for 2-3 days. Macarons made with Domino® Baker’s Sugar TM have longer shelf life. You can also freeze macarons for a few months.

Meet the Chef:

Marina Voronkov

@everything_marina

My name is Marina Voronkov. I am the person behind Everything Marina food blog. I am sharing recipes for macarons and other desserts.