Brown Butter Macarons

Instructions

1. 1

   Preheat the oven to 150°C (300¿tF) and line a baking sheet with parchment paper.

2. 2

   In a medium bowl, sift together the flour and salt.

   Tip: Sifting helps to incorporate air and prevent lumps.

3. 3

   In a large bowl, whip the egg whites until stiff peaks form.

   Tip: Make sure the bowl and whisk are clean and dry.

4. 4

   Gradually add the granulated sugar to the egg whites and whip until stiff and glossy.

   Tip: This helps to create a smooth and even macaron.

5. 5

   Add the sifted flour mixture to the egg mixture and gently fold until just combined.

   Tip: Overmixing can result in dense macarons.

6. 6

   Transfer the mixture to a piping bag fitted with a round tip.

   Tip: Hold the bag at an angle to create a smooth flow.

7. 7

   Pipe small, round circles onto the prepared baking sheet.

   Tip: Tap the baking sheet gently to remove air bubbles.

8. 8

   Tap the baking sheet again after 30 seconds to remove excess air.

   Tip: This helps to create a smooth and even surface.

9. 9

   Bake for 15-20 minutes, or until the tops are firm and the edges are lightly golden.

   Tip: Check the macarons after 15 minutes and rotate the baking sheet if necessary.

10. 10

    Remove the macarons from the oven and let them cool on the baking sheet for 5 minutes.

    Tip: This helps to prevent the macarons from breaking.

11. 11

    Transfer the macarons to a wire rack to cool completely.

    Tip: This helps to prevent the macarons from becoming soggy.

12. 12

    To make the brown butter, melt the unsalted butter in a small saucepan over medium heat.

    Tip: Stir occasionally until the butter turns golden brown and smells nutty.

13. 13

    Add the brown butter to the egg whites and whip until stiff and glossy.

    Tip: This helps to create a smooth and even macaron.