Description
French Macarons are delicate and colorful cookies that embody the art of French pastry. This classic recipe guides you step-by-step to create perfectly crisp shells with soft, chewy centers. Customizable with various fillings and colors, these elegant treats are perfect for any occasion and achievable at home with the right technique and attention.
Ingredients
Scale
Dry Ingredients
- 120g Almond Flour (finely ground)
- 200g Powdered Sugar
Meringue
- 90g Egg Whites (aged, room temperature)
- 30g Granulated Sugar
- Food Coloring (optional, gel or powdered)
Filling Options
- Buttercream
- Chocolate Ganache
- Fruit Jam (raspberry, apricot, passion fruit)
- Salted Caramel
Instructions
- Prepare and Sift Dry Ingredients: Finely sift together almond flour and powdered sugar to remove lumps and ensure a smooth batter for even, glossy macaron shells.
- Whip Egg Whites to Stiff Peaks: Beat egg whites at medium speed until foamy. Gradually add granulated sugar and increase speed until achieving shiny, stiff peaks for a stable meringue.
- Fold Dry Ingredients into Meringue: Gently fold the sifted almond flour mixture into the meringue using a spatula with sweeping motions until the batter flows like thick lava but is not runny.
- Add Food Coloring (Optional): If desired, carefully fold in gel or powdered food coloring evenly without deflating the batter to achieve vibrant colors.
- Pipe the Macarons: Transfer batter to a piping bag with a round tip and pipe small, even circles on parchment-lined baking sheets. Tap the sheet gently to release air bubbles.
- Rest the Shells: Let piped macarons sit at room temperature for 30–60 minutes until a firm “skin” forms to prevent cracking during baking.
- Bake to Perfection: Bake in a preheated oven at 300°F (150°C) for 15–18 minutes until bottoms are firm and feet are well formed.
- Cool and Fill: Allow shells to cool completely before removing from parchment. Pair similar-sized shells and sandwich with your choice of filling.
Notes
- Use aged egg whites separated a day before and refrigerated for better meringue stability.
- Master the folding technique to get the correct batter consistency that flows like thick lava.
- Use an oven thermometer to maintain steady temperature and avoid under- or overbaking.
- Do not skip the resting period of the shells to ensure smooth finish and proper rise.
- Practice piping evenly to achieve macarons of uniform size that bake evenly.
- Prep Time: 30 minutes
- Cook Time: 15-18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 2 macarons (1 sandwich)
- Calories: 120 kcal
- Sugar: 15 g
- Sodium: 10 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 0 mg