French Macarons Recipe

Introduction

French macarons are delicate, airy cookies with a crisp shell and soft interior, filled with flavorful creams or ganaches. Though they have a reputation for being tricky, this recipe breaks down each step to help you create perfect macarons at home.

Ingredients

• 100g egg whites (about 3–4 large egg whites)
• 1/4 teaspoon (1g) cream of tartar
• 1/2 teaspoon extract such as vanilla, almond, or coconut (optional)
• 80g superfine sugar (caster sugar)
• 1–2 drops gel food coloring (optional)
• 125g almond flour
• 125g confectioners’ sugar
• Desired macaron filling of your choice

Instructions

1. Step 1: Wipe a large glass or metal mixing bowl with lemon juice or vinegar. Add egg whites, cover, and refrigerate for 24 hours. Bring to room temperature before using.
2. Step 2: Line three large baking sheets with silicone mats or parchment paper and set aside.
3. Step 3: Add cream of tartar and extract to egg whites. Beat with a mixer on medium speed until soft peaks form, then gradually add superfine sugar in thirds, beating until stiff, glossy peaks form. Gently fold in food coloring if using.
4. Step 4: Sift almond flour and confectioners’ sugar together in a large bowl, breaking up any large pieces with a spoon.
5. Step 5: Fold the egg whites into the dry mixture in three additions. Continue folding slowly until the batter reaches a honey-like consistency. Test with the figure 8 method: batter should take around 10 seconds to blend back in.
6. Step 6: Transfer batter into a piping bag fitted with a medium round tip.
7. Step 7: Pipe 1.5–2 inch rounds spaced 1–2 inches apart on baking sheets. Tap the sheets on the counter to remove air bubbles and pop any remaining bubbles with a toothpick.
8. Step 8: Let piped shells rest at room temperature for 30–60 minutes until dry and no longer tacky on top.
9. Step 9: Preheat oven to 325°F (163°C).
10. Step 10: Bake for 13 minutes. Check doneness by gently touching the top; it should feel set and not wobble. Bake an additional 1–2 minutes if needed.
11. Step 11: Cool shells on the baking sheet for 15 minutes, then transfer to a rack to cool completely.
12. Step 12: Fill and sandwich the cooled shells with your chosen filling using a knife or piping bag.
13. Step 13: Serve immediately or refrigerate for 12–24 hours to allow flavors to mature. Bring to room temperature before serving.
14. Step 14: Store leftover macarons covered in the refrigerator for up to 5 days.

Tips & Variations

• Use superfine sugar for a smooth batter; if unavailable, pulse regular sugar in a blender to grind it finer.
• Ensure egg whites are at room temperature for better volume.
• Let macarons rest to form a skin before baking to encourage feet formation.
• Experiment with fillings like chocolate ganache, buttercream, or fruit jams for varied flavors.
• To achieve vibrant colors, use gel food coloring rather than liquid to avoid thinning the batter.

Storage

Store macarons in an airtight container in the refrigerator for up to 5 days. For best texture and flavor, bring them to room temperature before serving. You can also freeze macarons, separated by parchment paper, for up to one month and thaw in the fridge overnight.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Why do my macarons crack or fail to rise properly?

This often happens if the batter is too thin or the macarons didn’t rest long enough to form a dry skin before baking. Make sure to fold the batter to the right consistency and let the piped shells dry until no longer sticky.

Can I use regular sugar instead of superfine sugar?

Regular sugar can work but may result in grainier batter and less smooth macarons. To improve, pulse regular sugar in a food processor or blender to make it finer before using.

French Macarons Recipe

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★★★★★

5 from 50 reviews

• Author: Charlotte
• Total Time: 24 hours 40 minutes
• Yield: Approximately 24 macarons (12 sandwiches) 1x
• Diet: Vegetarian

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Description

Classic French macarons are delicate, almond-based meringue cookies with a crisp shell and chewy interior. These colorful treats are piped in rounds, baked to perfection, and sandwiched with a variety of luscious fillings such as buttercream, ganache, or jam. With careful folding and perfect baking, macarons develop their signature ruffled feet and smooth tops, making them an elegant dessert or gift.

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Ingredients

Scale 1x2x3x

Macaron Shells

• 100g egg whites (usually between 3–4 large egg whites)
• 1/4 teaspoon (1g) cream of tartar
• 1/2 teaspoon extract such as vanilla, almond, coconut, etc. (optional)
• 80g superfine sugar (caster sugar)
• 1–2 drops gel food coloring (optional)
• 125g almond flour
• 125g confectioners’ sugar

Filling (suggestions)

• Buttercream
• Chocolate ganache
• Fruit jam or preserves
• Lemon curd

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Instructions

1. Prepare the egg whites: Wipe down a large glass or metal mixing bowl with lemon juice or vinegar to ensure it is clean. Add the egg whites to the bowl, cover, and refrigerate for 24 hours. Bring the whites to room temperature before using.
2. Line baking sheets: Line three large baking sheets with silicone baking mats or parchment paper and set aside.
3. Make the meringue: Add cream of tartar and extract (if using) to the egg whites. Using a handheld or stand mixer with a whisk attachment, beat on medium speed until soft peaks form. Gradually add superfine sugar in three additions while beating on medium-high speed. Continue beating until stiff glossy peaks form. Fold in gel food coloring gently with a rubber spatula if using.
4. Sift dry ingredients: Sift together almond flour and confectioners’ sugar into a large mixing bowl. Use a spoon to work larger pieces through the sieve to avoid waste.
5. Fold meringue into dry ingredients: Fold the meringue gently into the almond flour mixture in three additions until combined. Continue folding the batter slowly until it reaches a honey-like consistency, performing the figure 8 test to gauge readiness (the batter should take about 10 seconds to smooth out).
6. Pipe the macarons: Transfer the batter into a piping bag fitted with a medium round tip. Pipe rounds about 1.5 to 2 inches wide spaced 1-2 inches apart onto the prepared baking sheets. Tap the sheets firmly on the counter to release air bubbles and pop any remaining bubbles with a toothpick.
7. Rest the shells: Let the piped batter sit at room temperature until a dry skin forms on top (about 30-60 minutes). This step helps create the ruffled feet during baking.
8. Preheat oven: Preheat the oven to 325°F (163°C).
9. Bake: Bake the macarons for 13 minutes. The shells should form feet and be firm to the touch without wobbling. If not fully set, bake for an additional 1-2 minutes.
10. Cool: Let the shells cool on the baking sheets for 15 minutes before transferring them to a cooling rack to cool completely. Ensure they are fully cooled before removing to prevent sticking or breaking.
11. Fill and sandwich: Spread or pipe your desired filling onto the flat side of one shell and sandwich with another. Popular fillings include buttercream, ganache, or fruit preserves.
12. Rest filled macarons: You can eat the macarons immediately or refrigerate covered for 12-24 hours to allow flavors to mature. Bring to room temperature before serving for best texture and flavor.
13. Storage: Store leftover macarons covered in the refrigerator for up to 5 days.

Notes

• Using a clean bowl is critical to achieve stiff peaks in egg whites; wiping with lemon juice or vinegar removes grease.
• Refrigerating egg whites for 24 hours improves meringue stability and texture.
• Superfine sugar dissolves better in egg whites than regular granulated sugar, ensuring a smooth meringue.
• Be gentle when folding to maintain air in the meringue, but ensure batter is not overmixed to avoid flat macarons.
• The ‘figure 8’ test is a good indicator of proper macaron batter consistency.
• Resting the piped batter to form a skin is essential for macaron feet.
• Macarons should be baked in a preheated oven at 325°F (163°C) for even cooking and proper rise.
• If shells stick when removing, allow cooling longer on the baking sheet.
• Fillings can be customized to preference, from classic buttercream to fruity jams or chocolate ganache.
• Macarons taste best after resting refrigerated 12-24 hours to develop flavors.

• Prep Time: 25 minutes (includes active preparation and 24-hour egg white resting time)
• Cook Time: 13-15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: French

Keywords: French macarons, almond cookies, meringue, pastel macarons, delicate desserts, sandwich cookies, baking, French dessert