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.
Ingredients
Scale
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
Instructions
- 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.
- Line baking sheets: Line three large baking sheets with silicone baking mats or parchment paper and set aside.
- 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.
- 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.
- 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).
- 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.
- 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.
- Preheat oven: Preheat the oven to 325°F (163°C).
- 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.
- 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.
- 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.
- 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.
- 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
