Description
Classic French macarons are delicate, crisp, and chewy almond meringue cookies sandwiched with your choice of flavorful fillings. This recipe guides you through the process of making perfect macarons with smooth, glossy shells and the iconic ruffled feet, ideal for celebrations or elegant treats.
Ingredients
Scale
Egg White Mixture
- 100g egg whites (about 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)
Dry Ingredients
- 125g almond flour
- 125g confectioners’ sugar
Filling
- Desired macaron filling (e.g., buttercream, ganache, jam, or curd)
Instructions
- Prepare Egg Whites: Wipe down a large glass or metal mixing bowl with lemon juice or vinegar to remove grease. Add egg whites, cover, and refrigerate for 24 hours, then bring to room temperature before use.
- Line Baking Sheets: Line 3 large baking sheets with silicone baking mats or parchment paper to prevent sticking.
- Beat Egg Whites: Add cream of tartar and extract (if using) to egg whites. Beat with a mixer on medium speed until soft peaks form. Gradually add superfine sugar in three additions while increasing speed to medium-high, beating until stiff, glossy peaks form.
- Add Food Coloring: Gently fold in gel food coloring using a rubber spatula if desired, taking care not to deflate the meringue.
- Sift Dry Ingredients: Sift almond flour and confectioners’ sugar together in a large bowl, breaking up any clumps with a spoon to ensure even mixing.
- Combine Mixtures: Fold beaten egg whites into the almond flour mixture in three parts. After incorporating all, continue folding until batter reaches the consistency of honey. Use the figure 8 test; batter should take about 10 seconds to blend back to itself.
- Pipe Macarons: Transfer batter to a piping bag fitted with a medium round tip. Pipe 1.5–2 inch rounds spaced 1-2 inches apart onto prepared sheets. Tap trays on the countertop to release air bubbles and pop bubbles with a toothpick if necessary.
- Rest the Shells: Let piped macarons dry at room temperature for 30–60 minutes until they develop a dry, tack-free skin surface to help form feet during baking.
- Preheat Oven: Preheat oven to 325°F (163°C).
- Bake: Bake macarons for 13 minutes. Check doneness by gently touching the top; if it’s firm and not wobbly, they are done. Otherwise, bake 1–2 minutes longer.
- Cool Shells: Let shells cool on baking sheets for 15 minutes before transferring to a wire rack to cool completely. This prevents sticking and breaks.
- Assemble Macarons: Once cooled, sandwich shells with your choice of filling. Fillings can be spread or piped for neat assembly.
- Optional Maturing: Refrigerate assembled macarons covered for 12–24 hours to mature flavors. Bring to room temperature before serving.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
Notes
- Use a kitchen scale to measure ingredients for best accuracy.
- Superfine sugar ensures a smooth meringue; if not available, lightly process granulated sugar in a blender.
- Letting shells rest before baking is crucial for developing feet and preventing cracking.
- Handle batter gently to avoid overmixing which can cause flat or cracked macarons.
- Experiment with different extracts and fillings to customize flavor—common fillings include buttercream, ganache, jam, or curd.
- If shells stick when cooling, allow more time on the baking sheet to set.
- To troubleshoot flat macarons or no feet, review meringue stiffness and resting period.
Nutrition
- Serving Size: 2 macarons (approx. 28g)
- Calories: 110
- Sugar: 15g
- Sodium: 5mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
