Description
French macarons are delicate, meringue-based cookies with a crisp shell and soft interior, made from egg whites, almond flour, and sugar. This recipe guides you through each step to achieve the perfect consistency and classic ruffled feet, with options for various fillings to customize your sweet treats.
Ingredients
Macarons
- 100g egg whites (usually between 3–4 large egg whites)
- 1/4 teaspoon (1g) cream of tartar
- 1/2 teaspoon extract (vanilla, almond, coconut, etc., optional)
- 80g superfine sugar (caster sugar)
- 1–2 drops gel food coloring (optional)
- 125g almond flour
- 125g confectioners’ sugar
Filling
- Desired macaron filling (buttercream, ganache, jam, etc.)
Instructions
- Prepare Egg Whites: Wipe down a large glass or metal mixing bowl with lemon juice or vinegar. Add egg whites, cover, and refrigerate for 24 hours, then bring to room temperature to improve whipping quality.
- Prepare Baking Sheets: Line 3 large baking sheets with silicone baking mats or parchment paper and set aside for piping the macarons later.
- Whip Egg Whites: Add cream of tartar and extract (if using) to the egg whites. Beat with a handheld or stand mixer on medium speed until soft peaks form. Gradually add superfine sugar in thirds while increasing speed to medium-high after each addition, and beat until stiff, glossy peaks form. Fold in food coloring gently if using.
- Sift Dry Ingredients: Sift almond flour and confectioners’ sugar together into a large bowl, breaking up any big pieces with a spoon to ensure a smooth batter.
- Fold Batter: Slowly fold whipped egg whites into the dry mixture in three additions, folding gently until combined each time. Continue folding the batter until it reaches a honey-like consistency and passes the 8-figure test: batter should take about 10 seconds to flow back into itself.
- Fill Piping Bag: Transfer the macaron batter into a piping bag fitted with a medium round piping tip (Wilton 12, Wilton 1A, or Ateco 806). Macaron batter can be drippy, so be cautious while filling.
- Pipe Macarons: Hold the piping bag vertically over prepared baking sheets and pipe 1.5 to 2-inch rounds spaced 1-2 inches apart. Tap the baking sheets a few times to release air bubbles, then pop any remaining bubbles with a toothpick.
- Rest Macarons: Let the piped shells sit at room temperature until dry and no longer tacky on top, around 30-60 minutes, to form a skin that helps create the ruffled feet during baking.
- Preheat Oven: Preheat your oven to 325°F (163°C) while the macarons are resting.
- Bake: Bake macarons for 13 minutes, or until they have formed feet and do not wobble when lightly touched. If still wobbly after 13 minutes, bake in additional 1-2 minute increments.
- Cool Shells: Allow shells to cool on the baking sheet for 15 minutes to avoid sticking, then transfer to a cooling rack to cool fully before filling.
- Fill and Assemble: Once cooled, fill the macaron shells with your desired filling using a knife or piping bag and sandwich the halves together.
- Optional Maturation: Serve immediately or refrigerate covered for 12-24 hours to allow flavors to mature. Bring to room temperature before serving.
- Store Leftovers: Store leftover macarons covered in the refrigerator for up to 5 days.
Notes
- Use superfine sugar for best texture; regular granulated sugar can result in grainy shells.
- Resting time is important for the formation of the skin that prevents cracking and promotes feet formation.
- You can customize macarons with various fillings such as buttercream, ganache, or fruit jams.
- Ensure almond flour and confectioners’ sugar are well sifted to avoid lumpy batter and rough shells.
- Do not overmix or undermix the batter; consistency is key for proper macarons.
