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French Macarons Recipe

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3.9 from 9 reviews

Classic French Macarons are delicate, crisp-on-the-outside and chewy-on-the-inside almond meringue cookies. Made with egg whites, almond flour, and sugar, these elegant treats can be flavored and colored as desired, then filled with a variety of luscious fillings for a versatile and stunning dessert.

Ingredients

Macaron Shells

  • 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

Filling

  • Desired macaron filling (examples: buttercream, ganache, jam, lemon curd - see recipe notes for suggestions)

Instructions

  1. Prepare egg whites: Wipe a large glass or metal bowl with lemon juice or vinegar to ensure it is clean and grease-free. Add egg whites, cover, and refrigerate for 24 hours. Then bring them to room temperature before use.
  2. Prepare baking sheets: Line 3 large baking sheets with silicone mats or parchment paper and set aside.
  3. Beat egg whites: Add cream of tartar and optional extract to egg whites. Using a mixer with whisk attachment, beat on medium speed until soft peaks form. Gradually add superfine sugar in three additions while beating, then continue to beat on medium-high speed until stiff, glossy peaks form. Fold in food coloring gently if using.
  4. Sift dry ingredients: Sift almond flour and confectioners’ sugar together into a large bowl, breaking up clumps thoroughly to avoid discarding dry ingredients.
  5. Fold dry into wet: Fold the whipped egg whites gently into the almond flour mixture in three additions. Continue folding carefully until batter reaches a honey-like consistency. Use the figure-8 test: the batter should take about 10 seconds to flow back into itself.
  6. Pipe macarons: Transfer batter into a piping bag fitted with a medium round tip (Wilton 12, Wilton 1A, or Ateco 806). Pipe 1.5–2 inch rounds spaced 1-2 inches apart on prepared baking sheets. Tap the baking sheet a few times to release air bubbles and pop any remaining bubbles with a toothpick.
  7. Dry macarons: Let piped macarons rest at room temperature until their tops are dry and no longer tacky, about 30-60 minutes. This skin helps form the signature “feet.” Avoid resting too long to prevent deflation.
  8. Preheat oven: Preheat oven to 325°F (163°C) while macarons rest.
  9. Bake macarons: Bake for 13 minutes. Test doneness by gently touching the top; macarons should be set and not wobbly. If wobbly, bake an additional 1-2 minutes.
  10. Cool: Cool shells on baking sheets for 15 minutes to prevent sticking, then transfer to a cooling rack to cool completely.
  11. Fill and assemble: Once cool, fill macarons with desired filling using a knife or piping bag, and sandwich two shells together.
  12. Mature flavors (optional): For improved flavor and texture, cover and refrigerate assembled macarons for 12-24 hours before serving, then bring to room temperature.
  13. Store leftovers: Store leftover macarons covered in the refrigerator for up to 5 days.

Notes

  • Superfine sugar is essential for a smooth meringue. If unavailable, blend granulated sugar briefly in a food processor.
  • Letting egg whites age in the fridge for 24 hours improves their whipping ability.
  • Choosing a silicone baking mat or parchment paper prevents sticking.
  • You can flavor macarons with extracts or powdered cocoa added to dry ingredients for variety.
  • Filling options include buttercream, chocolate ganache, fruit jams, lemon curd, or cream cheese frosting.
  • Macarons are delicate - handle carefully when filling and storing.
  • Bring macarons to room temperature before serving for best texture and flavor.

Find it online: https://simpleplatter.com/french-macarons-recipe/