Name: Macarons: A Delicate French Delight
Prep time: 45 min
Cook time: PT-487165H3M7S
Total time: PT-487165H3M7S
Cuisine: French
Ingredients: 1 ¾ cups powdered sugar; 1 cup almond flour (finely ground); 3 large egg whites, at room temperature; ¼ cup granulated sugar; ¼ teaspoon cream of tartar (optional); Gel food coloring (optional); ½ cup unsalted butter, softened (for buttercream filling); 1 ½ cups powdered sugar (for buttercream filling); 1 teaspoon vanilla extract (for buttercream filling); 1 tablespoon heavy cream (optional, for buttercream filling); ½ cup heavy cream (for ganache filling); 4 oz semi-sweet chocolate (chopped, for ganache filling)

Why You’ll Love This Recipe

Macarons are light, airy, and melt-in-your-mouth delicious. Their refined appearance and endless flavor possibilities make them perfect for everything from elegant tea parties to gifting special occasions. The process may seem a little detailed, but the results are well worth the effort. Plus, you can experiment with flavors and colors to create personalized macarons for any event or celebration. Once you master the basics, the possibilities for fillings and flavors are endless!

Ingredients

For the macaron shells:

1 ¾ cups powdered sugar
1 cup almond flour (finely ground)
3 large egg whites, at room temperature
¼ cup granulated sugar
¼ teaspoon cream of tartar (optional, but helps stabilize the egg whites)
Gel food coloring (optional)

For the filling (buttercream or ganache):

Buttercream filling:
- ½ cup unsalted butter, softened
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon heavy cream (optional, for smoothness)
Ganache filling:
- ½ cup heavy cream
- 4 oz semi-sweet chocolate (chopped)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the macaron shells:

Sift the dry ingredients: In a large bowl, sift together the powdered sugar and almond flour to remove any lumps. This step ensures smooth macaron shells.
Whip the egg whites: In a clean, grease-free bowl, beat the egg whites using a hand mixer or stand mixer on medium speed until foamy. Add the cream of tartar (if using) and continue to beat until soft peaks form. Gradually add the granulated sugar, 1 tablespoon at a time, and beat on high until stiff peaks form and the meringue is glossy.
Add food coloring (optional): If using gel food coloring, add it to the meringue during the last stage of whipping and mix until the color is fully incorporated.
Fold in the dry ingredients: Gently fold the sifted almond flour and powdered sugar mixture into the meringue using a spatula. Be careful not to overmix; the batter should flow like lava and have a glossy sheen. Test the batter by lifting the spatula; it should form a ribbon that falls back into the bowl without holding its shape.
Pipe the macarons: Transfer the batter to a piping bag fitted with a round tip. Line a baking sheet with parchment paper or a silicone baking mat. Pipe small, even circles (about 1.5 inches in diameter) onto the prepared baking sheet, spacing them about 1 inch apart. Tap the baking sheet on the counter to release air bubbles.
Rest the macarons: Let the piped macarons sit at room temperature for 30-60 minutes, or until the tops are dry to the touch and form a skin. This step is crucial for getting the characteristic “foot” on your macarons.
Preheat the oven: Preheat your oven to 300°F (150°C). Bake the macarons for 15-18 minutes, or until they have a firm shell and can be easily lifted off the parchment paper without sticking.
Cool completely: Allow the macarons to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.

Prepare the filling:

For the buttercream filling: Beat the softened butter in a bowl until smooth and creamy. Gradually add powdered sugar, vanilla extract, and heavy cream (if using). Continue to beat until the filling is smooth and fluffy.
For the ganache filling: Heat the heavy cream in a saucepan over medium heat until it just starts to simmer. Pour the cream over the chopped chocolate and let it sit for 1-2 minutes. Stir until smooth and glossy. Let the ganache cool to room temperature, or refrigerate for faster cooling.

Assemble the macarons:

Pair similar-sized shells: Once the macarons have cooled completely, match up similar-sized shells.
Fill the macarons: Using a piping bag or a spoon, pipe a small amount of the filling (buttercream or ganache) onto the flat side of one macaron shell. Place the matching shell on top and gently press together to form a sandwich.
Chill the macarons: For the best flavor and texture, refrigerate the assembled macarons for 24 hours. This allows the filling to soften the shells and enhances the flavor.

Serve:

After the macarons have rested, remove them from the fridge and let them come to room temperature before serving. Enjoy the delicate crunch and melt-in-your-mouth filling!

Servings and Timing

Servings: 20-30 macarons (depending on size)
Preparation time: 45 minutes
Resting time: 30-60 minutes (for macaron shells)
Baking time: 15-18 minutes
Chilling time: 24 hours (optional but recommended)
Total time: 2-3 hours (plus resting time)

Variations

Flavored macarons: Add a few drops of your favorite extracts (such as raspberry, coffee, pistachio, or lemon) to the meringue mixture for flavored shells.
Chocolate macarons: Add cocoa powder to the dry ingredients to make chocolate macarons, and pair them with chocolate ganache for a rich, indulgent treat.
Fruit-filled macarons: Use fruit jams, curds, or flavored buttercream for a fruity filling that pairs beautifully with the nutty macaron shells.

Storage/Reheating

Storage: Macarons can be stored in an airtight container in the refrigerator for up to 5 days. They also freeze well for up to 1 month. Simply thaw in the fridge or at room temperature before serving.
Reheating: Macarons do not require reheating. Enjoy them at room temperature for the best texture and flavor.

FAQs

Why are my macarons cracked?

Cracked macarons can occur if the batter is overmixed, under-mixed, or if the oven temperature is too high. Be sure to follow the resting time to allow the shells to dry properly before baking, and consider investing in an oven thermometer to ensure your oven is at the right temperature.

Can I make macarons without a piping bag?

Yes! While a piping bag provides a more uniform shape, you can use a spoon or a plastic sandwich bag with the tip cut off. The key is to pipe evenly-sized circles, so they match up when you assemble them.

How do I get the “foot” on my macarons?

The foot is a signature feature of macarons and forms during the baking process. To achieve this, it’s essential to let the piped shells rest until they form a skin before baking. This helps prevent the batter from spreading and allows the shells to rise properly.

Can I use almond meal instead of almond flour?

Almond meal has a coarser texture than almond flour and can affect the final result of the macarons. For the best outcome, use finely ground almond flour for a smoother texture and more delicate macarons.

How do I know when macarons are done?

Macarons are done when they easily lift off the baking sheet and have a firm shell. They should not be sticky or soft to the touch. To check, gently wiggle a macaron shell—if it doesn’t move or separate from the foot, it’s done.

Conclusion

Macarons are a fun and rewarding baking project that’s perfect for any occasion. With their delicate texture, beautiful appearance, and endless flavor possibilities, macarons are sure to impress anyone lucky enough to try them. While the process may seem intimidating, with a little patience and practice, you’ll be able to master this French classic. Whether you’re making them for a special occasion or just as a treat for yourself, macarons are always a delightful and elegant dessert to serve!

Macarons: A Delicate French Delight