Description
These delicate French macarons feature crispy shells and soft, chewy interiors filled with fruity jam. Master the art of folding the batter to achieve the perfect texture for these elegant treats, ideal for special occasions or a delightful afternoon snack.
Ingredients
Dry Ingredients
- 3/4 cup almond flour (75g)
- 1 cup powdered sugar (113g)
- 1/4 teaspoon kosher salt
Meringue
- 2 large egg whites (65g)
- 1/4 cup granulated sugar (50g)
- 1/4 teaspoon almond extract
Filling
- 1/2 cup jam (such as raspberry, strawberry, or apricot)
Instructions
- Prepare baking sheet: Cut parchment paper to fit a baking sheet and trace 1 1/4-inch circles spaced 1 inch apart using a permanent marker. Place the parchment paper marker-side down on the baking sheet to avoid ink contamination.
- Grind and sift dry ingredients: In a food processor, pulse almond flour, powdered sugar, and salt 10–15 short pulses until very fine. Sift the mixture through a mesh sieve into a mixing bowl, discarding any large bits left behind.
- Make the meringue: Using a mixer with a whisk attachment, beat egg whites on medium speed until frothy (around 30 seconds). Increase to medium-high and gradually add granulated sugar in a steady stream along with almond extract. Continue whipping until stiff, glossy peaks form (about 3–4 minutes).
- Combine batter (Macaronage): Fold half of the dry mixture into the meringue gently using a silicone spatula until incorporated. Add remaining dry ingredients and fold while scraping the bowl, loosening the batter until it forms a smooth, shiny ribbon that slowly melts back. Properly mixed batter can form a figure eight without breaking.
- Prepare to pipe: Use a small amount of batter to stick the parchment paper onto the baking sheet corners. Transfer batter into a piping bag fitted with a 1/2-inch round tip and twist the top to secure.
- Pipe shells: Hold piping bag straight above traced circles about 1/2 inch away. Apply steady pressure to pipe batter filling each circle, then stop squeezing, lift and twirl to break the batter cleanly. Tap the sheet on a towel a few times to release air bubbles and pop any remaining large bubbles with a toothpick.
- Dry shells: Let piped macarons rest uncovered at room temperature for 45 minutes or until a thin, matte skin forms on surfaces (longer in humid conditions). Gently poke to check batter does not stick.
- Preheat oven: Heat oven to 300°F (150°C) while macarons dry.
- Bake shells: Bake macarons for 12 to 16 minutes until dry on top, and ruffled “feet” appear at the base. Test by gently wiggling shell to ensure it stays firmly in place. Bake sheets one at a time for even results.
- Cool shells: Allow macarons to cool completely on baking sheet, then carefully peel from parchment paper.
- Fill macarons: Fill a piping bag with jam and pipe about one teaspoon onto the flat side of half the cooled shells. Sandwich with remaining shells to form pairs.
- Age and serve: Refrigerate assembled macarons in an airtight container for at least 24 hours to allow flavors and textures to develop. Serve chilled and consume within 5 days.
Notes
- Using a food processor and sifting the dry ingredients ensures a smooth macaron shell without lumps.
- Properly folding the batter is crucial to achieve the characteristic glossy, flowing texture.
- Resting the piped shells allows a skin to form which prevents cracking during baking.
- Bake only one sheet at a time for consistent heat distribution.
- Macarons improve in texture and flavor after aging refrigerated for 24 hours.
- Use a towel-lined surface to gently tap the baking sheet to remove air bubbles before drying.
- Prep Time: 25 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
