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French Macarons Recipe

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4.2 from 67 reviews

  • Author: Ava
  • Total Time: 1 hour 30 minutes (active time, excluding egg white aging)
  • Yield: 40 servings
  • Diet: Vegetarian

Description

Classic French macarons are light, airy, and delicately sweet meringue-based cookies made with whipped egg whites, almond flour, and confectioners’ sugar. These shells are baked to perfection with crisp exteriors and chewy, soft interiors, then sandwiched together with a variety of luscious fillings. Perfect for special occasions or elegant treats, this recipe guides you through every step from meringue preparation to piping and baking for flawless macarons every time.

Ingredients

Egg White Mixture

  • 100g egg whites (approximately 3–4 large egg whites)
  • 1/4 teaspoon (1g) cream of tartar
  • 1/2 teaspoon extract (vanilla, almond, coconut, 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)

Instructions

  1. Prepare Egg Whites: Wipe a large glass or metal mixing bowl with lemon juice or vinegar to ensure cleanliness. Add the egg whites to the bowl, cover, and refrigerate for 24 hours. Bring them back to room temperature before using to achieve better meringue stability.
  2. Prepare Baking Sheets: Line three large baking sheets with silicone baking mats or parchment paper and set aside for piping the macarons.
  3. Whip Egg Whites: Add cream of tartar and extract (if using) to the egg whites. Using a handheld or stand mixer with a whisk attachment, beat on medium speed until soft peaks form. Gradually add the superfine sugar in three increments, beating briefly after each addition. Continue whipping on medium-high speed until stiff, glossy peaks form. Gently fold in the gel food coloring, if using.
  4. Sift Dry Ingredients: Sift almond flour and confectioners’ sugar together into a large mixing bowl. Use a spoon to push larger bits through the sieve to ensure fine texture and proper macaron shells.
  5. Combine Mixtures: Fold the whipped egg whites into the dry ingredients in three additions, folding gently but thoroughly before each next addition to avoid deflating the meringue prematurely. Continue folding the batter until it reaches a honey-like consistency, passing the ‘figure 8 test’ which should take no more than 10 seconds for the batter to blend back into itself.
  6. Pipe Macarons: Transfer batter to a piping bag fitted with a medium round tip, such as Wilton 12, Wilton 1A, or Ateco 806. Pipe 1.5 to 2 inch rounds about 1-2 inches apart onto the prepared baking sheets. Tap the baking sheets on the counter to release air bubbles, and pop any remaining bubbles with a toothpick.
  7. Dry the Shells: Allow piped macarons to sit at room temperature until the tops are dry and no longer tacky to the touch, usually 30 to 60 minutes. This drying time helps develop the iconic macaron ‘feet’ during baking.
  8. Preheat Oven: Preheat your oven to 325°F (163°C) while the macarons dry.
  9. Bake: Bake the macarons for 13 minutes. The shells should develop ‘feet’ and set firm. Test doneness by gently touching the top with a spoon or finger (be careful of heat). If the shells wobble, bake for an additional 1-2 minutes until stable.
  10. Cool Shells: Let the macarons cool on the baking sheet for 15 minutes before transferring to a wire rack to cool completely. If they stick to the paper, allow additional cooling time to release properly.
  11. Fill Macarons: Once cooled, fill the shells with your choice of filling, either spreading with a knife or piping using the same tip used for shells.
  12. Rest and Serve: Enjoy macarons immediately or refrigerate for 12-24 hours to let the flavors mature. Bring to room temperature before serving for best taste and texture.
  13. Storage: Store leftover macarons covered in the refrigerator for up to 5 days.

Notes

  • Using fresh egg whites that have been aged at least 24 hours improves meringue stability.
  • Superfine sugar dissolves more easily for a smooth meringue; you can make your own by blending granulated sugar if needed.
  • The figure 8 test is key to getting the perfect batter consistency; it helps avoid over or undermixing.
  • Macaron fillings vary—popular options include buttercream, chocolate ganache, fruit jam, or lemon curd.
  • Drying the shells properly before baking is essential to achieve smooth tops and characteristic feet.
  • Allow macarons to rest in the fridge overnight for enhanced flavor and texture.
  • Make sure to not overbake as macarons can become too dry and crumbly.
  • Prep Time: 45 minutes (including aging egg whites 24 hours in advance)
  • Cook Time: 13 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

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