French Macaron Recipe

Why make this recipe

Making French macarons at home may feel challenging at first, but these elegant cookies are well worth the effort. With their crisp shells, soft centers, and customizable fillings, macarons are both beautiful and delicious. Once you learn the technique, you can play with flavors and colors and confidently create stunning desserts for any occasion.

How to make French Macaron

Ingredients:

• 150 grams sifted super-fine almond flour (measure after sifting *see notes)
• 180 grams powdered sugar
• 1/4 teaspoon salt
• 120 grams large egg whites (at room temperature, about 4 large eggs)
• 60 grams granulated sugar
• 4 drops liquid-gel food coloring (or more for a stronger color **see notes)
• 1 teaspoon pure vanilla extract
• Vanilla Buttercream Frosting or your choice of filling

Directions:

1. Cut the tip off a large piping bag and fit it with a large plain tip. To prevent leaking, twist the bag just above the tip and push the twisted portion into the tip. Place the piping bag in a tall glass to keep it open and set aside.
2. Sift almond flour into a medium-sized bowl, measuring out 150 grams. Discard any large pieces that do not go through the sieve. Sift 180 grams of powdered sugar into the same bowl and mix gently. Set this mixture aside.
3. Wipe down a large glass or metal bowl with vinegar or lemon juice to ensure it is grease-free. Add in 1/4 teaspoon salt and 120 grams egg whites. Beat the egg whites on medium-high speed with an electric mixer until bubbles form on top, about 30 seconds to 1 minute.
4. Gradually add the 60 grams of granulated sugar to the egg whites while still mixing on medium-high speed. Add the sugar slowly, waiting 20 to 30 seconds between each addition to allow it to fully incorporate.
5. Continue whipping until the meringue is shiny and forms stiff peaks. To check, dip your whisk into the meringue—the tip should not curve over.
6. Add the food coloring and 1 teaspoon of vanilla extract to the meringue, mixing to combine.
7. Gently fold the almond flour mixture into the meringue in three additions. After completely mixed, it’s time for the “macaronage” step.
8. Using a spoon or spatula, mix the batter by running the utensil along the bowl’s side and down through the center to gradually deflate it. Stop when the batter reaches a thick consistency that can pour off in ribbons and draw a figure 8 without breaking.
9. Transfer the macaron batter to the piping bag. Avoid spooning the batter in; tilt the bowl to pour instead.
10. Hold the piping bag straight above your baking sheet and pipe out macaron shells, leaving an inch of space between them. Pipe slightly smaller than desired since they will spread.
11. Bang each baking sheet down on the counter 5 to 10 times to flatten the tops and release air bubbles. If some bubbles remain, pop them with a skewer or toothpick.
12. Let the macarons sit for 30 to 60 minutes until a skin forms on their tops. They are ready when you can touch one without any batter sticking to your finger.
13. Bake the macarons in a preheated oven at 315°F for 12 to 15 minutes. To check if they’re done, gently press one; it should not jiggle, and they should have feet.
14. Cool the macarons completely on the baking sheet before carefully peeling them off the parchment paper. Match similarly sized shells together.
15. Pipe your chosen filling on one shell and sandwich with another. Enjoy your beautifully filled French macarons!

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How to serve French Macaron

Serve your macarons as a delightful dessert at parties, or enjoy them with a cup of coffee or tea. They make elegant gifts in a pretty box or on a dessert platter.

How to store French Macaron

Store any leftover macarons in an airtight container in the refrigerator. They can last for up to five days. For longer storage, you can freeze them for up to a month. Just make sure to separate layers with parchment paper to prevent sticking.

Tips to make French Macaron

• Ensure your bowls and utensils are grease-free for the best results.
• Use room temperature egg whites for better volume and stability.
• Practice the folding technique to reach the perfect batter consistency.
• Don’t worry if your first batch doesn’t turn out perfectly; it takes practice!

Variation

You can experiment with different fillings, like chocolate ganache, fruit curds, or whipped cream. Changing the food coloring also offers creative visual effects.

FAQs

1. Can I use regular almond flour instead of super-fine?

Regular almond flour can result in grainy or uneven macarons. For smooth shells and the best texture, always use super-fine almond flour or sift and blend it well before use.

2. What causes macarons to crack?

Macarons usually crack when they haven’t rested long enough or when the oven temperature is too high. Let the shells dry completely before baking and bake at a stable, moderate temperature.

3. Why didn’t my macarons develop feet?

Macaron feet form when the batter is properly mixed, rested, and baked. Make sure your batter flows smoothly, allow enough drying time, and bake at the correct temperature for consistent results.