French Macaron Recipe
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4.9
136 reviews
Excellent
French Macaron Recipe
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French macarons are delicate meringue-based cookies made from almond flour, powdered sugar, and egg whites, characterized by their smooth shells and chewy interior. The recipe involves carefully sifting dry ingredients and whipping egg whites to stiff peaks, then folding them together to create a smooth batter. Optional additions like food coloring and vanilla extract allow for customization. These cookies can be filled with a variety of frostings and are best served after maturing, which enhances their texture and flavor.
Description
The French Macaron Recipe yields classic macarons using superfine almond flour and powdered sugar folded into carefully whipped egg whites. The mixture is beaten to achieve a meringue with fine peaks, then combined with the dry ingredients to form a smooth, glossy batter. This method ensures the characteristic crisp outer shell with a chewy inside. Adding vanilla extract and optional food coloring personalizes the appearance and flavor. Once baked and cooled, macarons are typically paired with flavorful fillings like chocolate ganache or buttercream, piping a balance of texture and taste in each bite.
The macarons require precise technique including clean equipment and properly aged egg whites, which help stabilize the meringue in humid environments. Once assembled and filled, they benefit from resting to mature at room temperature, which improves texture and melds flavors.
Filled macarons can be stored refrigerated for up to two weeks or frozen after a 24-hour maturation period, then thawed carefully to avoid condensation. The shells alone keep well at room temperature for almost a week or freeze sealed for several months, making them practical to prepare ahead.
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Ingredients
- 150 grams almond flour 1 ⅓ cup) see note, super-fine
- 150 grams powdered sugar 1 ¼ cups
- 110 grams egg room temperature (about 3 egg whites/110ml/just under ½ cup) see note, white
- ⅛ teaspoon table salt
- pinch cream of tartar optional (I typically use ⅛ teaspoon)
- 95 grams granulated sugar scant ½ cup
- 1 teaspoon vanilla extract
- Food Coloring optional
- frosting see note 3, your favorite
Instructions
- Before you begin: If you are a beginner, read through the post and watch the video first. Ensure that all of your equipment (bowls, spatulas, beaters, etc.) are completely clean, dry, and grease free. Rubber, silicone, and plastic are not ideal for whipping meringue, so I recommend avoiding these materials and using glass or metal bowls when whipping the egg whites.
- Line 3 standard-sized cookie sheets with parchment paper and set aside.
- Sift almond flour and powdered sugar into a medium-sized mixing bowl
- Pour egg whites into a separate large, clean, dry mixing bowl. Use an electric mixer to beat on medium speed until foamy (about 30 seconds).
- Add salt and cream of tartar and stir on medium-speed for 30 seconds (it’s OK if the cream of tartar isn't totally broken up)
- With mixer on medium-speed, add about 1 Tablespoon of granulated sugar and beat for about 30 seconds, then add the next Tablespoon. Repeat until all sugar has been added.
- Once all sugar has been added, add vanilla extract and food coloring (if using)
- Continue to beat on medium to medium-high speed until mixture reaches thick, fluffy, stiff peaks. Meringue should be thick enough that the electric beaters leave tracks in their wake. When you lift the beaters straight out of the meringue, the peaks that form should not be soft or fold over on themselves, they should hold their shape firmly and stay straight without bending.
- Add about a third of the almond flour/powdered sugar mixture to the meringue and use a spatula to fold until combined. Repeat with the next third of the mixture, and then the last.
- Continue to fold the batter, moving your spatula in sweeping motions, scraping down the sides and bottom of the bowl and cutting through the middle of the batter and turning your bowl as you go. Use your spatula smoosh the mixture against the side of the bowl periodically to help deflate it. Continue to fold until the batter flows smoothly and falls from the spatula in a smooth ribbon. You should be able to make a figure-8 with the batter and it should hold its shape for about 10-15 seconds before the edges relax back into the batter.
- Pour the batter into a large pastry bag fitted with a round tip (I like the Ateco 804).
- Pipe batter onto prepared baking sheets, holding the piping bag straight up and down and squeezing until you have 1 ½" circles of batter. Flick your wrist in a "C" motion at the end of piping each shell to complete the macaron and minimize peaks. Space macarons at least 1 ½” apart on baking sheet.
- Rap each pan very firmly on your countertop 4-5 times to release any air bubbles and preheat oven to 325F (160C).
- Let macarons rest until a skin forms on the surface (if you run the pad of your finger over the top it should feel dry and not sticky or tacky). This is typically about 30-60 minutes but may take more or less time depending on individual kitchen conditions
- Bake one tray at a time in center rack of oven for 10 minutes, turning the pan around halfway through the baking time. When finished baking, the feet should look dry and if you lightly press down on the top of a macaron it shouldn’t give.
- Allow macaron shells to cool completely before pairing off the shells and sandwiching them around your favorite frosting. For best results, allow macarons to mature in the refrigerator in an airtight container for 24 hours (and then allowing to sit at room temperature for at least 15-30 minutes before serving) before enjoying.
Equipments used:
Notes
- Use superfine, blanched almond flour for a smooth macaron shell and avoid visible almond bits.
- Aging egg whites in the refrigerator for at least 24 hours before use can improve meringue stability, especially in humid conditions.
- Gel food coloring is preferred to adjust color without affecting batter texture; approximately 4 drops per batch.
- Choose fillings like white chocolate buttercream or chocolate ganache; half a batch of frosting fits well per recipe batch.
- Store macaron shells in an airtight container at room temperature for 5-7 days or freeze for months; thaw shells fully before unsealing to prevent moisture buildup.
- Store filled macarons in airtight containers at room temperature for several days with stable fillings or refrigerate up to two weeks; freeze after maturing to preserve texture and flavor.
Nutrition Information
Show Details
Serving
1macaron sandwich cookie (excluding filling)
Calories
76kcal
(4%)
Carbohydrates
11g
(4%)
Protein
2g
(4%)
Fat
3g
(5%)
Saturated Fat
0.2g
(1%)
Sodium
20mg
(1%)
Potassium
8mg
(0%)
Fiber
1g
(4%)
Sugar
10g
(20%)
Calcium
13mg
(1%)
Iron
0.2mg
(1%)
Nutrition Facts
Serving: 24macaron sandwiches
Amount Per Serving
Calories 76 kcal
% Daily Value*
| Serving | 1macaron sandwich cookie (excluding filling) | |
| Calories | 76kcal | 4% |
| Carbohydrates | 11g | 4% |
| Protein | 2g | 4% |
| Fat | 3g | 5% |
| Saturated Fat | 0.2g | 1% |
| Sodium | 20mg | 1% |
| Potassium | 8mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Calcium | 13mg | 1% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
136 reviews
Excellent
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