Servings
Font
Back
French Macarons
5 from 4 votes

French Macarons

Absolutely elegant and eye-catching, these bite-sized, light and delicate French Macarons made with reduced sugar are perfect for tea or coffee time!

Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 12 macarons
Calories: 57 kcal
Course: Dessert
Cuisine: European, French

Ingredients

  • 1 egg white
  • 45 grams almond flour
  • 70 grams powdered sugar
  • 3 tablespoon caster sugar
  • pinch salt
  • pinch cream of tartar (optional)
  • dash Food Coloring powder form
  • macaron filling see ideas listed in Notes, of your choice

Instructions

    Cup of Yum
  1. Sift almond flour and powder sugar twice and set aside.
  2. Place egg white in a large bowl, add cream of tartar and salt. With a mixer, beat eggwhite for 2 minutes at low speed. Beat for another 2 minutes but this time gradually adding sugar. Turn mixer on high and beat until stiff peaks form (like a shaving cream), that takes about 3-4 minutes. If adding food color, you may add it at this point, then beat the mixture again on high speed for another minute.
  3. Divide the dry ingredients into two parts. Add the first half to the meringue and using a spatula, fold it 5-7 times just until incorporated. Add the last half and fold again this time until you reach a lava-like consistency.
  4. Transfer the batter to a piping bag fitted with half-inch tip. Pipe into a baking sheet pan with parchment paper or silicone mat. They should look shiny but not runny at this point. Tap the sheet pan three times each side on the counter to get the air bubbles out, pop the ones that did not break out with a toothpick. Let it rest for 30 minutes to 1 hour depending on humidity, you will notice tops form a dull layer and are no longer tacky after resting.
  5. Preheat oven to 150°C or 300°F with top and bottom heat on for electic oven. Bake for 16-18 minutes. Feet form in the first 5-8 minutes. (See Notes for gas oven) You know they are done when the shells are hard and do not break away when you pull one from the mat slowly. Once done, let them cool for 5-10 minutes before removing from parchment paper. Then let them cool completely before adding filling.
  6. Pair the shells of the same size together and fill the bottom shell's top side with filling of your choice and place the other shell on top of it like a sandwich. Press them together lighlty to spread the filling.
  7. Place the filled cookies on an airtight box or container and refrigerate for at least 24 hours. Bring them to room temperature and serve.

Notes

  • Nutrition Label applies only to a pair of shells, filling is not included.
  • Here are some ideas for the filling:
  • USING GAS OVEN - Bake for 10-12 minutes at 140°C then turn off the heat and let it in the oven for another 5 minutes. I also add another cookie sheet at the bottom rack to prevent the bottom from browning or burning.
  •  
  • Swiss meringue buttercream
  • fruit jams
  • dulce de leche
  • chocolate buttercream 
  • chocolate ganache
  • peanut butter frosting

Nutrition Information

Calories 57kcal (3%) Carbohydrates 10g (3%) Protein 1g (2%) Fat 2g (3%) Saturated Fat 1g (5%) Sodium 4mg (0%) Potassium 4mg (0%) Fiber 1g (4%) Sugar 9g (18%) Calcium 8mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 12 macarons

Amount Per Serving

Calories 57

% Daily Value*

Calories 57kcal 3%
Carbohydrates 10g 3%
Protein 1g 2%
Fat 2g 3%
Saturated Fat 1g 5%
Sodium 4mg 0%
Potassium 4mg 0%
Fiber 1g 4%
Sugar 9g 18%
Calcium 8mg 1%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.