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French Macarons Recipe

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French macarons are elegant and delicate treats made from almond flour and whipped egg whites, creating a crispy exterior and soft, chewy interior. Filled with buttercream, chocolate ganache, or fruit jam, these macarons are perfect for any occasion. Learn how to make these stunning and colorful desserts step by step!

Ingredients

Scale

For the Macaron Shells:

  • 1 3/4 cups (175g) powdered sugar, sifted
  • 1 cup (100g) almond flour, finely ground and sifted
  • 3 large egg whites (100g), at room temperature
  • 1/4 cup (50g) granulated sugar
  • 1/4 teaspoon cream of tartar
  • Gel food coloring (optional)

For the Filling (Basic Buttercream):

  • 1/2 cup (115g) unsalted butter, softened
  • 1 1/2 cups (190g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 tablespoon heavy cream or milk
  • Optional flavoring or coloring

Optional Fillings:

  • Chocolate ganache
  • Fruit jam or curd
  • Salted caramel

Instructions

  • Prepare Macaron Shells:
    Sift powdered sugar and almond flour together, discarding any large bits. Set aside.
  • Make Meringue:
    In a clean bowl, beat the egg whites until frothy. Add cream of tartar and continue beating. Gradually add granulated sugar and whip until stiff, glossy peaks form. Add gel food coloring if desired.
  • Combine:
    Fold the almond mixture into the meringue gently, using a spatula, until the batter flows in thick ribbons (the "lava stage").
  • Pipe and Rest:
    Transfer the batter to a piping bag and pipe small circles onto a lined baking sheet. Tap the sheet to release air bubbles. Let the macarons rest for 30โ€“60 minutes until a skin forms.
  • Bake:
    Preheat the oven to 300ยฐF (150ยฐC). Bake macarons for 15โ€“18 minutes until they have risen and developed "feet." Let cool completely before removing from the baking sheet.
  • Prepare Filling:
    For the buttercream, beat softened butter until smooth, then gradually add powdered sugar. Add vanilla extract and heavy cream. Beat until light and fluffy.
  • Assemble:
    Pair similar-sized macaron shells and pipe buttercream or your chosen filling onto one shell. Top with the other shell to create a sandwich.

Notes

  • Make sure to sift the almond flour and powdered sugar to ensure smooth shells.
  • Let the macarons rest before baking to help them form the classic "feet."
  • Store in the refrigerator for 24 hours before serving for best texture.

Nutrition