Perfect French Macarons Recipe

Introduction

French macarons are delicate, colorful cookies with a crisp shell and a soft, chewy interior. Perfectly paired with a sweet filling, they make an elegant treat for any occasion.

Ingredients

• 1 cup almond flour
• 1 1/2 cups powdered sugar
• 3 large egg whites
• 1/4 cup granulated sugar

Instructions

1. Step 1: Sift together the almond flour and powdered sugar into a bowl to ensure a smooth batter.
2. Step 2: In a separate clean bowl, whip the egg whites until they become foamy, then gradually add the granulated sugar and continue whipping until stiff peaks form.
3. Step 3: Gently fold the dry ingredients into the meringue using a spatula, mixing until the batter flows slowly like lava.
4. Step 4: Transfer the batter to a piping bag fitted with a round tip and pipe small, even circles onto a baking sheet lined with parchment paper.
5. Step 5: Let the piped macarons rest at room temperature for 30-60 minutes until a skin forms on the surface and they no longer stick to your finger.
6. Step 6: Preheat the oven to 300°F (150°C) and bake the macarons for 15-18 minutes until they develop “feet” and are set.
7. Step 7: Allow the macarons to cool completely before pairing similar sized shells and filling with your choice of buttercream, ganache, or jam.

Tips & Variations

• Use aged egg whites for better meringue stability and a smoother texture.
• Can add food coloring to the egg whites before folding in dry ingredients for vibrant macarons.
• Try different fillings like chocolate ganache, raspberry jam, or lemon curd to vary flavors.

Storage

Store filled macarons in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best texture. Unfilled shells can be kept in an airtight container at room temperature for up to 1 week.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Why did my macarons crack?

Cracking usually happens if the batter is too dry or the oven temperature is too high. Make sure to fold the batter properly and rest the piped shells before baking to develop a skin.

How do I know when the macarons are done baking?

They should have risen “feet” at the base and be firm to the touch but not browned. Gently test by touching the top—if it’s set and doesn’t stick, they are ready.

Perfect French Macarons Recipe

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Learn how to make delicate and airy French macarons with a perfectly smooth shell and chewy texture. This classic recipe uses almond flour, powdered sugar, egg whites, and granulated sugar to create elegant meringue-based cookies that can be filled with your favorite buttercream or ganache.

• Author: Mick
• Prep Time: 40 minutes
• Cook Time: 18 minutes
• Total Time: 1 hour 10 minutes
• Yield: Approximately 24 macarons (12 sandwich cookies) 1x
• Category: Dessert
• Method: Baking
• Cuisine: French
• Diet: Gluten Free

Ingredients

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For the Macaron Shells

• 110g almond flour (finely ground blanched almonds)
• 200g powdered sugar
• 90g egg whites (about 3 large eggs), aged and at room temperature
• 50g granulated sugar

Instructions

1. Prepare Dry Ingredients: Sift together the almond flour and powdered sugar twice to remove any lumps and ensure a fine, smooth mixture for the macaron shells.
2. Whip Meringue: In a clean, grease-free bowl, whip the egg whites on medium speed until foamy. Gradually add granulated sugar while increasing the speed to high and whip until stiff, glossy peaks form.
3. Fold Batter: Gently fold the sifted almond flour and powdered sugar mixture into the meringue in batches using a spatula. Mix until you achieve a smooth, lava-like batter that flows slowly off the spatula without being runny.
4. Pipe Macarons: Transfer the batter to a piping bag fitted with a round tip. Pipe small, evenly sized circles (about 3.5 cm in diameter) onto a baking sheet lined with parchment paper or silicone mat.
5. Rest Shells: Tap the baking sheet firmly on the counter to release any air bubbles. Let the piped shells rest at room temperature for 30 to 60 minutes until a skin forms on the surface and they are no longer sticky to the touch.
6. Bake Shells: Preheat the oven to 150°C (300°F). Bake the macarons for 15 to 18 minutes, until the feet have risen and shells are set but not browned.
7. Cool Completely: Remove the macarons from the oven and allow them to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool fully.
8. Fill Macarons: Pair shells of similar size and fill them with your choice of buttercream, ganache, or jam by piping a small amount onto one shell and sandwiching with another.
9. Mature Macarons: For best flavor and texture, refrigerate the filled macarons in an airtight container for 24 hours before serving.

Notes

• Use aged egg whites for better meringue stability; separate eggs and let whites rest uncovered in the refrigerator for 24 to 48 hours if possible.
• Ensure your mixing bowl and utensils are completely grease-free to achieve stiff peaks in your meringue.
• The folding technique is crucial — avoid overmixing or undermixing to maintain airy batter consistency.
• You can customize fillings with various flavors such as chocolate ganache, vanilla buttercream, or fruit jams.
• Macarons improve in texture and flavor when allowed to mature in the fridge for 24 hours.
• Room temperature and humidity can affect macaron success; avoid making them on very humid days.

Keywords: French macarons, almond cookies, meringue cookies, baked macarons, almond flour dessert