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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.

Ingredients

Scale

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

Find it online: https://famdishes.com/perfect-french-macarons-recipe/