French macarons are the epitome of elegance, with their delicate, crisp shells and soft, chewy interiors. These bite-sized treats are a feast for the senses, offering a symphony of textures and flavors in every bite. Whether you’re a seasoned baker or a curious beginner, this recipe guides you through the process in just 1 hour and 26 minutes, including a brief resting time for the perfect rise. The result? A batch of 24 stunning macaron sandwiches that are as beautiful as they are delicious.
Each macaron is a tiny masterpiece, with a light, airy shell that gives way to a luscious filling of your choice. At just 76 calories per cookie, they’re a guilt-free indulgence that satisfies your sweet tooth without overwhelming it. The balance of sweetness and subtle nuttiness makes them irresistible, while their vibrant colors and smooth surfaces make them a showstopper at any gathering. With a little patience and precision, you’ll create macarons that rival those from a Parisian patisserie.
Ingredients for Perfect French Macarons
- 150 grams (1 ⅓ cup) super-fine almond flour (ensure it’s finely ground for smooth shells)
- 150 grams (1 ¼ cups) powdered sugar (sifted for a lump-free batter)
- 110 grams (about 3 egg whites) egg whites, room temperature (cold eggs won’t whip properly)
- ⅛ teaspoon table salt
- Pinch cream of tartar (optional, but helps stabilize the meringue)
- 95 grams (scant ½ cup) granulated sugar
- 1 teaspoon vanilla extract (or substitute with other flavorings)
- Food coloring (optional, gel-based works best)
- Your favorite frosting (for filling, such as buttercream or ganache)
Step-by-Step Instructions for Flawless Macarons
- Prepare your equipment: Clean and dry all bowls, spatulas, and beaters thoroughly. Use glass or metal bowls for whipping egg whites. Line 3 cookie sheets with parchment paper.
- Sift dry ingredients: Sift almond flour and powdered sugar into a medium bowl to remove lumps.
- Whip egg whites: In a large bowl, beat egg whites on medium speed until foamy (about 30 seconds). Add salt and cream of tartar, then continue beating for another 30 seconds.
- Add sugar gradually: With the mixer on medium speed, add granulated sugar 1 tablespoon at a time, beating for 30 seconds between each addition. Once all sugar is added, mix in vanilla extract and food coloring (if using).
- Beat to stiff peaks: Increase speed to medium-high and beat until the meringue is thick, fluffy, and forms stiff peaks. The meringue should hold its shape when the beaters are lifted.
- Fold in dry ingredients: Add one-third of the almond flour mixture to the meringue and fold gently with a spatula. Repeat with the remaining mixture in two additions. Fold until the batter flows smoothly and forms a ribbon that holds its shape for 10-15 seconds.
- Pipe the shells: Transfer the batter to a piping bag fitted with a round tip (e.g., Ateco 804). Pipe 1 ½-inch circles onto the prepared sheets, spacing them 1 ½ inches apart. Flick your wrist at the end of each pipe to minimize peaks.
- Release air bubbles: Firmly rap each pan on the counter 4-5 times to release air bubbles. Let the macarons rest until a skin forms on the surface (30-60 minutes). The tops should feel dry to the touch.
- Bake: Preheat the oven to 325°F (160°C). Bake one tray at a time on the center rack for 10 minutes, rotating the pan halfway through. The macarons are done when the feet look dry and the tops don’t give when lightly pressed.
- Cool and fill: Let the shells cool completely before pairing them with your favorite frosting. For best results, refrigerate the assembled macarons in an airtight container for 24 hours before serving.
Perfect Pairings: Frosting and Filling Ideas
French macarons are a blank canvas for creativity! Try classic fillings like vanilla buttercream, chocolate ganache, or raspberry jam. For a twist, experiment with lemon curd, salted caramel, or matcha cream. Remember, the filling should be thick enough to hold its shape but soft enough to complement the delicate shells.
Storage Secrets: Keeping Macarons Fresh
Store your macarons in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them for up to 1 month. Before serving, let them sit at room temperature for 15-30 minutes to restore their texture. Pro tip: Layer macarons between parchment paper to prevent sticking.
Time-Saving Tips for Busy Bakers
To streamline the process, sift your almond flour and powdered sugar the night before. Use a kitchen scale for precise measurements, and prep your piping bag and baking sheets in advance. If you’re short on time, skip the food coloring or stick to one shade to simplify the process.
Common Questions Answered
Why did my macarons crack? This often happens if the batter is under-mixed or the shells didn’t rest long enough to form a skin. Can I use regular almond flour? Super-fine almond flour is essential for smooth shells—grind it further if needed. How do I know when the meringue is ready? Look for stiff peaks that hold their shape when you lift the beaters.
Equipment Essentials for Success
Use a glass or metal bowl for whipping egg whites, as plastic or silicone can retain grease. A piping bag with a round tip (like Ateco 804) ensures even shells. Don’t forget parchment paper or silicone mats for baking. A kitchen scale is a must for accurate measurements, especially with delicate recipes like this one.
French Macaron Recipe
Ingredients
- 150 grams super-fine almond flour 1 ⅓ cup, see note
- 150 grams powdered sugar 1 ¼ cups
- 110 grams egg whites room temperature (about 3 egg whites/110ml/just under ½ cup), see note
- 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
- Your favorite frosting see note 3
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.