Name: French Macaron Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 1 h 15 min
Cuisine: French
Ingredients: 150 grams sifted super-fine almond flour (measure after sifting); 180 grams powdered sugar; 1/4 teaspoon salt; 120 grams large egg whites (at room temperature; about 4 large eggs); 60 grams granulated sugar; 4 drops liquid-gel food coloring (adjust for stronger color); 1 teaspoon pure vanilla extract; Vanilla Buttercream Frosting or your choice of filling

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Introduction

French macarons are delicate, colorful cookies with a crisp shell and a soft, chewy interior. These elegant treats are perfect for special occasions or simply to indulge in a bit of Parisian charm at home.

A stack of soft purple macarons with thick pale cream filling sits on a round white plate with small black dots. The macarons have smooth, slightly shiny tops and a textured middle layer from the filling. Two macarons lie next to the plate on a white marbled surface. In the blurry background, there are two clear glass bottles, one taller and one shorter. The image looks neat and bright, showing the delicate details of the macarons. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

150 grams sifted super-fine almond flour
180 grams powdered sugar
1/4 teaspoon salt
120 grams large egg whites (at room temperature, about 4 large eggs)
60 grams granulated sugar
4 drops liquid-gel food coloring (or more for stronger color)
1 teaspoon pure vanilla extract
Vanilla Buttercream Frosting or your choice of filling

Instructions

Step 1: Prepare a piping bag by cutting the tip off and fitting it with a large plain tip. Twist the bag above the tip to prevent leaking and place it in a tall glass, folding the edges to hold it open.
Step 2: Sift the almond flour into a medium bowl and measure out 150 grams. Discard any large pieces. Sift the powdered sugar into the same bowl and gently mix. Set aside.
Step 3: Clean a large glass or metal bowl with vinegar or lemon juice to remove grease. Add salt and egg whites, then whisk on medium-high speed until bubbles form (30 seconds to 1 minute).
Step 4: Gradually add granulated sugar in small amounts to the egg whites while whisking continuously, allowing 20 to 30 seconds between additions for a smooth meringue.
Step 5: Continue whipping until stiff, glossy peaks form. Test by dipping the whisk and inverting it; the tip should hold without curling.
Step 6: Add food coloring and vanilla extract to the meringue and mix gently to combine.
Step 7: Fold the almond flour mixture into the meringue in three additions until just combined, preparing for macaronage.
Step 8: Mix the batter with a spoon or spatula, running along the bowl and folding the center to deflate it to a thick lava-like consistency that ribbons off the utensil without breaking.
Step 9: Pour the batter carefully into the prepared piping bag, twisting the top to prevent spills.
Step 10: Pipe the batter onto baking sheets in 1-inch spaced rounds, slightly smaller than the desired size as they will spread.
Step 11: Firmly tap the baking sheets on the counter 5 to 10 times to release air bubbles. Pop any stubborn bubbles with a toothpick.
Step 12: Let macarons dry for 30 to 60 minutes until a skin forms and they are no longer sticky to touch.
Step 13: Bake at 315°F (160°C) one sheet at a time for 12 to 15 minutes. They are done when the bottoms don’t jiggle and feet develop.
Step 14: Cool completely on the baking sheet, then peel off parchment and pair similar-sized shells.
Step 15: Pipe filling onto one shell and sandwich with another. Use vanilla buttercream or your favorite filling.

Tips & Variations

Make sure all equipment is grease-free to achieve stiff peaks in meringue.
For stronger colors, carefully increase food coloring, but avoid adding too much liquid.
Use a macaron template under parchment for consistent size cookies.
Undermix rather than overmix the batter to keep the right texture.
Try different fillings like chocolate ganache, fruit jams, or flavored buttercreams.

Storage

Store assembled macarons in an airtight container in the refrigerator for up to 3 days. They are best enjoyed after resting overnight to allow flavors to meld. Bring to room temperature before serving. Unfilled shells can be kept in an airtight container at room temperature for up to a week.

How to Serve

A white speckled plate holds a pile of eight purple macarons with smooth shells and creamy white filling. The macarons are neatly stacked in the center, with two more purple macarons placed on the white marbled surface beside the plate. The background is softly blurred with two clear glass bottles adding a light, airy feel. The texture of the macarons is clear, showing smooth, crisp tops and the fluffy cream layer in the middle. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Why do my macarons crack during baking?

Cracking usually happens if the macarons are not dried long enough before baking or if the oven temperature is too high. Ensure the shells form a dry skin and bake at the recommended temperature.

How can I prevent hollow macarons?

Hollow shells often result from overmixing batter or underbaking. Mix the batter to the proper consistency, allow sufficient drying time, and bake until feet form and the bottom feels firm without wobbling.