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French Macaron Recipe

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★★★★★

4.7 from 121 reviews

Learn how to make delicate and classic French macarons with this detailed recipe. These beautiful almond-based meringue cookies feature crisp shells with soft, chewy interiors. Filled with smooth vanilla buttercream or your choice of filling, these macarons are perfect for special occasions or everyday indulgence.

Ingredients

Scale

Macaron Shells

  • 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

Filling

  • Vanilla Buttercream Frosting or your choice of filling

Instructions

  1. Prepare the piping bag: Cut the tip off a large piping bag and fit it with a large plain tip. Twist the bag just above the tip to prevent batter leakage, then place it in a tall glass and fold the top ends over the sides to keep it open.
  2. Mix dry ingredients: Sift almond flour into a medium bowl and measure 150 grams. Discard any large particles. Sift powdered sugar into the same bowl, then gently mix the almond flour and powdered sugar together. Set aside.
  3. Clean bowl and start meringue: Wipe a large glass or metal bowl with vinegar or lemon juice to eliminate grease. Add salt and egg whites. Using an electric mixer with a whisk attachment, beat on medium-high speed until bubbles form (30 seconds to 1 minute).
  4. Gradually add granulated sugar: With the mixer running, slowly add granulated sugar in tiny increments (about 1/2 teaspoon at a time), beating well after each addition. Continue until all sugar is incorporated, whisking for 20-30 seconds between additions.
  5. Whip to stiff peaks: Continue beating the meringue until it is glossy and forms stiff peaks. Test by inverting the whisk; the tip of the meringue should stand straight without curling over.
  6. Add color and flavor: Mix in liquid-gel food coloring and vanilla extract until evenly combined.
  7. Fold in dry ingredients: Gently fold the almond flour and powdered sugar mixture into the meringue in three parts.
  8. Macaronage: Using a spatula, fold and mix the batter until it reaches a thick lava-like consistency that flows in ribbons. You should be able to draw a figure 8 with the batter that sinks back in about 20 seconds. Avoid overmixing.
  9. Fill the piping bag: Pour the batter into the prepared piping bag by tilting the bowl, scraping sides. Twist the top to prevent spilling and slightly pull on the tip to open it.
  10. Pipe macarons: Hold the piping bag perpendicular to a baking sheet and pipe small rounds about 1 inch apart. Pipe slightly smaller than final desired size as they will spread slightly.
  11. Tap baking sheet: Firmly bang the baking sheet 5 to 10 times on the counter to release air bubbles and level the tops. Use a toothpick to pop persistent surface bubbles if needed.
  12. Rest macarons: Let the piped shells rest for 30 to 60 minutes until a skin forms and they are dry to the touch.
  13. Bake macarons: Bake one sheet at a time in the center of a preheated 315°F (157°C) oven for 12 to 15 minutes. The bottoms should not jiggle and the macarons will have feet.
  14. Cool shells: Let the shells cool completely on the baking sheet, then carefully peel from parchment paper. Match similar sized shells in pairs.
  15. Assemble macarons: Pipe your filling (vanilla buttercream recommended) onto the flat side of one shell and sandwich with its pair. Serve and enjoy.

Notes

  • Sifting almond flour and powdered sugar thoroughly ensures smooth macaron shells.
  • Use room temperature egg whites for better meringue volume.
  • Do not add sugar too quickly to avoid deflating the meringue.
  • The macaron batter consistency is crucial; if too runny or too thick, shells may crack or fail to develop feet.
  • Humid weather can affect drying time before baking; adjust resting time accordingly.
  • Macarons are sensitive to oven temperature; use an oven thermometer for accuracy.
  • If no liquid-gel food coloring is available, powdered coloring can be used sparingly.
  • Store assembled macarons in an airtight container in the refrigerator and bring to room temperature before serving.

Keywords: French macarons, almond cookies, meringue cookies, macarons recipe, vanilla macarons, bakery-style macarons, almond flour dessert

Find it online: https://freshrecipehub.com/french-macaron-recipe/