French Macarons
A beginner-friendly recipe for French macarons, featuring colorful shells and delicious fillings, perfect for special occasions or as a delightful treat.
Ingredients
Macaron Shell Ingredients
- 90 grams Egg whites, aged if possible Separate them the day before and bring to room temperature.
- 120 grams Super fine almond flour Pulse with the powdered sugar if coarse.
- 120 grams Powdered sugar Keeps the shells delicate and smooth.
- 90 grams Granulated sugar Stabilizes the meringue.
- 1 pinch Fine salt For flavor.
- 1 splash Vanilla or almond extract Optional but adds flavor.
- As needed Gel or powdered food color Avoid liquid color as it can water down the batter.
Filling
- As needed Buttercream, ganache, or jam Quick vanilla or chocolate buttercream is recommended.
Instructions
Preparation
- Sift the almond flour and powdered sugar together into a bowl at least once, twice if clumpy.
- In a separate bowl, add room temperature egg whites and a pinch of salt. Whisk on medium speed until foamy.
- Slowly add granulated sugar, a spoonful at a time, while whisking until thick and glossy.
- Add vanilla and food color, then whisk until stiff peaks form.
Macaronage
- Pour almond flour mixture over the meringue and gently fold using a spatula until the batter looks like slow-moving lava.
- Check for the right consistency: it should ribbon down and disappear back in 10 to 15 seconds.
Baking
- Transfer batter to a piping bag fitted with a round tip and pipe 1.25 inch circles on a lined baking sheet.
- Tap the tray firmly to release air bubbles and let the shells rest until a thin, dry skin forms (20 to 45 minutes).
- Bake at 300°F for 14 to 16 minutes, rotating the pan halfway through.
- Cool shells completely before removing.
Finishing
- Sandwich similar sized shells with filling and store in the fridge for 12 to 24 hours to mature.
Notes
Accuracy is key in macaron making; consider using a scale. Store filled macarons in an airtight container in the fridge for up to five days, or freeze for a month.