French Macaron Recipe

Introduction

French macarons are delicate, colorful, and irresistibly delicious cookies with a crisp shell and a chewy interior. Perfect for special occasions or a sophisticated treat, these bite-sized delights might seem intimidating, but with the right method, you can master them at home.

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 (or more for stronger color)
• 1 teaspoon pure vanilla extract
• Vanilla Buttercream Frosting or your choice of filling

Instructions

1. Step 1: Preheat your oven to 300°F (150°C). Line two baking sheets with parchment paper or silicone baking mats.
2. Step 2: In a bowl, sift together the almond flour, powdered sugar, and salt to ensure a fine texture and remove any lumps.
3. Step 3: In a clean, dry mixing bowl, whisk the egg whites until they become frothy. Gradually add the granulated sugar while continuing to whip until stiff, glossy peaks form.
4. Step 4: Add the vanilla extract and food coloring to the meringue and gently fold to combine without deflating the mixture.
5. Step 5: Carefully fold the almond flour mixture into the meringue in batches, mixing until the batter has a smooth, lava-like consistency that flows slowly when lifted.
6. Step 6: Transfer the batter to a piping bag fitted with a round tip. Pipe small, evenly sized circles onto the prepared baking sheets, spacing them about 1 inch apart.
7. Step 7: Tap the baking sheets firmly against the countertop to release air bubbles. Let the piped macarons rest at room temperature for 30–60 minutes until a skin forms on the surface and they are no longer sticky to touch.
8. Step 8: Bake one sheet at a time in the preheated oven for 15–18 minutes, rotating halfway through. The macarons should have risen legs and not be sticky on top.
9. Step 9: Let the macarons cool completely on the baking sheets before gently removing them.
10. Step 10: Pair the shells by size and pipe your chosen filling, such as vanilla buttercream, onto one shell and sandwich with its matching partner.

Tips & Variations

• Sifting the almond flour and powdered sugar together is crucial for a smooth texture and to prevent cracked shells.
• Room temperature egg whites whip better and create more stable meringue.
• Allowing the macarons to rest before baking helps develop their characteristic “feet”.
• Try different fillings such as chocolate ganache, fruit jam, or lemon curd for varied flavors.
• If you don’t have food coloring, you can skip it or use natural colorings like beet juice or matcha powder.

Storage

Store assembled macarons in an airtight container in the refrigerator for up to 3 days. For best flavor and texture, bring to room temperature before serving. Unfilled shells can be stored for up to one week in an airtight container at room temperature. Macarons can also be frozen (assembled or unfilled) for up to 1 month and thawed in the refrigerator.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Why do my macarons crack?

Cracking often happens if the batter is either underfolded or overfolded, or if the macarons have insufficient drying time before baking. Ensure you fold until the batter flows like lava and allow the shells to form a dry skin by resting at room temperature before baking.

Can I use regular almond flour instead of super-fine?

It’s best to use super-fine almond flour for smooth macarons. If you only have regular almond flour, pulse it in a food processor and sift it to remove larger bits before mixing to prevent grainy texture and uneven shells.

French Macaron Recipe

Print Recipe

★★★★★

4.8 from 91 reviews

Delicate and airy French macarons made with almond flour and egg whites, offering a crisp shell and chewy center, perfect for elegant dessert occasions or gifting.

• Author: Zane
• Prep Time: 45 minutes
• Cook Time: 18 minutes
• Total Time: 1 hour 45 minutes
• Yield: Approximately 24 macarons (12 sandwiches) 1x
• Category: Dessert
• Method: Baking
• Cuisine: French
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Macaron Shells

• 150 grams sifted super-fine almond flour
• 180 grams powdered sugar
• 1/4 teaspoon salt
• 120 grams large egg whites (about 4 large eggs, at room temperature)
• 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 Dry Ingredients: Sift the almond flour and powdered sugar together to remove lumps and ensure a fine, even mixture. This step helps provide the smooth texture desired for the macarons.
2. Whisk Egg Whites: In a clean, dry bowl, whisk the egg whites to soft peaks. Gradually add the granulated sugar, continuing to whisk until stiff, glossy peaks form. This meringue base is critical for the macarons’ structure.
3. Add Color and Flavor: Gently fold in the food coloring and vanilla extract into the meringue, taking care to maintain the airiness of the mixture without overmixing.
4. Combine Mixtures: Fold the sifted almond flour and powdered sugar mixture into the meringue using a spatula with a gentle folding and cutting motion. Mix until the batter flows slowly and forms ribbons when lifted. Avoid overmixing or undermixing to ensure proper texture.
5. Pipe Macarons: Transfer the batter into a piping bag fitted with a round tip. Pipe 1.5-inch diameter circles onto baking sheets lined with parchment paper or silicone mats, spacing them about 1 inch apart.
6. Rest Macarons: Let the piped macarons rest at room temperature for 30 to 60 minutes until a skin forms on the surface and they are no longer sticky to touch. This helps develop the characteristic smooth shell.
7. Bake: Preheat the oven to 300°F (150°C). Bake the macarons for 15 to 18 minutes, rotating the trays halfway through for even cooking. The macarons should have formed ‘feet’ and should not stick to the paper when done.
8. Cool: Allow the macarons to cool completely on the baking sheets before attempting to remove them to avoid cracking or breaking.
9. Assemble: Pair similar-sized shells and pipe or spread your choice of vanilla buttercream or other filling onto one shell. Sandwich with the other shell gently.
10. Mature: For best flavor and texture, refrigerate assembled macarons for 24 hours before serving to allow the filling to set and the flavors to meld.

Notes

• Measure almond flour after sifting to ensure accuracy; this prevents dense macaron shells.
• Using liquid-gel food coloring helps avoid adding excess moisture to the batter.
• Resting macarons before baking is crucial to develop a smooth surface and characteristic feet.
• Macarons improve in flavor and texture after being refrigerated overnight.
• Room temperature egg whites whip better, yielding a more stable meringue.

Keywords: French macarons, almond flour cookies, delicate cookies, meringue dessert, French dessert, vanilla macarons