Description
Delicate and elegant, French macarons are the ultimate treat. Featuring crisp almond-based shells and luscious fillings, these colorful delights are perfect for special occasions or a luxurious indulgence at home. With this step-by-step guide, you’ll master the art of creating bakery-worthy macarons.
Ingredients
For the Macaron Shells:
- Almond flour (sifted) – 150g
- Powdered sugar – 180g
- Salt – ¼ tsp
- Egg whites (room temperature) – 120g (about 4 large eggs)
- Granulated sugar – 60g
- Liquid-gel food coloring – 4 drops
- Vanilla extract – 1 tsp
For the Filling:
- Vanilla buttercream – Enough to fill shells
- (Optional) Filling of choice – Jam, ganache, or flavored buttercream
Instructions
- Prepare Your Baking Tools
- Line baking sheets with parchment paper or silicone mats.
- Fit a piping bag with a round, plain tip for precise shapes.
- Sift the Dry Ingredients
- In a large bowl, sift the almond flour and powdered sugar. Repeat to remove any clumps for smoother shells.
- Make the Meringue
- In a clean mixing bowl, whisk egg whites and salt on medium speed until frothy.
- Gradually add granulated sugar while whipping, then increase to high speed.
- Whip until stiff, glossy peaks form. Add vanilla extract and food coloring, mixing just until combined.
- Fold the Batter (Macaronage)
- Gently fold the sifted dry ingredients into the meringue in three additions.
- Use a spatula to mix, pressing the batter against the bowl’s sides to deflate large air bubbles.
- Continue folding until the batter flows like lava and forms a figure-eight without breaking.
- Pipe the Macarons
- Transfer the batter into the piping bag.
- Pipe 1-inch rounds onto the prepared baking sheets, spacing them about 1 inch apart.
- Tap the baking sheets firmly on the counter to release trapped air bubbles. Use a toothpick to pop any visible bubbles.
- Rest the Shells
- Let the piped macarons rest at room temperature for 30–60 minutes until a skin forms. The surface should feel dry to the touch.
- Bake the Macarons
- Preheat the oven to 315°F (160°C).
- Bake for 12–15 minutes, rotating trays halfway through for even baking.
- Allow the shells to cool completely before removing them from the parchment paper.
- Prepare the Filling
- Make your vanilla buttercream or desired filling.
- Pipe the filling onto the flat side of one shell and gently press another shell on top to form a sandwich.
Notes
- Room-Temperature Egg Whites: They create a more stable meringue.
- Weigh Ingredients: Precision is key for successful macarons.
- Resting Step: Essential for smooth tops and proper “feet.”
- Practice Piping: Hold the piping bag perpendicular to the sheet for even circles.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French