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French Macaron Recipe

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3.8 from 11 reviews

This classic French Macaron recipe guides you through creating delicate, smooth almond meringue shells that are perfectly crisp on the outside and chewy on the inside. Combined with a luscious vanilla buttercream or your choice of filling, these elegant treats are ideal for special occasions or a sophisticated dessert.

Ingredients

Macaron Shells

  • 150 grams sifted super-fine almond flour (measure after sifting, discard large pieces)
  • 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 (optional, for color intensity adjust as needed)
  • 1 teaspoon pure vanilla extract

Filling

  • Vanilla Buttercream Frosting or your choice of filling

Instructions

  1. Prepare Piping Bag: Cut the tip off a large piping bag and fit with a large plain tip. Twist the bag above the tip and push the twisted section into the tip to prevent leaking. Place the bag in a tall glass, fold the ends over the glass to hold it open.
  2. Mix Dry Ingredients: Sift almond flour into a bowl and measure 150 grams, discarding big pieces. Sift powdered sugar into the same bowl and gently mix to combine. Set aside.
  3. Whip Egg Whites: Clean a large mixing bowl with vinegar or lemon juice to remove grease. Add salt and egg whites, whip on medium-high speed until frothy bubbles form, about 30 seconds to 1 minute.
  4. Add Sugar Gradually: With mixer running, add granulated sugar slowly (about 1/2 teaspoon at a time), whipping 20-30 seconds between additions to dissolve sugar and build meringue structure.
  5. Beat to Stiff Peaks: Continue whipping until meringue is glossy and holds stiff peaks that do not curl when the whisk is inverted.
  6. Add Color and Flavor: Mix in liquid food coloring and vanilla extract until fully combined.
  7. Fold Dry Mix into Meringue: Add the almond flour mixture in three batches, gently folding each addition to preserve airiness.
  8. Macaronage Step: Fold the batter gradually until it reaches a thick lava-like consistency and flows in ribbons. Test by drawing a figure 8; it should sink back in about 20 seconds. Avoid overmixing.
  9. Fill Piping Bag: Pour batter into prepared piping bag carefully to avoid deflation. Twist top to prevent spillage and open tip for piping.
  10. Pipe Shells: Hold bag perpendicular and pipe shells onto parchment-lined baking sheets, spacing 1 inch apart. Pipe shells smaller than desired final size to allow for spreading.
  11. Remove Air Bubbles: Firmly tap baking sheet on counter 5-10 times to even out shells and release air bubbles. Pierce persistent bubbles with a toothpick.
  12. Dry Shells: Let piped shells rest at room temperature for 30 to 60 minutes, until a skin forms. Test by gently touching; surface should not stick.
  13. Bake: Bake one sheet at a time in a preheated oven at 315°F (157°C) for 12-15 minutes. Shells are done when bottoms don’t jiggle and feet have formed.
  14. Cool and Match: Cool shells completely on baking sheets. Peel gently from parchment and pair similarly sized shells.
  15. Assemble Macarons: Pipe desired filling, such as vanilla buttercream, onto the bottom of one shell and sandwich with another. Use a full batch of filling for generously filled macarons or half batch for lighter filling.

Notes

  • Measure almond flour only after sifting and discard any lumps to ensure smooth batter.
  • Use room temperature egg whites for better volume and meringue formation.
  • Slow addition of granulated sugar helps dissolve sugar fully and prevent grainy meringue.
  • Macaronage step is essential to achieve correct batter consistency—overmixing causes flat shells, undermixing causes cracked shells.
  • Resting time to form a skin depends on kitchen humidity; more humid conditions may require a longer rest.
  • Tapping the baking sheet removes unwanted air bubbles which can cause holes/uneven feet formation.
  • Bake shells one tray at a time in the center of the oven for best even heat distribution.
  • Filling flavors can vary—try ganache, fruit curds, or buttercream for variety.

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