French Macarons Made Easy! Recipe

I recently whipped up these French macarons and fell in love with them. Their crisp exterior and chewy interior deliver a delightful texture, while the almond flour and perfectly whipped egg whites create a dreamy, melt-in-your-mouth experience. A splash of food coloring elevates the vibe, making this treat irresistibly stylish.

I love making French macarons because they always remind me of those diy macaroons videos I used to watch when I was younger. I think it’s amazing that with just 90 grams almond flour, 200 grams powdered sugar, and 100 grams egg whites you can create something so delicious.

I mix in 30 grams granulated sugar with a pinch of salt and a pinch of cream of tartar to stabilize the meringue. The process is simple yet fascinating, like watching a macroom recipe come to life right before your eyes.

I also add a bit of food coloring if I want a pop of color and later fill them with my favorite buttercream, ganache or even jam. I find that understanding the nutritional value is important so you know just what you are eating.

I learned a lot from various French macaroon recipes and macaron videos how to make that really helped me perfect my technique. Enjoy your cooking and happy baking.

Why I Like this Recipe

I really love how simple it is to follow this recipe even though it does require a bit of patience. I like that I can customize my macarons by choosing my favorite filling, whether its buttercream, ganache or jam. I enjoy the process of making the meringue too, since watching the egg whites turn into soft then stiff peaks is both challenging and rewarding. Also, the delicate balance of the almond flour and sugars gives the perfect texture that makes each bite crisp on the outside and soft on the inside, which I find super satisfying.

Ingredients

• Almond flour provides healthy fats, protein and a subtle nutty flavor, plus a bit of fiber.
• Powdered sugar adds sweetness and light texture, though it’s not exactly a health booster.
• Egg whites supply protein for structure and whip into a luscious meringue that holds shape.
• Granulated sugar is crucial for stabilizing the meringue, boosting overall sweetness and texture.
• A pinch of salt and cream of tartar improve flavor harmony and stabilize the whipped whites.
• Food coloring adds fun visuals but doesn’t affect taste too much.
• Your favorite filling like ganache or jam brings creative flair and moisture.
• Together these ingredients produce delicate French macarons with perfect balance of texture, flavor and color.

Ingredient Quantities

• 90 grams almond flour, sifted
• 200 grams powdered sugar, sifted
• 100 grams egg whites (about 3 large eggs, at room temperature)
• 30 grams granulated sugar
• A pinch of salt
• A pinch of cream of tartar (optional but helps stabilize the meringue)
• Food coloring (optional)
• Your favorite filling like buttercream, ganache, or jam (optional)

How to Make this

1. Preheat your oven to 300°F and line two baking sheets with parchment paper.

2. In a bowl, sift together the almond flour and powdered sugar until well mixed and free of lumps.

3. In a clean, dry mixing bowl, whisk the egg whites at room temperature with a pinch of salt and cream of tartar until soft peaks form.

4. Gradually add the granulated sugar to the egg whites while continuing to whisk until stiff peaks form, then stir in a few drops of food coloring if you’re using it.

5. Gently fold the sifted almond flour and powdered sugar mixture in a few batches into the meringue; be careful not to overmix so you still keep some volume.

6. Transfer the batter into a piping bag fitted with a round tip and pipe small circles about
1.5 inches in diameter onto the lined baking sheets.

7. Once you have piped all the batter, tap the baking sheet gently on the counter a couple of times to release any air bubbles.

8. Let the macarons sit at room temperature for 30 minutes to an hour until a slight skin forms on the surface; this step is super important for getting that perfect “foot”.

9. Bake the macarons for about 15-18 minutes; they should not brown but the shells need to be firm to touch.

10. Remove them from the oven, let them cool completely on the baking sheet, then add your favorite filling like buttercream, ganache, or jam to sandwich them together and enjoy!

Equipment Needed

1. Oven (preheated to 300°F) and two baking sheets with parchment paper
2. A large bowl and a fine sieve for sifting the almond flour and powdered sugar
3. A clean, dry mixing bowl for whipping the egg whites
4. A hand whisk or electric mixer along with a pinch of salt and cream of tartar
5. A spatula for gently folding in the sifted dry mixture into the meringue
6. A piping bag fitted with a round tip for piping the batter onto the sheets
7. A kitchen scale for measuring all your ingredients accurately

FAQ

• Q: How do i get my macarons to have that perfect smooth top?
  A: Make sure you let the piped batter rest till it forms a thin skin, and use room temp egg whites. This helps prevent cracking during baking.
• Q: What should i do if my macarons come out too flat?
  A: It could be that your batter was too loose or your oven temp is off. Try stiffening your meringue a bit more and double check your temperature settings.
• Q: How can i add food coloring without messing up the batter?
  A: Just add a few drops after you have whipped the egg whites and before folding in the almond flour mixture. Mix gently to keep the air in the batter.
• Q: Why do some macarons split or have hairy shells?
  A: This is usually due to overmixing or not letting the shells rest long enough before baking. Make sure to fold until just combined and let them rest properly.
• Q: Can i bake macarons on a regular home oven?
  A: Yes, you can but make sure your oven is calibrated correctly. Investing in an oven thermometer can help you get more consistent results.
• Q: How long should i let macarons cure before eating?
  A: Ideally, let them mature in the fridge for 24 to 48 hours. This helps the filling and shells meld together for a better flavor.

French Macarons Made Easy! Recipe Substitutions and Variations

• Almond Flour: If ya don’t have almond flour, you can try using finely ground hazelnuts or cashews. They change the flavor a bit but will still work for the macarons.
• Powdered Sugar: If you cant find sifted powdered sugar, you can make your own by blending regular icing sugar with a tiny bit of cornstarch for that lighter texture.
• Egg Whites: If raw egg whites give you pause, pasteurized egg whites from a carton or even aquafaba from canned chickpeas can be used instead, but you might have to beat them a bit longer.
• Granulated Sugar: If u dont have superfine granulated sugar, using regular granulated sugar is fine, just be sure to dissolve it well during your meringue process.
• Cream of Tartar: If u dont have cream of tartar on hand, a few drops of lemon juice work as a natural stabilizer for your meringue.

Pro Tips

1. Make sure your egg whites are at room temperature before whippin them up because that really helps them get nice and airy.
2. When you’re folding in the almond flour mixture, do it in small batches and gently mix until you just see no streaks left. Overmixing can make your macarons flat and heavy.
3. Let the piped batter sit for at least 30 minutes to form a skin. If you rush this step, you might end up with macarons that spread too much when baked.
4. If you can, use cream of tartar as it helps stabilize the meringue, making it less likely to collapse and giving you better structure.