French Macarons Recipe

Making macarons is truly an art, one I embrace with precision and patience. From the gentle folding of almond flour into meringue to the resting period that feels like an eternity, every step leads to that delightful moment when you finally get to enjoy these delicate, crispy-yet-chewy cookies filled with whatever deliciousness your heart desires.

Making French macarons at home is a delightful challenge I love. The treats have a distinctive texture because of the almond flour and powdered sugar that combine to form it.

Egg whites are necessary, of course (with a pinch of cream of tartar to ensure a perfect meringue), but the real challenge and the real key is understanding how to fold the dry ingredients into the egg whites. Of course, my favorite part is picking the filling.

Ganache, jam, whatever; each macaron can have a different one.

French Macarons Recipe Ingredients

• Almond flour: Provides protein and healthy fats.

  Adds nutty flavor and smooth texture.

• Powdered sugar: Sweetens and creates smooth, delicate macaron shells.
• Egg whites: Bind ingredients, create meringue structure, and add lightness.
• Granulated sugar: Stabilizes meringue, adds sweetness, and structure.

French Macarons Recipe Ingredient Quantities

• 100g almond flour
• 100g powdered sugar
• 75g egg whites (about 2 large eggs)
• 75g granulated sugar
• Food coloring (optional)
• Pinch of cream of tartar or a few drops of lemon juice
• Your choice of filling (ganache, buttercream, or jam)

How to Make this French Macarons Recipe

1. Make the dry mixture by using a large bowl to sift the almond flour and confectioners’ sugar together. This step is necessary to remove lumps from both ingredients. Set aside.

2. Use an electric mixer at medium speed to beat the egg whites in a mixing bowl that is clean and dry until they start to froth.

3. A tiny amount of cream of tartar or a few drops of lemon juice will work just fine to stabilize the egg whites. Then, while you are beating the egg whites, very gradually add the granulated sugar.

4. Elevate the mixer to top speed and whip the egg whites until they form stiff peaks. If you wish to do so, add some food coloring and gently fold it into the egg whites.

5. With a spatula, with the dry ingredients in three parts, gently incorporate them into the egg whites. Do not overmix—this is a time for gentle folds to achieve a smooth, glossy batter that flows smoothly in one complete mass.

6. Pour the batter into a piping bag that has a round tip. Pipe out small circles that are 1 to
1.5 inches in diameter onto a baking sheet. Use either parchment paper or a silicone mat to line the baking sheet.

7. Firmly tap the baking sheet on the counter several times to let any air bubbles escape from the macarons. Then let them sit at room temperature until a skin forms on the surface; this will take about 30-60 minutes, depending on the humidity.

8. Heat your oven to 300°F (150°C) and bake the macarons for 15-18 minutes. Turn the sheet halfway through to ensure even baking. The tops should set during this time, and the feet should also be formed. If the tops are not set and the feet are not formed, they may not be ready yet. Egg whites are already a form of protein that, when whipped, gives a sort of foamy, light structure. Once the egg whites hit the heat, they ‘set’ copa pliant.

9. Take the macarons out of the oven, and let them cool completely on the baking sheet before very gently removing them.

10. Match the macarons by size, and then fill them with your choice of filling—a ganache, buttercream, or jam of some kind. Shimmy them together, and then refrigerate for 24 hours. This is an important next step. Letting them “sit” in the refrigerator for 24 hours (or in a cool pantry for 5 days) allows their textures and flavors to marry like a good couple does. After this step, they’re ready to serve.

French Macarons Recipe Equipment Needed

1. Large mixing bowl
2. Sifter or fine mesh sieve
3. Electric mixer
4. Medium mixing bowl
5. Spatula
6. Piping bag with a round tip
7. Baking sheet
8. Parchment paper or silicone baking mat
9. Oven
10. Cooling rack

FAQ

• What is the purpose of almond flour in macarons?Flour made from almonds provides the smooth, fine texture that is necessary to create the delicate shells of macarons.
• Why is it important to sift the almond flour and powdered sugar?Ensuring there are no lumps helps achieve the smooth and shiny surface of the macaron shells, and that’s the purpose of sifting.
• Can I use liquid food coloring for macarons?The ideal form of food coloring to use is gel or powder. These come in a concentrated state, so they don’t add any excess moisture that might throw off the consistency of your batter.
• Why are my macaron shells cracked?Cracking may happen when the batter is mixed too much or too little, or when the resting stage is omitted. That stage is crucial in allowing the thin film of batter that covers the shell to form.
• How do I know when the macaron batter is ready?The batter must flow like lava, and a small peak must dissolve back into the rest of the batter within 10 seconds.
• What is the purpose of cream of tartar or lemon juice?Together, they help stabilize the egg whites in the meringue, resulting in a firmer and more stable batter.
• How long do macarons need to rest before baking?The surface of the macarons should be dry until a skin forms, which means they must rest for anywhere from 20 to 60 minutes. That time depends on the amount of humidity in the air. Too much humidity and they won’t dry fast enough. Too little and they’ll dry too much.

French Macarons Recipe Substitutions and Variations

Almond flour: If almond flour is unavailable, use finely ground blanched almonds.
Confectioners’ sugar: If you have run out of this, you can take regular sugar, blend it in a blender until it is very fine, and use that.
Granulated sugar: Caster sugar, being finer and dissolving easily, can serve as a substitute.
Coloring food: Beets can be juiced and used to make something red. For green, powder made from grounding up whole plants—like those used in making matcha—can be used to shade something in that hue. If you want to get your food looking somewhat yellow, turmeric would likely be something you’d want to use.
Lemon juice or white vinegar: Use an equal amount of either as a stabilizing agent, in place of cream of tartar.

Pro Tips

1. Aging Egg Whites: For best results, age your egg whites by separating them and storing them in a clean container in the refrigerator for 1-2 days before using them. Allow them to come to room temperature before whipping. This can improve the macaron’s texture.