French Macaron Recipe
Introduction
French macarons are delicate, colorful sandwich cookies with a crisp exterior and a chewy interior. This classic recipe guides you through making perfect almond meringue shells filled with vanilla buttercream or your choice of filling.
Ingredients
- 150 grams sifted super-fine almond flour
- 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
- 1 teaspoon pure vanilla extract
- Vanilla buttercream frosting or your choice of filling
Instructions
- Step 1: Prepare a piping bag fitted with a large plain tip.
- Step 2: Sift almond flour and powdered sugar together into a bowl, then mix gently to combine.
- Step 3: Wipe a glass or metal bowl with vinegar or lemon juice to eliminate grease, add salt and egg whites, then whip until frothy.
- Step 4: Gradually add granulated sugar to the egg whites while whipping until stiff peaks form, creating a meringue.
- Step 5: Stir in food coloring and vanilla extract until evenly combined.
- Step 6: Fold the almond flour mixture into the meringue in three additions, folding gently after each.
- Step 7: Deflate the batter softly until it reaches a smooth, flowing consistency.
- Step 8: Transfer the batter to the prepared piping bag and pipe small rounds onto a baking sheet lined with parchment paper.
- Step 9: Tap the baking sheet firmly against your work surface to release air bubbles, then let the macarons sit at room temperature until a skin forms on top, about 20-40 minutes.
- Step 10: Bake in a preheated oven at 315°F (160°C) for 12 to 15 minutes.
- Step 11: Allow macarons to cool completely on the baking sheet before matching shells of similar size.
- Step 12: Pipe your desired filling onto one shell and sandwich it with another.
Tips & Variations
- Always ensure bowls and utensils are completely grease-free to achieve a stable meringue.
- Use egg whites at room temperature for better volume and texture.
- Try different fillings like chocolate ganache, fruit curd, or flavored buttercreams for variety.
- If you don’t have food coloring, the macarons can be left natural or tinted with powdered ingredients like matcha.
Storage
Store assembled macarons in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature before serving to enjoy their full flavor and texture. Unfilled shells can be kept in an airtight container at room temperature for up to a week.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Why do my macarons crack or have feet but no smooth top?
Cracks often happen when the macarons haven’t dried enough before baking or the oven temperature is too high. Make sure to let them rest until a skin forms and check your oven’s accuracy.
Can I use pasteurized egg whites for macarons?
Yes, pasteurized egg whites can be used, but since they are liquid and sometimes less stable, results can vary. Room temperature egg whites generally yield better volume.
PrintFrench Macaron Recipe
This classic French Macaron recipe guides you through creating delicate almond meringue shells filled with creamy vanilla buttercream or your preferred filling. Perfectly crisp on the outside and chewy inside, these colorful treats are a delightful dessert for any occasion.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: About 24 macarons (makes 48 shells) 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Gluten Free
Ingredients
Macaron Shells
- 150 grams sifted super-fine almond flour
- 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
- 1 teaspoon pure vanilla extract
Filling
- Vanilla Buttercream Frosting or your choice of filling
Instructions
- Prepare Piping Bag: Fit a piping bag with a large plain tip for shaping the macaron shells.
- Mix Dry Ingredients: Sift almond flour and powdered sugar together into a bowl and gently mix to combine evenly.
- Whip Egg Whites: Wipe a glass or metal bowl with vinegar or lemon juice to remove grease, then add salt and room-temperature egg whites. Whip until the mixture becomes frothy.
- Make Meringue: Gradually add granulated sugar to the egg whites while continuing to whisk until stiff peaks form, creating a stable meringue base.
- Add Color and Flavor: Gently mix in liquid-gel food coloring drops and vanilla extract until fully incorporated into the meringue.
- Fold Dry Ingredients: Carefully fold the almond flour mixture into the meringue in three additions, preserving airiness.
- Adjust Batter Consistency: Deflate the batter gently with a spatula, mixing just enough until the batter flows smoothly but is not runny, achieving the right piping consistency.
- Pipe Macaron Shells: Transfer the batter to the prepared piping bag and pipe evenly sized rounds onto a baking sheet lined with parchment paper or a silicone mat.
- Remove Air Bubbles and Rest: Tap the baking sheet firmly against the counter to release trapped air bubbles, then let the shells sit at room temperature until they form a dry skin on top, about 30-60 minutes.
- Bake: Bake the macaron shells in a preheated oven at 315°F (157°C) for 12 to 15 minutes until they develop characteristic feet and set properly.
- Cool and Assemble: Allow shells to cool completely on the baking sheet before pairing like-sized shells. Pipe your vanilla buttercream or chosen filling onto one shell and sandwich with the other.
Notes
- Ensure all bowls and utensils are completely grease-free for best meringue results.
- Use room temperature egg whites to achieve optimal volume when whipping.
- Allow shells to rest until dry to form a smooth skin, which helps avoid cracking during baking.
- Color the batter gently to maintain texture and consistency.
- Match shells of similar size when assembling for even-looking macarons.
Keywords: French macarons, almond flour macaron, meringue cookies, vanilla macarons recipe, delicate dessert, gluten free French dessert
