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French Macaron Recipe

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★★★★★

4.6 from 112 reviews

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.

Ingredients

Scale

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

  1. Prepare Piping Bag: Fit a piping bag with a large plain tip for shaping the macaron shells.
  2. Mix Dry Ingredients: Sift almond flour and powdered sugar together into a bowl and gently mix to combine evenly.
  3. 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.
  4. Make Meringue: Gradually add granulated sugar to the egg whites while continuing to whisk until stiff peaks form, creating a stable meringue base.
  5. Add Color and Flavor: Gently mix in liquid-gel food coloring drops and vanilla extract until fully incorporated into the meringue.
  6. Fold Dry Ingredients: Carefully fold the almond flour mixture into the meringue in three additions, preserving airiness.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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

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