French Macaron

Prep Time: 30 minutes

Rest Time: 30 minutes

Cook Time: 15 minutes

Servings: 20-25 macarons

Ingredients

For the Shells:

100g (1 cup) almond flour (finely ground almonds)

100g (3/4 cup + 2 tbsp) powdered sugar

2 large egg whites (room temperature)

50g (1/4 cup) granulated sugar

1/4 tsp cream of tartar (optional, for stability)

Food coloring (optional, gel-based recommended)

For the Filling:

1/2 cup (115g) butter, softened

1 cup (125g) powdered sugar

1 tsp vanilla extract (or other flavoring)

Optional: food coloring, jam, or chocolate ganache

Instructions

Step 1: Prepare the Dry Ingredients

1. Sift the almond flour and powdered sugar together into a large bowl.

2. Discard any large almond pieces that don’t pass through the sieve. This ensures smooth macaron shells.

Step 2: Whip the Meringue

1. In a clean, grease-free mixing bowl, beat the egg whites on medium speed until frothy.

2. Add the cream of tartar (if using) and gradually add the granulated sugar.

3. Continue beating until stiff, glossy peaks form (about 5-7 minutes). If using food coloring, add it during this stage.

Step 3: Combine Wet and Dry Ingredients

1. Gently fold the almond flour mixture into the meringue using a spatula.

2. Be careful not to overmix—stop when the batter flows like lava and creates ribbons that settle back into the mixture after about 10 seconds.

Step 4: Pipe the Macarons

1. Transfer the batter to a piping bag fitted with a round tip.

2. Pipe small, even circles (about 1.5 inches in diameter) onto a baking sheet lined with parchment paper or a silicone mat.

3. Tap the baking sheet firmly on the counter a few times to release air bubbles. Pop any remaining bubbles with a toothpick for a smooth surface.

Step 5: Rest the Macarons

1. Let the piped macarons sit at room temperature for 30-60 minutes, or until a skin forms on the surface.

2. When touched gently, the batter should not stick to your finger.

Step 6: Bake the Macarons

1. Preheat the oven to 150°C (300°F).

2. Bake the macarons for 12-15 minutes, one tray at a time.

3. Check for doneness: The shells should have a slight “foot” at the bottom and should not stick to the parchment when lifted gently.

4. Let them cool completely before removing them from the baking sheet.

Step 7: Prepare the Filling

1. In a bowl, beat the softened butter until creamy.

2. Gradually add the powdered sugar and vanilla extract, mixing until smooth.

3. Optionally, tint the filling with food coloring or add flavors like cocoa powder, fruit puree, or jam.

Step 8: Assemble the Macarons

1. Pair the macaron shells by size.

2. Pipe or spread a small amount of filling onto the flat side of one shell, then sandwich it with another.

3. Gently press to spread the filling evenly.

Tips for Success:

Use a kitchen scale for precise measurements.

Ensure your egg whites are at room temperature for a better meringue.

Allow the macarons to mature in the refrigerator for 24 hours after assembling—they’ll taste even better!

Storage:

Store the macarons in an airtight container in the fridge for up to 5 days. Let them come to room temperature before serving.

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