Delicious French Macarons Recipe
French macarons, the elegant meringue-based sandwich cookies, are renowned for their smooth tops, delicate “feet,” and infinite flavour possibilities. While they have a reputation for being temperamental, this refined recipe breaks down the crucial steps to ensure success.
This recipe focuses on achieving the perfect texture – crisp exterior with a slightly chewy interior. By following these precise measurements and techniques, you’ll master these sophisticated treats that have graced Parisian patisserie windows for generations.
Simple French Macarons Ingredients
Base Ingredients
- 100g almond flour (superfine only)
- 100g powdered sugar
- 100g egg whites (room temperature)
- 100g granulated sugar
- ¼ tsp cream of tartar
- Pinch of salt
- Optional: gel food coloring
Method
Preparation
- Process almond flour and powdered sugar in a food processor for three 5-second pulses
- Sift mixture twice through fine-mesh strainer
- Preheat oven to 300°F (150°C)
- Line baking sheets with parchment paper or silicone mats
Meringue Making
- In clean bowl, whip egg whites on medium speed until foamy
- Add cream of tartar and salt
- Gradually add granulated sugar while mixing at medium speed
- Continue whipping until stiff, glossy peaks form (about 5 minutes)
- Add gel food coloring if desired
Macaronage (Critical Step)
- Add one-third of dry ingredients to meringue, fold gently
- Continue adding remaining dry ingredients in two more additions
- Use J-fold method: draw spatula down center and fold up sides
- Stop when batter flows like lava and forms a ribbon that disappears within 10 seconds
Piping and Baking
- Transfer to piping bag with ½-inch round tip
- Pipe 1.5-inch circles onto prepared sheets
- Tap sheets firmly 2-3 times on counter
- Rest 30-40 minutes until dry to touch
- Bake 13-15 minutes at 300°F
Top Tips
- Age egg whites for 24-48 hours in the refrigerator
- Use an oven thermometer to ensure accurate temperature
- Avoid making macarons on humid days
- Clean bowl and beaters with vinegar before whipping whites
- Let macarons mature in fridge for 24 hours after filling
Variations
Classic Flavors
- Vanilla: Add 1 tsp vanilla extract to meringue
- Chocolate: Replace 15g almond flour with cocoa powder
- Coffee: Add 1 tbsp espresso powder to dry ingredients
- Pistachio: Replace 25g almond flour with pistachio flour
Fillings
- Classic buttercream
- Dark chocolate ganache
- Lemon curd
- Salted caramel
- White chocolate-raspberry ganache
Nutritional Information (per macaron)
| Nutrient | Amount |
|---|---|
| Calories | 90 |
| Protein | 1.5g |
| Carbohydrates | 15g |
| Fat | 3g |
| Sugar | 14g |
| Fiber | 0.5g |
FAQ
Why did my macarons crack?
The oven temperature was likely too high or the shells weren’t dried enough before baking.
Can I use almond meal instead of almond flour?
No, almond meal is too coarse and will result in bumpy shells. Always use superfine almond flour.
Why don’t my macarons have feet?
Either the batter was over-mixed, or the shells didn’t form a skin before baking. Ensure proper resting time.
How long do macarons last?
Filled macarons last 3-5 days in the refrigerator or up to 3 months in the freezer.
