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Perfect French Macarons

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Delicate French macarons with a crunchy shell and chewy center, filled with luscious buttercream, ganache, or jam. This easy step-by-step guide is perfect for beginners and seasoned bakers alike.

Ingredients

Scale
  • 110g (about 1 cup) almond flour, finely ground and sifted
  • 200g (about 1 2/3 cups) powdered sugar, sifted
  • 50g (about 1/4 cup) granulated sugar
  • 90g (about 3 large) egg whites, aged at room temperature for 24 hours
  • 1/4 teaspoon cream of tartar (optional)
  • Gel or powdered food coloring (optional)
  • About 1 cup filling of choice: buttercream, ganache, or jam

Instructions

  1. Prep the dry ingredients (15 minutes): Sift almond flour and powdered sugar together twice into a large bowl to ensure no lumps. Set aside.
  2. Age your egg whites (optional, 24 hours): Separate egg whites from yolks and leave uncovered in a clean bowl at room temperature overnight to stabilize meringue.
  3. Make the meringue (10 minutes): Whip egg whites on medium speed until foamy using an electric mixer. Add cream of tartar, then gradually add granulated sugar while increasing speed to high. Beat until stiff, glossy peaks form.
  4. Color the meringue (optional): Add gel or powdered food coloring and gently fold until evenly combined. Avoid liquid colors.
  5. Macaronage: fold dry ingredients into meringue (5-7 minutes): Add sifted almond flour and powdered sugar mixture to meringue in three parts. Fold gently but thoroughly until batter flows like lava, thick but smooth and slowly dripping off spatula.
  6. Pipe the shells (10 minutes): Transfer batter to a piping bag with a 1/2 inch round tip. Pipe 1.5-inch circles spaced 1 inch apart on lined baking sheets. Tap sheets firmly on counter to release air bubbles.
  7. Rest the shells (30-60 minutes): Let piped shells sit at room temperature until a dry skin forms on top; it should not stick to your finger.
  8. Bake (14-16 minutes): Preheat oven to 300°F (150°C). Bake one sheet at a time on middle rack until macarons have risen feet and do not wobble when nudged. Avoid opening oven door during baking.
  9. Cool completely (30 minutes): Let shells cool on baking sheet before peeling off parchment or silicone mats.
  10. Fill and assemble (10 minutes): Match shells of similar size and pipe chosen filling onto one side. Sandwich together gently.
  11. Mature the macarons (24 hours in fridge): Refrigerate assembled macarons in airtight container overnight for best flavor and texture.

Notes

Patience is key—do not rush the resting phase to avoid cracked shells or missing feet. Use an oven thermometer to ensure accurate temperature. Sift dry ingredients twice for smooth shells. Aging egg whites improves meringue stability. Avoid liquid food coloring to maintain batter consistency. Macarons mature best after 24 hours in the fridge.

Nutrition

Keywords: French macarons, macaron recipe, almond cookies, meringue cookies, gluten-free dessert, French dessert, baking macarons, buttercream filling, ganache filling

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