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Classic French Macarons

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45min

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24 servings

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1 Reviews
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Learn how to make delicate and delicious French macarons with this step-by-step guide. These elegant almond meringue cookies are known for their smooth, domed tops, ruffled "feet," and creamy filling. While macarons can be challenging to master, this recipe breaks down the process to help you achieve bakery-quality results at home. Perfect for special occasions or as a luxurious treat, these versatile cookies can be customized with various flavors and fillings to suit your taste.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
1 g
13 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Eggs

Nuts

Ingredients

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Steps

Read instructions and get ready to cook

1
Prepare baking sheets

Line two baking sheets with parchment paper or silicone mats.

2
Sift dry ingredients

Sift almond flour and powdered sugar together twice to remove lumps.

3
Separate eggs

Separate egg whites into a clean, dry bowl. Let them reach room temperature.

4
Begin meringue

Beat egg whites on medium speed until foamy.

5
Add stabilizers

Add cream of tartar and salt to egg whites. Continue beating.

6
Gradually add sugar

Slowly add granulated sugar while beating on high speed.

7
Beat to stiff peaks

Continue beating until stiff, glossy peaks form.

8
Add color (optional)

If using, add food coloring and beat until just combined.

9
Fold in dry ingredients

Gently fold almond flour mixture into meringue in three additions.

10
Achieve proper consistency

Continue folding until batter flows like lava when lifted.

11
Pipe macarons

Transfer batter to a piping bag and pipe 1.5-inch circles onto prepared sheets.

12
Remove air bubbles

Tap baking sheets firmly on counter to release air bubbles.

13
Rest macarons

Let macarons rest at room temperature for 30 minutes until a skin forms.

14
Preheat oven

Preheat oven to 300°F (150°C).

15
Bake macarons

Bake one sheet at a time for 15-18 minutes, until macarons can be lifted off the sheet.

16
Cool completely

Allow macarons to cool completely on the baking sheet.

17
Prepare filling

Beat butter, powdered sugar, vanilla, and cream until smooth.

18
Fill macarons

Pipe filling onto half of the macaron shells and sandwich with remaining shells.

19
Mature macarons

Refrigerate filled macarons for 24 hours before serving for best texture and flavor.

20
Serve

Bring to room temperature before serving. Enjoy your homemade macarons!

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