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Classic French Macarons
45min
24 servings
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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
Prepare baking sheets
Line two baking sheets with parchment paper or silicone mats.
Sift dry ingredients
Sift almond flour and powdered sugar together twice to remove lumps.
Separate eggs
Separate egg whites into a clean, dry bowl. Let them reach room temperature.
Begin meringue
Beat egg whites on medium speed until foamy.
Add stabilizers
Add cream of tartar and salt to egg whites. Continue beating.
Gradually add sugar
Slowly add granulated sugar while beating on high speed.
Beat to stiff peaks
Continue beating until stiff, glossy peaks form.
Add color (optional)
If using, add food coloring and beat until just combined.
Fold in dry ingredients
Gently fold almond flour mixture into meringue in three additions.
Achieve proper consistency
Continue folding until batter flows like lava when lifted.
Pipe macarons
Transfer batter to a piping bag and pipe 1.5-inch circles onto prepared sheets.
Remove air bubbles
Tap baking sheets firmly on counter to release air bubbles.
Rest macarons
Let macarons rest at room temperature for 30 minutes until a skin forms.
Preheat oven
Preheat oven to 300°F (150°C).
Bake macarons
Bake one sheet at a time for 15-18 minutes, until macarons can be lifted off the sheet.
Cool completely
Allow macarons to cool completely on the baking sheet.
Prepare filling
Beat butter, powdered sugar, vanilla, and cream until smooth.
Fill macarons
Pipe filling onto half of the macaron shells and sandwich with remaining shells.
Mature macarons
Refrigerate filled macarons for 24 hours before serving for best texture and flavor.
Serve
Bring to room temperature before serving. Enjoy your homemade macarons!
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