Description
This recipe guides you through making easy and delicate French macarons with a smooth almond meringue shell filled with your favorite buttercream or ganache. Perfect for a gluten-free and vegetarian dessert that impresses with its signature feet and melt-in-your-mouth texture.
Ingredients
Scale
Dry Ingredients
- 1 cup powdered sugar
- ¾ cup almond flour (finely ground)
Wet Ingredients
- 2 large egg whites (room temperature)
- ¼ cup granulated sugar
- ¼ teaspoon cream of tartar
- ½ teaspoon vanilla extract
- Gel food coloring (optional)
- Buttercream or ganache for filling
Instructions
- Prepare Dry Ingredients: Line two baking sheets with parchment paper or silicone mats. In a food processor, pulse the powdered sugar and almond flour together until fine. Sift the mixture into a bowl to remove any larger pieces for a smooth batter.
- Whip Egg Whites: In a separate large bowl, beat the egg whites until foamy. Add cream of tartar and continue beating until soft peaks form. Gradually add the granulated sugar while beating until stiff, glossy peaks appear, ensuring a stable meringue.
- Add Flavorings and Color: Stir in vanilla extract and, if desired, gel food coloring gently to avoid deflating the meringue. Carefully fold in the sifted dry ingredients using a spatula with a gentle folding motion to keep air in the batter.
- Pipe the Macarons: Continue folding until the batter flows like lava and forms ribbons that slowly disappear. Transfer to a piping bag fitted with a round tip and pipe 1 ½-inch rounds spaced about 1 inch apart on the prepared sheets. Tap the sheets firmly on the counter several times to release air bubbles.
- Rest the Batter: Allow the piped macarons to sit at room temperature for 30–60 minutes until the tops are no longer sticky. This step helps to form the characteristic macaron skin and feet during baking.
- Bake: Preheat the oven to 300°F (150°C). Bake the macarons for 14–16 minutes, rotating the pans halfway through to ensure even baking. The shells should set and develop their signature feet.
- Cool and Assemble: Let the macarons cool completely on the baking sheets before carefully removing. Pair similar-sized shells and fill with your preferred buttercream, ganache, or jam and gently sandwich them together.
- Mature the Macarons: Refrigerate the assembled macarons in an airtight container for 24 hours to allow flavors to mature before serving for the best texture and taste.
Notes
- Macarons are sensitive to humidity and temperature—measure ingredients by weight for best results.
- Use gel food coloring instead of liquid to avoid altering the batter texture.
- Room temperature egg whites whip better for a stable meringue.
- Resting the piped macarons is crucial for forming a smooth shell and feet.
