French Macarons Recipe

Hi, I’m Sam from dishfoody.com, where comforting classics get a fresh twist. French Macarons feature delicate almond meringue shells sandwiching silky ganache or buttercream filling. These technical bakery gems serve 24 sandwich cookies with perfect ruffled feet and smooth domes after 2 hours total time.

Why This Recipe Works

Almond flour + powdered sugar ratio creates smooth domed shells. Aged egg whites whip into stable meringue structure. Macaronage technique deflates batter perfectly for feet formation. Triple-sifting eliminates lumps guaranteeing shiny surfaces. 40-minute skin rest prevents cracking.

Ingredients & Prep

Shells: 100g almond flour, 100g powdered sugar, 75g egg whites separated 48 hours ahead room temperature, 75g superfine sugar, ¼ tsp cream of tartar, pinch sea salt, gel food coloring optional. Chocolate Ganache: 100g dark chocolate finely chopped, 90g heavy cream, 1 tsp corn syrup optional.

Step-by-Step Instructions

Process almond flour + powdered sugar food processor; triple-sift into bowl discarding large bits. Whip 38g egg whites + cream of tartar medium speed until foamy; gradually add superfine sugar reaching stiff glossy peaks. Add gel color; whip 5 seconds. Macaronage: fold ⅓ meringue into almond mixture until no dry spots. Add remaining meringue in 2 additions folding 40-50 strokes until batter flows like lava figure-8 test. Pipe 1½-inch circles parchment templates. Tap trays firmly 5 times; pop surface bubbles offset spatula. Rest 40 minutes until skins dry to touch. Bake 300°F 14-16 minutes rotating halfway. Cool completely. Heat cream to simmer; pour over chocolate + corn syrup. Rest 2 minutes; stir smooth. Cool 30 minutes until pipeable. Pair matching shells; pipe filling; sandwich gently.

Flavor Variations

Storage Tips

Unfilled shells airtight room temperature 5 days. Filled macarons refrigerate 5 days improving with age. Freeze assembled 2 months; thaw refrigerator 24 hours.

FAQs

No feet? Oven too hot + under-whipped meringue + insufficient macaronage. Cracked tops? No skin rest + oven door slammed. Hollow shells? Overmixed batter + too much sugar.

Conclusion

French Macarons transform technical precision into delicate perfection crisp, chewy, flavor-filled sandwich bliss.

French Macarons Recipe

Print Recipe

Classic French Macarons feature crisp almond meringue shells sandwiching silky buttercream filling. Delicate pastel treats perfect for tea parties, bridal showers, and Pinterest dessert boards. Master the finesse of these bakery-worthy confections.

• Author: ssam
• Prep Time: 45 mins
• Cook Time: 16 mins
• Total Time: 24 hours
• Yield: 30 macarons 1x
• Category: Dessert
• Method: Baking
• Cuisine: French
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

• Macaron Shells:
• 100g almond flour (finely ground)
• 100g powdered sugar
• 75g egg whites (room temp, aged 24hrs)
• 100g granulated sugar
• ¼ tsp cream of tartar
• Pinch sea salt
• Gel food coloring (optional)
• Vanilla Buttercream:
• ½ cup unsalted butter (softened)
• 2 cups powdered sugar
• 2 tsp vanilla extract
• 2–3 tbsp heavy cream
• Pinch salt

Instructions

• 1. Sift almond flour + powdered sugar 3x. Discard large bits. Set aside.
• 2. Beat 75g egg whites + cream of tartar to foam. Gradually add 100g granulated sugar. Whip to stiff, glossy peaks (8-10 mins).
• 3. Add gel color. Mix 5-10 seconds.
• 4. Macaronage: Add ⅓ dry ingredients to meringue. Fold gently until lava-like ribbon stage (figure 8 test). 40-50 folds.
• 5. Pipe 1.5″ circles on parchment-lined sheets. Tap trays firmly 5x. Rest 30-60 mins until dry to touch.
• 6. Bake 300°F 14-16 mins. Feet form, tops smooth. Cool completely.
• 7. Beat butter + 1 cup powdered sugar. Add remaining sugar, vanilla, cream, salt. Whip silky.
• 8. Pair matching shells. Pipe buttercream swirl. Sandwich gently. Mature 24hrs fridge for perfect texture.

Notes

• Aged egg whites = stable meringue. Leave carton open 24-48hrs fridge.
• French method = tricky but authentic shine.
• 70°F/50% humidity ideal baking conditions.
• Overmix = no feet. Undermix = cracked tops.
• Test oven: 1-2 practice shells first.
• Store airtight fridge 1 week, freezer 1 month.
• Flavor variations: pistachio, raspberry, chocolate ganache.
• Perfect ruffles need precise oven temp + resting.

Nutrition

• Serving Size: 1 macaron
• Calories: 95
• Sugar: 14g
• Sodium: 20mg
• Fat: 4g
• Saturated Fat: 1.5g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 0.5g
• Protein: 1g
• Cholesterol: 8mg

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