French Macaron

 

Classic French Macaron

Classic French Macaron Recipe

Ingredients

For the Macaron Shells:

1 cup (100g) almond flour (finely ground)

1 3/4 cups (200g) powdered sugar

3 large egg whites (room temperature)

1/4 cup (50g) granulated sugar

1/4 tsp cream of tartar (optional but helps stabilize)

Gel food coloring (optional)

For the Filling (Buttercream):

1/2 cup (115g) unsalted butter, softened

1 1/2 cups (180g) powdered sugar

1–2 tbsp heavy cream or milk

1 tsp vanilla extract (or any other flavor)

--------------------------------------------------------

Instructions

Step 1: Prep the Dry Ingredients

Sift the almond flour and powdered sugar together into a large bowl. Discard any large bits.

Mix until well combined and smooth.

Step 2: Make the Meringue

In a clean mixing bowl, beat the egg whites on medium speed until they are foamy.

Add cream of tartar (optional).

Gradually add granulated sugar and beat on high until stiff, glossy peaks form (like shaving cream).

Add gel food coloring, if using, and mix gently.

Step 3: Macaronage (Folding)

Fold the sifted dry ingredients into the meringue using a spatula.

Use a gentle "J" motion. It should take about 50–60 folds.

The batter is ready when it flows like lava and forms a ribbon that disappears after about 10 seconds.

Step 4: Pipe the Macarons

Line baking sheets with parchment paper or silicone mats.

Transfer batter to a piping bag fitted with a round tip.

Pipe 1-inch circles about 1 inch apart.

Tap the tray firmly on the counter a few times to release air bubbles.

Let the macarons sit at room temperature for 30–60 minutes until they form a skin (they should not stick to your finger).

Step 5: Bake

Preheat the oven to 300°F (150°C).

Bake for 14–16 minutes.

Let them cool completely on the baking sheet before removing.

Step 6: Make the Filling

Beat butter until fluffy.

Gradually add powdered sugar, then cream and vanilla.

Beat until smooth and creamy.

Step 7: Assemble

Pair similar-sized macaron shells.

Pipe a dollop of buttercream onto one of the shells.

Sandwich with another shell.

-----------------------------------------------------

Tips for Success

Use room temperature egg whites for better volume.

Do not skip sifting the dry ingredients—it makes shells smoother.

Let shells rest before baking for that iconic macaron “foot.”

Avoid overmixing or undermixing the batter.

Store in the fridge for 24 hours before serving for the best texture.

Flavor Variations

Chocolate: Add cocoa powder to the dry ingredients.

Lemon: Add lemon zest and a few drops of lemon extract to the filling.

Raspberry: Add raspberry jam in the center of the buttercream.

Salted caramel: Fill with homemade or store-bought salted caramel.