Classic French Macarons
Delight your taste buds with these Classic French Macarons—an elegant and irresistible treat perfect for any occasion. Made with finely ground almond flour, glossy meringue, and a hint of vanilla, these delicate pastries feature crisp, lightly golden shells and soft, chewy centers. The key to success lies in the precise folding technique and resting period, ensuring the macarons develop their signature "feet." Customize their vibrant hues with food coloring and pair them with your favorite fillings, from rich ganache to fruity jams. Whether you're hosting a soirée or indulging in a sweet moment for yourself, these homemade macarons promise to impress both the eye and the palate. Perfect for aspiring bakers, this recipe guides you step-by-step through the art of mastering French macarons at home.
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Recipe Information
Ingredients
- 120 grams Almond flour
- 200 grams Powdered sugar
- 100 grams Egg whites
- 50 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Food coloring
Instructions
Preheat your oven to 150°C (300°F) and line two baking sheets with parchment paper.
In a food processor, pulse the almond flour and powdered sugar together until well combined and very fine, about 2 to 3 minutes.
Sift the almond flour mixture through a fine-mesh sieve into a large bowl and set aside.
In a separate, clean bowl, whisk the egg whites with an electric mixer on medium speed until they become frothy.
Gradually add the granulated sugar while continuing to whisk the egg whites, increasing the speed to high until stiff, glossy peaks form.
Add the vanilla extract and food coloring to the stiff peaks and gently fold in using a spatula to fully incorporate.
Fold the almond flour mixture into the meringue in thirds, using a spatula. Mix gently, taking care not to deflate the meringue until the batter flows in thick ribbons. To test, lift a spatula of batter and draw a figure 8; it should hold its shape for a moment before disappearing.
Transfer the batter to a piping bag fitted with a medium round tip and pipe small circles onto the prepared baking sheets, spacing them about 2 inches apart.
Tap the baking sheets firmly on the counter to release any air bubbles, then let the piped macarons sit at room temperature for 30 minutes to form a skin.
Bake one sheet at a time for 15 minutes, rotating halfway through, until the macarons develop feet and are set.
Allow the macarons to cool completely on the baking sheets before removing them.
Fill with your choice of filling, such as ganache, buttercream, or jam, by piping a small amount onto the bottom of one macaron shell and sandwiching it with another.
Nutrition Facts
Calories |
1888 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.0 g | 85% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 335 mg | 15% | |
| Total Carbohydrate | 306.1 g | 111% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 280.3 g | ||
| Protein | 34.8 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 250 mg | 19% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 186 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
