High Alititude French Macarons
Tailored for high-altitude baking, these High Altitude French Macarons are the ultimate guide to mastering delicate, cloud-like confections that rise to perfection even above sea level. This recipe adjusts key techniques to account for lower air pressure, ensuring your macarons achieve their signature smooth tops, airy interiors, and sturdy "feet." With a precise macaronage process and a rest period that guarantees the perfect shell, these almond-based treats offer endless possibilities for customization with vibrant gel food coloring and decadent fillings like buttercream, ganache, or jam. Perfect for special occasions or as a luxurious homemade gift, these macarons will impress your guests and satisfy your sweet cravings—especially after their ideal 24-hour maturation. Whether you're a seasoned baker or tackling macarons for the first time, this high-altitude recipe will be your go-to for flawless results.
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Recipe Information
Ingredients
- 100 grams Powdered sugar
- 100 grams Almond flour
- 70 grams Egg whites (room temperature)
- 50 grams Granulated sugar
- 0.125 teaspoons Cream of tartar
- as needed Gel food coloring
- as needed Filling of choice (e.g., buttercream, ganache, or jam)
Instructions
Preheat your oven to 300°F (150°C), and line two baking sheets with parchment paper or silicone baking mats.
Sift the powdered sugar and almond flour together into a bowl to ensure a smooth, lump-free mixture. Discard any large almond flour particles.
In a clean and dry mixing bowl, whip the egg whites on medium speed using a stand mixer or hand mixer until frothy. Add the cream of tartar, then gradually add the granulated sugar, one tablespoon at a time.
Increase the mixer speed to high and whip the egg whites until stiff, glossy peaks form. If using food coloring, add it at this stage and mix until evenly incorporated.
Gently fold the almond flour mixture into the whipped egg whites in thirds using a spatula. Be careful to not deflate the meringue, but mix enough to create a smooth macaron batter with a consistency that flows like molten lava. The batter should form ribbons that disappear back into the batter within 10–15 seconds (this process is called macaronage).
Transfer the batter to a piping bag fitted with a round tip. Pipe small circles (about 1.5 inches in diameter) onto the prepared baking sheets, spacing them approximately 1 inch apart.
Tap the baking sheets firmly against the counter several times to release any air bubbles. Use a toothpick to pop any visible bubbles and smooth the surfaces of the shells.
Let the macarons rest at room temperature for 30–60 minutes until a skin forms on the surface. The shells should be dry to the touch before baking.
Bake one sheet at a time in the preheated oven for 13–15 minutes. Rotate the baking sheet halfway through to ensure even cooking. The macarons are done when they have formed feet (the ruffled edges) and can be gently lifted from the parchment paper without sticking.
Allow the macarons to cool completely on the baking sheet before removing them.
Pair similar-sized shells together and fill them with your chosen filling. Pipe or spread the filling onto one shell, then gently press the other shell on top to form a sandwich.
Place the filled macarons in an airtight container and refrigerate for at least 24 hours to mature. This step enhances the texture and flavor.
Bring the macarons to room temperature before serving and enjoy!
Nutrition Facts
Calories |
119 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.1 g | 7% | |
| Saturated Fat | 0.9 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 12 mg | 1% | |
| Total Carbohydrate | 16.9 g | 6% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 15.1 g | ||
| Protein | 2.4 g | 5% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 19 mg | 1% | |
| Iron | 0.3 mg | 2% | |
| Potassium | 78 mg | 2% | |
*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.
