Name: French Macarons Recipe
Prep time: 45 min
Cook time: 18 min
Total time: 1 h 15 min
Cuisine: French
Ingredients: 120g Almond Flour (finely ground); 200g Powdered Sugar; 90g Egg Whites (aged, room temperature); 30g Granulated Sugar; Food Coloring (optional, gel or powdered); Buttercream; Chocolate Ganache; Fruit Jam (raspberry, apricot, passion fruit); Salted Caramel

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Introduction

French macarons are delicate, colorful cookies known for their crisp shells and soft, chewy interiors. Filled with buttercream, ganache, or jam, they make an elegant treat perfect for special occasions or a delightful everyday indulgence.

A close-up of a stack of colorful macarons resting on a white marbled surface, with three main macarons in front: one light beige with pink sprinkles on top, placed on a bright pink macaron, and a soft tan macaron leaning against the stack on the right; the macarons display smooth shells with a slightly rough edge and creamy filling visible between the two cookie layers. In the background, pastel-colored macarons in hues of green, pink, purple, and blue blur softly, giving depth to the image. The lighting highlights the smooth, matte texture of the macaron shells and the creamy, slightly glossy filling. photo taken with an iphone --ar 4:5 --v 7

Ingredients

120g almond flour (finely ground)
200g powdered sugar
90g egg whites (aged, room temperature)
30g granulated sugar
Food coloring (optional, gel or powdered)
Buttercream, chocolate ganache, fruit jam, or salted caramel for filling

Instructions

Step 1: Finely sift together the almond flour and powdered sugar to remove lumps. This ensures a smooth batter and glossy macaron shells.
Step 2: Beat the egg whites at medium speed until foamy. Gradually add the granulated sugar and increase the speed until you achieve shiny, stiff peaks. This stable meringue is essential.
Step 3: Gently fold the sifted almond flour mixture into the meringue using a spatula. Use sweeping motions until the batter flows like thick lava but is not runny.
Step 4: If using, carefully fold in your chosen gel or powdered food coloring evenly without deflating the batter to create vibrant colors.
Step 5: Transfer the batter to a piping bag fitted with a round tip. Pipe small, even circles onto parchment-lined baking sheets. Tap the sheet gently to release any air bubbles.
Step 6: Let the piped macarons rest at room temperature for 30–60 minutes until a firm skin forms. This prevents cracking during baking.
Step 7: Preheat your oven to 300°F (150°C) and bake the macarons for 15–18 minutes. They are done when the bottoms are firm and the characteristic “feet” have formed.
Step 8: Allow the shells to cool completely before carefully removing them from the parchment. Match similar-sized shells and sandwich with your preferred filling.

Tips & Variations

Use aged egg whites left uncovered in the fridge for 1-2 days to improve meringue stability.
Sift dry ingredients at least twice for the smoothest batter.
Let macarons rest long enough to form a skin to reduce cracking and promote feet development.
Try different fillings like salted caramel or fruit jam for a variety of flavors.
If you prefer, substitute almond flour with finely ground pistachios for a nutty twist.

Storage

Store assembled macarons in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving for the best texture and flavor. Unfilled shells can be kept in an airtight container at room temperature for up to a week. You can also freeze them for up to one month; thaw in the refrigerator overnight before filling.

How to Serve

The image shows a close-up of a group of macarons stacked and leaning against each other on a white marbled surface. The macarons have two rounded, smooth shells with a slightly rough edge, sandwiching a creamy filling layer. The colors include light beige with tiny colored sprinkles on top, bright pink, purple, orange, light green, and soft pink, all with a creamy white filling in the middle. The textures are smooth and crisp on the shells with a soft and creamy center, and the macarons are arranged in a casual, slightly leaning stack with some blurred macarons in the background on the white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Why are my macarons cracking?

Cracking often happens when the macarons don’t rest long enough to form a skin before baking or if the oven temperature is too high. Letting them sit for 30–60 minutes and baking at the correct temperature helps prevent this.

Can I use liquid food coloring?

It’s best to use gel or powdered food coloring because liquid can add extra moisture to the batter, affecting the macarons’ texture and causing them to spread too much during baking.