Description
French Macarons are delicate, airy almond meringue cookies with a crisp exterior and soft, chewy interior. These elegant treats are filled with a variety of fillings like buttercream, chocolate ganache, fruit jam, or salted caramel, making them a versatile and sophisticated dessert perfect for special occasions or everyday indulgence.
Ingredients
Scale
Dry Ingredients
- 120g Almond Flour (finely ground)
- 200g Powdered Sugar
Meringue
- 90g Egg Whites (aged, room temperature)
- 30g Granulated Sugar
- Food Coloring (optional, gel or powdered)
Fillings (choose one or combine)
- Buttercream
- Chocolate Ganache
- Fruit Jam (raspberry, apricot, passion fruit)
- Salted Caramel
Instructions
- Prepare and Sift Dry Ingredients: Finely sift together the almond flour and powdered sugar to remove any lumps. This step is crucial to achieve a smooth batter and ensure the macarons bake evenly with glossy shells.
- Whip Egg Whites to Stiff Peaks: Beat the egg whites at medium speed until they become foamy. Gradually add granulated sugar, then increase the speed and continue beating until the meringue is shiny and forms stiff peaks, creating a stable base for the batter.
- Fold Dry Ingredients into Meringue: Gently fold the sifted almond flour mixture into the meringue using a spatula. Use sweeping motions to combine until the batter flows like thick lava; it should be well mixed but not runny to maintain airiness.
- Add Food Coloring (Optional): If desired, carefully fold in gel or powdered food coloring evenly into the batter to create vibrant macarons without deflating the mixture.
- Pipe the Macarons: Transfer the batter to a piping bag fitted with a round tip. Pipe small, even circles onto parchment-lined baking sheets. Tap the baking sheets gently to release any air bubbles that may cause imperfections in the shells.
- Rest the Shells: Allow the piped macarons to rest at room temperature for 30 to 60 minutes until a firm “skin” forms on the surface. This step helps prevent cracking and ensures the characteristic macaron feet develop during baking.
- Bake to Perfection: Preheat the oven to 300°F (150°C). Bake the macaron shells for 15 to 18 minutes. The bottoms should be firm and the feet well formed when done.
- Cool and Fill: Let the shells cool completely on the parchment before removing them. Pair similar-sized shells and sandwich them together with your preferred filling such as buttercream, chocolate ganache, fruit jam, or salted caramel.
Notes
- Aging the egg whites by leaving them uncovered in the fridge overnight can help achieve better meringue stability.
- Ensure almond flour and powdered sugar are finely ground and well sifted to avoid gritty shells.
- Resting the piped macarons before baking is essential for smooth tops and feet formation.
- If your macarons crack or don’t develop feet, check for oven temperature accuracy or overmixing the batter.
- Fill macarons with your choice of fillings for varied flavor profiles and store in an airtight container refrigerated for up to 3 days.
- Prep Time: 45 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Keywords: French macarons, almond meringue cookies, delicate dessert, baked macarons, buttercream filling, chocolate ganache, fruit jam macarons, salted caramel macarons
