Description
This classic French Macaron recipe teaches you how to create delicate almond meringue cookies filled with smooth French buttercream. With a focus on technique, including perfectly whipped meringue, gentle folding of almond flour and sugar, and aging for optimal texture, this recipe yields light, crispy-on-the-outside, chewy-on-the-inside macarons. Ideal for special occasions or elegant treats, the macarons can also be customized with food coloring and flavored buttercream.
Ingredients
Units
Scale
For the Cookie
- 100 g egg whites (about 3 large eggs), room temperature
- 140 g almond flour (1 1/2 cups)
- 90 g granulated sugar (just under 1/2 cup)
- 130 g powdered sugar (1 cup)
- 1 tsp vanilla extract (5 mL)
- 1/4 tsp cream of tartar (800 mg)
For the French Buttercream
- 1 cup unsalted butter, softened (226 g)
- 5 egg yolks
- 1/2 cup granulated sugar (100 g)
- 1 tsp vanilla extract
- 3 tbsp water (30 mL)
- 1 pinch salt
Instructions
- Sift Dry Ingredients: Sift the powdered sugar and almond flour together into a bowl to remove any lumps and larger almond particles for a smooth macaron surface.
- Whip Egg Whites: In a very clean bowl, whisk the room temperature egg whites with an electric mixer. When they start to foam, add cream of tartar and slowly add the granulated sugar while continuing to beat until stiff peaks form. At soft peak stage, add vanilla and food coloring if using, then proceed to stiff peaks.
- Fold Dry Ingredients: Gently fold one-third of the sifted dry mixture into the whipped egg whites using a spatula. Continue folding in the remaining dry ingredients in two additions, being careful not to deflate the meringue. The batter should have a thick lava-like consistency that flows slowly and forms a figure-eight without breaking.
- Pipe Macarons: Transfer batter to a piping bag fitted with a medium round tip. Pipe one-inch dollops onto a baking sheet lined with parchment paper (dabs of batter can be used to secure parchment). Tap the tray on the counter several times to release air bubbles.
- Rest Shells: Let the piped shells sit at room temperature for about 40 minutes to develop a dry skin for a smooth top and characteristic foot during baking.
- Bake Macarons: Preheat oven to 300°F (150°C). Bake macarons for 12-15 minutes, rotating the tray halfway through after 7 minutes. Allow to cool completely on the baking sheet before removing.
- Make French Buttercream: Combine sugar and water in a medium saucepan over low heat, stirring until dissolved. Increase heat to medium-high to bring syrup to a boil. In a stand mixer with whisk attachment, beat egg yolks until thick and foamy. When sugar syrup reaches 240°F (soft ball stage), remove from heat and slowly drizzle syrup into egg yolks while mixing continuously. Continue mixing until mixture cools to room temperature.
- Add Butter to Buttercream: Add softened butter one cube at a time, mixing thoroughly after each addition until smooth and creamy. Add vanilla and salt, then mix for 5-6 minutes more. Add food coloring if desired.
- Assemble Macarons: Pipe buttercream onto the back of half the shells and sandwich with remaining shells. Refrigerate macarons for 1-3 days to age and soften the shells for ideal texture.
Notes
- The meringue must be whipped to stiff, marshmallow-like peaks for successful macarons.
- Sift almond flour and powdered sugar multiple times to remove large particles that affect shell smoothness.
- Use a kitchen scale for ingredient accuracy, crucial for consistent results.
- Fold the batter carefully to maintain air but achieve lava-like consistency that flows in ribbons.
- Pipe macarons perpendicular to the baking sheet for uniform round shapes.
- Add food coloring to meringue at soft peak stage for even color distribution.
- Stop squeezing the piping bag at the end of each macaron and pull up with a circular motion to get a clean finish.
- Let macarons rest in the fridge for 2-3 days after assembly for best flavor and texture.
- If shells are too crisp, brushing with milk before filling softens them.
Nutrition
- Serving Size: 11 g (1 macaron shell with filling)
- Calories: 63 kcal
- Sugar: 5.2 g
- Sodium: 18 mg
- Fat: 1.9 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 1.2 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0.5 g
- Protein: 0.8 g
- Cholesterol: 0.7 mg
