French Macarons are delicate and indulgent almond-based sandwich cookies that are renowned for their exquisite appearance and melt-in-your-mouth texture. These dainty treats consist of two almond meringue shells that sandwich a flavorful filling, creating a harmonious blend of crisp and chewy textures.
The meringue shells are made from almond flour, powdered sugar, and egg whites, resulting in a smooth, glossy exterior with a signature “foot” around the base. The flavors and colors of the shells can vary, offering a spectrum of choices ranging from classic vanilla and chocolate to more adventurous options like pistachio, raspberry, or lavender.
The filling between the shells is typically a buttercream or ganache, providing a luscious and complementary taste to the almond meringue. French Macarons are celebrated not only for their delectable taste but also for their elegant and vibrant presentation, making them a beloved treat for special occasions or a delightful indulgence at any time.
These incredible French macarons are the most dainty, delicate, and delicious cookies that will float right into your mouth and disappear.
French Macarons
Ingredients
For the cookies
- 100 g egg whites room temperature (about large 3 eggs)
- 140 g almond flour (about 1-1/2 cups)
- 90 g granulated sugar (just under 1/2 cup)
- 130 g powdered sugar (about 1 cup)
- 1 tsp vanilla
- 1/4 tsp cream of tartar
For the filling (buttercream)
- 1 cup unsalted butter softened
- 5 egg yolks
- 1/2 cup granulated sugar
- 1 tsp vanilla
- 3 tbsp water
- 1 pinch salt
Instructions
For the cookies
- Sift the confectioners sugar and almond flour into a bowl.
- Add the room temperature egg whites into a very clean bowl.
- Using an electric mixer, whisk egg whites. Once they begin to foam add the cream of tartar and then SLOWLY add the granulated sugar.
- Add the food coloring (if desired) and vanilla then mix in. Continue to beat until stiff peaks form.
- Begin folding in the 1/3 of the dry ingredients.
- Be careful to add the remaining dry ingredients and fold gently.
- The final mixture should look like flowing lava, and be able to fall into a figure eight without breaking. Spoon into a piping bag with a medium round piping tip and you’re ready to start piping.
- Pipe one inch dollops onto a baking sheet lined with parchment paper (this should be glued down with dabs of batter). Tap on counter several times to release air bubbles. Allow to sit for about 40 minutes before placing in oven.
- Bake at 300°F for 12-15 minutes, rotate tray after 7 minutes. Allow to cool completely before removing from baking sheet.
For the filling (buttercream)
- Combine sugar and water in medium saucepan. Heat over low heat while stirring until sugar dissolves. Increase heat to medium- high and bring to a boil
- Put egg yolks in a stand-mixer fitted with a whisk attachment and beat until thick and foamy.
- Cook the sugar and water syrup until it reaches 240 degrees F. Immediately remove from heat. With mixer running, SLOWLY drizzle hot syrup into bowl with yolks.
- Continue mixing until the bottom of the bowl is cool to the touch and the yolk mixture has cooled to room temperature.
- Add in butter one cube at a time allowing each piece to incorporate before adding the next. Add vanilla and salt. Continue mixing until buttercream is smooth and creamy. (About 5-6 minutes.) Add food coloring if desired.
Assembly
- Pipe your filling onto the back of half the shells. Form a sandwich and repeat. Macarons should be aged in the fridge for 1-3 days for best results. This allows the filling to soften the shells inside
Notes
- Your meringue HAS TO BE STIFF! French meringue needs be whipped to a thick marshmallowy consistency – all it takes is a bit of extra whisking. You’ll notice the meringue start to fill the whisk when you’re getting close to the right stage.
- Be sure to sift! Large pieces of almond flour will mar the surface of your macarons. Best practice is to sift then give it a spin in a food processor and repeat two more times. Discard the larger particles, don’t try to press them through the sieve.
- Use a scale if possible, accuracy helps with this recipe.
- The mixing will take some practice, you will fold and fold the batter and then use the spatula to GENTLY press the batter against the bowl. You want to remove some of the bubbles but not to many… Continue this until it reaches a thick “lava” consistency. It should slowly fall off the spatula in ribbons and be able to form a figure eight without breaking.
- Pipe the macarons perpendicular to the surface. If your tip is pointing a bit in any particular direction when you pipe the macarons might be oblong or malformed.
- Add your coloring to the meringue after it reaches the soft peak stage.
- When you are finishing the piping motion stop squeezing the bag and pull up with a circular motion.
- The macarons will be best after 2-3 days resting in the fridge.
- If you over-bake the shells and they’re too crisp, brush the bottom with some milk before assembly to soften them up.