French Macarons

Get ready to master the art of French macarons! These delicate, colorful sandwich cookies are the crown jewel of French pastries, with their signature crisp shells and creamy centers. While they have a reputation for being tricky, this foolproof recipe will guide you through creating these elegant treats step by step.

The magic of macarons lies in their perfect texture contrast – a delicate, crispy exterior that gives way to a slightly chewy interior, all surrounding a lusciously smooth filling. When done right, they develop those coveted “feet” (the frilly bottom edges) and have a perfectly smooth, shiny top that makes them absolutely irresistible.

Equipment Needed

• Stand mixer with whisk attachment
• 2 baking sheets
• Parchment paper sheets
• Piping bags
• 1-inch piping tip
• 1/2-inch piping tip
• Small saucepan
• Fine-mesh sieve

Ingredients

For the Macaron Shells:

• 100g egg whites (about 3 large eggs)
• 100g granulated sugar
• 100g almond flour
• 100g powdered sugar
• 1/8 tsp salt
• Food coloring (optional)

For the Vanilla Buttercream Filling:

• 6 Tbsp unsalted butter, room temperature
• 2 cups powdered sugar
• 1 tsp vanilla extract
• 1/8 tsp salt

Steps

1. Preheat oven to 300°F (150°C). Line two baking sheets with parchment paper. For perfect circles, you can draw 1.5-inch circles on the back side of the paper as guides.
2. Create a double boiler by heating water in a saucepan until steaming (not boiling). Combine egg whites and 3 Tbsp granulated sugar in stand mixer bowl. Place over steaming water and whisk constantly until mixture reaches 160°F (71°C) – about 1 minute.
3. Transfer bowl to stand mixer fitted with whisk attachment. Beat on high speed, gradually adding remaining sugar. Add food coloring if using. Continue for 3-4 minutes until stiff, glossy peaks form that stand straight up.
4. Sift almond flour, powdered sugar, and salt twice through fine-mesh sieve. Discard any large pieces. Gently fold into meringue.
5. Mix batter using the “macaronage” technique: fold by scraping around bowl’s edge and pressing through center. Stop when batter flows like lava and you can draw a figure-8 that disappears in 20-30 seconds.
6. Fill piping bag with 1-inch tip. Pipe 1.5-inch circles onto prepared sheets. Tap sheets firmly on counter 2-3 times to remove air bubbles.
7. Let shells rest at room temperature for 30 minutes or until dry to touch. They should not stick to your finger.
8. Bake for 13 minutes, rotating pan halfway through. Shells should lift cleanly from paper when cool.
9. For filling, beat butter until creamy (2 minutes). Gradually add powdered sugar, vanilla, and salt. Beat until fluffy (2-3 minutes).
10. Once shells are completely cool, pipe filling and sandwich pairs together. Store in airtight container in fridge for 24 hours to develop best texture.

Smart Swaps

• Replace vanilla extract with almond, lemon, or any extract for different flavors
• Use cream cheese instead of butter for tangier filling
• Add 1-2 drops of gel food coloring to filling for themed colors

Make It Diabetes-Friendly

• Use allulose or monk fruit sweetener in 1:1 ratio for filling
• Reduce filling amount to 1 Tbsp per macaron
• Serve with protein-rich foods to slow sugar absorption

Pro Tips

• Age egg whites 24-48 hours in fridge for best results
• Only make macarons on dry days – humidity affects drying
• Use gel food coloring only – liquid can ruin the batter
• Let filled macarons mature in fridge 24 hours before eating