French Macarons
Delicate and colorful French macarons with crisp shells and chewy interiors, customizable in numerous flavors and colors, perfect for celebrations or as an indulgent treat.
Ingredients
Macaron Shell Ingredients
- 150 grams sifted super-fine almond flour (measure after sifting) *see notes
- 180 grams powdered sugar
- 1/4 teaspoon salt
- 120 grams large egg whites (at room temperature, about 4 large eggs)
- 60 grams granulated sugar
- 4 drops liquid-gel food coloring ** see notes
- 1 teaspoon pure vanilla extract
Filling
- 1 batch Vanilla Buttercream Frosting or your choice of filling
Instructions
Preparation
- Cut the tip off a large piping bag and fit it with a large plain tip. Twist the bag just above the tip and push the twisted portion into the tip.
- Place the piping bag in a tall glass and fold the top ends of the bag over the sides of the glass. Set aside.
- Sift almond flour into a medium sized bowl and measure out 150 grams sifted.
- Discard any large pieces of almond flour that didn’t go through the sift.
- Sift 180 grams of powdered sugar into the same bowl and gently mix to combine. Set aside to prep the meringue.
- Wipe down a large glass or metal bowl with vinegar or lemon juice to ensure there’s no grease.
- Add 1/4 teaspoon salt and 120 grams egg whites.
Meringue Preparation
- Using an electric mixer fitted with the whisk attachment, beat the eggs on medium-high speed until they form bubbles (around 30 seconds to 1 minute).
- Gradually add 60 grams granulated sugar into the egg white mixture, beating well after each addition.
- Continue whipping the meringue until it becomes glossy and reaches stiff peaks.
- Add food coloring and 1 teaspoon vanilla, mixing to combine.
Macaronage
- Gently fold your almond flour mixture into the meringue in 3 additions.
- Once mixed, begin the macaronage step to deflate it to the right consistency.
- Transfer the macaron batter to your prepared piping bag.
Piping and Baking
- Hold the piping bag perpendicular to your baking sheet and pipe macaron shells, leaving about 1 inch of space between each cookie.
- Firmly bang each baking sheet on your counter to even out the tops and pop air bubbles (5 to 10 times).
- Set aside your macarons for 30 to 60 minutes to dry and form a skin on the surface.
- Bake shells one baking sheet at a time in a preheated 315°F oven for 12 to 15 minutes.
- Cool completely on the baking sheet, then peel cookies off and match similarly sized shells.
Assembly
- Pipe your desired filling on the bottom of one shell and sandwich with another.
Notes
Store filled macarons in an airtight container in the refrigerator for up to a week. Unfilled shells can be frozen for up to three months.