Swiss meringue macarons are delicate French almond cookies with a crisp shell, chewy interior, and smooth filling. Unlike the more common French method, this recipe heats the egg whites and sugar together before whipping, creating a more stable meringue that yields smoother shells and more consistent results. This detailed guide walks you through each step, from measuring ingredients to piping perfect rounds, so you can make bakery-quality macarons at home.
Ingredients
- 1 cup (100 g) almond flour (finely ground)
- 1¾ cups (200 g) powdered sugar
- 3 large (90 g) egg whites (about 3 large eggs), room temperature
- ¾ cup (150 g) granulated sugar
- ¼ tsp cream of tartar (optional, for stability)
- ½ tsp vanilla extract (or other flavoring)
- Gel food coloring (optional)
- For the filling: ½ cup (113 g) unsalted butter, softened, or ½ cup (120 ml) heavy cream + 1 cup (120 g) powdered sugar for a buttercream or ganache
Instructions
- Prepare the dry ingredients: In a food processor, pulse the almond flour and powdered sugar together for 30 seconds. Sift the mixture through a fine-mesh sieve into a large bowl. Discard any large pieces that remain (if you have more than 1–2 teaspoons, grind them again and sift).
- Make the Swiss meringue: In a heatproof bowl (preferably stainless steel), combine the egg whites, granulated sugar, and cream of tartar (if using). Place the bowl over a pot of simmering water (make sure the water doesn’t touch the bowl). Whisk constantly until the sugar is fully dissolved and the mixture reaches 160°F (71°C) on a candy thermometer. This takes about 3–4 minutes. The mixture should feel smooth when rubbed between your fingers.
- Whip the meringue: Remove the bowl from the heat. Using an electric mixer with the whisk attachment, beat on medium-high speed until stiff peaks form. The meringue should be glossy and hold a firm peak when the whisk is lifted. This takes about 5–7 minutes. Add the vanilla extract and food coloring (if using) during the last minute of whipping.
- Macaronage (fold the dry ingredients): Add the sifted almond flour mixture to the meringue in two batches. Use a rubber spatula to fold gently. Start by cutting down through the center, then scraping the sides. Continue folding until the batter flows like lava—when you lift the spatula, the batter should fall in a thick ribbon and slowly spread. To test, drop a small amount on a plate; if the peak slowly flattens after 10–15 seconds, it’s ready. If it stays pointy, fold a few more times. Be careful not to overmix, or the batter will become too runny.
- Pipe the shells: Line two baking sheets with silicone baking mats (or parchment paper). Fit a piping bag with a round tip (about ½ inch / 1 cm). Fill the bag with the batter. Pipe small circles (about 1.5 inches / 4 cm in diameter) onto the prepared sheets, spacing them 1 inch apart. Hold the bag perpendicular to the sheet and squeeze gently, lifting at the end to avoid peaks.
- Rest the shells: Tap the baking sheets firmly on the counter a few times to release air bubbles. Use a toothpick to pop any remaining bubbles on the surface. Let the shells rest at room temperature for 30–60 minutes, until a skin forms. You should be able to gently touch the surface without the batter sticking to your finger. The shells should look matte.
- Preheat the oven: While the shells rest, preheat your oven to 300°F (150°C) with a rack in the middle position. If using convection, reduce to 275°F (135°C).
- Bake: Bake one sheet at a time for 15–18 minutes, rotating halfway through. The shells should have developed “feetâ€� (the ruffled base) and should not brown. To check if they’re done, gently touch the top of a shell—it should not wiggle. If it does, bake for 2 more minutes. Let the shells cool completely on the baking sheet before removing.
- Make the filling: While the shells cool, prepare your filling. For a simple buttercream, beat the softened butter with 1 cup (120 g) powdered sugar and a splash of milk until light and fluffy. For a chocolate ganache, heat ½ cup (120 ml) heavy cream until simmering, pour over 4 oz (115 g) chopped chocolate, let sit for 2 minutes, then stir until smooth.
- Assemble: Once the shells are completely cool, pair them by size. Pipe or spoon a small amount of filling onto the flat side of one shell, then gently press another shell on top, twisting slightly to spread the filling. Repeat with all shells.
- Rest in the fridge: Place the assembled macarons in an airtight container and refrigerate for at least 24 hours. This allows the filling to soften the shells, creating the perfect texture. Bring to room temperature before serving.
Tips
- Measure by weight: For best results, use a digital scale. Almond flour and powdered sugar can vary in volume, but weight is consistent. Always use finely ground almond flour; if it’s coarse, pulse it in a food processor with the powdered sugar.
- Age your egg whites: Separate the egg whites and leave them in a covered bowl in the fridge for 24–48 hours. This reduces moisture and helps create a stronger meringue. Bring them to room temperature before using.
- Don’t skip the rest: The resting step is crucial. If you bake without a skin, the shells will crack and not develop feet. In humid weather, rest longer—up to 1 hour.
- Common mistakes: Overmixing leads to flat, spread-out shells; undermixing leaves peaks and bumps. If your shells crack, the meringue was overwhipped or the oven was too hot. If they have no feet, the batter was too thick or the rest was too long.
Serving Suggestions
Macarons are best served at room temperature, with a cup of tea or coffee. They make an elegant dessert for parties, bridal showers, or afternoon tea. Arrange them on a platter or in a gift box for a homemade present that looks professional.
Variations
- Chocolate macarons: Replace 2 tablespoons (15 g) of almond flour with unsweetened cocoa powder.
- Lemon macarons: Add 1 tablespoon of lemon zest to the dry ingredients and use lemon curd as the filling.
- Pistachio macarons: Substitute 2 tablespoons (15 g) of almond flour with finely ground pistachios and add a few drops of green food coloring.
- Raspberry macarons: Add 1 teaspoon of freeze-dried raspberry powder to the dry mix and fill with raspberry jam or ganache.
Storage and Reheating
Unfilled macaron shells can be stored in an airtight container in the freezer for up to 2 months. Thaw in the refrigerator overnight before filling. Assembled macarons keep in the refrigerator for 3–5 days in an airtight container. They do not need reheating—just let them sit at room temperature for 10–15 minutes before serving. For longer storage, freeze assembled macarons for up to 1 month; thaw in the fridge overnight.
Frequently Asked Questions
Why did my macarons crack on top? Cracks usually mean the meringue was overwhipped or the oven was too hot. Make sure you whip to stiff but not dry peaks, and check your oven temperature with an oven thermometer. Also, ensure the shells have a proper skin before baking.
Why are my macarons hollow inside? Hollow shells are often caused by overmixing the batter, which deflates the meringue, or by baking at too low a temperature. Try folding less and increasing the oven temperature by 10°F (5°C).
Can I use liquid egg whites from a carton? Yes, but they may contain stabilizers that affect the meringue. For best results, use fresh egg whites from whole eggs. If using carton whites, let them come to room temperature and whip slightly longer.
Do I need to use a food processor? No, but it helps to grind the almond flour and powdered sugar together to ensure a fine, even texture. If you skip it, sift the mixture twice.
Can I make macarons without a piping bag? You can use a zip-top bag with a corner cut off, but a piping bag with a round tip gives more control. Alternatively, you can spoon the batter into rounds, but they won’t be as uniform.
Why did my macarons not develop feet? Lack of feet is usually due to a batter that’s too thick, or the shells didn’t rest long enough. The batter should flow like lava, and the shells should form a skin before baking.
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