Praline macarons are a classic French pastry featuring crisp almond meringue shells sandwiched around a rich, nutty praline buttercream. The combination of delicate shells and the deep, caramelized flavor of hazelnuts makes this a sophisticated treat that is surprisingly achievable at home. This recipe breaks down the process into clear steps, ensuring you get smooth shells and a luscious filling every time.
Ingredients
- For the shells:
- 1 ¾ cups (210 g) powdered sugar
- 1 cup (100 g) almond flour
- 3 large egg whites (90 g), aged at room temperature for 24 hours
- ¼ cup (50 g) granulated sugar
- ¼ tsp cream of tartar (optional, for stability)
- Pinch of salt
- Brown or orange gel food coloring (optional)
- For the praline buttercream:
- ½ cup (100 g) granulated sugar
- ¼ cup (60 ml) water
- ¾ cup (90 g) hazelnuts, toasted and skinned
- ½ cup (113 g) unsalted butter, softened
- 1 cup (120 g) powdered sugar
- 1 tsp vanilla extract
- 2 tbsp heavy cream (optional, for consistency)
Instructions
- Prepare the baking sheets: Line two large baking sheets with parchment paper or silicone baking mats. Have a piping bag fitted with a round tip (about ½ inch / 1 cm) ready.
- Make the praline paste: In a small saucepan, combine ½ cup (100 g) sugar and ¼ cup (60 ml) water. Heat over medium-high heat without stirring until the syrup reaches a deep amber color (about 350°F / 175°C on a candy thermometer). Remove from heat and immediately stir in the toasted hazelnuts. Pour the mixture onto a silicone mat or parchment paper and let cool completely until hard.
- Grind the praline: Once hard, break the praline into pieces and pulse in a food processor until it forms a smooth, oily paste. You may need to scrape down the sides several times. This can take 3-5 minutes. Set aside.
- Make the meringue: In a clean, grease-free bowl, beat the aged egg whites with the cream of tartar and salt on medium speed until foamy. Gradually add the ¼ cup (50 g) granulated sugar, a spoonful at a time, and continue beating until stiff, glossy peaks form (about 5-7 minutes). If using food coloring, add it now.
- Fold the dry ingredients: Sift together the powdered sugar and almond flour. Gently fold the dry mixture into the meringue using a spatula. Use a folding motion, scraping the sides and bottom, until the batter flows like lava and forms a ribbon that slowly dissolves back into itself (about 30-40 folds). Do not overmix.
- Pipe the shells: Transfer the batter to the piping bag. Pipe small circles (about 1.5 inches / 4 cm in diameter) onto the prepared baking sheets, spacing them 1 inch apart. Tap the baking sheets firmly on the counter a few times to release any air bubbles.
- Rest the shells: Let the piped shells sit at room temperature for 30-60 minutes, until a skin forms and they are no longer sticky to the touch. This is crucial for the feet to form.
- Preheat and bake: Preheat your oven to 300°F (150°C). Bake one sheet at a time on the middle rack for 15-18 minutes, until the shells are set and can be lifted cleanly from the parchment. Let cool completely on the baking sheet.
- Make the buttercream: In a large bowl, beat the softened butter until creamy. Add the praline paste and vanilla, and beat until combined. Gradually add the powdered sugar, beating until smooth. If the mixture is too thick, add the heavy cream, one tablespoon at a time, until spreadable.
- Assemble: Match the shells by size. Pipe or spread the praline buttercream onto the flat side of one shell, then gently press another shell on top to form a sandwich. Repeat with the remaining shells.
- Mature: Place the assembled macarons in an airtight container and refrigerate for at least 24 hours. This allows the flavors to meld and the texture to become chewy. Bring to room temperature before serving.
Tips
- Age your egg whites: Separate the eggs and leave the whites in a covered bowl in the refrigerator for 24 hours before using. This dries them out slightly, leading to a more stable meringue.
- Don’t skip the resting step: The skin that forms on the shells is essential for the signature “feet” (the ruffled base). If the shells are still sticky after 60 minutes, wait longer.
- Use a kitchen scale: Macarons are finicky; measuring by weight is far more accurate than cups. If you don’t have a scale, spoon the flour and sugar into the measuring cup and level off.
- If your shells crack: This usually means the meringue was overmixed or the oven was too hot. Try folding less and using an oven thermometer to verify the temperature.
Serving Suggestions
Serve praline macarons as an elegant dessert with coffee or tea. They also make a beautiful addition to a dessert platter for celebrations. For a plated dessert, serve two or three macarons with a scoop of vanilla ice cream or a dollop of crème fraîche.
Variations
- Chocolate Praline: Add 2 tablespoons of unsweetened cocoa powder to the dry ingredients for the shells, and mix 2 ounces of melted dark chocolate into the buttercream.
- Almond Praline: Replace the hazelnuts with almonds for a different nutty flavor. Toast and skin the almonds before making the praline.
- Praline Ganache: Instead of buttercream, use a ganache: heat ½ cup (120 ml) heavy cream, pour over 4 oz (115 g) chopped dark chocolate and 2 tablespoons of praline paste, and stir until smooth. Chill until thick before piping.
Storage and Reheating
Store assembled macarons in an airtight container in the refrigerator for up to 5 days. They are best enjoyed at room temperature. Unfilled shells can be frozen for up to 2 months in an airtight container; thaw at room temperature before filling. Do not microwave macarons, as they will become soft and lose their texture.
Frequently Asked Questions
Why do my macarons have no feet? This is usually due to insufficient resting time (the shells need a dry skin) or the meringue being under-mixed. Ensure the shells are dry to the touch before baking.
Can I use a regular blender to make the praline paste? A food processor works best because it can handle the hard praline without overheating. A high-speed blender may work, but be careful not to burn out the motor; pulse in short bursts.
My macarons are hollow inside. What went wrong? Hollow shells often result from overmixing the batter or baking at too low a temperature. Make sure the batter flows like lava but not too runny, and check your oven’s actual temperature with an oven thermometer.
Can I skip the aging of egg whites? Yes, you can use fresh egg whites, but you may need to rest the piped shells longer (up to 1 hour) to allow them to dry properly. The meringue may also be slightly less stable.
How do I know when the praline is ready? The sugar syrup should be a deep amber color, like the color of a penny. If it’s too light, it won’t have a deep caramel flavor; if it’s too dark, it will be bitter.
Can I make the shells ahead of time? Absolutely. Baked, unfilled shells can be stored in an airtight container at room temperature for up to 3 days, or frozen for up to 2 months.
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