French-style macarons are almond meringue sandwich cookies with crisp shells, chewy centers, and a smooth filling. This recipe uses a Swiss meringue buttercream and measured ingredients to make a dependable batch at home, including in Madison’s changing seasonal humidity.
Ingredients
- 1 cup (100 g) finely ground blanched almond flour
- 1 cup (120 g) powdered sugar
- 3 large egg whites (90 g), at room temperature, preferably pasteurized if serving anyone at higher risk from foodborne illness
- ¼ cup (50 g) superfine sugar
- ⅛ teaspoon fine salt
- ¼ teaspoon cream of tartar
- Gel food coloring, optional: a small amount as desired
- ½ cup (113 g) unsalted butter, softened but cool
- 1 cup (120 g) powdered sugar, for filling
- 1 teaspoon vanilla extract
- 1 tablespoon (15 ml) milk or cream, plus more only if needed
Instructions
- Prepare the pans and dry ingredients. Line two light-colored baking sheets with parchment paper or silicone mats. If using parchment, draw 1½-inch circles on the underside as guides. Sift the almond flour and the first 1 cup (120 g) powdered sugar together into a bowl; discard any coarse pieces that will not pass through. This helps keep the shells smooth.
- Whip the meringue. Wipe a clean metal or glass mixing bowl and whisk with a little vinegar, then dry them thoroughly so no grease remains. Add egg whites, superfine sugar, salt, and cream of tartar. Set the bowl over a saucepan of gently simmering water, making sure its base does not touch the water. Whisk constantly until the sugar dissolves and the mixture reaches 160°F (71°C) on an instant-read thermometer; this is the USDA FSIS safe minimum temperature for egg dishes. Remove from the heat and beat with an electric mixer until glossy, stiff peaks form, about 5–8 minutes. Beat in gel coloring, if using.
- Fold the batter. Add the almond mixture in three portions, folding with a flexible spatula. Scrape around the bowl and fold until the batter flows from the spatula in a thick ribbon and settles back into itself in about 10–15 seconds. Stop as soon as it reaches that consistency; overmixing makes the shells spread.
- Pipe and release air bubbles. Transfer the batter to a piping bag fitted with a ½-inch (1.3 cm) round tip. Pipe circles about 1½ inches (4 cm) wide, holding the bag upright. Tap each pan firmly against the counter several times, then pop visible bubbles with a toothpick. Let the piped shells rest until their surfaces feel dry and do not stick to a lightly touched fingertip, usually 20–40 minutes. Madison humidity can make this take longer, so use the surface test rather than the clock.
- Bake the shells. Heat the oven to 300°F (150°C). Bake one sheet at a time on the center rack for 14–16 minutes, turning the pan once if your oven browns unevenly. The tops should be set and should not wobble when nudged gently. Cool completely on the pan, about 20 minutes, before peeling the shells from the liner.
- Make the buttercream. Beat the softened butter until smooth, about 2 minutes. Add the remaining 1 cup (120 g) powdered sugar in two additions, mixing on low at first, then beat in vanilla and 1 tablespoon (15 ml) milk or cream. Beat until creamy and pipeable, adding another teaspoon of milk only if it is too stiff.
- Fill and mature. Pair shells by size. Pipe or spread about 1 teaspoon of buttercream onto the flat side of half the shells, then sandwich with the remaining shells. Refrigerate in an airtight container for at least 12 hours, and ideally 24 hours, so the filling softens the centers. Bring to room temperature before serving.
Tips
- Weigh ingredients with a kitchen scale for the most consistent batter; almond flour and powdered sugar can pack differently in cups. Use blanched, finely ground almond flour, not almond meal with coarse bits or skins.
- Keep the bowl and whisk grease-free, and avoid even a trace of egg yolk in the whites. Grease or yolk can prevent the meringue from gaining volume.
- Use gel coloring rather than liquid food coloring. Liquid adds moisture and can loosen the batter; add gel sparingly because a strong color may deepen slightly during baking.
- If the shells crack, common causes include trapped bubbles, a damp surface, or an oven that runs hot. Tap the pans, let the shells dry to a nonsticky skin, and check the oven with an oven thermometer.
Serving Suggestions
Serve the macarons at room temperature, when the shells and buttercream are tender rather than cold and firm. Arrange them with coffee, tea, or a small dessert plate of berries. For a Madison-themed color palette, pipe separate batches in Badgers-inspired red and neutral cream, but use gel coloring lightly so the batter’s consistency stays intact.
Variations
For a chocolate filling, replace 2 tablespoons of the filling’s powdered sugar with 2 tablespoons (10 g) unsweetened cocoa powder; add a little extra milk if needed. For lemon buttercream, use 1 teaspoon finely grated lemon zest and replace the vanilla with 1 teaspoon lemon juice. For a fruit filling, spread a thin layer of seedless jam beneath the buttercream, avoiding too much moisture, which can make shells soggy.
Almond flour is essential to the classic texture, so swapping in wheat flour will not produce the same cookie. If almond is unsuitable, choose a tested nut-free macaron recipe made with a suitable seed flour rather than making a direct one-for-one substitution.
Storage and Reheating
Refrigerate filled macarons in an airtight container within 2 hours of assembly; they keep well for 3–4 days. Let them stand at room temperature for about 20–30 minutes before serving. Do not reheat them, as heat can melt the filling and soften or crack the shells.
For longer storage, freeze filled macarons in a tightly sealed container for up to 1 month, separating layers with parchment. Thaw them overnight in the refrigerator, still covered, then let them sit at room temperature before serving. Keep unfilled shells airtight at room temperature for up to 2 days, or freeze them for up to 1 month.
Frequently Asked Questions
Why are my macaron shells cracked?
Cracking often means the shells were not dry enough before baking, air bubbles remained in the batter, or the oven was too hot. Let the piped tops form a dry skin, tap the pans, and verify the oven temperature.
How do I know when the shells are ready to bake?
Touch a shell lightly with a clean fingertip. It is ready when the surface feels dry and batter does not stick to your finger. In humid weather, drying may take longer than 40 minutes.
Can I make macarons without a piping bag?
Yes. Spoon batter into a sturdy food-storage bag and snip a small corner, or use two teaspoons to portion it. A piping bag gives more even circles, but careful portions work.
Can I use liquid food coloring?
It is better to use gel coloring. Liquid coloring can add enough moisture to loosen the meringue batter, making shells spread or bake unevenly.
Why should macarons rest after filling?
The filling gradually transfers a little moisture to the shells, creating the characteristic chewy center. Refrigerate them for at least 12 hours, then serve at room temperature for the best texture.
Can I make the shells ahead?
Yes. Cool them completely, then store unfilled shells in an airtight container for up to 2 days at room temperature or freeze them for up to 1 month. Fill and mature them before serving.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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