Macarons Los Angeles can mean the colorful French-style sandwich cookies popular in bakeries across the city. This home version pairs crisp, delicate almond-meringue shells with a smooth vanilla buttercream; weighing the ingredients and letting the piped shells rest helps them bake evenly.
Ingredients
- 1 cup plus 2 tablespoons (110 g) finely ground blanched almond flour
- 1 cup (110 g) powdered sugar
- 3 large egg whites (about 90 g), at room temperature
- ¼ teaspoon cream of tartar (1 g)
- ½ cup (100 g) granulated sugar
- Gel food coloring, optional, a few drops
- ½ cup (113 g) unsalted butter, softened, for the filling
- 1½ cups (180 g) powdered sugar, for the filling
- 1 teaspoon vanilla extract (5 ml)
- 1 tablespoon milk or cream (15 ml), plus more if needed
- ⅛ teaspoon fine salt (about 0.7 g)
Instructions
- Line two baking sheets with parchment paper or silicone mats. Fit a piping bag with a plain ⅜-inch (1 cm) round tip. If using parchment, draw 1½-inch (4 cm) circles on the underside as guides, leaving about 1 inch (2.5 cm) between them.
- Sift the almond flour and 1 cup (110 g) powdered sugar together into a bowl. Re-sift any larger almond pieces or discard them rather than forcing coarse bits through; a fine mixture helps make smooth shells.
- In a clean, dry mixing bowl, beat the egg whites and cream of tartar on medium speed until foamy. Gradually add the granulated sugar, then beat on medium-high until the meringue is glossy and holds stiff peaks, about 5–7 minutes. If desired, beat in a few drops of gel coloring at the end. Avoid liquid coloring, which can loosen the mixture.
- Add the almond mixture in three additions, folding gently with a spatula after each. Continue folding until the batter falls from the spatula in a thick ribbon and settles back into itself in about 10–15 seconds. Stop as soon as it reaches this point; overmixing makes the batter runny, while undermixing can leave peaks on the shells.
- Transfer the batter to the piping bag. Pipe 1½-inch (4 cm) rounds onto the prepared sheets, holding the bag upright. Tap each sheet firmly against the counter several times to release air bubbles. Pop any visible bubbles with a toothpick.
- Leave the piped shells uncovered at room temperature for 30–45 minutes, until their tops feel dry and do not stick to a lightly touched fingertip. Resting time varies with humidity, so use the dry-to-touch test rather than relying only on the clock. Meanwhile, heat the oven to 300°F (150°C), with a rack in the center.
- Bake one sheet at a time for 14–16 minutes, rotating the sheet once if your oven heats unevenly. The shells are ready when their tops look set and do not slide when nudged gently. Cool completely on the sheet, about 20 minutes, before lifting them off. If the centers still feel wet or the shells stick, bake for another 1–2 minutes and check again.
- Make the filling while the shells cool. Beat the softened butter until smooth, then add 1½ cups (180 g) powdered sugar, vanilla, salt, and 1 tablespoon (15 ml) milk or cream. Beat until fluffy, adding a little more liquid if needed for piping or more powdered sugar if it is too soft. Pair shells by size, pipe or spread filling onto half, and sandwich with the remaining shells.
- Refrigerate the filled macarons in an airtight container for at least 12 hours before serving, so the filling softens the centers and the flavors settle. Bring them to room temperature for about 20 minutes before eating.
Tips
- Use a kitchen scale for the almond flour, sugar, and egg whites. Small measurement differences can change the batter texture more than they would in many other cookies.
- Make sure the mixing bowl and beaters are grease-free, and separate eggs carefully. A trace of yolk or oil can prevent the whites from whipping properly.
- Humidity affects drying. On a damp day, the shells may need longer than 45 minutes to form a dry skin; do not bake them until they pass the fingertip test.
- For a smoother top, use finely ground blanched almond flour, sift thoroughly, and tap the trays after piping. Parchment and silicone mats both work, though baking time can vary slightly between them.
Serving Suggestions
Serve the macarons at room temperature with coffee, tea, or a small dessert platter of fresh berries. For a varied presentation, arrange shells in complementary colors and flavors, but keep them covered until serving so they do not dry out. Their crisp outer shells and tender, slightly chewy centers are easiest to appreciate after the filled cookies have had their overnight rest.
Variations
For a chocolate version, replace 2 tablespoons (10 g) of the almond flour with unsweetened cocoa powder, sifted well; the shells will taste more cocoa-forward and may bake a little differently. For a lemon filling, replace the vanilla with 1 teaspoon (5 ml) lemon zest and add a small amount of lemon juice to taste, keeping the buttercream firm enough to pipe. You can also tint the shells with gel coloring or flavor the filling with a small amount of espresso powder, fruit powder, or finely grated citrus zest. Keep added liquids minimal because excess moisture can soften the filling and shells.
Storage and Reheating
Because the buttercream contains dairy, refrigerate filled macarons in an airtight container within 2 hours of assembling. They keep well for up to 5 days refrigerated; for best texture, let them stand at room temperature for about 20 minutes before serving. Do not heat them to rewarm. Unfilled shells can be kept in an airtight container at room temperature for up to 2 days, or frozen for up to 1 month. Filled macarons can also be frozen in a sealed container for up to 1 month; thaw overnight in the refrigerator, then bring to room temperature briefly before serving.
Frequently Asked Questions
Why did my macaron shells crack?
Common causes include shells that did not dry long enough, trapped air bubbles, an oven that runs hot, or an under- or over-mixed batter. Check that the surface is dry before baking, tap the trays to release air, and use an oven thermometer if your oven temperature is uncertain.
Why do the shells have no feet?
Feet can be affected by a weak meringue, batter that was folded too far, or shells baked before a skin formed. Whip to glossy stiff peaks, fold only until the batter flows in a thick ribbon, and wait until the tops feel dry before baking.
Can I use liquid food coloring?
Gel coloring is preferable because it adds color without much moisture. A small amount of liquid coloring may work, but too much can thin the meringue or batter and make the shells spread or bake unevenly.
Can I make the shells without almond flour?
Almond flour is the defining ingredient in classic French-style macarons, and swapping it changes both texture and results. Other nut flours may work in adapted recipes, but they are not a reliable one-for-one substitution here; avoid replacing it with wheat flour.
How do I know when the shells are baked?
The tops should look set, and a shell should not slide when nudged gently. If the shell moves or its center feels wet, return the tray to the oven for another minute or two, then check again. Let shells cool fully before removing them.
Can I prepare macarons ahead?
Yes. The shells can be baked ahead, and filled macarons benefit from chilling overnight. Keep them airtight in the refrigerator and allow a short time at room temperature before serving for the best texture.
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