Macarons are delicate French-style sandwich cookies made with almond flour, whipped egg whites, and a smooth filling. This version uses the French meringue method: sifted almond flour and powdered sugar are folded into egg whites, then the piped shells rest before baking so they can form a dry surface and rise with their characteristic ruffled feet.
Ingredients
- 1 cup (100 g) finely ground blanched almond flour
- 1 cup (120 g) powdered sugar
- 2 large egg whites, about ¼ cup (60 g), at room temperature
- ¼ cup (50 g) granulated sugar
- ⅛ teaspoon (0.5 g) cream of tartar
- ⅛ teaspoon (0.5 ml) vanilla extract
- Gel food coloring, optional, a few drops
- ½ cup (113 g) unsalted butter, softened, for the filling
- 1 cup (120 g) powdered sugar, for the filling
- 1 teaspoon (5 ml) vanilla extract, for the filling
- 1–2 teaspoons (5–10 ml) milk or cream, as needed for the filling
Instructions
- Prepare the pans and dry ingredients. Line two baking sheets with parchment paper or silicone baking mats. Fit a piping bag with a round tip, about ½ inch (1.3 cm) wide. Sift the almond flour and powdered sugar together into a bowl; discard any large coarse pieces rather than forcing them through. Weighing the ingredients is especially helpful for macarons.
- Whip the egg whites. In a clean, grease-free mixing bowl, beat the room-temperature 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. Add the vanilla and optional gel coloring near the end. Avoid liquid food coloring, which can add excess moisture.
- Fold the batter. Add the almond mixture in three additions, folding with a flexible spatula after each. Scrape around the bowl and fold until the batter flows slowly from the spatula in a thick ribbon. A ribbon should settle back into the batter in about 10–15 seconds. Stop as soon as it reaches that consistency; overmixing can make the shells spread flat, while undermixing can leave peaks.
- Pipe and release air bubbles. Transfer the batter to the piping bag. Pipe 1½-inch (4 cm) rounds about 1 inch (2.5 cm) apart, holding the bag upright. Tap each pan firmly against the counter several times, then pop visible bubbles with a toothpick. Leave the trays undisturbed at room temperature for 30–60 minutes, until the tops feel dry and do not stick to a lightly touched fingertip. Humidity can make this take longer.
- Bake the shells. Heat the oven to 300°F (150°C), positioning a rack in the center. Bake one sheet at a time for 13–15 minutes, rotating the pan once if your oven browns unevenly. The shells should have formed feet and should not wobble when nudged gently. Let them cool completely on the pan before lifting them; warm shells are fragile and may stick.
- Make the filling. Beat the softened butter until creamy. Add the powdered sugar in a few additions, then beat in the vanilla and 1 teaspoon (5 ml) milk or cream. Add just enough additional liquid for a smooth, pipeable consistency. The filling is an egg-free buttercream and does not require a cooking temperature.
- Fill and mature. Match shells by size. Pipe or spread about 1 teaspoon of filling onto the flat side of half the shells, then gently sandwich with the remaining shells. Place them in an airtight container and refrigerate for at least 12 hours before serving; this resting time helps the shells soften slightly and the flavors meld. Bring to room temperature before eating.
Tips
- Use almond flour labeled finely ground and blanched. Almond meal made with skin-on almonds is coarser and can produce speckled shells with a rougher texture.
- Make sure the bowl and beaters are completely clean and free of grease. Even a small amount of fat can prevent egg whites from whipping properly.
- Let the piped shells dry until their surfaces are no longer tacky. If the room is humid, allow more time rather than increasing the oven temperature.
- Macarons are sensitive to oven variation. An inexpensive oven thermometer can reveal whether the oven runs hot or cool; test the first tray before baking the second.
Serving Suggestions
Serve macarons at room temperature, when the filling is soft and the shells are pleasantly chewy. Arrange them with coffee, tea, or a dessert platter of fresh berries and small cookies. For a neat presentation, choose shells of similar size and color; a little filling may be visible at the edges, but it should not squeeze out when the macarons are handled.
Variations
For chocolate shells, replace 2 tablespoons (12 g) of the powdered sugar in the shell mixture with 2 tablespoons (10 g) unsweetened cocoa powder, sifted with the almond flour. The cocoa can make the batter a little drier, so judge the folding consistency rather than adding extra liquid. For a citrus filling, beat 1 teaspoon (2 g) finely grated lemon or orange zest into the buttercream. You can also tint the shells with gel coloring or flavor the filling with a small amount of espresso powder, raspberry jam, or a different extract. Keep added liquid modest so the filling stays firm.
Storage and Reheating
Because the buttercream filling is perishable, refrigerate filled macarons in an airtight container within 2 hours. They keep well for up to 4 days in the refrigerator. Let them stand at room temperature for about 20–30 minutes before serving; do not microwave them, as the filling can melt and the shells can turn soggy. For longer storage, freeze filled macarons in a sealed, freezer-safe container for up to 1 month. Thaw them overnight in the refrigerator, still covered, then bring to room temperature. Unfilled shells can be kept airtight at room temperature for up to 2 days or frozen for up to 1 month.
Frequently Asked Questions
Why did my macarons crack?
Common causes include shells that were not dry before baking, trapped air bubbles, an oven that is too hot, or a meringue that was under- or over-whipped. Let the piped rounds form a dry skin, tap the tray to release bubbles, and check the oven temperature with a thermometer.
Why are the shells hollow?
Hollows can result from unstable meringue, overmixed batter, or baking too hot. Beat the whites until they hold firm, glossy peaks, fold only until the batter flows in a ribbon, and make a small test batch if your oven temperature is uncertain.
Can I use almond meal instead of almond flour?
You can, but almond meal is usually coarser and may include almond skins, so the shells can look speckled and feel less smooth. For the most even tops, use finely ground blanched almond flour and sift it carefully.
Can I make the shells without cream of tartar?
Yes. Cream of tartar helps stabilize the egg whites, but you can omit it if needed. Whip in a clean bowl and add the sugar gradually; the meringue may be a little less forgiving.
How do I know when the macarons are baked?
The feet should be set, and a shell should not slide or wobble when lightly nudged. Bake for the stated time as a guide, since oven and shell size affect doneness. Cool the shells fully before removing them from the liner.
Can I make macarons ahead?
Yes. Filled macarons benefit from at least 12 hours in the refrigerator and can be made up to 4 days ahead. Keep them airtight and chilled, then bring them to room temperature shortly before serving.
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