Macarons are delicate French sandwich cookies made from almond flour, confectioners’ sugar, egg whites, and granulated sugar, filled with buttercream, ganache, or jam. The magic lies in the technique: a smooth, shiny shell with a crisp exterior and a chewy, slightly moist interior, often called the “foot” at the base. This recipe walks you through the classic method, with precise measurements and timing to help you achieve bakery-quality results at home.
Ingredients
- 1 ¾ cups (200 g) almond flour
- 1 ¾ cups (210 g) confectioners’ sugar
- 3 large egg whites (about 90 g), aged 24 hours
- ¼ cup (50 g) granulated sugar
- ¼ tsp cream of tartar (optional, for stability)
- Gel food coloring (optional)
- For the filling: ½ cup (115 g) unsalted butter, softened
- 1 cup (120 g) confectioners’ sugar
- 1 tsp vanilla extract or 2 tbsp cocoa powder
Instructions
- Line two baking sheets with parchment paper or silicone mats. Have a piping bag fitted with a round tip (about ½ inch) ready.
- In a food processor, pulse the almond flour and confectioners’ sugar together for 30 seconds until finely combined. Sift the mixture into a large bowl, discarding any large pieces.
- In a separate large bowl, beat the egg whites with an electric mixer on medium speed until foamy. Add the cream of tartar if using, then gradually add the granulated sugar while beating on high speed. Continue until stiff, glossy peaks form (about 5-7 minutes). If using food coloring, add it during the last minute of beating.
- Fold the dry ingredients into the meringue in three additions. Use a spatula to cut down the center and scrape the sides, turning the bowl. After each addition, continue folding until the batter flows like lava and forms a ribbon that slowly dissolves back into itself. This is the “macaronage” step—overmixing makes flat shells, undermixing gives peaks.
- Transfer the batter to the piping bag. Pipe 1-inch circles onto the prepared sheets, spacing them 1 inch apart. Tap each sheet firmly on the counter a few times to release air bubbles.
- Let the piped shells rest at room temperature for 30–45 minutes, until the tops are dry to the touch and no longer sticky. This is crucial for the feet to form.
- Preheat the oven to 300°F (150°C) with a rack in the middle. Bake one sheet at a time for 15–18 minutes, rotating halfway. The shells are done when they easily peel off the parchment and the feet are set. Let cool completely on the sheet.
- Make the filling: Beat the softened butter until creamy, then gradually add the confectioners’ sugar and vanilla or cocoa. Beat until light and fluffy.
- Match the shells by size, pipe or spread a small amount of filling on one shell, and sandwich with another. Refrigerate the assembled macarons in an airtight container for 24 hours to mature—this softens the interior and blends the flavors.
Tips
- Age your egg whites: separate them and leave them in the fridge uncovered for 24 hours. This reduces moisture, making the meringue more stable. If you can’t wait, use fresh egg whites at room temperature.
- If you don’t have a food processor, sift the almond flour and sugar twice to ensure a fine texture. Lumps cause bumpy tops.
- Humidity is the enemy. Macarons are best made on dry days; if it’s humid, add 10 minutes to the resting time.
- Use gel food coloring, not liquid, to avoid adding extra moisture that can ruin the batter.
Serving Suggestions
Serve macarons as an elegant dessert with coffee, tea, or champagne. They also make beautiful gifts—arrange them in a box with tissue paper. For a plated dessert, pair them with fresh berries and a dollop of crème fraîche.
Variations
- Chocolate: Replace 2 tbsp of almond flour with cocoa powder in the shell, and use a chocolate ganache filling.
- Lemon: Add 1 tsp lemon zest to the dry ingredients and use lemon curd as the filling.
- Pistachio: Substitute 2 tbsp of almond flour with finely ground pistachios, and use a white chocolate or pistachio buttercream.
- Vegan: Use aquafaba (chickpea brine) instead of egg whites—about 3 tbsp per egg white—and a dairy-free buttercream.
Storage and Reheating
Unfilled shells can be stored in an airtight container at room temperature for up to 3 days, or frozen for up to 3 months. Filled macarons should be refrigerated in an airtight container for up to 5 days. To serve, bring them to room temperature for 15 minutes. Do not reheat macarons—they are meant to be enjoyed cold or at room temperature; reheating will melt the filling and ruin the texture.
Frequently Asked Questions
Why are my macarons hollow? Hollow shells usually result from overmixing the batter or baking at too low a temperature. Make sure the batter flows like lava and that your oven is accurate—use an oven thermometer.
Can I use a hand mixer instead of a stand mixer? Yes, a hand mixer works fine; just beat the meringue a few minutes longer until stiff peaks form.
Why do my macarons crack on top? Cracking happens when the shells haven’t rested long enough or the oven is too hot. Ensure the tops are dry to the touch before baking, and keep the oven at 300°F (150°C).
Can I skip the aging of egg whites? Yes, you can use fresh egg whites, but they may produce a slightly less stable meringue. If you do, let them sit at room temperature for at least 2 hours before beating.
How do I know when the macaronage is perfect? The batter should flow slowly and continuously from the spatula, and a ribbon dropped back into the bowl should disappear within 30 seconds. If it’s too thick, fold a few more times; if too runny, you’ve overmixed—start over.
What if I don’t have a piping bag? Use a zip-top bag with a corner snipped off. It’s not as precise, but it works in a pinch.
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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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