French Macaron Recipe

How to make crispy, crunchy, chewy french macarons! Follow this recipe for tips on how to properly fold macaron batter, avoid hollow shells and other problems.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 15

Resting time 20

Total Time 1 8

Servings cookies

Calories 99kcal

Author Elizabeth Marek

Equipment

Food Scale
Stand Mixer
Sifter
Parchment Paper
Piping Bag
802 Round Piping Tip
Food processor

Ingredients

4 ounces almond flour
8 ounces powdered sugar
4 ounces egg whites aged overnight in the fridge and brought to room temperature
¼ teaspoon cream of tartar
½ teaspoon meringue powder optional
2 ounces granulated sugar super fine
1 teaspoon vanilla extract
¼ teaspoon salt
1 drop gel food coloring optional

White Chocolate Ganache

7 ounces white chocolate
4 ounces heavy cream
1.5 ounces unsalted butter
1 whole vanilla bean or 1 teaspoon extract

US Customary - Metric

Instructions

Before you Begin

Age your egg whites 2-4 days ahead of making your macarons. Crack and separate the eggs and store the whites in a container covered in plastic wrap.
Take your egg whites out of the fridge 2-3 hours in advance. Room-temperature egg whites whip up better than cold egg whites.
Begin by wiping your bowls, whisk, and tools down with some white vinegar. This will remove every trace of oil from the surface and help ensure the perfect macaron.
Preheat your oven to 300ºF (148ºC).
Trim the parchment paper to the size of your pan so that it fits perfectly inside.
Place the macaron template under the parchment or make your own template by tracing circles that are roughly 1.5" wide and spaced about 1" apart. Turn the parchment over so that the marker does not transfer to your cookies.
Measure out all your ingredients carefully using a food scale and set them aside. Having your ingredients ready to go will help ensure success.

Making the Macaron Batter

Place your dry ingredients (almond flour, powdered sugar, and salt) into your food processor. Process for 5-second increments, three times. Shake the container as needed to ensure even mixing.
Place your strainer over a large bowl.
Sift the almond flour mixture to remove any large bits of almond. If you have to remove a lot, make sure to add the same amount of almond flour back in so that your batter ratio is not thrown off.
Place your egg whites, cream of tartar, and meringue powder into the bowl of your stand mixer with the whisk attachment attached.
Begin whisking your egg whites on medium speed until you reach soft peaks. Medium speed will produce smaller, stronger air bubbles than whipping at high speed.
Sprinkle in the granulated sugar slowly until it's all added and continue whisking on medium until you reach stiff peaks.
Finally, add the vanilla and mix until combined.
Add your meringue to the dry ingredients and begin using the "J fold" method by making a line down the center of your mixture with the rubber spatula and then up and to the left of the bowl. Rotate the bowl 90º and repeat this "J fold" for 10 strokes.
Add your food coloring in at this point. Remember, a little goes a long way. Fold two more times.
Begin testing your batter after stroke 12 for readiness by lifting the spatula out of the bowl to see how the batter runs off the spatula. If the batter stays clumped or does not fall off the spatula, fold it one more time and test again.
Repeat this process until the batter falls off the spatula in a "V" shape. Another test you can do is to firmly bang your bowl onto the counter to see if the batter settles into itself. If it does, it's ready. If it doesn't move it still needs more mixing. Some pastry chefs recommend making a figure 8 with the batter to test readiness but I find this often causes overmixing so looking for the "V" is a safer option.
Prepare your piping bag with a ½" round piping tip by cutting the end of the piping bag off and inserting the tip into the bag.
Twist the piping tip and bag together to seal the bottom of the piping bag and then press the bag into the tip so that the filling does not leak out of the piping bag.
Fold the top of the piping bag down over your hand and scoop the macaron batter into the piping bag with a rubber spatula. Or you can place the piping bag into a tall glass so both your hands are free.
Lay the bag flat on the counter and push all the batter to the bottom of the piping bag so there are no air bubbles and then twist the top to prevent leaking. Tie the top into a knot if desired.
When ready to pipe, pull the piping tip out and move the batter down into the piping tip by squeezing the batter gently. Pro-tip: When you are not piping, hold the piping bag straight up to prevent leaking. When ready to pipe turn the bag over and immediately begin piping.

Piping the Macarons

Hold the piping bag straight up and down over a circle, about 1" away from the prepared baking sheets.
Begin squeezing, do not rotate or move your bag.
The piping tip opening should be touching the macaron at all times.
Stop piping just inside the circle (at the dotted line if you're using my template).
Make a small quick "C" circular motion with the tip to remove it from the piped cookie. Try not to just lift up because this will leave little peaks on top of your cookies.
After all your macarons are piped, lift your pan up about 6" and drop it onto your work surface a few times. This helps pop any large bubbles that may have got trapped in your batter pop so they don't crack your macarons.
Use a needle or toothpick to fix any bubbles if you still have some.
Don't forget to remove the templates under the parchment paper before baking.
Allow the macarons to sit at room temperature for 15-30 minutes to develop a "skin" on them before baking. You should be able to lightly touch the top of the cookie and the batter will not stick to your finger. Do not leave your macarons out to dry for longer than 30 minutes or the shell can get too thick and your macaron shells won't develop feet.
Remove the template and place a small dab of macaron batter under the corner of each piece of parchment paper to keep it from blowing all over the place in the oven.
Bake the macarons in the oven at 300ºF for 10 minutes. Rotate the pan after 5 minutes to promote even baking as well as let some of the steam out of the oven which helps to prevent cracking.
Test one macaron by gently lifting it from the parchment paper with a knife. If it releases, your macarons are done. If it's sticking, continue baking and check every minute until they release.
Remove the baking tray from the oven and pull the parchment off the pan by sliding it gently onto a wire rack so that your macarons do not continue to bake.

Making White Chocolate Ganache

Combine your chocolate and cream together in a microwave-safe bowl.
Heat the mixture for one minute then whisk together.
Continue heating the mixture in 30-second increments until the chocolate is melted and everything is mixed together smoothly.
Add the butter and vanilla, then stir together until it's melted and combined.
Place the ganache into a piping bag and flatten the mixture out until it is pretty thin.
Place the ganache into the freezer for about 10 minutes to help it set up.
Push the ganache to the end of the piping bag with a bowl scraper.
Cut a small ⅛" hole in the bottom of the piping bag and begin filling your macaron shells with the ganache.
Place a second shell on top and now your macarons are complete!

Video

Notes

Egg whites are the main ingredient for making a French macaron. I recommend using fresh egg whites that have been aged in the fridge for 2-4 days. This allows some of the moisture to evaporate from the egg whites and causes the tight proteins in the egg whites to relax. Relaxed protein means stronger meringue that is less prone to over-mixing and cracking.
Almond flour is different from almond meal so make sure you get the right kind.
Some pastry chefs prefer superfine granulated sugar for a shinier macaron shell but regular sugar will work as well.
Cream of tartar is an acid that helps your meringue batter keep its stability and prevents over-whipping. It's not 100% necessary but it does help!
Powdered egg whites can help strengthen your egg whites to prevent over-mixing. Again, not 100% necessary but it does help when you're a beginner.
A kitchen scale is a must. Some recipes can be converted to cups without too many problems but this is not one of them. Exact measurements are required. You can get a kitchen scale at most department stores.
Stand mixer or electric hand mixer - This is necessary for mixing your meringue. You could do it by hand but your arm would probably fall off before you got your meringue mixed enough.
Glass or metal bowl - Plastic bowls hold onto fat particles which can interfere with your batter.
Pastry bag and medium round piping tip - You will need these to pipe your macaron shells. The exact size of the piping tip isn't super important, but I typically use an Ateco 804-806.
Parchment Paper or silicone mat (not wax paper) - I have personally found that parchment paper works best for me when piping out my macaron shells. The paper allows for even baking and they release easily from the paper.
Two baking sheet pans - You want to pipe all of your macaron batter at once. It will not keep if you leave it in the bowl for too long after mixing.

Nutrition