Description
Learn how to make delicate and delicious French Macarons at home with this detailed recipe. These sweet almond meringue cookies are a treat for any occasion and can be customized with various fillings.
Ingredients
Units
Scale
Egg White Mixture:
- 100g egg whites (usually between 3-4 large egg whites)
- 1/4 teaspoon (1g) cream of tartar
- 1/2 teaspoon extract such as vanilla, almond, coconut, etc. (optional)
- 80g superfine sugar (aka caster sugar, see note)
- 1–2 drops gel food coloring (optional)
Almond Flour Mixture:
- 125g almond flour
- 125g confectioners’ sugar
Additional:
- desired macaron filling (some options listed in notes)
Instructions
- Prepare Egg White Mixture: Wipe down a large glass or metal mixing bowl with lemon juice or vinegar. Add egg whites. Cover and refrigerate for 24 hours, then bring to room temperature.
- Line Baking Sheets: Line 3 large baking sheets with silicone baking mats or parchment paper. Set aside.
- Beat Egg Whites: Add cream of tartar and extract to egg whites. Beat until soft peaks form. Gradually add superfine sugar until stiff glossy peaks form. Fold in food coloring.
- Prepare Almond Mixture: Sift almond flour and confectioners’ sugar together.
- Combine Mixtures: Fold beaten egg whites into almond mixture in 3 additions until the batter reaches a honey-like consistency.
- Pipe Batter: Transfer batter to a piping bag and pipe rounds onto baking sheets.
- Bake and Cool: Bake at 325°F for 13 minutes until set. Cool on baking sheet, then transfer to a rack.
- Fill and Sandwich: Fill macaron shells with desired filling and sandwich together.
- Serve or Refrigerate: Serve immediately or refrigerate for flavors to mature.
Notes
- Freezing Instructions: Cooled macaron shells and finished assembled macarons can be frozen for up to 1 month. Thaw at room temperature before filling/serving.
- Special Tools: Electric Mixer, Glass Mixing Bowls, Egg Separator, Food Scale, Fine Mesh Sieve, Piping Bag, Medium-Round Piping Tip, Baking Sheets, Silicone Baking Mat, Cooling Rack
- Ingredient Substitutions & Weights: Weights recommended for best results. Substitution measurements provided in notes.
- Egg Whites: Fresh egg whites are recommended for best results.
- Extract/Flavoring: Add desired extract for flavor variation.
- Make Your Own Superfine Sugar: Blend regular granulated sugar to create superfine sugar.
- Optional Food Coloring: Use gel food coloring sparingly for tinting.
- Almond Flour: Use fine almond flour for best results.
- Macaron Filling Ideas: Various filling options listed in the recipe.
Nutrition
- Serving Size: 1 macaron (without filling)
- Calories: 80
- Sugar: 6g
- Sodium: 5mg
- Fat: 4g
- Saturated Fat: 0.3g
- Unsaturated Fat: 3.7g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
