Macaron
French macaron recipe with almond flour, meringue shells, and creamy filling — easy baking guide for perfect homemade macarons.
Ingredients
For The Shells:
- 1 cup (100g) almond flour
- 1 ¾ cups (200g) powdered sugar
- 3 large egg whites (at room temperature)
- ¼ cup (50g) granulated sugar
- A pinch of salt
- Gel food coloring (optional)
- For the Filling (Buttercream or Ganache):
Buttercream Option:
- ½ cup (115g) unsalted butter, softened
- 1 ½ cups (170g) powdered sugar
- 1–2 tbsp heavy cream or milk
- 1 tsp vanilla extract (or other flavoring)
Ganache Option:
- ½ cup (120ml) heavy cream
- 4 oz (115g) dark or milk chocolate, chopped
- 1 tbsp butter (optional, for shine)
Instructions
1. Prepare Dry Ingredients:
- Sift the almond flour and powdered sugar together into a bowl.
- Discard any large pieces. Set aside.
2. Make The Meringue:
- In a clean, dry bowl, beat the egg whites with a pinch of salt until foamy.
- Gradually add granulated sugar and continue beating until stiff, glossy peaks form.
- If using food coloring, add it now and gently mix.
3. Combine And Fold:
- Gently fold the sifted dry ingredients into the meringue in 3 parts.
- Use a spatula to mix by scraping around the bowl and pressing the batter against the sides (the “macaronage” technique).
- The batter should flow slowly like lava and form ribbons that disappear after about 10 seconds.
4. Pipe The Shells:
- Transfer the batter to a piping bag fitted with a round tip.
- Pipe small rounds (about 1½ inches wide) onto a parchment-lined baking tray.
- Tap the tray firmly on the counter to remove air bubbles.
5. Rest The Shells:
- Let the macarons sit at room temperature for 30–60 minutes, until a dry skin forms on top.
- When touched lightly, the batter should not stick to your finger.
6. Bake:
- Preheat the oven to 300°F (150°C).
- Bake for 14–16 minutes, one tray at a time.
- Allow shells to cool completely before removing.
7. Prepare The Filling:
- For Buttercream: Beat butter until fluffy. Add powdered sugar, cream, and flavoring. Beat until smooth.
- For Ganache: Heat cream until steaming, pour over chocolate, let sit 1–2 minutes, then stir until smooth. Cool slightly.
8. Assemble:
- Pair macaron shells of similar sizes.
- Pipe filling onto one shell, then gently sandwich with another.
9. Mature:
- Place filled macarons in an airtight container in the refrigerator for 24 hours for best texture.
- Bring to room temperature before serving.