Macarons 

Why You’ll Love This Recipe

Macarons are the perfect combination of crispy, airy shells and creamy, flavorful fillings. The variety of colors and flavors makes them incredibly fun to make and customize. Whether you want to stick with classic vanilla, experiment with vibrant fruit flavors, or add rich chocolate ganache, macarons offer endless creative possibilities. Though they require a bit of practice to master, the results are always worth the effort. These sweet little treats are as satisfying to make as they are to eat!

Ingredients

For the macaron shells:

• 1 1/2 cups powdered sugar

• 1 cup almond flour

• 3 large egg whites (at room temperature)

• 1/4 cup granulated sugar

• Pinch of cream of tartar (optional)

• Gel food coloring (optional)

For the filling:

• 1/2 cup unsalted butter, softened

• 1 cup powdered sugar

• 1 teaspoon vanilla extract (or flavor of your choice)

• 2-3 tablespoons heavy cream or milk (for desired consistency)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the dry ingredients:

• Sift the powdered sugar and almond flour together into a large bowl to ensure there are no lumps. This step is crucial for smooth macaron shells.

• Set aside the sifted mixture.

2. Whisk the egg whites:

• In a clean, dry mixing bowl, beat the egg whites with a pinch of cream of tartar (if using) until they form soft peaks.

• Gradually add the granulated sugar and continue to beat until stiff peaks form. The meringue should be glossy and hold its shape. Be careful not to overbeat the egg whites.

3. Fold the dry ingredients into the meringue:

• Gently fold the sifted almond flour and powdered sugar mixture into the meringue using a rubber spatula. This is a delicate step—use a technique called “macaronage” where you fold the batter from the sides of the bowl towards the center, rotating the bowl as you go. The batter should be thick but flow like lava when lifted with the spatula.

• If using food coloring, add it to the batter during this step and mix until the color is even.

4. Pipe the macaron shells:

• Line a baking sheet with parchment paper or a silicone mat.

• Transfer the macaron batter into a piping bag fitted with a round tip (about 1/2 inch in diameter).

• Pipe small circles (about 1-1.5 inches in diameter) onto the baking sheet, making sure to leave some space between each shell. You can use a template under the parchment paper to ensure uniform sizes.

• Once piped, tap the baking sheet gently on the counter a few times to release any air bubbles.

5. Rest the macarons:

• Let the piped macaron shells sit at room temperature for 30-60 minutes, or until they form a skin. The tops should be dry to the touch, and you should be able to gently touch them without leaving an imprint.

6. Bake the macarons:

• Preheat your oven to 300°F (150°C) with the rack positioned in the middle.

• Bake the macarons for 15-20 minutes, or until they are firm and no longer sticky. If the tops of the macarons start to crack, reduce the oven temperature by 10-15°F and continue baking.

• Allow the macarons to cool completely on the baking sheet before attempting to remove them.

7. Make the filling:

• While the macarons are cooling, make the filling by beating the softened butter with powdered sugar in a medium bowl until smooth and creamy.

• Add the vanilla extract and heavy cream or milk, and continue to beat until the filling is smooth and has a spreadable consistency.

• If you want a flavored filling, you can substitute the vanilla extract with chocolate ganache, fruit purée, or any flavor extract of your choice.

8. Assemble the macarons:

• Once the macaron shells have cooled completely, carefully remove them from the parchment paper.

• Pair up the shells that are similar in size. Pipe a small amount of filling onto the flat side of one shell and gently press another shell on top to create a sandwich.

• Press lightly to spread the filling evenly.

9. Let the macarons mature:

• Place the assembled macarons in an airtight container and refrigerate for at least 24 hours. This resting period allows the flavors to meld and the texture to develop. You can also freeze them for up to a month.

10. Serve:

• After the macarons have matured, bring them to room temperature before serving. Enjoy the sweet crunch and melt-in-your-mouth filling!

Servings and Timing

Servings: 20-30 macarons (depending on size)

Total time: 3-4 hours (including resting and baking time)

Variations

• Chocolate Macarons: Add 2 tablespoons of cocoa powder to the dry ingredients for a rich, chocolate-flavored shell. You can fill them with chocolate ganache or chocolate buttercream for an extra indulgent treat.

• Fruit-flavored Macarons: Add fruit purée (such as raspberry or lemon) to the filling for a fruity twist. You can also incorporate citrus zest into the shell batter for added flavor.

• Coffee Macarons: Mix instant coffee powder into the shell batter for a coffee-flavored macaron, and pair with a coffee buttercream or chocolate ganache filling.

• Matcha Macarons: Add matcha powder to the dry ingredients for a green tea-flavored shell. Fill with a matcha buttercream or chocolate ganache.

Storage/Reheating

Storage: Store macarons in an airtight container in the refrigerator for up to 3-4 days. Allow them to come to room temperature before serving to enjoy the full flavor and texture.

Freezing: Macarons can be frozen for up to a month. Place them in an airtight container and freeze. When ready to eat, let them thaw at room temperature for 15-20 minutes.

FAQs

1. Why are my macarons cracked or hollow inside?

Cracked macarons are often caused by overbeating the meringue or baking at too high a temperature. Be sure to stop beating the meringue once it reaches stiff peaks and bake at a lower temperature.

2. Why are my macarons flat?

Flat macarons may be the result of under-beaten egg whites or overmixing the batter during the macaronage. Be sure to beat the egg whites to stiff peaks and fold the batter until it flows like lava.

3. Can I make macarons without almond flour?

Almond flour is essential for the traditional texture of macarons, but you can try using other nut flours (such as hazelnut flour) for a different flavor. Keep in mind that the texture and consistency may change slightly.

4. Can I use a hand mixer instead of a stand mixer for the egg whites?

Yes, you can use a hand mixer, but be sure to beat the egg whites to stiff peaks. It may take a bit longer than using a stand mixer, so be patient.

5. Can I use powdered food coloring instead of gel food coloring?

Gel food coloring is preferred for macarons as it doesn’t affect the texture of the batter. Powdered food coloring may change the consistency of the batter, so use it sparingly.

6. How do I know when the macarons are done baking?

Macarons should have a firm top and a slightly crispy exterior. If they are done, you should be able to gently lift them off the parchment paper without the feet sticking. The bottoms should be slightly golden.

7. Can I make macarons without a piping bag?

If you don’t have a piping bag, you can use a plastic zip-top bag with the tip cut off. Just make sure to pipe evenly sized circles.

8. How do I store macarons after they’ve been assembled?

Store assembled macarons in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving for the best taste and texture.

9. Can I make macarons without a kitchen scale?

While it’s possible to make macarons without a scale, we highly recommend using one for accuracy. The proportions of egg whites, sugar, and almond flour are crucial to achieving the right texture.

10. Why do my macarons spread out too much?

If the macarons spread too much, it could be due to overmixing the batter or using too much liquid food coloring. Make sure the batter has the right consistency, and try to use gel food coloring for the best result.

Conclusion

Macarons are a beautiful and delicious French pastry that’s perfect for any occasion. With their delicate shells, creamy fillings, and endless flavor possibilities, they’re sure to impress your friends and family. While they may require a little patience to perfect, this recipe will help you make macarons that are as beautiful as they are tasty. So, gather your ingredients, get creative with flavors, and enjoy making and sharing these elegant treats!