Description
A reliable, foolproof French macaron recipe that delivers smooth shells, delicate interiors, and classic ruffled feet using clear techniques and precise steps for bakery-quality results at home.
Ingredients
Scale
- 1 cup powdered sugar
- 3/4 cup finely ground blanched almond flour
- 2 large egg whites, room temperature
- 1/4 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract or desired flavoring
- Gel food coloring (optional)
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar (for filling)
- 1–2 tablespoons heavy cream
- 1/2 teaspoon vanilla extract or flavor of choice (for filling)
Instructions
- Preheat oven to 300°F (150°C) and line two baking sheets with parchment paper or silicone mats.
- Pulse powdered sugar and almond flour in a food processor, then sift twice and set aside.
- Whisk egg whites until foamy, add cream of tartar, then gradually add granulated sugar until stiff, glossy peaks form.
- Fold in vanilla extract and gel food coloring if using.
- Gently fold the almond flour mixture into the meringue in three additions until the batter flows like molten lava.
- Transfer batter to a piping bag and pipe circles onto prepared baking sheets.
- Tap trays firmly to release air bubbles and let shells rest until dry to the touch.
- Bake for 15–18 minutes, rotating pans halfway through, then cool completely.
- Beat butter until fluffy, then add powdered sugar, cream, and vanilla to make the filling.
- Pipe filling onto shells, sandwich together, and refrigerate for 24 hours before serving.
Notes
- Prep Time: 30 minutes
- Cook Time: 15-18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 95 calories
- Sugar: 5g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 15mg