FranceMacaron
The Macaron is a true icon of French pâtisserie — a delicate almond meringue cookie with a smooth crisp shell, chewy interior and signature ruffled feet, sandwiched with sweet buttercream.
What you'll need
Ingredients
- 100 gSee recipes with almond flour
almond flour
i - 100 gSee recipes with powdered sugar
powdered sugar
i - 75 gSee recipes with egg whites
egg whites, aged (from 2-3 large eggs)
i - 75 gSee recipes with granulated sugar
granulated sugar
i - pinch
- See recipes with gel or powder food coloring
gel or powder food coloring (optional)
i - 100 gSee recipes with unsalted butter
unsalted butter, softened (buttercream filling)
i - 150 gSee recipes with powdered sugar
powdered sugar, sifted (buttercream)
i - 1 teaspoonSee recipes with vanilla extract
vanilla extract (buttercream)
i - 1-2 tablespoonsSee recipes with milk or cream
milk or cream (buttercream)
i
How to make it
Instructions
- 1
Sift almond flour and powdered sugar together twice. In a clean bowl, whisk aged egg whites with a pinch of salt to stiff glossy peaks, gradually adding granulated sugar. Add food coloring if using.
- 2
Fold meringue into dry ingredients in two stages until the batter flows from the spatula in a slow, continuous ribbon (the 'lava stage'). Do not overmix.
- 3
Transfer to a pastry bag with a round tip. Pipe 3-4 cm circles onto a parchment-lined baking sheet. Tap tray firmly to remove air bubbles. Rest at room temperature for 30-60 minutes until a non-sticky skin forms.
- 4
Preheat oven to 150°C. Bake 12-15 minutes until shells are stable and have developed 'feet'. Cool completely before removing from parchment.
- 5
For buttercream: beat butter, add powdered sugar, vanilla and milk/cream. Pipe filling onto one shell and sandwich with another. Refrigerate in an airtight container for 24 hours to mature before serving.
Frequently Asked Questions
Why do my macarons not have feet?
The 'feet' are the hallmark of a proper macaron. They form through correct macaronage (folding) and a dried skin before baking. If there are no feet: the batter was under-folded, the skin didn't form (rest 10–30 min at room temperature), or the oven was too cool.
Can I substitute almond flour in macarons?
Classic macarons use only almond flour — it's part of their nature. You can substitute hazelnut or pistachio flour for a different but equally interesting result. Coconut flour won't work — the structure will be completely different.
Why do macarons need aged egg whites and how do I do it?
Aged whites (left uncovered in the fridge for 24–48 hours) lose excess moisture. Drier whites produce a more stable meringue and better skin. If you're short on time, fresh whites work too — just with slightly less reliable results.
Why do macarons crack during baking?
Main reasons: the skin didn't form (not rested long enough), the batter is under-folded (too thick), or the oven is too hot. Temperature should be 140–150°C (285–300°F) — use a thermometer, not the dial.
How do you store finished macarons?
In an airtight container in the refrigerator for up to 5 days. Freshly assembled macarons are too crisp — the flavour and texture peak after 24–48 hours when the filling softens the shells. They can also be frozen for up to 1 month.
USA
Join the conversation
Comments
Loading comments…