France · Sweet Dishes · Vegetarian
Macaron
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.
90 min 165 kcal 12 serves Advanced🌿Vegetarian🇫🇷France★★★★★4.8· 6 reviews
Ingredients
ServingsMetric
- 100 galmond flour
- 100 gpowdered sugar
- 75 gegg whites, aged
- 75 ggranulated sugar
- pinchsalt
- gel or powder food coloring
- 100 gunsalted butter
- 150 gpowdered sugar
- 1 tspvanilla extract
- 1 tbspmilk or cream
Method
- 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.
- 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.
- 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.
- Preheat oven to 150°C. Bake 12-15 minutes until shells are stable and have developed 'feet'. Cool completely before removing from parchment.
- 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.
FAQ
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.
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Comments (2)
Три раза пробовала печь макаронс, первые два раза полный провал, потрескались все. На третий раз стого по рецепту отмерила всё на весах и наконецто получились гладенькие с юбочкой! Терпение и точные граммовки решают.
Ingredient temperature matters enormously for macaron. Unless the recipe says otherwise, everything should be at room temperature. Cold almond flour doesn't cream properly, and the texture suffers throughout.