France · Sweet Dishes

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✻12 servings✻165 kcal
Macaron

Ingredients

  • almond flour100 g
  • powdered sugar100 g
  • egg whites, aged75 g
  • granulated sugar75 g
  • saltpinch
  • gel or powder food coloring
  • unsalted butter100 g
  • powdered sugar150 g
  • vanilla extract1 tsp
  • milk or cream1-2 tbsp

Method

  1. 1Sift 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. 2Fold 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. 3Transfer 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. 4Preheat oven to 150°C. Bake 12-15 minutes until shells are stable and have developed 'feet'. Cool completely before removing from parchment.
  5. 5For 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.