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Basic Macaron Recipe

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4.2 from 61 reviews

  • Author: Amina
  • Total Time: 1 hour 45 minutes
  • Yield: 30 servings
  • Diet: Vegetarian

Description

This classic basic macaron recipe guides you through making delicate, crisp-on-the-outside, chewy-on-the-inside French macarons from scratch. Perfect for beginners and seasoned bakers alike, this step-by-step method includes tips for preparing the batter, piping uniform shells, and baking for that perfect texture. Enjoy them plain or filled with your favorite buttercream, ganache, or jam fillings.

Ingredients

Macaron Shells

  • 1 cup powdered confectioners sugar
  • ¾ cup almond flour (preferably very dry, see notes)
  • 2 large egg whites, room temperature
  • ¼ teaspoon cream of tartar
  • ¼ cup superfine sugar
  • ¼ teaspoon vanilla extract
  • Gel food coloring, as desired

Instructions

  1. Prepare baking sheets and ingredients: Line baking sheets with parchment paper or silicone mats. Ensure all your ingredients, especially egg whites, are at room temperature for best results.
  2. Sift almond flour and powdered sugar: Sift together the almond flour and powdered sugar, discarding any lumps. Make sure your almond flour is dry—if needed, spread it on a baking sheet to dry for 1-2 hours.
  3. Whisk egg whites and add cream of tartar: Using a mixer with a whisk attachment, begin whisking egg whites on low speed until foamy, then add cream of tartar for stability.
  4. Increase speed and add superfine sugar: Continue whisking to soft peaks, then gradually add superfine sugar. Whisk until stiff peaks form. Add vanilla extract and gel food coloring, mixing until color is evenly incorporated.
  5. Sift almond flour and sugar mixture into egg whites: Sift the dry mixture again over the egg whites, removing any lumps.
  6. Fold ingredients to lava-like consistency: Using a silicone spatula, fold the almond mixture into the egg whites carefully until fully combined. The batter should flow slowly like lava without leaving lines.
  7. Pipe macaron shells: Transfer batter to a pastry bag or macaron dispenser, removing air bubbles. Pipe circles straight down onto prepared baking sheets.
  8. Tap pans and pop bubbles: Firmly tap the pans against the counter to release air bubbles. Pop any remaining bubbles with a toothpick. Let the shells rest for 30 minutes without disturbing them, forming a crust.
  9. Preheat oven: Preheat oven to 375°F (191°C).
  10. Bake macarons in two stages: Bake one tray at 375°F for 10 minutes. Then reduce oven temperature to 325°F (163°C) and bake the same tray for 5 minutes, rotate, and bake for another 5 minutes. Remove tray, increase temp to 375°F, and let macarons rest on the pan for 10 minutes. Transfer to wire racks to cool completely. Repeat with second tray.
  11. Fill macarons: Once cooled, fill macarons with your choice of buttercream, ganache, or jam by piping filling around one shell and sandwiching with another. Handle gently to avoid cracking or crushing shells.

Notes

  • To make your own superfine sugar, pulse regular granulated sugar in a food processor until fine but not powdery.
  • Dry almond flour well before use by spreading it on a baking sheet for 1-2 hours to remove moisture for better macaron shells.
  • Resting the piped batter is crucial to forming a smooth crust which prevents cracking and produces the characteristic ‘feet’.
  • Use room temperature egg whites to achieve the best meringue consistency.
  • If macarons crack, the batter may be over-mixed or the shells were disturbed during resting.
  • Prep Time: 45 minutes
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

Find it online: https://aminabakes.com/basic-macaron-recipe/