Delicate, airy, and absolutely irresistible, macarons are French cookies with a crisp shell and chewy center. Filled with buttercream, ganache, or jam, these colorful treats are perfect for special occasions or a fancy snack. Though a bit tricky to master, they are worth the effort for their elegant look and melt-in-your-mouth texture.
Ingredients
For the Macaron Shells
- 1 ½ cups (150g) powdered sugar
- 1 cup (100g) almond flour (finely ground)
- 3 large egg whites (about 90g), at room temperature
- ¼ cup (50g) granulated sugar
- ½ tsp vanilla extract (or any flavoring, such as almond or lemon)
- Food coloring (optional)
For the Filling
- 1 cup (225g) unsalted butter, softened
- 2 cups (240g) powdered sugar
- 1 tsp vanilla extract
- 1–2 tbsp heavy cream (for desired consistency)
- Food coloring (optional)
Preparation
Prep Time: 40 minutes
Rest Time: 30 minutes (for drying the shells)
Bake Time: 12–15 minutes per batch
Yield: About 24 macarons (12 filled cookies)
Instructions
- Prep the Piping Bags:
• Line two baking sheets with parchment paper or silicone mats.
• Fit a piping bag with a round tip (about ½ inch) for piping the macaron shells. - Sift the Dry Ingredients:
• Sift the powdered sugar and almond flour together into a large bowl. This ensures a smooth, lump-free batter. Set aside. - Whip the Egg Whites:
• In a clean mixing bowl, beat the egg whites with an electric mixer on medium speed until they become frothy.
• Gradually add the granulated sugar, a spoonful at a time, and continue beating until stiff peaks form (about 5–7 minutes). The meringue should look glossy and hold its shape.
• Add the vanilla extract (and food coloring, if using) and gently mix to combine. - Fold in the Dry Ingredients:
• Gently fold the sifted almond flour and powdered sugar mixture into the meringue in batches. Use a spatula and perform a folding motion—turn the bowl and fold, scraping the bottom of the bowl and bringing it to the top.
• The batter should flow like thick lava and form a ribbon when lifted with a spatula. Be careful not to overmix, as this can cause the macarons to spread too much. - Pipe the Macarons:
• Transfer the batter to the piping bag and pipe small circles (about 1 ½ inches in diameter) onto the prepared baking sheets, leaving space between each one.
• Tap the baking sheets on the counter a few times to release any air bubbles and flatten the macarons. - Rest the Macarons:
• Let the piped macarons rest at room temperature for 30–60 minutes. The tops should dry out slightly and form a skin. You should be able to gently touch the top of a macaron without it sticking to your finger. This step helps the macarons develop their characteristic “feet.” - Bake the Macarons:
• Preheat the oven to 300°F (150°C).
• Bake the macarons in the preheated oven for 12–15 minutes, or until they are firm and easily lift off the baking sheet.
• If you gently press the tops of the shells, they should not move or feel squishy. If the macarons feel soft or sticky, bake for an additional minute or two. - Cool the Macarons:
• Let the macarons cool completely on the baking sheets before removing them. This is crucial to avoid cracking the delicate shells. - Make the Filling:
• Beat the softened butter in a bowl until light and fluffy (about 2 minutes).
• Gradually add the powdered sugar, vanilla extract, and heavy cream. Beat until smooth and creamy. Add more cream if needed to achieve the desired consistency for piping. - Assemble the Macarons:
• Pair up the macaron shells by size.
• Pipe a small amount of filling onto the flat side of one shell. Top with another shell and gently press together. Repeat with the remaining shells. - Rest the Assembled Macarons:
• For the best flavor and texture, refrigerate the assembled macarons for at least 24 hours to allow the filling to soften the shells. Let them come to room temperature before serving.
Tips for Success
- Aging the Egg Whites: To improve the texture of your macarons, you can separate the egg whites a day before baking and leave them covered at room temperature for 24 hours. This helps reduce moisture and aids in achieving a smooth meringue.
- Sifting the Dry Ingredients: Don’t skip sifting! It helps avoid lumps and ensures smooth batter, which leads to a better texture.
- Perfect Piping: Use a template under the parchment paper if you want perfectly uniform macarons. Simply print out circles on paper, then place the parchment over it.
- Macaron Feet: Macarons are known for their “feet,” the ruffled edge at the base of each shell. This is achieved by resting the piped batter before baking and not overmixing the batter.
Fun Twists
- Flavored Macarons: Add different flavorings to the filling, such as coffee, raspberry, or lemon zest.
- Chocolate Macarons: Add cocoa powder to the dry ingredients for a chocolate-flavored shell and pair it with chocolate ganache for a rich, decadent filling.
- Fruit-Filled Macarons: Use fruit jams or curds, like lemon curd or strawberry jam, for a tangy contrast to the sweetness of the shells.
Final Touch
While macarons take some practice to perfect, their elegant appearance and delightful texture make them well worth the effort. Whether you’re making them for a special celebration or just a sweet treat, these delicate cookies are sure to impress everyone who tries them.