Classic French Macarons (Print Version)
# Ingredients:
→ Base Ingredients
01 -
100g almond flour, finely ground
02 -
200g powdered sugar, sifted
03 -
3 large egg whites (about 90g), room temperature
04 -
50g granulated sugar
05 -
Gel food coloring (optional)
→ Filling Options
06 -
150g buttercream, ganache, or jam of choice
# Instructions:
01 -
Sift the almond flour and powdered sugar together into a large bowl. Discard any large pieces that remain in the sieve. Mix thoroughly to ensure even distribution.
02 -
In a clean, dry bowl, beat the egg whites until foamy. Gradually add the granulated sugar while continuing to beat until stiff, glossy peaks form. Add gel food coloring at this stage if desired, mixing until evenly distributed.
03 -
Gently fold the dry ingredients into the whipped egg whites using a spatula. Use a figure-eight motion, rotating the bowl as you go. The batter should flow like lava when lifted with the spatula.
04 -
Transfer the batter to a piping bag fitted with a round tip. Pipe 3-4 cm circles onto baking sheets lined with parchment paper or silicone mats. Tap the sheets firmly against the counter several times to release air bubbles.
05 -
Allow the piped macarons to rest at room temperature for 30-60 minutes until a skin forms on top. Bake at 150°C (300°F) for 15-18 minutes. Allow to cool completely before removing from the baking sheet.
06 -
Pipe or spread filling of choice onto the flat side of one shell, then sandwich with another shell of similar size. Refrigerate filled macarons for at least 24 hours before serving to allow flavors to develop.
# Notes:
01 -
Macarons are sensitive to humidity. For best results, make them on a dry day.
02 -
Aging egg whites (separating and refrigerating for 24-48 hours) can improve macaron texture.
03 -
Filled macarons should mature in the refrigerator for optimal flavor and texture.