French macarons Recipe
French · Dessert · 60 min total
Delicate almond meringue cookies with a smooth filling, perfect for special occasions. This recipe yields classic vanilla macarons with a buttercream center.
45
min prep
min prep
15
min cook
min cook
24
servings
servings
140
kcal/serving
kcal/serving
Ingredients
- 1 cup (100g) almond flour
- 1 3/4 cups (200g) powdered sugar
- 3 large egg whites, at room temperature
- 1/4 cup (50g) granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar (optional)
- For the buttercream: 1/2 cup (115g) unsalted butter, softened
- 1 1/2 cups (180g) powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons heavy cream
Instructions
- Sift almond flour and powdered sugar together into a bowl. Discard any large pieces.
- In a clean, dry bowl, beat egg whites with cream of tartar (if using) until foamy. Gradually add granulated sugar and continue beating until stiff, glossy peaks form. Add vanilla extract and mix briefly.
- Fold the almond flour mixture into the egg whites in three additions, using a spatula. Fold until the batter flows like lava and forms a ribbon that slowly dissolves (about 50 strokes).
- Transfer batter to a piping bag fitted with a round tip. Pipe 1-inch circles onto a parchment-lined baking sheet, spacing 1 inch apart. Tap the baking sheet firmly on the counter to release air bubbles.
- Let the macarons rest at room temperature for 30-60 minutes until a skin forms (they should be dry to the touch).
- Preheat oven to 300°F (150°C). Bake one sheet at a time for 12-15 minutes, rotating halfway. The macarons should have developed feet and be firm but not browned. Let cool completely on the sheet.
- For buttercream: Beat butter until creamy. Gradually add powdered sugar, then vanilla and cream, beating until smooth.
- Match macaron halves by size. Pipe a small amount of buttercream onto one half and sandwich with the other. Refrigerate for 24 hours to mature before serving.
Tips
- Aged egg whites (separated and refrigerated for 1-2 days) yield better results.
- Use a kitchen scale for precise measurements.
- Store macarons in an airtight container in the refrigerator for up to 5 days.
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