Macarons Recipe
French · Dessert · 45 min total
Delicate French almond meringue cookies with a smooth filling, perfect for special occasions.
30
min prep
min prep
15
min cook
min cook
24
servings
servings
120
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
- 1/4 tsp cream of tartar
- 1/2 tsp vanilla extract
- Gel food coloring (optional)
- 1/2 cup (115g) unsalted butter, softened
- 1 cup (120g) powdered sugar (for filling)
- 1 tsp vanilla extract (for filling)
- 2 tbsp heavy cream (for filling)
Instructions
- Sift almond flour and powdered sugar together into a bowl. Discard any large bits.
- In a clean bowl, beat egg whites with cream of tartar until foamy. Gradually add granulated sugar and beat until stiff peaks form. Add vanilla and food coloring if desired.
- Fold dry ingredients into meringue in three additions, deflating the batter until it flows like lava (macaronage).
- Transfer batter to a piping bag with a round tip. Pipe 1.5-inch circles onto parchment-lined baking sheets. Tap sheets to release air bubbles. Let rest 30-60 minutes until skin forms.
- Preheat oven to 300°F (150°C). Bake one sheet at a time for 15 minutes, rotating halfway. Let cool completely before removing.
- For filling: Beat butter until creamy. Add powdered sugar, vanilla, and cream; beat until smooth. Pipe onto half the shells, top with remaining shells. Refrigerate 24 hours for best texture.
Tips
- Aged egg whites (separated 24-48 hours in fridge) yield better results.
- Let macarons mature in fridge overnight for chewy interior.
- Store in an airtight container in fridge for up to 5 days or freeze for up to 1 month.
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