French Macarons

Delicate almond meringue cookies with smooth tops, ruffled feet, and a luscious buttercream filling.

Nutrition per serving

• 1½ cupsAlmond flour
• 1½ cupsPowdered sugar
• 3 largeEgg whites (aged)
• ¼ cupGranulated sugar
• ¼ tspCream of tartar
• 1 tspVanilla extract
• as desiredGel food coloring
• ½ cupButter (for filling)
• 2 cupsPowdered sugar (filling)

1. 1

   Sift almond flour and powdered sugar together twice. Discard any large pieces.

2. 2

   Whip egg whites with cream of tartar until foamy. Gradually add granulated sugar.

3. 3

   Beat to stiff, glossy peaks. Add vanilla and food coloring.

4. 4

   Fold in dry ingredients using the macaronage technique — about 50 folds until batter flows like lava.

5. 5

   Pipe 1.5-inch rounds onto parchment-lined baking sheets.

6. 6

   Tap trays firmly and pop any air bubbles with a toothpick. Rest 30-60 minutes until dry to touch.

7. 7

   Bake at 300°F (150°C) for 16-18 minutes. Shells should have ruffled feet and lift cleanly.

8. 8

   Cool completely. Make buttercream filling: beat butter and powdered sugar until fluffy.

9. 9

   Pipe filling on half the shells and sandwich together. Refrigerate 24 hours for best texture.

💡 Tips for French Macarons

• • Bring dairy ingredients to room temperature before mixing for a smoother texture.
• • Use room-temperature eggs for more even cooking and better volume.

Frequently Asked Questions

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