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How to Make Best French Macarons - A Step-by-Step Guide

French macarons are delicate, meringue-based cookies that are popular around the world for their beautiful colors, crispy exterior, and chewy interior. These sweet treats are perfect for special occasions, parties, or simply as a luxurious indulgence. The best French macarons are light, airy, and full of flavor, making them a favorite among dessert lovers.

If you've ever wanted to try your hand at making these delectable cookies at home, you're in luck. With the right ingredients, tec...

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Ingredients

  • 1 ¾ cups confectioners' sugar
  • 1 cup blanched almond flour
  • 1 teaspoon salt, divided
  • ¼ teaspoon cream of tartar
  • 3 egg whites, room temperature
  • ¼ cup superfine sugar
  • ½ teaspoon vanilla extract
  • 2 drops gel food coloring
  • 1 cup unsalted butter, softened
  • 3 cups confectioners' sugar
  • 3 tablespoons heavy cream
  • 1 teaspoon vanilla extract

Information

  • Prep Time: 45 mins
  • Cook Time: 17 mins
  • Additional Time: 45 mins
  • Total Time: 1 hr 47 mins
  • Servings: 48
  • Yield: 48 macarons

  • Combine confectioners' sugar, almond flour, and 1/2 teaspoon salt in the bowl of a food processor. Pulse a few times until extra-fine. Sift through a fine-mesh sieve into a large bowl.
  • Beat egg whites with the remaining 1/2 teaspoon salt and cream of tartar in the bowl of a stand mixer fitted with a whisk attachment until frothy. Gradually add superfine sugar and vanilla and continue to beat on medium speed until stiff peaks form. Do not overbeat; tips of peaks should hold their shape but curl over slightly.
  • Gently fold 1/3 of the almond flour mixture into the egg whites, turning bowl occasionally, until nearly combined. Drop in food coloring. Add remaining almond flour mixture in 2 additions, gently folding until a batter comes together. Batter should fall off the spatula in thick ribbons without breaking.
  • Transfer batter to a piping bag with a #804 pastry tip. Line 2 light-colored baking sheets with silicone macaron mats. Pipe batter into each circle on the mats. Tap baking sheets 4 times against the counter to release any air bubbles. Let macarons sit at room temperature until dry to the touch, 30 minutes to 1 hour.
  • Preheat the oven to 300 degrees F (150 degrees C).
  • Bake macarons in the preheated oven until bottoms rise slightly off the mats to form 'feet', 17 to 20 minutes. Switch baking sheets positions halfway through.
  • Let macarons cool on the mats for 15 minutes. Transfer to a wire rack to cool completely, at least 15 minutes.
  • Meanwhile, beat butter and confectioners' sugar together using an electric mixer until creamy. Add heavy cream and vanilla extract; beat until combined.
  • Transfer buttercream to a piping bag with a #4 pastry tip. Pipe buttercream onto 1/2 of the macarons. Top with the other halves to create sandwiches.

    • Nutrition

    104 cal.

    • Total Fat: 6g
    • Saturated Fat: 3g
    • Cholesterol: 11mg
    • Sodium: 53mg
    • Total Carbohydrate: 14g
    • Dietary Fiber: 0g
    • Total Sugars: 13g
    • Protein: 1g
    • Calcium: 2mg
    • Potassium: 8mg

    Categories

    Classic recipes
    Fruity recipes
    Chocolate recipes
    Nutty recipes
    Floral recipes