French Macaron Recipe
Make French Macaron Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Macaron Shells
Buttercream Filling
Method
Macaron Shells
- 1
Prepare dry ingredients
Weigh almond flour and powdered sugar precisely. Sift the almond flour and powdered sugar together into a large bowl at least twice to remove any lumps. Discard any large particles left in the sifter. Add a pinch of fine sea salt and set aside.
- 2
Age egg whites
If not previously separated and aged, separate large eggs carefully to get 100 g of egg whites. Leave the whites, covered, in the refrigerator for 24–48 hours (or leave at room temperature for 30–60 minutes if short on time) to reduce moisture and change protein structure; bring to room temperature before using (about 30 minutes).
- 3
Make Italian meringue
Place the 25 g granulated sugar in a small heatproof bowl (this will be used to stabilize whites) and set aside. In a small saucepan, combine the 80 g caster sugar with 30 g water and heat over medium until it reaches 118–120°C (244–248°F) on a candy thermometer. While syrup cooks, begin whipping the 100 g room-temperature egg whites on medium speed until foamy, then add the 25 g granulated sugar and continue whipping to soft peaks. When the sugar syrup hits 118–120°C, remove from heat. With the mixer on medium-high, slowly pour the hot syrup in a thin stream down the side of the mixing bowl into the whipped whites. Continue whipping until the meringue becomes glossy and forms stiff peaks and the bowl is cool to the touch (about 5–8 minutes).
- 4
Macaronnage (folding)
Tint the meringue with 1 tsp gel food coloring if using by folding gently to incorporate. Add the sifted almond-powdered sugar mixture to the meringue in three additions. Use a spatula to fold each addition with a combination of sweeping and pressing motions: cut through the center, scrape the bowl, and fold the mixture over. After the final addition, fold until the batter flows like lava — when you lift the spatula, the batter should fall in a thick ribbon and flatten back into the mass in about 10–15 seconds. Do not overmix (too runny) or undermix (too stiff).
- 5
Pipe shells
Transfer batter to a piping bag fitted with a 1 cm (approx. ½ inch) round tip. Line two baking trays with parchment paper or silicone mats and, if desired, mark 3.5 cm (1.5 in) circles spaced 2–3 cm apart under the paper as a guide. Pipe mounds of batter onto the prepared trays, holding the bag perpendicular and tapping the tray once sharply to release air bubbles. Use a toothpick to pop any visible large bubbles. Allow the piped shells to rest at room temperature until a thin skin forms on the surface, about 20–45 minutes depending on humidity — you should be able to lightly touch without batter sticking to your finger.
- 6
Bake
Preheat oven to 150°C (300°F) for convection or 160°C (320°F) for conventional ovens. Bake one tray at a time on the middle rack for 12–15 minutes, rotating halfway if needed, until the shells have risen and developed 'feet' and are set on top. They should not brown significantly. Remove from oven and let cool completely on the baking tray (5–10 minutes) before peeling shells off the parchment or mat carefully.
- 7
Sort and match
Once completely cooled, pair shells of similar size and shape to form sandwiches. Discard any shells that are hollow, cracked badly, or otherwise unsatisfactory, or reserve them for eating separately.
Buttercream Filling
- 8
Make buttercream
In a stand mixer fitted with the paddle attachment, beat 115 g room-temperature unsalted butter on medium speed until pale and creamy (about 2–3 minutes). Gradually add 160 g sifted powdered sugar, mixing on low until combined, then increase speed to medium and beat until smooth. Add 1 tsp vanilla extract, 1 tbsp heavy cream, and a pinch of salt; beat 30–60 seconds more until light and spreadable. If using an optional flavor (fruit puree or ganache), fold in up to 30 g now — reduce added cream slightly if puree is watery to keep filling firm.
- 9
Fill macarons
Transfer buttercream to a piping bag fitted with a small round tip. Pipe a small dollop (about 12–15 g) of filling onto the flat side of one shell, then gently press its matching shell on top to spread filling to the edges without squeezing it out. Repeat for all pairs.
- 10
Mature (optional but recommended)
For best texture and flavor, place filled macarons in an airtight container and refrigerate for 24 hours to allow moisture to migrate and shells to soften slightly. Bring to room temperature for 20–30 minutes before serving. If consuming sooner, allow at least 2 hours for flavors to meld.
- 11
Storage
Store macarons in an airtight container in the refrigerator for up to 5 days or freeze for up to 1 month (freeze in a single layer on a tray, then transfer to a freezer-safe container). Thaw in the refrigerator before bringing to room temperature to serve.