French Macarons Recipe

Prepare dry ingredients

Line two baking sheets with parchment paper or silicone macaron mats. Sift the powdered sugar and almond flour together into a large bowl (do this at least twice) to remove lumps. Stir in a pinch of salt and set aside.

Age egg whites (optional)

For better stability, separate egg whites from yolks and leave in a covered container at room temperature for 24–48 hours, or use fresh whites but ensure no fat contaminates them. Bring to room temperature before whipping (about 30 minutes).

Make Italian meringue (preferred) / or French meringue

Place the 50 g granulated sugar in a small saucepan with 25 g water and heat to 118–121°C (244–250°F) for Italian meringue. While sugar cooks, begin whipping the 4 room-temperature egg whites with 1 tsp cream of tartar on medium speed until frothy. When syrup reaches 118–121°C, slowly pour it in a thin stream into the whipping whites while mixer runs on medium-high. Continue whipping until glossy stiff peaks form and the bowl has cooled to near room temperature. If you prefer French meringue, gradually add the granulated sugar to the whites and whip to stiff peaks, but note shells may be less stable.

Color and combine (macaronage)

Fold one-third of the sifted dry mixture into the meringue to lighten it, then add gel coloring if using. Continue folding in the remaining dry ingredients using a spatula with a figure-eight motion: fold, scrape, rotate the bowl. Aim for a batter that flows in a smooth ribbon and falls off the spatula in a thick ribbon that levels out in about 10–15 seconds (the 'lava' consistency). Do not overmix—batter should be glossy and hold some structure but spread slightly.

Pipe shells

Transfer batter to a piping bag fitted with a 1/2" round tip. Pipe 1.5–2 inch (3.5–5 cm) rounds spaced about 1 inch apart onto prepared sheets. Tap the baking sheet firmly against the counter 2–3 times to release air bubbles. If large bubbles appear, pop them with a toothpick.

Rest shells

Let piped shells rest at room temperature for 20–60 minutes until a skin forms on top and they are no longer tacky to touch. Resting time depends on humidity; in humid conditions rest longer or use a fan. This skin helps develop feet during baking.

Bake

Preheat oven to 150°C (300°F). Bake one sheet at a time on the middle rack for 14–18 minutes, rotating halfway through. Baking time depends on oven and shell size; shells are done when they have risen feet, are set on top, and can be gently lifted from parchment without sticking. If wobbling occurs, bake 1–2 minutes longer. Remove from oven and cool completely on the baking sheet.

Make buttercream

Beat the room-temperature butter in a mixer on medium speed until creamy (about 2–3 minutes). Gradually add the 200 g powdered sugar in two additions, scraping the bowl as needed. Add vanilla extract, a pinch of salt, and 1 tablespoon heavy cream. Beat on high for 2–3 minutes until light and fluffy. If too stiff, add up to 1–2 tsp more cream; if too loose, add a little more powdered sugar.

Fill piping bag

Transfer buttercream to a piping bag fitted with a round tip or cut the end for a small opening. Chill slightly if buttercream gets too soft.

Match and pipe

Sort cooled macaron shells by size and pair similar-sized shells. Pipe a dollop (about 1 tsp) or ring of buttercream onto the flat underside of one shell, then sandwich with its partner. Press gently to spread the filling to the edges but avoid squashing out too much.

Mature (optional)

For best texture and flavor, place assembled macarons in an airtight container and refrigerate for 24–48 hours to mature (allow flavors to meld and shells soften slightly). Bring to room temperature for 20–30 minutes before serving.

Storage

Store assembled macarons in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 1 month. If frozen, thaw in the refrigerator for several hours, then bring to room temperature before serving.