French Macarons Recipe
Make French Macarons Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Macaron Shells
Vanilla Buttercream Filling
Method
Macaron Shells
- 1
Prepare dry ingredients
Line a baking sheet with parchment paper or a silicone mat. Sift the powdered sugar and almond flour together into a large bowl (do this at least twice) to remove lumps; discard any large bits left in the sifter. Add a pinch of fine sea salt and stir gently to combine. Set aside.
- 2
Age egg whites
If you haven't already, separate egg whites from yolks at least 24 hours in advance and store covered in the refrigerator to 'age'; bring to room temperature (about 30–60 minutes) before using. Using room-temperature whites helps achieve proper meringue volume.
- 3
Make Italian meringue (sugar syrup)
Combine granulated sugar (25 g) with 25 ml water in a small saucepan and heat over medium until the sugar dissolves. Use a candy thermometer and bring syrup to 118°C (244°F). While the syrup is heating, start whipping egg whites on medium speed until soft peaks form, then gradually add caster sugar (75 g) in three additions, increasing speed to high and whipping to medium-stiff glossy peaks. Once syrup reaches 118°C, pour it in a thin stream down the side of the mixing bowl into the whipped whites while the mixer runs on medium-high. Continue whipping until the bowl cools to near room temperature and the meringue is glossy and holds stiff peaks (about 5–7 minutes).
- 4
Color and fold
Place the sifted almond-powdered sugar mixture on a clean work surface or in a large bowl. Add a small amount of the Italian meringue to the dry mix (about 2–3 tablespoons) to loosen it, then fold gently to combine. Add gel food coloring now if using (about 1 tsp) into the meringue before folding. Using a flexible spatula, fold the remaining meringue into the dry ingredients using a figure-eight motion and turning the bowl as you go. Aim for a batter that flows in a thick ribbon and falls slowly off the spatula — it should become glossy and, when dropped from the spatula, settle back into the batter within about 10–15 seconds. Avoid overfolding (too runny) or underfolding (too stiff).
- 5
Pipe shells
Fit a piping bag with a ½-inch (12–15 mm) round tip and fill with batter. Pipe 3–4 cm (1.25–1.5 in) rounds onto the prepared baking sheet, spacing them about 3 cm (1¼ in) apart. Tap the baking sheet firmly against the counter 2–3 times to release air bubbles and smooth tops. If large air bubbles remain, use a toothpick to pop them.
- 6
Rest to form skins
Let the piped macarons sit at room temperature for 20–60 minutes (time depends on humidity) until a thin dry skin forms on the surface — you should be able to touch lightly without batter sticking to your finger. This step helps develop the classic macaron 'feet.'
- 7
Bake
Preheat the oven to 150°C (300°F). Bake one sheet at a time on the middle rack for 12–16 minutes, rotating the tray halfway through if your oven has hot spots. The shells are done when they have risen feet, the tops are set and no longer glossy, and they do not wobble when nudged. If unsure, test by lifting a shell gently; it should come off the parchment with a clean underside.
- 8
Cool
Remove from oven and let the shells cool completely on the baking sheet (10–15 minutes) before peeling them off carefully. Match similarly sized shells into pairs for filling.
Vanilla Buttercream Filling
- 9
Prepare buttercream
Using a mixer, beat the softened unsalted butter (115 g) on medium speed until creamy (about 1–2 minutes). Gradually add powdered sugar (170 g) in 2–3 additions on low speed to avoid clouds of sugar. Add vanilla extract (1 tsp) and a pinch of salt, then increase speed to medium-high and beat until light and fluffy (2–3 minutes). Add heavy cream (1 tbs) as needed to reach a smooth, pipeable consistency. Taste and adjust salt or vanilla if desired.
- 10
Pipe filling and assemble
Transfer buttercream to a piping bag fitted with a small round tip. Pipe a small dollop (about 1 tsp) onto the flat side of one shell and gently sandwich with its matching shell, twisting slightly to spread the filling to the edges. Avoid overfilling; filling should come nearly to the edge but not squish out excessively.
- 11
Mature
Place assembled macarons in an airtight container and refrigerate for at least 24 hours to allow flavors and textures to develop (macarons 'mature'). Bring to room temperature for 20–30 minutes before serving.