Macarons (gf) Recipe

Prep dry ingredients

Sift the almond flour and confectioners' sugar together at least twice into a large bowl to remove lumps. Discard any coarse bits left in the sifter. This creates a very fine, homogenous almond-sugar mixture (macaronage will be smoother).

Whip egg whites (meringue)

In a clean, dry mixing bowl whisk the room-temperature egg whites until foamy. Add the cream of tartar and pinch of salt. Gradually add the granulated sugar (50 g) while whisking, then add the caster sugar (25 g) halfway through. Continue whipping on medium-high until stiff, glossy peaks form and the meringue holds a pointed peak (soft-stiff peaks that do not droop). If using gel coloring, add it here and mix just until evenly distributed.

Combine (macaronage)

Fold one third of the sifted almond-sugar mixture into the meringue using a flexible spatula to lighten the batter. Add the remaining almond-sugar in two additions. Use a figure-eight folding motion, scraping the bowl and turning the spatula over the top of the batter each time. The goal is a smooth, shiny batter that flows like lava and forms a ribbon that slowly blends back into the batter after about 10–15 seconds. Do not overmix — batter that is too loose will spread; too thick will not form feet.

Pipe shells

Transfer the macaron batter to a piping bag fitted with a plain round tip (about 1 cm). Line two baking sheets with parchment paper or silicone mats. Pipe uniform rounds about 3–3.5 cm (1.25–1.4 in) in diameter, spacing them about 2–3 cm apart. Once piped, lift the tray about 10 cm and drop it gently on the counter two times to remove air bubbles and even the tops. If bubbles remain, pop them with a toothpick.

Rest shells

Let the piped shells sit at room temperature, uncovered, for 30–60 minutes until a dry skin forms and they are no longer tacky to the touch. Rest time varies with humidity; high humidity may require longer. When touched lightly, the surface should not stick to your finger.

Bake shells

Preheat the oven to 150°C (300°F). Bake one tray at a time on the middle rack for 14–18 minutes, rotating halfway through if your oven has hot spots. The shells are done when they have risen feet and the tops are firm and do not wobble. Let cool completely on the tray (5–10 minutes) before removing to avoid cracking.

Match shells

Pair up shells of similar size while they cool. Discard any that are hollow inside or badly cracked (or use for crumbs).

Chop chocolate

Place the chopped dark chocolate in a heatproof bowl so it's ready when the cream is heated.

Heat cream

In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer and small bubbles form at the edges — do not boil.

Make ganache

Pour the hot cream over the chopped chocolate. Let sit undisturbed for 60 seconds to soften the chocolate. Gently stir from the center outward until fully smooth and glossy. Add the softened butter, vanilla extract, and the 1/4 tsp salt; stir until incorporated. Let the ganache cool at room temperature until thick enough to pipe (about 30–45 minutes). If you need to speed cooling, place the bowl in the refrigerator for 10–15 minutes, stirring occasionally to keep it smooth.

Transfer to piping bag

When the ganache has thickened to a pipeable consistency (still soft but holds shape), transfer it to a piping bag fitted with a small round tip.

Pipe and sandwich

Pipe a small dollop (about 10–12 g) of ganache onto the flat underside of one shell, then gently press a matching shell on top to form a sandwich. Avoid overfilling to prevent the filling from squishing out the sides. Repeat with remaining shells.

Age (recommended)

Place the assembled macarons in an airtight container and refrigerate for 24 hours to allow flavors and textures to mature (this improves chew and interior). Bring to room temperature for 20–30 minutes before serving.

Serve

Optionally dust with a light sprinkle of cocoa powder just before serving. Serve at room temperature. Store leftover macarons in the refrigerator for up to 5 days or freeze (well-wrapped) for up to 1 month.