Macarons Recipe

Prepare dry ingredients

Line a baking sheet with parchment paper or a silicone macaron mat. Sift together the almond flour and powdered sugar into a large bowl at least twice to remove lumps and aerate; discard any large bits left in the sifter. Set aside.

Prepare egg whites

Separate the 5 eggs while cold (yolks for another use). Place the whites in a clean, dry mixing bowl and let them come to room temperature (about 20–30 minutes).

Whip meringue

Add the cream of tartar and fine sea salt to the room-temperature egg whites. Using a stand mixer or electric hand mixer, beat on medium speed until foamy. Gradually add the granulated sugar in a slow, steady stream while increasing speed to high. Whip until stiff, glossy peaks form and the meringue holds a firm peak when the whisk is lifted. If using, beat in gel food coloring at this stage in small amounts until evenly distributed.

Macaronage (folding)

Add about one-third of the sifted almond/powdered sugar mixture to the meringue and fold gently to lighten the batter. Then add the remaining dry mixture all at once. Using a flexible spatula, fold with broad strokes, scraping the bowl and turning the batter over itself. Continue folding until the batter flows like lava: when dropped from the spatula it should form a thick ribbon that slowly blends back into the batter in about 10–15 seconds. Be careful not to overfold (too runny) or underfold (too stiff).

Pipe shells

Transfer batter to a piping bag fitted with a round 1/2-inch (12–13 mm) tip, or use a disposable bag with the corner snipped. Pipe 1.25–1.5 inch (3–4 cm) rounds onto the prepared baking sheet, spacing them about 1 inch apart. Tap the baking sheet firmly against the counter 2–3 times to release air bubbles. If large air bubbles remain, pop them with a toothpick. Let the piped shells rest at room temperature for 25–60 minutes, until a thin skin forms on the surface and they are no longer tacky to the touch.

Bake

Preheat the oven to 300°F (150°C) while shells rest (adjust by small amounts depending on your oven). Bake one sheet at a time in the middle rack for 14–18 minutes, rotating halfway through if needed. Shells are done when they have risen a bit, formed 'feet' (the ruffled edge), and the tops are matte and firm. Remove from oven and let cool completely on the baking sheet before removing.

Match and pair

Once cooled, pair shells of similar size. If any shells are misshapen or hollow, reserve for snacking or crushing for crumbs.

Heat cream

Place the chopped chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer around the edges (do not boil). Remove from heat immediately.

Make ganache

Pour the hot cream over the chopped chocolate and let sit for 1–2 minutes to soften. Gently stir from the center outward until the chocolate is fully melted and the mixture is smooth and glossy. Stir in the unsalted butter and optional corn syrup until incorporated. If the ganache is very loose, let it cool at room temperature, stirring occasionally, until it thickens to a pipeable consistency (about 30–60 minutes depending on room temp). You can refrigerate briefly (10–15 minutes) and stir to speed thickening, but avoid over-chilling to prevent hardening.

Fill macarons

Transfer ganache to a piping bag fitted with a small round tip or a disposable bag with the corner snipped. Pipe a small dollop (about 1 tsp) onto the underside of one shell in each pair, then sandwich with the matching shell, pressing gently to spread filling to the edge. Wipe any excess from edges.

Mature

Place assembled macarons in an airtight container and refrigerate for 24 hours to allow flavors and textures to mature (macarons typically improve after resting). Bring to room temperature for 20–30 minutes before serving.