Macarons Recipe

Prep dry ingredients

Whisk together the almond flour and powdered sugar in a large bowl to break up any lumps. Sift the mixture through a fine-mesh sieve at least once (preferably twice) into a clean bowl to obtain a very fine, homogenous dry mix. Discard any large bits left in the sieve.

Whip egg whites

In a perfectly clean, grease-free mixing bowl, add the room-temperature egg whites and cream of tartar. Whisk at medium speed until foamy. Gradually sprinkle in the granulated sugar while increasing speed to medium-high. Beat until stiff, glossy peaks form and the meringue holds a firm peak (when you lift the whisk, the peak should stand straight). If using food coloring, add a small amount now and whip briefly to incorporate.

Macaronage (folding)

Gently fold one-third of the sifted almond-powdered sugar mixture into the meringue to lighten it using a rubber spatula. Add the remaining dry mix in two additions, folding carefully. Use a macaronage technique: fold, press the batter against the side of the bowl, and rotate the bowl. The batter should flow like lava and form a thick ribbon that slowly dissolves back into the batter after about 10–15 seconds. Avoid overmixing (too runny) or undermixing (too stiff).

Pipe shells

Transfer the batter to a piping bag fitted with a round 1/2-inch (12 mm) tip. Line two baking sheets with parchment paper or silicone mats. Pipe 1.5-inch (4 cm) rounds spaced about 1 inch (2.5 cm) apart. Tap the baking sheets firmly on the counter 2–3 times to release any air bubbles. Use a toothpick to pop visible bubbles.

Rest shells

Let the piped shells rest at room temperature for 30–60 minutes, or until the surface forms a dry-looking skin and is no longer tacky when lightly touched. This resting step helps develop feet during baking.

Bake

Preheat oven to 300°F (150°C). Bake one sheet at a time on the middle rack for 14–16 minutes, rotating halfway through if your oven has hot spots. The shells are done when they have risen feet and are set on top; they should not wobble. If unsure, gently lift one shell—if it comes away cleanly from the paper, it's ready.

Cool

Allow shells to cool completely on the baking sheet (about 20 minutes) before removing. Peel off parchment or silicone gently to avoid cracking.

Heat cream

Place the chopped dark chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream until it just begins to simmer (small bubbles around the edges), then immediately pour it over the chopped chocolate. Let sit undisturbed for 1–2 minutes to soften the chocolate.

Emulsify ganache

Using a whisk, start in the center and gently whisk until the cream and chocolate come together into a smooth, glossy ganache. Add the cubed butter, vanilla, and salt, and whisk until fully incorporated and silky. If needed, microwave in 5–10 second bursts, stirring between, until smooth but do not overheat.

Cool and thicken

Let the ganache cool at room temperature until it thickens to a pipeable consistency (about 30–60 minutes). To speed up, chill in the refrigerator, stirring every 5–10 minutes so it cools evenly and doesn’t set too hard.

Assemble

Match macaron shells into pairs of similar size. Transfer the ganache to a piping bag fitted with a small round tip. Pipe a small dollop (about 1 teaspoon) in the center of one shell, then gently sandwich with the matching shell, pressing slightly to spread the filling to the edges. Repeat for all shells.

Maturation

Place assembled macarons in an airtight container and refrigerate for at least 24 hours (up to 48 hours) to allow flavors and textures to mature. Bring to room temperature for 20–30 minutes before serving.