# Introduction
French macarons are delicate, meringue-based sandwich cookies known for their crisp shell, chewy interior, and luscious fillings. These elegant confections come in a variety of colors and flavors, making them a favorite for special occasions, afternoon teas, and gourmet treats. Despite their sophisticated appearance, macarons are made from just a few simple ingredients—almond flour, egg whites, and sugar—yet require precise technique to achieve perfection. Their smooth, domed tops and signature “feet” are the result of careful preparation and patience. While many believe macarons are difficult to master, with the right guidance and practice, anyone can create these delightful pastries at home.
# The History of French Macarons
The origins of the macaron can be traced back to Italy, where a similar almond-based cookie was enjoyed as early as the 8th century. The word “macaron” derives from the Italian “maccherone,” meaning fine dough. It is believed that Catherine de’ Medici brought the macaron to France in the 16th century when she married King Henry II. However, these early macarons were simple cookies made from almonds, egg whites, and sugar. It wasn’t until the 20th century that the macaron evolved into the version we know today. In 1930, Pierre Desfontaines of the famous Ladurée pastry house in Paris is credited with creating the modern macaron by sandwiching two cookies together with a flavorful filling. Since then, macarons have become a symbol of French patisserie, with bakeries worldwide offering an array of flavors and colors.
# Ingredients Breakdown
For the Macaron Shells:
- Almond Flour: Provides the signature nutty flavor and smooth texture. Fine, blanched almond flour is essential for a silky batter.
- Powdered Sugar: Helps create a smooth consistency and adds sweetness without adding moisture.
- Egg Whites: Whipped into a meringue, they give the macarons their structure and light texture. Room-temperature egg whites work best.
- Granulated Sugar: Stabilizes the egg whites during whipping, ensuring a firm, glossy meringue.
- Food Coloring (Optional): Adds vibrant colors to match the desired flavor. Gel or powdered food coloring is recommended to avoid excess moisture.
For the Filling:
- Buttercream, Ganache, or Jam: The filling provides the macaron’s signature flavor. Common options include chocolate ganache, fruit curd, flavored buttercream, and jam.
# Step-by-Step Recipe
- Prepare the Ingredients: Weigh all ingredients precisely using a kitchen scale. Line two baking sheets with parchment paper or silicone baking mats. Prepare a piping bag with a round tip.
- Sift the Almond Flour and Powdered Sugar: Combine almond flour and powdered sugar, then sift them together twice to ensure a smooth batter. Discard any large pieces.
- Make the Meringue: In a clean, dry bowl, beat the egg whites on medium speed until foamy. Gradually add granulated sugar, increasing the speed to high. Beat until stiff, glossy peaks form. Add food coloring at this stage if desired.
- Macaronage (Folding the Batter): Gently fold the almond flour mixture into the meringue using a spatula. Fold until the batter flows in thick ribbons and a figure-eight pattern can be drawn without breaking. Overmixing or undermixing can ruin the texture.
- Pipe the Macarons: Transfer the batter into a piping bag. Pipe small, evenly sized circles onto the prepared baking sheets, spacing them about an inch apart. Tap the trays firmly on the counter to release air bubbles.
- Rest the Shells: Let the piped macarons rest at room temperature for 30–60 minutes, or until the surface is dry to the touch. This step is crucial for developing the signature “feet.”
- Bake: Preheat the oven to 300°F (150°C). Bake one tray at a time for 12–15 minutes. The macarons are done when they have set “feet” and lift easily from the parchment. Let cool completely before filling.
- Prepare the Filling: While the macarons cool, prepare the desired filling, such as ganache, buttercream, or jam.
- Assemble the Macarons: Pair up matching macaron shells. Pipe a small amount of filling onto one shell, then gently press the second shell on top.
- Mature the Macarons: Refrigerate the assembled macarons for 24 hours before serving. This allows flavors to meld and improves texture.
# Tips for the Perfect Macarons
- Weigh Ingredients Precisely: Even slight variations can affect the texture.
- Use Aged Egg Whites: Separating the egg whites 24 hours in advance improves their stability.
- Avoid Humidity: Moisture can prevent macarons from developing their crisp shell.
- Rest the Batter: Allowing the piped macarons to dry before baking ensures proper feet formation.
- Use an Oven Thermometer: Oven temperatures can vary, so an accurate reading is crucial.
# Variations and Customizations
- Chocolate Macarons: Replace some of the almond flour with cocoa powder.
- Fruit-Flavored Macarons: Add freeze-dried fruit powder to the dry ingredients or flavor the filling with fruit curd.
- Matcha Macarons: Mix in matcha powder for a green tea twist.
- Nutty Macarons: Substitute part of the almond flour with hazelnut or pistachio flour.
- Savory Macarons: Experiment with fillings like goat cheese and fig jam for a unique twist.
# Health Considerations and Nutritional Value
French macarons are naturally gluten-free, making them suitable for those with gluten intolerance. However, they are high in sugar and almonds, which can be calorie-dense. A single macaron typically contains around 70–100 calories. To make them slightly healthier, reduce the sugar content in the filling or opt for dark chocolate ganache over buttercream. While macarons are an indulgent treat, they can be enjoyed in moderation as part of a balanced diet.
# FAQ
Q: Why did my macarons crack?
A: Cracking usually occurs due to undermixing, overmixing, or baking at too high a temperature. Ensuring proper macaronage and resting time helps prevent cracks.
Q: Why didn’t my macarons develop feet?
A: This could be due to skipping the resting step, an oven that’s too cool, or a batter that was overmixed. Letting the shells dry properly is key.
Q: Can I make macarons without almond flour?
A: Yes! While almonds are traditional, you can substitute finely ground sunflower seeds or hazelnut flour for a similar texture.
Q: How long do macarons last?
A: Macarons can be stored in the refrigerator for up to a week or frozen for up to two months. Let them come to room temperature before serving.
Q: Can I make macarons in humid weather?
A: Yes, but it may take longer for the shells to dry. Using a dehumidifier or air conditioning can help.
French Macarons
Ingredients
- 150 grams super-fine almond flour sifted (measure after sifting *see notes)
- 180 grams powdered sugar
- ¼ teaspoon salt
- 120 grams egg whites at room temperature (approximately 4 large eggs)
- 60 grams granulated sugar
- 4 drops liquid-gel food coloring adjust for a more intense color **see notes
- 1 teaspoon pure vanilla extract
- Vanilla buttercream frosting or preferred filling
Instructions
- Line three large baking sheets with parchment paper and set them aside. Prepare a large piping bag by cutting off the tip and fitting it with a large plain piping tip. To prevent the macaron batter from leaking later, twist the bag just above the tip and push the twisted portion into the tip. If needed, refer to America’s Test Kitchen for a visual guide. Place the piping bag inside a tall glass and fold the top edges over the rim to hold it open. Set aside.
- Sift the almond flour into a medium-sized bowl, then measure out 150 grams of sifted flour, discarding any large pieces that remain. Sift 180 grams of powdered sugar into the same bowl and gently mix to combine. Set aside while preparing the meringue.
- Wipe down a large glass or metal bowl with vinegar or lemon juice to eliminate any grease. Add ¼ teaspoon salt and 120 grams of egg whites to the bowl. Using an electric mixer with a whisk attachment, beat the egg whites on medium-high speed until bubbles begin to form on the surface (about 30 seconds to 1 minute).
- With the mixer still running on medium-high speed, gradually add 60 grams of granulated sugar to the egg whites, ensuring you beat well after each addition. Add the sugar slowly, allowing 20 to 30 seconds of whipping time between additions. Avoid adding more than ½ teaspoon at a time to ensure proper incorporation.
- Once all the sugar is added, continue whipping the meringue until it becomes glossy and reaches stiff peaks. To check for stiff peaks, dip the whisk into the meringue and lift it. The meringue should hold its shape without curling at the tip (refer to visual references if needed).
- Add four drops of food coloring and 1 teaspoon of vanilla extract to the meringue, then mix to combine.
- Gently fold the almond flour mixture into the meringue in three additions. Once fully incorporated, proceed with the “macaronage” step.
- Using a spatula or spoon, run the utensil along the sides of the bowl and then down the center of the batter to gradually deflate it to the right consistency. Continue mixing until the batter reaches a thick, lava-like consistency and flows off the spoon or spatula in ribbons. You should be able to draw a figure 8 with the batter without it breaking, and the 8 should sink back into the batter within about 20 seconds. Be careful not to overmix—if unsure, it’s better to slightly undermix than overmix.
- Transfer the macaron batter into the prepared piping bag. Avoid spooning or scooping the batter into the bag, as this can deflate it. Instead, tilt the bowl and gently pour the batter in, scraping down the sides as needed. Unfold the top of the piping bag and twist it to prevent spills. Lightly pull on the piping tip to ensure it is open and ready for piping.
- Hold the piping bag perpendicular to the baking sheet and pipe small circles, spacing them about 1 inch apart. You can either estimate the size or use a macaron template for accuracy. Pipe the macarons slightly smaller than your desired final size, as they will spread slightly.
- Firmly tap each baking sheet against the counter 5 to 10 times to help smooth out the tops and release air bubbles. If any stubborn air bubbles remain, use a toothpick or skewer to pop them manually.
- Allow the macarons to rest for 30 to 60 minutes until a dry skin forms on the surface. The shells are ready to bake when you can gently touch them without any batter sticking to your finger. The drying time may vary depending on humidity levels in your kitchen.
- Preheat the oven to 315°F.
- Bake one tray at a time in the center of the preheated oven for 12 to 15 minutes. To test for doneness, lightly press down on a macaron shell—if the bottom does not jiggle, they are done. Properly baked macarons should have developed “feet” at the base.
- Allow the macaron shells to cool completely on the baking sheets before handling. Carefully peel them off the parchment paper and match similar-sized shells together.
- Pipe your desired filling, such as vanilla buttercream, onto the bottom of one shell and gently sandwich it with another. If using vanilla buttercream, a full batch will yield generously filled macarons, while a half batch will provide a lighter filling. I used a full batch for a rich and creamy filling, as seen in the reference photos.
Notes
- Almond flour will always have a few large pieces that don’t pass through the sift. Therefore, it’s crucial to sift the almond flour first, then measure out 150 grams accurately.