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French macarons are known for their crisp shell, chewy interior, and smooth filling.
Delicate French macarons made with whipped egg whites, almond flour, and powdered sugar. The batter is piped into small rounds, baked until crisp outside and chewy inside, then sandwiched with ganache or buttercream filling. Perfect after maturing for 24 hours in the fridge.
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Prep Time 1 hour 40 minutes
Cook Time 15 minutes
30 minutes
Total Time 1 hour 25 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: French
Ingredients Method Notes

Ingredients
  

Macaron Shells
  • 1½ cups finely ground almond flour
  • 3 3 egg whites
  • 1¼ cups powdered sugar
  • ½ cup granulated sugar
  • ⅛ tsp pinch of salt
  • 1½ tsp vanilla extract
  • favorite frosting see note 3
  • gel food coloring (optional)
  • ⅛ pinch cream of tartar (optional)
  • Food coloring gel or powder (optional)
Filling: Chocolate Ganache
  • 100 g dark chocolate
  • 100 ml heavy cream
Filling: Vanilla Buttercream
  • ½ unsalted butter, softened
  • 2 cup powdered sugar
  • 1½ tsp vanilla extract

Method
 

  1. Line 2 baking sheets with parchment paper or silicone mats.
  2. Sift almond flour and powdered sugar together twice into a bowl; discard coarse bits.
  3. Make the Meringue: In a clean, dry bowl, beat egg whites on medium until foamy. Gradually add granulated sugar and beat until stiff, glossy peaks form (5–7 minutes). If using gel food coloring, add it at the soft peak stage.
  4. Macaronage (Folding the Batter) Add sifted dry ingredients to the meringue. Gently fold with a spatula, pressing the batter against the bowl to deflate it slightly. Stop folding when the batter flows like lava: it should form ribbons that settle within 10–20 seconds.
  5. Pipe the Shells: Transfer batter into a piping bag fitted with a round tip (e.g., Wilton #12). Pipe 1.25-inch circles spaced 1 inch apart. Tap the trays firmly on the counter to release air bubbles. Use a toothpick to pop stubborn ones. Pipe filling on one shell, sandwich with the other.
  6. Rest the Shells: Let macarons rest at room temp until they form a dry skin on top (~30–60 minutes). You should be able to touch them lightly without sticking.
  7. Bake: Preheat oven to 300°F (150°C). Bake one tray at a time for 13–15 minutes.
    Let cool completely before removing from the mat. Bring to room temp before serving.
Chocolate Ganache
  1. Heat cream, pour over chopped chocolate, let sit 1 min, then stir until smooth. Cool until pipeable.
Vanilla Buttercream
  1. Beat until light and fluffy. Add 1–2 tbsp milk if needed.

Notes

Almond flour: Use superfine, blanched almond flour. Blue Diamond or Bob’s Red Mill are good options. Sift the almond flour and powdered sugar thoroughly to avoid lumps and ensure smooth shells.
Weigh your ingredients for accuracy—especially for the macaron shells.
Use room-temperature egg whites and age them for 24–48 hours (in the fridge, then bring to room temp).
Underdone = hollow, sticky bottoms. Overdone = browned tops.
Rest the piped shells until they form a dry skin—you should be able to touch them without sticking. Drying may take 30–60 minutes depending on humidity. 
Pair shells by size before filling.  Chill filled macarons in an airtight container for 24 hours to develop flavor and improve texture.
Store in an airtight container in the fridge for 24 hours to allow flavors to mature.