Foolproof French Macarons
Foolproof French Macarons
Ingredients
For the Macaron Shells
- 100 g egg whites
- 100 g powdered sugar
- 100 g almond flour
- 100 g granulated sugar
- as needed food coloring
- 1/8 teaspoon salt
For the Buttercream
- 115 g unsalted butter, softened
- 250 g powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons milk
Instructions
- 1
Precisely measure out 100g egg whites, 100g powdered sugar, 100g almond flour, and 100g granulated sugar using a kitchen scale. Accuracy is crucial for macarons.
⏱️ 5 min
- 2
Set up a double boiler: Fill a small saucepan with a few inches of water and bring it to a simmer. Place a heatproof bowl containing the 100g egg whites over the simmering water, ensuring the bottom of the bowl does not touch the water.
⏱️ 3 min
- 3
Continuously whisk the egg whites. Once they become foamy, slowly stream in half (50g) of the granulated sugar. Continue whisking constantly until the mixture is hot to the touch (around 60-70°C).
⏱️ 7 min
- 4
Immediately remove the bowl from the heat and transfer the hot egg white mixture to the bowl of a stand mixer. Whip the mixture on medium-high speed until it becomes opaque and holds soft peaks.
⏱️ 5 min
- 5
Add the remaining 50g of granulated sugar and continue whipping on high speed until stiff, glossy, and dense peaks form. The meringue should stand up straight when the whisk is lifted. Add your desired food coloring and 1/8 teaspoon of salt, then mix them in completely until evenly distributed.
⏱️ 7 min
- 6
While the meringue is whipping, sift together the 100g almond flour and 100g powdered sugar using a fine-mesh sieve. This step is essential to remove any lumps and ensure a fine, even texture for the macaron shells.
⏱️ 5 min
- 7
Pour the sifted almond flour and powdered sugar mixture on top of the meringue in the stand mixer. Whisk with the stand mixer for approximately 5 seconds, just enough to briefly incorporate the dry ingredients.
⏱️ 1 min
- 8
Remove the bowl from the stand mixer. The remaining mixing will be done by hand to avoid overmixing. Using a spatula, perform the 'macaronage' technique: gently sweep the spatula around the outside of the bowl and lift the mixture up into the center. Continue this lifting and folding technique until the batter is able to be lifted and can form a few figure eights when drizzled from the spatula (the 'ribbon stage'). This process should take a few minutes.
⏱️ 10 min
- 9
Transfer the macaron batter into a piping bag fitted with a round tip. Place a macaron stencil (if using) under parchment paper on a baking tray. Pipe uniform circles onto the parchment-lined baking tray. Keep the piping bag taut at all times by pausing to twist the top and maintaining tension. Hold the piping tip steady as you pipe, only moving it up to lift at the very end to create a clean break.
⏱️ 10 min
- 10
Once all macarons are piped, firmly tap the baking trays on the counter a few times to release any air bubbles. Let the piped macarons rest at room temperature for about 15 minutes while the oven preheats to 150°C (300°F). The macarons are ready to bake when you can gently touch the top of them and they do not stick to your fingers.
⏱️ 15 min•🌡️ 150
- 11
Bake the macarons for 12-15 minutes, or until they have developed 'feet' and are firm to the touch. Allow them to cool completely on the baking tray before attempting to remove them.
⏱️ 15 min•🌡️ 150
- 12
While the macarons are cooling, prepare the buttercream. In a medium bowl, beat 115g softened unsalted butter until creamy. Gradually add 250g powdered sugar, beating until light and fluffy. Mix in 1 teaspoon vanilla extract, 1/4 teaspoon salt, and 2 tablespoons milk until smooth and well combined.
⏱️ 10 min
- 13
Once the macaron shells are fully baked and cooled, carefully peel them off the parchment paper. Pair them up by size. Pipe the prepared buttercream frosting onto the flat side of one shell and then gently sandwich it with a matching shell.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Foolproof French Macarons
For the Macaron Shells
- 100 g egg whites
- 100 g powdered sugar
- 100 g almond flour
- 100 g granulated sugar
- as needed food coloring
- 1/8 teaspoon salt
For the Buttercream
- 115 g unsalted butter, softened
- 250 g powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons milk
Instructions
- 1
Precisely measure out 100g egg whites, 100g powdered sugar, 100g almond flour, and 100g granulated sugar using a kitchen scale. Accuracy is crucial for macarons.
⏱️ 5 min - 2
Set up a double boiler: Fill a small saucepan with a few inches of water and bring it to a simmer. Place a heatproof bowl containing the 100g egg whites over the simmering water, ensuring the bottom of the bowl does not touch the water.
⏱️ 3 min - 3
Continuously whisk the egg whites. Once they become foamy, slowly stream in half (50g) of the granulated sugar. Continue whisking constantly until the mixture is hot to the touch (around 60-70°C).
⏱️ 7 min - 4
Immediately remove the bowl from the heat and transfer the hot egg white mixture to the bowl of a stand mixer. Whip the mixture on medium-high speed until it becomes opaque and holds soft peaks.
⏱️ 5 min - 5
Add the remaining 50g of granulated sugar and continue whipping on high speed until stiff, glossy, and dense peaks form. The meringue should stand up straight when the whisk is lifted. Add your desired food coloring and 1/8 teaspoon of salt, then mix them in completely until evenly distributed.
⏱️ 7 min - 6
While the meringue is whipping, sift together the 100g almond flour and 100g powdered sugar using a fine-mesh sieve. This step is essential to remove any lumps and ensure a fine, even texture for the macaron shells.
⏱️ 5 min - 7
Pour the sifted almond flour and powdered sugar mixture on top of the meringue in the stand mixer. Whisk with the stand mixer for approximately 5 seconds, just enough to briefly incorporate the dry ingredients.
⏱️ 1 min - 8
Remove the bowl from the stand mixer. The remaining mixing will be done by hand to avoid overmixing. Using a spatula, perform the 'macaronage' technique: gently sweep the spatula around the outside of the bowl and lift the mixture up into the center. Continue this lifting and folding technique until the batter is able to be lifted and can form a few figure eights when drizzled from the spatula (the 'ribbon stage'). This process should take a few minutes.
⏱️ 10 min - 9
Transfer the macaron batter into a piping bag fitted with a round tip. Place a macaron stencil (if using) under parchment paper on a baking tray. Pipe uniform circles onto the parchment-lined baking tray. Keep the piping bag taut at all times by pausing to twist the top and maintaining tension. Hold the piping tip steady as you pipe, only moving it up to lift at the very end to create a clean break.
⏱️ 10 min - 10
Once all macarons are piped, firmly tap the baking trays on the counter a few times to release any air bubbles. Let the piped macarons rest at room temperature for about 15 minutes while the oven preheats to 150°C (300°F). The macarons are ready to bake when you can gently touch the top of them and they do not stick to your fingers.
⏱️ 15 min•🌡️ 150 - 11
Bake the macarons for 12-15 minutes, or until they have developed 'feet' and are firm to the touch. Allow them to cool completely on the baking tray before attempting to remove them.
⏱️ 15 min•🌡️ 150 - 12
While the macarons are cooling, prepare the buttercream. In a medium bowl, beat 115g softened unsalted butter until creamy. Gradually add 250g powdered sugar, beating until light and fluffy. Mix in 1 teaspoon vanilla extract, 1/4 teaspoon salt, and 2 tablespoons milk until smooth and well combined.
⏱️ 10 min - 13
Once the macaron shells are fully baked and cooled, carefully peel them off the parchment paper. Pair them up by size. Pipe the prepared buttercream frosting onto the flat side of one shell and then gently sandwich it with a matching shell.
⏱️ 5 min