Classic French Macarons
Delicate and elegant, Classic French Macarons feature crisp shells with signature “feet,” chewy centers, and creamy, flavorful fillings. Mastering this elegant treat at home is rewarding and perfect for special occasions like weddings, tea parties, or gifting. This step-by-step guide ensures beginner-friendly success for the notoriously finicky macaron.
Equipment
- Kitchen scale
- Stand mixer or hand mixer
- Mixing bowls (glass or metal)
- Fine mesh sieve or sifter
- Piping bags
- Round piping tip (Wilton 12 or Ateco 804)
- Silicone baking mats or parchment paper
- Baking sheets
- Oven thermometer
- Cooling rack
- Spatula
- Food processor (optional, for extra-fine almond flour)
Ingredients
For the Macaron Shells:
- 100g egg whites (aged, room temperature)
- 100g granulated sugar
- 100g almond flour (blanched and finely ground)
- 100g powdered sugar
- ⅛ tsp cream of tartar (optional)
- Gel food coloring (optional)
For a Classic Filling (Vanilla Buttercream):
- ½ cup (115g) unsalted butter, softened
- 1½ cups (180g) powdered sugar
- 1–2 tbsp heavy cream or milk
- 1 tsp pure vanilla extract
- Pinch of salt
Instructions
Prep the Ingredients
- Sift almond flour and powdered sugar together. Discard large bits.
- Line baking sheets with parchment or silicone mats.
- Prepare piping bag with round tip.
Make the Meringue
- In a clean bowl, beat egg whites on medium speed until foamy.
- Add cream of tartar (if using), then gradually add granulated sugar.
- Beat until stiff, glossy peaks form.
- Add gel food coloring if desired.
Macaronage (Folding)
- Add sifted dry ingredients to the meringue.
- Use a spatula to fold gently. Deflate the meringue just enough so it flows like lava and forms ribbons that disappear in ~10 seconds.
Pipe the Macarons
- Transfer batter to piping bag.
- Pipe 1.5-inch rounds on baking sheets, spaced 1 inch apart.
- Tap trays firmly against the counter to remove air bubbles.
- Let sit at room temperature until tops are dry to the touch (30–60 min).
Bake
- Preheat oven to 300°F (150°C) with oven thermometer.
- Bake one tray at a time for 14–16 minutes.
- Shells should not jiggle and have developed "feet."
Cool and Fill
- Cool shells completely on tray before removing.
- Pipe filling onto half the shells, then sandwich with remaining halves.
Mature (Optional but Recommended)
- Refrigerate filled macarons in an airtight container for 24 hours for best texture.
- Bring to room temperature before serving.
Notes
- Aging egg whites: Crack and store in the fridge 1–3 days before using.
- Humidity matters: Avoid making macarons on humid or rainy days.
- Oven variations: Every oven bakes differently—use an oven thermometer for accuracy.
- Flavor fillings: Try raspberry jam, chocolate ganache, lemon curd, or pistachio buttercream.
- Storage: Unfilled shells last up to 5 days in an airtight container. Filled macarons stay fresh in the fridge for up to 5 days or freeze up to 1 month.