Macarons
Discover how to make Macarons. A delicious recipe with detailed instructions.
30
Prep Time
18
Cook Time
78
Total Time
24
Servings
⏱ Cooking Timer
Minutes : Seconds
Why You'll Love This Recipe
Discover how to make Macarons. A delicious recipe with detailed instructions.
Ingredients
Instructions
Step 1
1. Prepare your baking sheets by lining them with parchment paper or silicone baking mats. Draw 1½-inch circles on the parchment as guides, spaced 1 inch apart.
Step 2
2. In a large bowl, sift together the almond flour and powdered sugar. Repeat this sifting process two more times to ensure a fine, lump-free mixture.
Step 3
3. In a clean, grease-free bowl, beat the egg whites with an electric mixer on medium speed until foamy. Gradually add the granulated sugar while continuing to beat.
Step 4
4. Increase speed to high and beat until stiff, glossy peaks form. The meringue should hold its shape when you lift the beaters.
Step 5
5. Add food coloring (if using) and fold gently to incorporate.
Step 6
6. Add the almond flour mixture to the meringue in three additions, folding gently with a spatula. Use the macaronage technique: fold until the batter flows like lava and falls off the spatula in a ribbon that disappears back into the batter within 10 seconds.
Step 7
7. Transfer the batter to a piping bag fitted with a round tip (about ½ inch).
Step 8
8. Pipe the batter onto the prepared baking sheets, filling each circle. Hold the piping bag straight up and pipe without swirling.
Step 9
9. Tap the baking sheets firmly on the counter several times to release air bubbles. Pop any visible bubbles with a toothpick.
Step 10
10. Let the macarons rest at room temperature for 30-45 minutes until a skin forms on top. They should feel dry to the touch and not stick to your finger.
Step 11
11. Preheat your oven to 300°F (150°C). Bake one sheet at a time for 15-18 minutes. The macarons are done when they have risen and formed "feet" and don't wobble when you gently touch them.
Step 12
12. Cool completely on the baking sheets before removing.
Step 13
13. Pair up similar-sized shells. Pipe or spread your chosen filling on the flat side of one shell and sandwich with another.
Step 14
14. For best flavor and texture, refrigerate in an airtight container for 24 hours before serving.
You Must Know
- ✓Ensure your egg whites are at room temperature for better volume
- ✓Use gel food coloring rather than liquid to avoid adding excess moisture
- ✓Don't skip the resting time—it's crucial for developing the characteristic "feet"
- ✓If your macarons are browning too quickly, place an empty baking sheet on the rack above them
Chef's Notes
Ensure your egg whites are at room temperature for better volume
Use gel food coloring rather than liquid to avoid adding excess moisture
Don't skip the resting time—it's crucial for developing the characteristic "feet"
If your macarons are browning too quickly, place an empty baking sheet on the rack above them
Serving Suggestions
Serve macarons at room temperature after they've matured in the refrigerator for 24 hours. They pair beautifully with coffee, tea, or champagne. Arrange on a tiered stand for elegant presentation at parties or afternoon tea.
Nutritional Info (Per Serving)
90
Calories
1g
Protein
12g
Carbs
4g
Fat
Tags
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More Desserts Recipes
Macarons
Discover how to make Macarons. A delicious recipe with detailed instructions.
Ingredients (8)
Instructions
- Prepare your baking sheets by lining them with parchment paper or silicone baking mats. Draw 1½-inch circles on the parchment as guides, spaced 1 inch apart.
- In a large bowl, sift together the almond flour and powdered sugar. Repeat this sifting process two more times to ensure a fine, lump-free mixture.
- In a clean, grease-free bowl, beat the egg whites with an electric mixer on medium speed until foamy. Gradually add the granulated sugar while continuing to beat.
- Increase speed to high and beat until stiff, glossy peaks form. The meringue should hold its shape when you lift the beaters.
- Add food coloring (if using) and fold gently to incorporate.
- Add the almond flour mixture to the meringue in three additions, folding gently with a spatula. Use the macaronage technique: fold until the batter flows like lava and falls off the spatula in a ribbon that disappears back into the batter within 10 seconds.
- Transfer the batter to a piping bag fitted with a round tip (about ½ inch).
- Pipe the batter onto the prepared baking sheets, filling each circle. Hold the piping bag straight up and pipe without swirling.
- Tap the baking sheets firmly on the counter several times to release air bubbles. Pop any visible bubbles with a toothpick.
- Let the macarons rest at room temperature for 30-45 minutes until a skin forms on top. They should feel dry to the touch and not stick to your finger.
- Preheat your oven to 300°F (150°C). Bake one sheet at a time for 15-18 minutes. The macarons are done when they have risen and formed "feet" and don't wobble when you gently touch them.
- Cool completely on the baking sheets before removing.
- Pair up similar-sized shells. Pipe or spread your chosen filling on the flat side of one shell and sandwich with another.
- For best flavor and texture, refrigerate in an airtight container for 24 hours before serving.
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