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Per serving
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- 1
Make dry mixture
Sift together almond flour and powdered sugar twice. Set aside.
- 2
Make meringue
Beat egg whites until foamy. Gradually add granulated sugar and beat until stiff, glossy peaks form. Add vanilla and food coloring (if using).
- 3
Macaronage
Fold dry ingredients into meringue in thirds, using a folding and pressing motion. The batter should flow like lava and form a ribbon that disappears within 10 seconds.
- 4
Pipe and rest
Transfer to piping bag fitted with round tip. Pipe 1.5-inch circles onto parchment-lined baking sheets. Tap sheets firmly on counter to release air bubbles. Let sit at room temperature for 30-60 minutes until tops are no longer sticky.
- 5
Bake
Bake at 300°F for 12-15 minutes. They should have developed "feet" and not wobble when touched. Cool completely on baking sheet.
- 6
Make filling and assemble
Beat butter, powdered sugar, and cream until fluffy. Pipe onto flat side of one macaron shell, sandwich with another. Refrigerate 24 hours before serving for best texture.
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French Macarons
Created by: Gather
Ingredients
- 1 3/4 cup almond flour, sifted
- 1 1/2 cup powdered sugar, sifted
- 3 egg whites at room temperature
- 1/4 cup granulated sugar
- 1/2 tsp vanilla extract
- gel food coloring
- 1/2 cup unsalted butter softened for filling
- 1 cup powdered sugar for filling
- 2 tbsp heavy cream
Instructions
- Make dry mixtureSift together almond flour and powdered sugar twice. Set aside.
- Make meringueBeat egg whites until foamy. Gradually add granulated sugar and beat until stiff, glossy peaks form. Add vanilla and food coloring (if using).
- MacaronageFold dry ingredients into meringue in thirds, using a folding and pressing motion. The batter should flow like lava and form a ribbon that disappears within 10 seconds.
- Pipe and restTransfer to piping bag fitted with round tip. Pipe 1.5-inch circles onto parchment-lined baking sheets. Tap sheets firmly on counter to release air bubbles. Let sit at room temperature for 30-60 minutes until tops are no longer sticky.
- BakeBake at 300°F for 12-15 minutes. They should have developed "feet" and not wobble when touched. Cool completely on baking sheet.
- Make filling and assembleBeat butter, powdered sugar, and cream until fluffy. Pipe onto flat side of one macaron shell, sandwich with another. Refrigerate 24 hours before serving for best texture.
Notes & Tips
Macarons are notoriously tricky! The key is: aged egg whites (separate eggs and let sit in fridge 24 hours), proper macaronage (not over or under-mixed), resting until skin forms, and precise oven temperature.