Classic French Macarons Recipe

Instructions

1. Prep & Sift Dry Ingredients: Combine almond flour + powdered sugar. Sift together at least twice to remove lumps and get a smooth base.
2. Whip Egg Whites: In a dry, clean bowl, beat egg whites (and salt/cream of tartar if using) until foamy. Slowly add granulated sugar while whipping until you reach stiff glossy peaks.
3. Fold Dry into Meringue (Macaronage): Gently fold the almond-flour mixture into the whipped egg whites in two to three additions. Use a rubber spatula, folding carefully until batter flows like lava — it should fall slowly off the spatula in a thick ribbon. Be careful not to overmix.
4. Pipe Shells: Transfer batter to a piping bag with round tip. Pipe 1.5-inch rounds on a parchment-lined or silicone mat baking sheet, leaving space between each. Tap the sheet firmly a few times to release air bubbles.
5. Rest & Form Skin: Let the piped shells rest at room temperature for 20–45 minutes (depending on humidity) — until the tops are dry to the touch. This helps create the "feet" and smooth top.
6. Bake: Preheat oven to 300 °F (150 °C). Bake shells about 14–16 minutes (adjust based on size and oven). After baking, let shells cool completely on the sheet.
7. Make Buttercream Filling: In a bowl, beat softened butter until creamy. Gradually add powdered sugar, vanilla (or other extract), and a pinch of salt. Add heavy cream/milk 1 tbsp at a time until desired spreadable consistency is reached.
8. Assemble Macarons: Pair shells by size. Pipe about ½–1 tsp of buttercream onto one shell, then top with another. Gently press together to spread the filling. For best flavor and texture, refrigerate for at least an hour before serving — chills help set the filling and deepen flavors.
9. Storage: Store in an airtight container in the fridge for up to 3–5 days, or freeze up to a month. Let them come to room temperature before serving for best texture.

Troubleshooting & Pro Tips

• Almond Flour Quality Matters: Blanched, superfine almond flour produces smoother shells. Coarse flour can lead to lumpy shells or cracked tops.
• Use a Kitchen Scale: Measuring by weight is key — liquid or volume measurements (cups) are often inaccurate for delicate pastries.
• Control Humidity: Humidity affects drying time and shell formation. On humid days, rest time may be longer. Try to bake when humidity is low for best results. Here in Texas, humidity can be high — adjust your resting time accordingly.
• Experiment with Fillings & Flavors: Once you master the base, swap in flavored buttercreams — chocolate, raspberry, salted caramel, mint — or use ganache, fruit curd, or cream‑cheese fillings. The shell stays the same.
• Color with Gel, Not Liquid: Use gel or powdered food colors for vibrant shells — liquid coloring can alter moisture and ruin texture.