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French Macarons

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French Macarons are elegant almond meringue cookies with crisp shells and chewy centers, filled with ganache, buttercream, or jam. Though delicate, these colorful treats are fun and rewarding to make once you master the technique.

Ingredients

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Instructions

  1. Sift almond flour and powdered sugar together into a bowl. Set aside.
  2. In a clean mixing bowl, beat egg whites until foamy. Add cream of tartar if using, then gradually add granulated sugar. Beat until stiff, glossy peaks form.
  3. Gently fold the dry ingredients into the meringue in batches. Stop when the batter flows like thick lava and you can draw a figure 8 without it breaking.
  4. Transfer the batter to a piping bag fitted with a round tip. Pipe small circles onto parchment or silicone-lined baking sheets.
  5. Tap trays on the counter several times to release air bubbles. Let the piped macarons sit at room temperature for 30–60 minutes, or until the tops are dry to the touch.
  6. Bake in a preheated 300°F (150°C) oven for 12–15 minutes. Cool completely on the tray before removing.
  7. Pair similar-sized shells and pipe filling onto one half. Sandwich with the other half.
  8. Refrigerate for 24 hours to mature. Bring to room temperature before serving.

Notes

  • Use gel or powder coloring to avoid thinning the batter.
  • Ensure egg whites are at room temperature for better volume.
  • Macarons are sensitive to humidity—avoid making them on very humid days.
  • Let assembled macarons rest overnight in the fridge for best texture and flavor.

Nutrition

Find it online: https://cookedbymaya.com/french-macarons/