French Macarons Recipe
French macarons look like patisserie magic, but with careful measuring and a little patience they are entirely doable at home. Crisp shells, chewy middles and a creamy filling make these delicate almond cookies worth every careful step.
- Prep time
- 50 mins
- Cook time
- 18 mins
- Total time
- 1 hr 8 mins
- Servings
- 4 servings
- Calories
- 290
Ingredients
- 125 g ground almonds
- 200 g icing sugar
- 100 g egg whites (about 3 large eggs), at room temperature
- 50 g caster sugar
- 0.5 teaspoon vanilla extract
- Gel food colouring, optional
- 150 g white chocolate, chopped
- 80 ml double cream
- 1 tablespoon unsalted butter
Instructions
- Blitz the ground almonds and icing sugar in a food processor, then sieve into a bowl, discarding any large bits. This gives the shells their smooth finish.
- Whisk the egg whites to soft peaks, then gradually add the caster sugar and whisk to firm, glossy peaks. Fold in the vanilla and a drop of gel colouring if using.
- Fold the almond mixture into the meringue in two additions, using a spatula to cut and fold until the batter flows like lava and falls in a thick ribbon. This usually takes about 50 folds — do not overmix.
- Pipe 3 cm rounds onto baking trays lined with baking paper, leaving space between them. Tap each tray firmly on the counter a few times to pop air bubbles.
- Rest the piped shells at room temperature for 30 to 60 minutes, until dry to the touch and no longer tacky.
- Bake at 150°C for 16 to 18 minutes, until the shells are set and lift cleanly off the paper. Cool completely on the trays.
- For the ganache, heat the cream until just simmering, pour over the white chocolate, rest for 2 minutes, then stir smooth with the butter. Cool until thick but spreadable.
- Pair up matching shells, pipe or spread ganache onto one half, and sandwich gently. Chill for 24 hours for the best chewy texture, then bring to room temperature before serving.
Pro tips
- Weigh everything precisely — macarons are unforgiving of rough measurements, especially the egg whites.
- Age egg whites overnight in the fridge, then bring them to room temperature, for a more stable meringue.
- Do not skip the drying step; tacky shells crack in the oven instead of rising into feet.
- If your oven runs hot, bake one test tray first and adjust the temperature down by 5°C if the shells brown.
Frequently asked questions
Why did my macarons crack?
Cracking usually means the shells were not dried long enough, the oven was too hot, or air bubbles were trapped inside. Dry until matte, tap out bubbles, and check your oven temperature.
What are macaron feet?
Feet are the ruffled band at the base of a baked shell, formed when steam escapes from the bottom during baking. They are the sign of a well-made macaron.
Can I fill macarons with jam or buttercream?
Yes, jam, buttercream and chocolate ganache all work. Keep fillings fairly thick so they do not squeeze out or soften the shells too quickly.
How long do macarons keep?
They keep in an airtight container in the fridge for up to 5 days, and they actually improve after a day as the shells soften to a chewy texture.
