Foolproof French Macarons Recipe
Light, delicate, and perfectly crisp on the outside with a soft, chewy center, these foolproof French macarons are ideal for beginners and pros alike. With a smooth shell and delicious filling, they’re perfect for any occasion or celebration. Follow these steps to get bakery-quality results every time.
Ingredients
- Almond flour – 1 cup 100g
- Powdered sugar – 1 ¾ cups 200g
- Egg whites – 3 large room temperature
- Granulated sugar – ¼ cup 50g
- Cream of tartar – ¼ tsp
- Gel food coloring – as desired
- Filling of choice – buttercream ganache, or jam
Instructions
- Sift almond flour and powdered sugar together twice for a fine texture.
- Beat egg whites until foamy, add cream of tartar, and whip to soft peaks.
- Gradually add granulated sugar and beat until stiff, glossy peaks form.
- Gently fold dry ingredients into meringue in 2–3 additions until batter flows like lava.
- Add gel food coloring and mix gently.
- Pipe 1-inch rounds on parchment-lined baking sheets.
- Tap sheets to release air bubbles and let shells rest 30–60 minutes until a skin forms.
- Preheat oven to 300°F (150°C) and bake for 12–15 minutes until set.
- Cool completely before removing from parchment.
- Fill shells with desired filling and sandwich together.
Notes
- Aging egg whites overnight improves texture.
- Avoid overmixing batter.
- Resting shells before baking is key to achieving signature macaron feet.