Classic French Macarons

Delicate and Sweet, Perfect for Any Celebration

These classic French macarons are light, crispy on the outside, and chewy on the inside, filled with sweet buttercream or ganache. Though they may seem tricky, with the right technique, you can make these elegant treats from scratch in your kitchen. Whether you’re making them for a wedding, holiday party, or just because, macarons add a touch of sophistication to any event

Macarons are perfect for special occasions such as weddings, bridal showers, birthdays, or holiday celebrations like Christmas or Valentine’s Day.

How to Make From Scratch Macarons

1. Make the Meringue: Beat egg whites with sugar until stiff peaks form.
2. Prepare the Almond Mixture: Sift almond flour and powdered sugar, then gently fold it into the meringue.
3. Pipe the Macarons: Transfer the mixture to a piping bag and pipe small circles onto a baking sheet.
4. Rest the Macarons: Let the piped circles sit for 30-60 minutes until a “skin” forms on top.
5. Bake: Bake until they have risen and have a glossy shell with the signature “feet.”
6. Fill and Assemble: Once cooled, sandwich the macarons with your choice of buttercream, ganache, or jam filling.

When to Flip Macarons Macarons

No flipping is necessary for macarons. Just make sure to bake them evenly without opening the oven door.

How to Reheat

Macarons do not need to be reheated. They are best enjoyed fresh or after resting in the refrigerator to develop the flavor.

Can You Save the Batter Macarons?

You cannot save macaron batter for later use. It must be piped and baked immediately after preparation.

Can You Freeze Macarons?

Yes, macarons can be frozen! Store them in an airtight container, and thaw them in the refrigerator when ready to eat.

Ingredients:

• For the Macaron Shells:
  • 1 ¾ cups powdered sugar
  • 1 cup almond flour, finely sifted
  • 3 large egg whites (room temperature)
  • ¼ cup granulated sugar
  • ½ tsp vanilla extract or other flavorings (optional)
  • Food coloring (optional)
• For the Filling:
  • Buttercream, ganache, or jam of your choice

Directions:

1. Prepare the Baking Sheets:
   Line two baking sheets with parchment paper or silicone baking mats.
2. Make the Meringue:
   In a clean, dry bowl, beat the egg whites on medium speed until they become foamy. Gradually add the granulated sugar while beating, and continue until stiff, glossy peaks form. If using food coloring, add it at this stage.
3. Prepare the Almond Mixture:
   Sift together the powdered sugar and almond flour twice to ensure it’s finely ground and lump-free. This step is crucial for smooth macarons.
4. Fold the Mixtures Together:
   Gently fold the almond flour mixture into the meringue in batches. Be careful not to overmix or undermix – the batter should flow like lava when dropped from a spatula.
5. Pipe the Macarons:
   Transfer the batter to a piping bag fitted with a round tip. Pipe small, even circles (about 1 inch in diameter) onto the prepared baking sheets.
6. Rest the Macarons:
   Let the piped macarons sit at room temperature for 30-60 minutes, until a skin forms on the surface. This will help create the signature “feet” during baking.
7. Bake:
   Preheat the oven to 300°F (150°C). Bake the macarons for 15-18 minutes, one tray at a time. They should rise and form feet but remain pale on top.
8. Cool and Fill:
   Allow the macarons to cool completely on the baking sheets. Once cooled, sandwich two shells together with your filling of choice (buttercream, ganache, or jam).

Editor’s Note:

If your macarons crack or don’t develop feet, you may have overmixed or undermixed the batter, or not let them rest long enough. Practice makes perfect!

Nutrition Facts (per macaron):

• Calories: 90
• Protein: 2g
• Carbohydrates: 13g
• Fat: 4g
• Sugar: 11g
• Fiber: 1g
• Sodium: 10mg

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