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Classic French Macarons

Classic French Macarons

Impress your friends and family with these elegant and delicious French macarons. Crispy, chewy, and filled with flavor, they're worth every step!
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Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Course Dessert
Cuisine French
Servings 24 macarons
Calories 90 kcal

Ingredients
  

For the Macaron Shells1

  • 1¾ cups (210g) powdered sugar
  • 1 cup (100g) almond flour
  • 3 large egg whites (room temperature)
  • ¼ cup (50g) granulated sugar
  • ½ tsp vanilla extract
  • Gel food coloring (optional)

For the Filling

  • ½ cup unsalted butter (softened)
  • 1½ cups powdered sugar
  • 3 tbsp heavy cream
  • ½ tsp vanilla, almond, or raspberry extract

Instructions
 

  • Step 1: Prepare Your Ingredients
    Preheat your oven to 300°F (150°C) and line two baking sheets with parchment paper or silicone mats.
    Sift the powdered sugar and almond flour into a large bowl. Discard any large almond pieces left in the sieve.
  • Step 2: Whip the Egg Whites
    In a clean, grease-free bowl, whip the egg whites with an electric mixer on medium speed until foamy. Gradually add the granulated sugar and continue whipping until stiff peaks form.
  • Step 3: Combine and Color
    Add the vanilla extract and a few drops of gel food coloring (if desired). Mix just until incorporated.
    Gently fold the almond flour mixture into the whipped egg whites in three additions. Use a spatula to mix until the batter flows like "lava," forming ribbons that disappear after about 10 seconds.
  • Step 4: Pipe the Macarons
    Transfer the batter to a piping bag fitted with a round tip. Pipe 1-inch circles onto the prepared baking sheets, spacing them about 1 inch apart.
    Tap the baking sheets firmly on the counter a few times to release air bubbles. Pop any remaining bubbles with a toothpick.
  • Step 5: Rest and Bake
    Let the piped macarons rest at room temperature for 30-60 minutes, or until they form a dry skin on top.
    Bake for 12-15 minutes, rotating the trays halfway through. The macarons are ready when they have "feet" and release easily from the parchment paper.
  • Step 6: Make the Filling
    While the macarons cool, beat the butter until creamy. Gradually add powdered sugar, heavy cream, and extract until smooth and fluffy.
  • Step 7: Assemble
    Match shells of similar size. Pipe or spread the filling onto the flat side of one shell, then sandwich with another shell.

Notes

  • Weighing ingredients ensures precise measurements, which is crucial for macarons.
  • Macarons taste even better after 24 hours in the fridge, as the flavors meld together.
Keyword Classic French Macarons