French Macarons
Delicate, beautiful almond meringue cookies with a crisp shell and a chewy center, filled with a rich buttercream.
Ingredients
- •1 cup almond flour (100g)
- •1 3/4 cups powdered sugar (200g)
- •3 large egg whites, room temperature (90g)
- •1/4 cup granulated sugar (50g)
- •1 tsp vanilla extract
- •1/2 cup unsalted butter, softened (115g)
- •1 1/2 cups powdered sugar for the filling (180g)
- •1 tbsp dairy-free milk or water
Instructions
- 1
Pulse the almond flour and 1 3/4 cups of powdered sugar in a food processor until very fine, then sift the mixture through a fine-mesh sieve into a large bowl.
- 2
In a clean, grease-free glass or metal bowl, whip the egg whites using an electric mixer until foamy.
- 3
Gradually add the granulated sugar to the egg whites one tablespoon at a time, continuing to whip until stiff, glossy peaks form.
- 4
Gently fold the sifted almond flour and sugar mixture into the meringue in three additions using a rubber spatula, until the batter flows like thick ribbon and slowly reabsorbs into itself.
- 5
Transfer the batter into a piping bag fitted with a round tip and pipe uniform 1.5-inch circles onto baking sheets lined with parchment paper.
- 6
Tap the baking sheets firmly against the counter a few times to release any trapped air bubbles, then let them rest at room temperature for 30 to 45 minutes until a dry skin forms on the surface.
- 7
Bake in a preheated oven at 300°F (150°C) for 14 to 18 minutes until the feet develop and the shells do not wobble.
- 8
Cool the macarons completely on the baking sheet before gently peeling them off the parchment paper.
- 9
Prepare the filling by beating the softened butter until creamy, then gradually mixing in the powdered sugar and vanilla extract until smooth.
- 10
Pipe a small dollop of filling onto the flat side of half the shells and sandwich them together with the remaining shells.
💡 Chef tips
- Ensure your egg whites are aged by separating them a day in advance and storing them covered in the refrigerator.
- Store assembled macarons in an airtight container in the refrigerator for 24 hours before serving to allow the textures to mature and soften properly.
- To make these pareve instead of dairy, substitute the butter in the filling with an equal amount of firm vegan margarine.
✅ How it should turn out
The finished macarons should have smooth, shiny domed tops with distinct ruffled feet at the base, yielding a crisp outer shell that gives way to a soft, chewy interior with a sweet, creamy filling.