French Macarons

Photo byBrigitte TohmonUnsplash

If you've ever seen those beautiful, colorful little cookies in a bakery window and wondered if you could make them at home—good news, you totally can! French macarons have been around for centuries, but they've really become a global hit in recent years. These delicate treats, with their crisp shells and chewy centers, were originally brought to France from Italy in the 16th century. They’ve since evolved into the chic, two-bite delights we know today, especially thanks to famous Parisian patisseries. Sure, they can be a bit tricky, but with a little patience (and maybe a bit of practice), you'll be whipping up batches of these fancy-looking sweets that are perfect for any party or event!

French Macarons Recipe

Ingredients

For the Macaron Shells:

• 100g almond flour (finely ground)
• 100g powdered sugar
• 75g granulated sugar
• 2 large egg whites, at room temperature
• 1/4 tsp cream of tartar (optional, for stabilization)
• Food coloring (gel-based recommended)
• 1 tsp vanilla extract (or any other flavor extract)

For the Filling:

• 100g unsalted butter, softened
• 150g powdered sugar
• 2 tbsp heavy cream
• 1 tsp vanilla extract (or any other flavor extract)
• Food coloring (optional)
• Additional flavors like fruit preserves, lemon curd, or chocolate ganache can also be used.

Instructions

1. Prepare the Ingredients:

• Sift the almond flour and powdered sugar together into a large bowl to remove any lumps and create a smooth mixture.

2. Whip the Egg Whites:

• In a clean, grease-free bowl, beat the egg whites on medium speed until frothy. Add the cream of tartar, if using.
• Gradually add the granulated sugar while continuing to beat the egg whites. Increase the speed to high and beat until stiff, glossy peaks form.
• Add the vanilla extract and a small amount of gel food coloring (if using), then beat until just combined.

3. Fold in the Dry Ingredients:

• Gently fold the sifted almond flour and powdered sugar mixture into the egg whites in three batches, using a spatula. Be careful not to overmix; the batter should flow like lava, forming a ribbon when lifted with the spatula.

4. Pipe the Macarons:

• Transfer the batter to a piping bag fitted with a round tip. Pipe small, even circles (about 1.5 inches in diameter) onto a baking sheet lined with parchment paper or a silicone baking mat.
• Tap the baking sheet firmly on the counter a few times to release any air bubbles. Let the piped macarons sit at room temperature for 30-60 minutes, or until a skin forms on the surface (you should be able to touch them lightly without any batter sticking to your finger).

5. Bake the Macarons:

• Preheat the oven to 300°F.
• Bake the macarons one sheet at a time for 15-18 minutes, rotating the sheet halfway through to ensure even baking. The macarons are done when they have risen and developed their signature "feet" (the ruffled edge at the base) and can be easily lifted off the baking sheet.
• Allow the macarons to cool completely on the baking sheet before removing.

6. Prepare the Filling:

• While the macarons are cooling, prepare your filling. In a bowl, beat the softened butter until creamy. Gradually add the powdered sugar and continue to beat until smooth.
• Add the heavy cream, vanilla extract, and food coloring (if using), and beat until light and fluffy. If using additional flavors, mix them in at this stage.

7. Assemble the Macarons:

• Pair the cooled macaron shells by size. Pipe or spread a small amount of filling onto the flat side of one shell, then sandwich it with a matching shell.
• Gently press the two halves together to spread the filling evenly to the edges.

8. Rest and Serve:

• For the best texture, let the assembled macarons rest in the refrigerator for at least 24 hours before serving. Bring them to room temperature before enjoying.

Decorating Tips

• Colorful Variations: Use different gel food colors to create a variety of vibrant macaron shells. Pastel shades are particularly pretty for parties.
• Flavored Fillings: Try adding different extracts or fruit purees to the buttercream filling, such as raspberry, lemon, or lavender, for a unique twist.
• Edible Glitter or Sprinkles: Lightly dust the tops of the macarons with edible glitter or sprinkle them with decorative sugar before baking for a touch of sparkle.
• Painted Designs: After the macarons are assembled, you can use edible paint or food coloring mixed with a few drops of vodka to paint delicate designs on the shells for an extra special touch.