Classic French Macarons
A successful batch depends on patience and observation rather than strict speed. You are looking for a specific texture in the batter that allows it to settle into a smooth, rounded disk without leaving a stubborn peak.
Humidity is your primary enemy
Avoid making these on rainy or humid days, as the moisture prevents the shells from drying properly. Use a kitchen scale; volume measurements are too inconsistent for this chemistry.
- digital kitchen scale
- fine mesh sieve
- stand mixer
- silicone spatula
- piping bag with round tip
- baking sheets
- parchment paper or silicone mats
What goes in.
- 100galmond flour, finely ground
- 100gpowdered sugar
- 75gegg whites, room temperature
- 75ggranulated sugar
Folding for texture
Use your spatula to fold the dry ingredients into the meringue, scraping the sides and cutting through the center. Stop when the batter flows off the spatula in a continuous ribbon that slowly reincorporates into the mass.
The method.
Sift
Pulse the almond flour and powdered sugar in a food processor, then sift twice to remove any large almond chunks.
Meringue
Whisk egg whites on medium speed until frothy. Gradually add granulated sugar, increasing speed until stiff, upright peaks form.
Combine
Add the dry ingredients to the meringue in two batches, folding gently until the consistency is correct.
Pipe
Transfer to a piping bag. Pipe 1.5-inch circles onto the mat. Tap the baking sheet firmly against the counter three times to release air bubbles.
Rest
Let the trays sit at room temperature for 30 to 60 minutes. Touch the top of a shell; it should be dry and matte, not sticky.
Bake
Bake at 300°F (150°C) for 14-16 minutes. Let them cool completely on the pan before attempting to remove them.
Other turns to take.
Chocolate Shells
Replace 10g of almond flour with 10g of high-quality unsweetened cocoa powder.
Pistachio
Use finely ground pistachios instead of half the almond flour, and add a drop of green gel coloring to the meringue.
When it doesn't go to plan.
Age your egg whites by separating them 24 hours before use and keeping them in a covered bowl in the fridge.
Do not use oil-based flavorings in the batter as they can cause the meringue to collapse.
If the shells crack, your oven temperature is likely too high or you did not let them rest long enough.
The ones that keep coming up.
Why didn't my macarons develop feet?
This usually happens because the oven was not hot enough or the shells were not allowed to form a proper skin before baking.
Can I use liquid food coloring?
No. The extra liquid will throw off the chemistry of the meringue. Always use gel or powdered coloring.
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