Making French Macarons is an art. But with a few techniques, some patience, and lots of practice, you’ll have a perfectly crisp, chewy, light, and sweet French Macaron!
For the macaron cookie:
-100g egg whites
-100g white sugar
-100g almond flour
-100g powdered sugar
-a pinch of salt
-food gel coloring
For the vanilla buttercream filling:
-6 Tbsp. softened butter
-2 cups powdered sugar
-1 tsp. vanilla extract
-3 tsp. milk
For the macaron cookie:
1. Place 100g of egg whites over a double boiler on medium low heat. Add in 3 Tbsp. of the 100g of white sugar. Whisk for about 1 minute, until the sugar is dissolved, then remove from heat.
2. In a very large bowl, add in the white mixture and beat that while slowly adding in the rest of the 100g of white sugar.
3. Beat that until stiff and glossy peaks, for about 5 minutes. Set aside.
4. Now in a medium sized bowl, sift together 100g of almond flour, along with 100g of powdered sugar, and a pinch of salt. Once more sift the dry ingredients into the meringue mixture.
5. Fold in the dry ingredients, until combined. You know it’s done when it can form a figure 8 with the spatula. At this point add in food gel coloring.
6. Transfer to a piping bag, and pipe onto a baking sheet lined with parchment paper. Bang it on the pan a few times, and let it sit out at room temperature for 1 hour. Don’t skip this step!
7. Once air dried, bake in a preheated oven, at 300 degrees for 10-12 minutes. Remove from oven, and let cool on the pan for 15 minutes. Then transfer to a cooling rack, and let cool completely.
For the vanilla buttercream:
8. Make a quick vanilla buttercream, by beating together 6 Tbsp. softened butter, 2 cups powdered sugar, 1 tsp. vanilla extract, and 3 tsp. milk.
9. Now transfer that to a piping bag, and pipe onto about half of your macaron cookies. Place the other half over them, to sandwich them together. Enjoy!
Age your egg whites: Aging egg whites reduces the moisture in the eggs which makes them whip up better.
Sift dry ingredients: Sifting the dry ingredients twice helps to give the macarons a smoother top.
Stiff peaks: Make sure you are beating the egg whites until stiff peaks.
Gel food coloring: Using gel food coloring is better than the regular one, because the regular one can thin out the macaron batter, and it fades when baking.
Don’t under mix/over mix the batter: You have to be careful of both of these. It’s the perfect consistency, when you can form a figure 8 with your spatula.
Parchment paper: Baking with parchment dries out the cookies so they aren’t moist and wet.
Bang baking pan: Banging the pan before drying the macarons removes all the excess air bubbles from the cookies.
Rest for 1 hour: This step is SO important! We know it’s hard to wait, but doing this gives the macarons their classic feet.
Don’t open oven door when baking: DON’T DO IT! If you open it, they will deflate, and maybe crack.
Let cool completely before frosting: This assures that the frosting does not melt when piped onto the cookie.
Practice makes perfect!
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Bake
- Cuisine: French
- Serving Size: 1 cookie
- Calories: 200
Keywords: French Macarons, Macarons, How to make Macarons