Classic French Macarons
Probably the most elegant of all cookies is the French macaron. I can’t wait to show you how to make this classic French macarons recipe. They only use a few ingredients and did you know they are naturally gluten-free?
I love cookies! I have a whole section here on my blog dedicated to them. No cookie recipe collection is complete unless it includes an awesome French macaron recipe. Not to be confused with the “Macaroon.” Here in the United States, most people say “macaroon” when they are referring to “macarons.” Macaroons are a cookie made with coconut and are very different than a macaron which is made with almond flour.
French macarons can be a little tricky to get them looking perfect, but even if you don’t get it right the first, second, or third time, the cookies will still taste great, they just may not look so pretty. If I can do it, you can do it. Let’s get baking!
Ingredients
Shells
- 1 cup powdered sugar icing, confectioners (125g)
- 3/4 cup of fine almond flour almond meal (75g)
- 2 large eggs room temperature or 2 Aged Large Egg Whites (appox. 80g for just the egg whites)
- Food Gel or Paste optional 3 or 4 drops approximately
- 1/4 cup of fine granulated sugar 50g
- 1/2 tsp. vanilla extract 3 ml
Buttercream Filling
- 1 cup powdered sugar icing, confectioner’s (125g)
- 1/4 cup of softened butter 55g
- 1 to 2 tsp. of milk 5 to 10 ml
- 1/2 tsp. of vanilla extract 3 ml
Instructions
Start by sifting your almond flour into a large bowl. Remove any large chunks of almond. Or use a food processor. A coffee/spice grinder works well to get the almond flour very fine.
Add the powdered sugar and whisk the two ingredients together. Set bowl aside.
Separate the egg yolks from the egg whites. I don't normally age the egg whites, but it is always a good idea to age them. If you are going to age them, do this the day before. Place the egg whites in a small bowl and cover with plastic wrap. Allow it to sit in the fridge for 24 hours.
Beat the egg whites until soft peaks form. This usually takes 2 to 3 minutes, with the mixer on medium speed. Next, slowly incorporate the granulated sugar, a little at a time until completely incorporated.
Add the vanilla extract and any food gel now. Then continue mixing until you get stiff peaks. When you pull out the beater from the macaron batter the resulting peak will keep its shape.
Add half of the almond flour and powdered sugar mixture to the egg whites and fold it in, don't stir! Fold about 20 times. Then add in the rest of the dry ingredients and fold another 30 to 40 times. 50 to 60 total folds seem to be the magic number. Count the folds, this will make sure you don't over or under mix. The macaron batter will be like a thick cake batter and fall of the spatula but also be thick.
Fill up a piping bag with the batter. Place round templates under parchment paper on a baking sheet. This will help you get all the same size macaron shells. Pipe out the batter until all the circles are filled. Tap the pan firmly on the counter or table a few times to release any air bubbles. Allow the unbaked shells to sit for 20 minutes.
After 20 minutes preheat the oven to 300 F/148 C. Then bake the macaron shells in the middle rack position for 15 to 18 minutes. They shouldn't have any brown on them. Check them after 15 minutes.
Allow the shells to cool for a few minutes on the baking sheet and then transfer them to a wire rack to cool completely.
Now make the buttercream filling. In a medium bowl combine the powdered sugar, butter, vanilla extract, and milk. Mix with a hand mixer or whisk.
Pipe on the filling to one shell then place the other shell on top finishing the macaron. Once done they can be eaten right away or for better results chill them for at least an hour first. Store them in an airtight container for up to 7 days in the fridge or 4 to 5 months in the freezer. Enjoy!
Print the full recipe here on my website: https://www.inthekitchenwithmatt.com/classic-french-macarons
Watch the video tutorial here: