If you’ve ever walked into a fancy bakery, you’ve probably seen colorful, delicate macarons displayed like edible jewels. These French treats are known for their crisp shells, soft interiors, and flavorful fillings. While macarons may seem complicated, they can be made at home with patience, practice, and the right recipe.
Table of Contents
This guide will walk you through everything you need to know about making macarons. From understanding the ingredients to learning the technique, you’ll soon be creating these delightful cookies that impress everyone.
What Are Macarons?
Macarons (pronounced mack-ah-rohn) are French sandwich cookies made from almond flour, sugar, and egg whites. They have a smooth, glossy shell, a chewy center, and are filled with buttercream, ganache, or jam. Not to be confused with macaroons (coconut cookies), macarons are elegant and versatile, coming in various colors and flavors.
Ingredients for Macarons
Making macarons requires precision, so measure everything carefully before starting.
For the Macaron Shells:
- 90g almond flour (finely ground, sifted)
- 90g powdered sugar (also called icing sugar)
- 70g egg whites (about 2 large eggs, aged for 24 hours)
- 50g granulated sugar
- Gel food coloring (optional, for colorful macarons)
For the Filling (Vanilla Buttercream):
- 100g unsalted butter (softened)
- 200g powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream or milk
Tools You’ll Need
- A kitchen scale (accuracy is crucial!)
- Fine mesh sieve for sifting dry ingredients
- Electric hand or stand mixer
- Large mixing bowl
- Rubber spatula
- Piping bag with a round tip
- Baking sheets and parchment paper
- Oven thermometer
Step-by-Step Instructions
Making macarons involves three main steps: preparing the batter, piping the shells, and assembling the cookies.
Step 1: Prepare the Dry Ingredients
- Sift the almond flour and powdered sugar together into a large mixing bowl. This ensures there are no lumps and creates smooth shells. Repeat the sifting process twice for the best results.
- Discard any large pieces of almond flour that don’t pass through the sieve.
Step 2: Whip the Egg Whites
- In a clean, grease-free bowl, add the aged egg whites. (To age egg whites, separate them from the yolks and store them in the fridge for 24 hours. Bring them to room temperature before using.)
- Beat the egg whites on medium speed with an electric mixer until frothy.
- Slowly add the granulated sugar, one tablespoon at a time, while mixing continuously. Increase the speed to high and whip until stiff, glossy peaks form.
- If you want colored macarons, add a small amount of gel food coloring at this stage. Avoid liquid food coloring as it can ruin the batter’s consistency.
Step 3: Make the Batter (Macaronage Technique)
- Add the dry ingredients (almond flour and powdered sugar mixture) to the whipped egg whites in three parts.
- Gently fold the mixture using a rubber spatula. Be careful not to overmix or undermix. The batter should flow like molten lava—thick but not runny. To test, lift the spatula and let the batter fall in ribbons; it should disappear back into the bowl within 10 seconds.
Step 4: Pipe the Shells
- Prepare your baking sheets by lining them with parchment paper or silicone mats.
- Spoon the batter into a piping bag fitted with a round tip.
- Pipe small circles (about 1.5 inches in diameter) onto the baking sheets, spacing them evenly.
- Firmly tap the baking sheets on the counter several times to release any trapped air bubbles. Pop any visible bubbles with a toothpick for smooth shells.
Step 5: Rest the Macarons
- Let the piped macarons sit at room temperature for 30-60 minutes, or until a skin forms on the surface. When touched gently, the batter should not stick to your finger.
- Preheat your oven to 300°F (150°C) during this time. Use an oven thermometer to ensure accurate temperature.
Step 6: Bake the Macarons
- Bake one tray at a time in the center of the oven for 14-16 minutes.
- To check if they’re done, gently wiggle the top of a macaron—it should not move from the “feet” (the ruffled edge).
- Allow the shells to cool completely before gently peeling them off the parchment paper.
Step 7: Make the Buttercream Filling
- Beat the softened butter in a mixing bowl until it becomes smooth and creamy.
- Gradually add the powdered sugar, one cup at a time, and mix on low speed.
- Add the vanilla extract and heavy cream, then beat on high speed until fluffy.
Step 8: Assemble the Macarons
- Match the shells into pairs of similar size.
- Pipe a small amount of buttercream onto the flat side of one shell.
- Carefully press the matching shell on top to form a sandwich.
Step 9: Mature the Macarons
Store the assembled macarons in an airtight container and refrigerate for 24 to 48 hours. This helps the flavors blend together and enhances the texture.
Bring them to room temperature before serving.
Tips for Perfect Macarons
- Measure Precisely: Use a kitchen scale to ensure accurate measurements.
- Sift Thoroughly: Sifting the almond flour and powdered sugar is essential for smooth shells.
- Don’t Skip the Resting Step: Letting the shells dry before baking helps prevent cracking.
- Use the Right Tools: A piping bag and round tip ensure evenly sized macarons.
- Control the Temperature: Macarons are sensitive to heat, so monitor your oven closely.
Serving Suggestions
- Serve macarons on a tiered dessert stand for a fancy presentation.
- Pair them with tea, coffee, or champagne for a luxurious treat.
- Use them as edible decorations for cakes or other desserts.
Variations to Try
- Chocolate Macarons: Add 2 tablespoons of cocoa powder to the dry ingredients for rich chocolate shells.
- Lemon Macarons: Flavor the shells with lemon zest and fill with lemon curd.
- Raspberry Macarons: Use raspberry jam as the filling for a fruity twist.
Making macarons at home may take practice, but the results are worth the effort. These elegant cookies are perfect for celebrations, gifts, or simply treating yourself. Follow this guide, and you’ll soon be whipping up bakery-quality macarons in your own kitchen!