Although a bit time-consuming, making delicate French Macarons is always worth the effort.
Two of my all-time favorite desserts are also the most time-consuming to make: French macarons and rainbow cookies. I’m not even going to attempt to tell you how to make the latter, because it’s an all-day affair and would take me forever to write out my recipe. Macarons, on the other hand, are a bit easier to make, but making them does require time and patience.
These delicate little pastries can be relatively straightforward or increasingly difficult to make, depending on which variation you go for. If you’ve ever been to a bakery that has a selection of macarons, you know that the sky’s the limit when it comes to colors and flavors. You can keep it simple with raspberry, lemon, chocolate, vanilla, or coffee, or get more exotic with lychee, rose, black sesame, passion-mango, caramel, lavender, pumpkin spice, and pistachio.
Thankfully, this recipe is straightforward, so it’s a great one to start with if you’re new to making macarons. The trickiest part is piping them so that they’re identical in size and baking them until they develop their trademark “feet” (more about that later).
Pro tip: I find the easiest way to get macarons to be the same size is to make them on a silicone baking sheet that has pre-drawn circles to follow when you’re piping the batter. That said, they definitely don’t need to be that perfect if it’s just for you and your family to enjoy. They’ll still be incredibly delicious!
How to ensure your French macarons develop “feet”
The “feet” that you see discussed in French macaron recipes are the little ruffled edges that form around the bottom of the cookies during baking. Macarons without the trademark feet are not considered successfully made. To achieve these feet, your meringue must reach stiff peaks and your batter should not be over-mixed. You must also carefully bang your cookie sheet on a counter to remove any air bubbles and let the formed macarons rest for the directed time before baking. The top of the batter dries slightly during this time, inhibiting spreading during baking and forcing the cookies to rise upwards.
How do I store leftovers?
Prepared macarons can be stored at room temperature for up to 1 day or in an airtight container in the refrigerator for up to 3 days. For the best flavor, let them come to room temperature before serving. You can also freeze French macarons for longer storage (up to 3 months). To prevent them from sticking together, it’s best to freeze them on a baking sheet until they’re hard and then transfer them to a freezer-safe container. Set them out to defrost at room temperature for at least 30 minutes to an hour before serving.
Serving suggestions
You don’t need a special occasion to serve macarons, but they make the perfect dessert after a meal of French classics like French Onion Soup, Poulet Rôti (French roast chicken), Steamed Potatoes, and Green Beans With Almonds. Make sure to include my all-time favorite cocktail, a French Martini, with your meal, or try this amazing French 75 Cocktail Recipe.
Ingredients
- 1 1/4 cups almond flour
- 1 3/4 cups confectioners’ sugar
- 3 large egg whites at room temperature
- 1/4 teaspoon cream of tartar
- 6 tablespoons superfine sugar
- 1 teaspoon vanilla extract
- Gel food coloring as needed (optional)
- Favorite filling of choice (such as almond butter cream or light buttercream)
Instructions
- Preheat your oven to 300°F and line a baking sheet with parchment paper.
- Grind the almond flour and confectioners' sugar in a food processor for 5 to 10 pulses until it has a fine texture. Sift the mixture into a bowl and set aside.
- In a clean, grease-free bowl, beat the egg whites with the cream of tartar until foamy. Gradually add the superfine sugar and beat until stiff, glossy peaks form. Mix in the vanilla extract and food coloring, if using.
- Gently fold the sifted dry ingredients into the meringue in three separate batches. Continue folding until the batter flows like lava and you can draw a figure eight with it.
- Transfer the batter into a piping bag fitted with a round tip. Pipe 1.5-inch rounds onto the prepared baking sheet, keeping them about 2 inches apart. Tap the baking sheet on the counter a few times to release any air bubbles.
- Allow the piped shells to rest on the counter for 30 to 45 minutes until a thin skin forms on the surface.
- Bake in the preheated oven for about 13-17 minutes until the macarons develop their "feet." Allow them to cool on the baking sheet for 15 minutes before transferring to a cooling rack.
- Match the shells according to size. Pipe your favorite healthy filling (like almond butter cream or light buttercream) onto one shell and sandwich with another. For the best texture and flavor, refrigerate the filled macarons for 24 hours before serving, or enjoy immediately.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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