French macarons are delicate almond meringue sandwiches with smooth shells, ruffled feet, and a creamy center. They reward patience but use only a handful of ingredients.
The key is macaronage: folding the batter until it flows slowly from the spatula. Resting the piped shells before baking helps them form a smooth surface and defined feet.
Weigh the ingredients and let the piped shells rest until the surface is dry to the touch. Oven temperature matters more than color, so use an oven thermometer if possible.
Serving Suggestions
Serve with coffee or tea. Fill them with vanilla buttercream, lemon curd, chocolate ganache, or raspberry jam.
Recipe Notes
Filled macarons improve after resting in the refrigerator overnight. Store airtight for up to 5 days or freeze filled macarons for up to 1 month.
Classic French Macarons
Equipment
- Digital scale
- Stand mixer
- Fine-mesh sieve
- Piping bag
- Baking sheets
Ingredients
Macaron Shells
- 1 3/4 cups powdered sugar sifted
- 1 cup fine almond flour sifted
- 3 large egg whites room temperature
- 1/4 cup granulated sugar
- 1/2 tsp cream of tartar
- 1 tsp vanilla extract
Vanilla Buttercream
- 1/2 cup unsalted butter softened
- 1 1/2 cups powdered sugar sifted
- 1 tbsp heavy cream
- 1/2 tsp vanilla extract
Instructions
Make the Batter:
- Sift the powdered sugar and almond flour together. In a clean bowl, whip the egg whites with cream of tartar until foamy, then gradually add the sugar and whip to stiff glossy peaks.
- Fold the dry ingredients into the meringue with the vanilla until the batter flows slowly from the spatula and the surface smooths within 30 seconds.
Pipe and Bake:
- Pipe 1 1/2-inch rounds onto lined baking sheets. Tap the sheets firmly to release air bubbles and rest the shells for 30 to 45 minutes, until dry to the touch.
- Heat the oven to 300 F. Bake one sheet at a time for 13 to 14 minutes, rotating halfway through. Cool completely before removing from the paper.
Fill:
- Beat the butter until pale. Gradually add the powdered sugar, cream, and vanilla, then beat until smooth.
- Pipe buttercream onto half the shells and sandwich with the remaining shells.
Notes
- Weigh ingredients for consistent shells.
- Rest piped shells until the surface is dry.
- Chill filled macarons overnight for the best texture.