I recently tried the Basic French Macaron Recipe and was charmed by its simplicity. Mixing finely ground almond flour with powdered sugar, whipped egg whites and a light dusting of granulated sugar, I crafted these delicate shells. Paired with my favorite buttercream, they quickly became a delightful treat to make and share.

Jump to Recipe

I’ve always been fascinated by the art of French macaron making and decided to try my hand at creating a recipe that really matches the pastries you find in a chic patisserie. I’ve experimented with what I call my beginner macarons recipe combining just a few ingredients that make these treats irresistible.

I start by grinding 1 cup of blanched almonds into a fine almond flour, and then carefully mix in 1 1/4 cups of powdered sugar with 3 large egg whites that have been brought to room temperature. Next, I whip up 1/4 cup of granulated white sugar until it forms stiff peaks before gently folding it into the mixture.

Finally, I let your choice of filling (like buttercream or ganache) make each macaron unique. Even if you’re new to traditional macaron flavors, trust me when I say these authentic French macarons are pure perfection and a fun project for anyone craving a patisserie cake vibe.

Why I Like this Recipe

I like this recipe for several reasons:

1. I really enjoy how simple it is. It only needs a few basic ingredients like ground almonds, powdered sugar, egg whites and white sugar and then I can add whichever filling I like such as buttercream, ganache or even jam. It makes the whole process feel doable even if i’m not a seasoned cook.

2. The step-by-step instructions help me learn and improve my baking skills. Learning how to beat the egg whites until stiff peaks form and piping the batter on a tray teaches me a lot about the finer points of making macarons.

3. I also like that the recipe is budget-friendly and gives amazing results on a small scale. When i think of making these treats for less than 25 cents a pop, it makes me feel like i’m mastering a high-end dessert without breaking the bank.

4. Finally, the ability to customize the flavor with different fillings makes every batch feel like a fun experiment. It’s cool to think about all the different variations i can try, which keeps me coming back to make them again and again.

Ingredients

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Almond flour adds protein, healthy fats, and fiber plus a subtle nutty taste.
Powdered sugar supplies sweetness and fine texture due to its carbohydrate content.
Egg whites enrich the mix with protein, stabilizing it for a light airy structure.
Granulated sugar helps achieve meringue stiffness and adds extra balance of sweetness.
Customized filling options like ganache or buttercream bring flavor contrasts and enjoyable moist texture.
Tip: Room temperature egg whites whip to greater volume for better macaron structure.
Pro Tip: Sift almond flour and powdered sugar to keep surfaces perfectly smooth.
Note: Precise measurements are crucial for authentic pâtisserie results.

Ingredient Quantities

1 cup blanched almonds (ground into a fine almond flour, about 100 grams)

1 1/4 cups powdered sugar (roughly 150 grams)

3 large egg whites at room temperature

1/4 cup granulated white sugar (approximately 50 grams)

Your choice of filling (like buttercream, ganache or jam; use about 1/2 teaspoon per macaron)

How to Make this

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1. Preheat your oven to 300°F and line a baking sheet with parchment paper.

2. Grind the blanched almonds into a fine flour and then sift them with the powdered sugar in a big bowl to avoid any lumps.

3. In a separate bowl, beat the egg whites at room temperature until they get frothy.

4. Slowly add the granulated sugar to the egg whites while you continue to beat them until stiff peaks form.

5. Gently fold the egg white mixture into the almond flour and powdered sugar blend, being careful not to overmix.

6. Transfer the batter into a piping bag fitted with a round tip.

7. Pipe out small rounds (about 1 1/2 inch in diameter) onto your lined baking sheet and tap the tray on the counter a few times to remove air bubbles.

8. Let the piped batter sit at room temperature for about 30 minutes, until a slight skin forms on top.

9. Bake the macarons in your preheated oven for 14 to 16 minutes, until the shells no longer feel wet to the touch.

10. Allow them to cool completely then sandwich them with your choice of filling like buttercream, ganache or jam, and enjoy!

Equipment Needed

1. Oven preheated to 300°F
2. Baking sheet with parchment paper
3. Food processor or spice grinder to grind almonds
4. Sifter or fine mesh strainer for the almond flour and powdered sugar
5. Two mixing bowls – one for dry ingredients and one for beating egg whites
6. Hand mixer or stand mixer with a whisk attachment
7. Rubber spatula for gently folding the mixtures
8. Piping bag fitted with a round tip
9. Cooling rack to let the macarons cool
10. Measuring cups and spoons for the ingredients

FAQ

Can I substitute almond flour if I can't find blanched almonds?

Yeah, you can use store-bought almond flour, but make sure it's really fine or your macarons might end up a little grainy.

Why should the egg whites be at room temperature?

Room temperature egg whites whip up better and give you a more stable meringue, which is super key for the perfect macaron shell.

Do I need to sift the almond flour and powdered sugar?

For sure, sifting them together helps you avoid lumps and gives a smoother batter, so it really pays off.

How long should I let the macarons rest before baking?

Let 'em rest for 30-60 minutes until a skin forms on the surface. If it's too soft, the shells may crack when baked.

What kind of filling works best?

It really depends on your taste. Buttercream, ganache, or jam all work great. Just use about 1/2 teaspoon per macaron, and if you're feeling adventurous, try mixing a couple of them together!

How To Make French Macarons At Home That Look And Taste Like They Came From A Pâtisserie Recipe Substitutions and Variations

If you don’t have blanched almonds, you can try using ground hazelnuts or walnuts instead. They work just as well though the taste might be a bit different.
You can make powdered sugar at home by blitzing granulated sugar in a food processor. Just add a little cornstarch to help keep it from clumping.
Instead of egg whites at room temperature, you can use cold ones but let them sit out for a while before using them. Some people even use reconstituted meringue powder as an alternative.
If you run out of granulated white sugar, caster sugar is a good substitute since it dissolves faster and helps get the perfect macaron texture.
The filling can be switched up too. For instance, if you’re low on buttercream, you could go for a chocolate ganache or a nice fruit jam instead.

Pro Tips

1. Make sure your almond flour and powdered sugar are really well sifted so you dont get any lumps in your batter. Even a few lumps can mess up the smoothness of the shells.
2. Don’t overmix the batter when folding in the whipped egg whites. You want a nice, light consistency so that you can pipe perfect rounds without them deflating.
3. Let the piped batter rest until a thin skin forms on top. If you dont wait long enough, the macarons might not develop that signature smooth top.
4. Tap your baking tray several times before baking to release any trapped air bubbles. This small step helps prevent holes in the finished shells.

How To Make French Macarons At Home That Look And Taste Like They Came From A Pâtisserie Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

kcal

Equipment: 1. Oven preheated to 300°F
2. Baking sheet with parchment paper
3. Food processor or spice grinder to grind almonds
4. Sifter or fine mesh strainer for the almond flour and powdered sugar
5. Two mixing bowls – one for dry ingredients and one for beating egg whites
6. Hand mixer or stand mixer with a whisk attachment
7. Rubber spatula for gently folding the mixtures
8. Piping bag fitted with a round tip
9. Cooling rack to let the macarons cool
10. Measuring cups and spoons for the ingredients

Ingredients

1 cup blanched almonds (ground into a fine almond flour, about 100 grams)
1 1/4 cups powdered sugar (roughly 150 grams)
3 large egg whites at room temperature
1/4 cup granulated white sugar (approximately 50 grams)
Your choice of filling (like buttercream, ganache or jam; use about 1/2 teaspoon per macaron)

Directions

Preheat your oven to 300°F and line a baking sheet with parchment paper.
Grind the blanched almonds into a fine flour and then sift them with the powdered sugar in a big bowl to avoid any lumps.
In a separate bowl, beat the egg whites at room temperature until they get frothy.
Slowly add the granulated sugar to the egg whites while you continue to beat them until stiff peaks form.
Gently fold the egg white mixture into the almond flour and powdered sugar blend, being careful not to overmix.
Transfer the batter into a piping bag fitted with a round tip.
Pipe out small rounds (about 1 1/2 inch in diameter) onto your lined baking sheet and tap the tray on the counter a few times to remove air bubbles.
Let the piped batter sit at room temperature for about 30 minutes, until a slight skin forms on top.
Bake the macarons in your preheated oven for 14 to 16 minutes, until the shells no longer feel wet to the touch.
Allow them to cool completely then sandwich them with your choice of filling like buttercream, ganache or jam, and enjoy!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.