I have created a unique approach to crafting Perfect Macarons. The blend of sifted almond flour, powdered sugar, and airy egg whites with a sprinkle of salt and granulated sugar creates a delicate texture that pairs beautifully with any filling. I am eager to share this elegant French classic now.

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I’ve been experimenting with Perfect Macarons for a while now and I’ve finally figured out the magic behind these French treats. I start by carefully measuring 110 g sifted almond flour and 110 g sifted powdered sugar, which gives the shells their light, delicate texture.

Then I whip 3 large egg whites (about 100 g) at room temp with 50 g granulated sugar, a pinch of salt and a pinch of cream of tartar until the mixture becomes stiff but still glossy. I’ve played around with food coloring too, depending on the look i’m going for.

Trust me, once you pair these airy shells with your favorite filling, it’s a dessert revolution. Whether you’re into DIY macaron displays, curious about macaron cake recipes, or just looking for the best desserts to freeze, this recipe is a game changer.

It’s been a wild ride perfecting mine and i hope you enjoy the journey too.

Why I Like this Recipe

I really like this macaron recipe for a bunch of reasons. First, I love that the ingredients are super simple and I can usually find them at home. Second, the step-by-step process makes it easy for me to follow along, even when I mess up a step or two. Third, I dig that I can add my own twist with food coloring and different fillings so it never gets boring. Lastly, I get a kick out of knowing that I’m making something that looks fancy, even though it’s not as hard as it seems.

Everything you need to know to make the French macaron is right here. You sift together the almond flour and powdered sugar until its really fine and free of lumps. Then you beat the egg whites with a pinch of salt and cream of tartar until they get frothy. Next, you slowly add the granulated sugar until the egg whites turn into stiff, glossy peaks. If you feel like it, toss in a few drops of food coloring at this point. You then carefully fold the sifted mix into the egg whites, taking care not to lose all the air in the batter. Once that’s done, scoop the mixture into a piping bag and pipe small rounds onto a baking sheet lined with parchment paper. Let them sit out for about 30 minutes to form a little skin on top before you bake them at 300°F for around 15 minutes. After they cool, pair the shells with your favorite filling and enjoy making 50 macarons (or 100 shells) that always turn out pretty awesome even if they aren’t perfect!

Ingredients

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Rich in protein and fiber, add a light nutty taste and subtle healthy fats.
Provides rich sweetness and structure, essential for that classic macaron texture and crisp shell.
Egg whites offer protein and airiness, helpin create a smooth, crisp meringue shell perfect for rise.
Adds extra sweetness and crunch, balancing flavors while aiding browning in the macaron shells.
A pinch of salt enhances flavors and balances sweetness, essential for perfect macarons.
Cream of tartar stabilizes egg whites and prevent sugar crystallization, ensuring a consistent, reliable texture.
Optional food coloring boosts visual appeal, adding a fun and playful twist to macarons.

Ingredient Quantities

110 g sifted almond flour

110 g sifted powdered sugar

3 large egg whites (about 100 g) at room temp

50 g granulated sugar

Pinch of salt

Pinch of cream of tartar

Food coloring (optional, as desired)

How to Make this

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1. Sift together the almond flour and powdered sugar in a bowl until its really fine and no lumps remain.

2. In a separate bowl, beat the egg whites with a pinch of salt and a pinch of cream of tartar until frothy.

3. Gradually add the granulated sugar while whisking constantly until the egg whites form stiff peaks and look glossy. If you want, add a few drops of food coloring here.

4. Carefully fold the sifted almond flour mixture into the whipped egg whites. Do it slowly and gently so you don’t lose the airy texture.

5. Transfer the mixture into a piping bag fitted with a round tip, making sure not to overfill it.

6. Pipe small rounds onto a baking sheet lined with parchment paper, keeping them evenly spaced as they will spread a bit.

7. Let the piped rounds rest on the counter for about 30 minutes until they form a skin on top. This is important for a good rise.

8. Preheat your oven to 300°F and then bake the macarons for around 15 minutes. Keep a close eye on them, since ovens can vary.

9. When done, remove from the oven and allow the macarons to cool completely on the tray before attempting to remove them.

10. Pair up the cooled shells with your favorite filling, and enjoy your perfect macarons!

Equipment Needed

1. Sifter for the almond flour and powdered sugar
2. Two mixing bowls – one for dry ingredients and one for the egg whites
3. Electric mixer or a sturdy whisk for beating the egg whites
4. A spatula for carefully folding in the dry mix
5. Piping bag fitted with a round tip for piping the macaron rounds
6. Baking sheet covered with parchment paper
7. An oven to bake the macarons at 300°F

FAQ

How do I get perfect feet on my macarons?

The key is to let your meringue stiffen up by whipping it just right and then letting your piped shells rest for about 30 minutes before baking. This rest time helps form that signature foot.

Can I add extra food coloring to make them more vibrant?

Sure, you can add a few extra drops, but be careful not to overdo it. Too much food coloring can mess with the consistency of your batter.

What if my macarons keep cracking?

Cracking is often because you're over mixing. You should gently fold in your sifted almond flour and powdered sugar until just combined, so the batter stays light and smooth.

Can I make these macarons in advance?

Absolutely, you can store the macarons in an airtight container in the fridge for up to 5 days. Just let them come back to room temperature before serving.

What fillings work best with these shells?

There's so many choices! You could go with a fruity jam, a smooth buttercream, or even a rich chocolate ganache. It really depends on your flavor mood.

Perfect Macarons Recipe Substitutions and Variations

Almond flour: You can substitute it with finely ground almonds. Just make sure you sift it really well to get rid of any lumps.
Powdered sugar: If you don’t have any, blend granulated sugar in a high speed blender until it’s nice and powdery. It works in a pinch.
Egg whites: Sometimes you might not get fresh eggs so using pasteurized egg whites is a good alternative. They whip up almost the same.
Granulated sugar: You can also use caster sugar since it dissolves more easily and gives you a smoother mix for your macarons.
Cream of tartar: If you’re out, a few drops of lemon juice or vinegar can help stabilize your egg whites, just be careful not to overdo it.

Pro Tips

1. Make sure you sift the almond flour and powdered sugar REALLY well, like even twice if you need to, to avoid any clumpy bits. Trust me, smooth mixtures make a huge difference.
2. Always let your egg whites get to room temperature before you start beating them; it helps them reach those nice stiff peaks you’re aiming for. Also, add the sugar slowly so it really dissolves proper.
3. When folding the dry ingredients into the meringue, do it super gentle-like. If you mix too fast, you could lose that airy texture that makes your macarons light and perfect.
4. Don’t skip the resting time before baking. Letting the piped rounds sit helps them form a skin, which is key to prevent cracking when they bake.

Perfect Macarons Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

108

kcal

Equipment: 1. Sifter for the almond flour and powdered sugar
2. Two mixing bowls – one for dry ingredients and one for the egg whites
3. Electric mixer or a sturdy whisk for beating the egg whites
4. A spatula for carefully folding in the dry mix
5. Piping bag fitted with a round tip for piping the macaron rounds
6. Baking sheet covered with parchment paper
7. An oven to bake the macarons at 300°F

Ingredients

110 g sifted almond flour
110 g sifted powdered sugar
3 large egg whites (about 100 g) at room temp
50 g granulated sugar
Pinch of salt
Pinch of cream of tartar
Food coloring (optional, as desired)

Directions

Sift together the almond flour and powdered sugar in a bowl until its really fine and no lumps remain.
In a separate bowl, beat the egg whites with a pinch of salt and a pinch of cream of tartar until frothy.
Gradually add the granulated sugar while whisking constantly until the egg whites form stiff peaks and look glossy. If you want, add a few drops of food coloring here.
Carefully fold the sifted almond flour mixture into the whipped egg whites. Do it slowly and gently so you don't lose the airy texture.
Transfer the mixture into a piping bag fitted with a round tip, making sure not to overfill it.
Pipe small rounds onto a baking sheet lined with parchment paper, keeping them evenly spaced as they will spread a bit.
Let the piped rounds rest on the counter for about 30 minutes until they form a skin on top. This is important for a good rise.
Preheat your oven to 300°F and then bake the macarons for around 15 minutes. Keep a close eye on them, since ovens can vary.
When done, remove from the oven and allow the macarons to cool completely on the tray before attempting to remove them.
Pair up the cooled shells with your favorite filling, and enjoy your perfect macarons!

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.