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Classic French Almond Macarons

Master the art of French macarons at home! Crisp shells, chewy centers, perfect feet — this Italian meringue method creates bakery-quality results. Age overnight for the ultimate texture. Save this foolproof recipe! 🇫🇷✨
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Prep Time 45 minutes
Cook Time 32 minutes
Total Time 1 hour 17 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

  • 200 g almond flour sifted twice
  • 200 g powdered sugar sifted
  • 150 g granulated sugar
  • 75 g egg whites aged overnight at room temperature, divided (about 2-3 large eggs)
  • 50 ml water
  • 1/4 teaspoon cream of tartar
  • Gel food coloring optional
  • 1 cup buttercream or ganache for filling

Method
 

  1. Line two baking sheets with parchment paper or silicone mats. Prepare a piping bag fitted with a 1/2-inch round tip.
  2. Pulse the sifted almond flour and powdered sugar together in a food processor for 8-10 seconds until very fine. Sift the mixture again into a large bowl and set aside.
  3. Place 75g egg whites in the bowl of a stand mixer. In a small saucepan, combine the granulated sugar and water. Heat over medium-high heat without stirring until the syrup reaches 240°F (115°C) on a candy thermometer.
  4. When the syrup reaches 230°F, begin whipping the egg whites on medium speed with the cream of tartar. When the syrup hits 240°F, remove from heat and slowly pour it down the side of the mixer bowl in a thin stream while beating on medium-high speed.
  5. Continue beating the meringue on high speed for 6-8 minutes until stiff, glossy peaks form and the bowl feels barely warm to the touch. Add gel food coloring in the last 30 seconds if using.
  6. Add the almond flour mixture to the meringue all at once. Fold with a spatula using a J-motion, scraping down the sides and pressing the batter against the bowl. Continue folding for 40-60 strokes until the batter flows like lava and a ribbon drizzled on the surface disappears within 10 seconds.
  7. Transfer batter to the prepared piping bag. Pipe 1.5-inch circles onto the prepared baking sheets, spacing them 2 inches apart. Firmly tap each sheet on the counter 5-6 times to release air bubbles.
  8. Let the macarons rest uncovered at room temperature for 30-60 minutes until a skin forms and they no longer feel sticky when gently touched. Preheat oven to 300°F (150°C) during the last 15 minutes of resting.
  9. Bake one sheet at a time for 14-16 minutes, rotating halfway through, until the shells no longer wobble when gently nudged. Let cool completely on the baking sheet for 10 minutes, then transfer to a wire rack.
  10. Once completely cool, match shells by size. Pipe or spread filling on the flat side of one shell and sandwich with its match. Refrigerate filled macarons for 24 hours before serving for optimal texture.