Description
A foolproof French macaron recipe for beginners using the simple French meringue method. Achieve delicate, smooth shells with perfect feet every time!
Ingredients
Scale
- 100g almond flour
- 65g powdered sugar
- 70g egg whites (room temperature)
- 75g granulated sugar
- ¼ tsp cream of tartar (optional)
- ¼ tsp salt
- Gel food coloring (optional)
Filling (Vanilla Buttercream):
- 2 egg yolks
- ¼ cup granulated sugar
- 3½ tbsp milk
- ½ cup unsalted butter (softened)
- 1 tsp vanilla extract
Instructions
- Sift almond flour and powdered sugar twice.
- Make the meringue by whipping egg whites with granulated sugar until stiff peaks form.
- Macaronage: Gently fold dry ingredients into the meringue until the batter flows like lava.
- Pipe macaron rounds onto a lined baking sheet and tap the tray to remove air bubbles.
- Rest the shells until a dry skin forms (30-60 minutes).
- Bake at 300°F (150°C) for 15-18 minutes.
- Make the filling by whisking egg yolks, sugar, and milk over low heat until thickened, then mix in butter and vanilla.
- Assemble macarons by piping filling onto half the shells and sandwiching them together.
- Mature for 24 hours in the fridge for best texture and flavor.
Notes
- Ensure egg whites are at room temperature for the best meringue.
- Avoid overmixing the batter to prevent flat shells.
- Let macarons rest fully before baking to prevent cracks.
- Prep Time: 30 minutes
- Cook Time: 15-18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French