France is a country with many iconic symbols. We all recognize la Tour Eiffel, l’Arc de Triomphe, et les Champs-Elysees. For us francophiles, we appreciate la Marianne (the personification of France), and le Coq (the courageous and combative sport rooster). And who doesn’t know about les baguettes et les croissants! In the early 20th century, the city of Paris acquired another iconic food symbol, les macarons. Try these French Macarons 3 Ways: Simple, Elegant, and Indulgent with lots of tips along the way.
Origin of French Macarons
We can thank Italian born Catherine de Medici for introducing macarons to France during the 16th century. However, it was Frenchman Louis Ernest Ladurée who made them famous during the late 19th century and is the basis of the modern versions we eat today. His most famous shop is located along the Champs-Elysées in Paris. If in Paris, stop in “Ladurée” and buy a few of those world-renowned macarons.
March 20th = French Macaron Day!
Of course! Why wouldn’t macarons have their own day of recognition?! If you ever find yourself in France on March 20th, pay a visit to a macaron shop. You just might be treated to a free macaron sample!
What are French Macarons?
Traditional French macarons are simple 4-ingredient almond meringue cookie sandwiches. They have a crunchy exterior with a soft marshmallow interior with all sorts of yummy goodness sandwiched in the middle. We’re talking about a puffy cloud of sweetness. A totally gluten free cookie, too. This makes me happy!
French Macarons are an Oxymoron of a Cookie!
French macarons are truly an oxymoron of a bake, at least in my opinion. We’re talking super simple ingredients, only 4 (egg whites, sugar, almond flour, and powdered sugar). Yet these seemingly easy to bake cookies are incredibly technical. You just might find yourself screaming or crying at different points in the preparation and bake. I have been close!
My French Macaron Baking Begins!
When I set out to try my hand at making French macarons, I knew I needed to do a lot of research and allow myself ample opportunities for trial and error. I modified recipes and techniques until I found what worked for me as a homebaker. I’m sharing my experience and what I learned with you in this post.
In fact, I’m sharing with you French macarons 3 ways: a simple version, an elegant version, and an indulgent version. I have really enjoyed making and eating all 3 versions as they truly fit a variety of flavor preferences and moods.
French Macaron Ingredients
Basic 4-Ingredients for Traditional French Macarons
French Macaron Making Process
The 4-ingredient authentic basic French macaron only consists of egg whites (aged work best), granulated sugar (superfine works best), superfine almond flour, and powdered sugar. The batter is meant to be very smooth, so the finer the ingredients, the better. In fact, to ensure smooth texture, I pulse the dry ingredients in a food processor and then sift them 2 different times. So far, these measures have worked very well for me.
Aged Egg Whites are Key!
Aged egg whites are the key to a great whip. So, with a minimum of 24 hours to maximum of 3 days, you need to let your egg whites hangout at room temperature covered in a glass bowl on the counter. They should not spoil.
There are several reasons why aging egg whites is so important in making macarons. First, aged whites have less water. Letting them sit a room temperature allows time for them to dehydrate. This means they will be easier to whip since moisture weighs them down preventing air from easily moving through.
Secondly, this time also allows for the proteins to relax. Relaxed proteins encourages air to be whipped around them. Thus, making it easier (and quicker) to whip to stiff peaks.
Prepping the Pans
Before beginning the mixing process, it’s time to prepare the pans. Macarons are known for their equally sized round shapes. Since I didn’t have a macaron-specific silicone mat with appropriate sized circles, I just created my own. Parchment paper is like my best friend in baking. I used a compass and pencil and drew 1 ¼-inch circles about 1-inch apart and placed the paper, pencil-side down on the a cookie sheet. I certainly didn’t want pencil lead getting into my cookies!
Prepping the French Macaron Dry Ingredients
Since macarons are such a technical bake that require accuracy, I highly recommend using a food scale. However, I have measured and provided approximations in cups in my recipe below. Once the powdered sugar and almond flour are weighed out, they need to be processed. The food processor breaks up any clumps which is necessary for a traditional smooth batter.
50 grams (~1/2 cup) almond flour and 125 grams (~1 cup) powdered sugar Mini food processor works just fine!
Once processed, the mixture needs to be sifted. The mixture is thick and will take a few minutes to sift it down. I like using a rubber spatula to press the mixture against the mesh to help it pass through. Discard any course mixture left over. Again, this is a crucial step for that silky smooth batter.
Sifting with the help of a rubber spatula. Almond flour granules too large for mixture. Discard!
Whipping the Room Temperature Egg Whites
Time to whip the egg whites. I find a stand mixer very useful here, but you could also use a hand mixer. Ensure all your utensils and bowl are very clean as any oil or moisture will impede the whipping. Whisk the egg whites using the whisk attachment on medium speed (level 4) until frothy. Increase the speed to medium high (levels 6-8) and gradually add in the sugar (50 grams ~ 1/4 cup) until stiff, glossy peaks form ( ~ 5 minutes). There will be a large ball of cream stuck in the whisk and doesn’t ooze down.
Gradually add sugar to froth All sugar added, still too runny Soft peaks Stiff peaks and egg white mass holding in whisk. Eggs are WHIPPED!
Add Dry Ingredients & Fold
I prefer to fold in a different bowl, but you could fold the dry ingredients in your stand mixer bowl. Regardless, it’s time to sift a second time the almond-sugar mixture and carefully fold it into the egg whites with a rubber spatula. I have found folding 40 times (yes, you must count!) in a figure 8 pattern provides a good mix before adding extracts and food coloring.
2nd sifting of dry ingredients Figure 8 folding 40 times After 40 folds
Add Optional Extracts & Food Coloring
SIMPLE Version: Almond-Strawberry Macarons
Ingredients Specific to Almond-Strawberry Macarons
For this version, we’re going to add ¼ tsp of almond extract and a good squeeze of red gel (or powdered) food coloring (moisture is the enemy of macarons!). For a simpler version, forego the extract and coloring and just continue to fold. Once the extracts and food coloring are added, fold an additional 25-35 times until the batter is smooth and falls off the spatula in a thin flat ribbon (like oozing lava). If not, fold a little more. Careful not to overfold or you’ll end up with runny cookies. A good mix will require a total of 65-75 folds.
Good squeeze of red gel food coloring Folding another 25-35 times Continuous ribbon flowing like lava
To test the batter, let the batter ooze off the spatula and wait for about 20 seconds to see if the batter flattens out a bit on its own and oozes back into the batter. You could also drop a small amount on a plate and if the peaks retreat into the batter within 10 seconds, it’s ready. If not, keep folding. Do not overmix.
Ribbon sitting on top Ribbon oozing back into the batter… READY!
Piping Time!
Transfer the batter to a pastry bag fitted with a ⅜- or ½-inch tip. If you don’t have a pastry bag, like me, place a bottom corner of a zip-topped, gallon-sized bag in a drinking glass. Fold the top half of the bag over the exterior of the glass. Scoop all the batter in the bag.
Bag tip at bottom of glass Top half of bag fold down Scoop all batter in the bag
Once the batter is in the bag, remove the bag from the glass and cut off the tip (straight across, no angle). You can place a small dot of macaron batter in each corner of a baking sheet to secure the parchment paper to the baking sheet. Pipe batter into 1¼-inch rounds, swirling the tip off to the side to create a flatter top. Repeat, spacing cookies at least 1-inch apart, until sheets are full. This recipe will likely require 2 cooking sheets.
Pans are ready; snip off bag tip Pipe in center and swirl off the tip
Tap Out the Air Bubbles & Dry
IMPORTANT: Tap the sheets against the counter loudly multiple times to remove air bubbles.
Let the cookies sit at room temperature until the tops are no longer sticky to the touch (~15 minutes- 1 hour depending on humidity). They should look dry and matte. Humidity is your worst enemy in this step. Drying out the cookies is important in getting the fuzzy feet (les pieds) on these macarons. So, set them aside and check them about every 15 minutes.
Tap or bang (in my case) Allow time to dry All dry; not sticky
Prepare the Oven & Double Pan the Cookies
Place an oven rack in the lower third position of the oven and preheat it to 350°F/177˚C. We only bake one pan of cookies at a time. Once the oven has preheated, double pan the cookie sheet to prevent the bottoms of the cookies from getting too hot. Drop the oven temperature down to 325˚F/163˚C. Place the cookies in the oven and set the timer for 7 minutes. You should start to see the “foot” (pied) at about 5 minutes.
Place rack in lower third position Preheat Double pan cookies Drop oven temp Place 1 pan in the oven Set timer
Continue Baking & Check for Doneness
Once the first 7 minutes are up, drop the temperature to 300°F/149˚C. Rotate the pan and bake for another 6-11 minutes for a total of 13-18 minutes. The cookies are done when you gently touch the feet and they are dry. If the feet are sticky or they slightly shift away from the tops, then they need more time. Just add another minute and continue to do so until they are a solid unit.
Drop oven temp Rotate cookies Set timer Cookies are done when the tops and feet are a solid unit… no shifting or a moving around!
Cool Completely & Carefully Remove Cookies from Pan
Remove the baking sheet from the oven and set aside to cool for a few minutes. Transfer the entire sheet of parchment paper with cookies on a wire rack to cool completely. This will be necessary to use both cookie sheets for the next batch. Gently peel the cookies from the parchment paper. If the macarons seem a little wet, place them back in the oven with the door open to dry out for a few minutes. The macarons are not done if they are sticking to the parchment paper. There will likely be a little tackiness between the cookies and the paper, if so, use a sharp knife and slide it between the two. The cookies should release.
Remove to wire rack When cooled, carefully remove cookies using knife, if needed Notice no sticking!
Subsequent Pans
After removing a pan, raise the temperature back to 350°F /177˚C until it’s preheated again to that mark. Before adding the next pan, drop the temperature down to 325˚F /163˚C and repeat above steps dropping the temperature again to 300°F /149˚C at 7 minutes and baking for an additional 6 minutes or until done.
French Macaron Sandwich Time!
Spoon or pipe filling onto the flat side of one cookie and top with another. Gently twist so that the filling spreads to the edges. You can taste them immediately, BUT they should be transferred to an airtight container or wrapped with plastic and refrigerated at least 24 hours to allow them to soften before eating. Store them up to 5 days in the fridge or freeze 4-5 months for longer storage. Thaw for 30 minutes on the counter prior to eating them from the freezer.
Spoon on 1 tsp jam Lightly twist on top Sandwich made! Store covered in fridge overnight to soften.
ELEGANT Version: Lavender-Honey Macarons
Ingredients Specific to Lavender-Honey Macarons
For this version, follow the above steps to the “Add Optional Extracts & Food Coloring”. After 40 folds of the egg whites and almond/powdered sugar mixture, add almond extract and equal parts blue and red food coloring. Then, continue to fold another 25-35 times until reaching the ribbon stage that seeps back into the batter.
1/4 tsp almond extract & equal parts red & blue coloring 25-35 final folds Batter seeps back into itself
Follow the piping and baking directions for the Almond-Strawberry Macarons through cooling.
Make the Lavender-Honey Filling
This is a quick and easy filling. You simply stir 3/4 cup mascarpone cheese, 2 tbsp honey, and 1 tsp ground dried lavender (food grade). If your lavender is in buds, you just need to grind them. I used a small mortar and pestle; it was very easy and quick.
TIP: Spray both your measuring cup and tablespoon with cooking spray before adding your cheese and honey. The spray will help release the sticky and creamy ingredients leaving little behind stuck on your utensils.
Mascarpone cheese, honey, and lavender Quickly stirred together and DONE
Lavender-Honey Macaron Sandwich Time!
Spoon on lavender cream Twist on top Cover & place in fridge overnight
INDULGENT Version: Chocolate-Chocolate Ganache Macarons
Ingredients Specific to Chocolate-Chocolate Ganache Macarons
For this version, follow the above steps for making the simple version with a few changes. When combining the powdered sugar and almond flour, you’ll substitute some of the almond flour with cocoa powder (1/3 to be exact). Continue following the recipe directions. After 40 folds of the egg whites and cocoa/almond/powdered sugar mixture, add vanilla extract. Then, continue to fold another 25-35 times until reaching the ribbon stage that seeps back into the batter.
Pulsing all dry ingredients 2nd sifting of dry ingredients Beginning the 40 folds Adding vanilla after 40 folds Batter seeps back into itself
Follow the piping and baking directions for the Almond-Strawberry Macarons through cooling.
Make the Chocolate Ganache Filling
This filling requires 4 ingredients to include whipping cream, chocolate chips, sugar, and butter. Measure out 4 oz (3/4 cup) of room temperature chocolate chips. Heat up 1/2 cup of whipping cream to just under boiling. Pour the heated cream over the chocolate and let it sit for a couple of minutes. Then, add 1 tablespoon each sugar and butter. Whisk the ingredients until smooth. Place in the fridge for 30 minutes to firm. Then, use a hand mixer and whip up the ganache to a creamy frosting stage.
Heated cream over chocolate Add sugar & butter Whisk Ganache made! Set up after 30 min in fridge Whip to a frosting Frosting done!
Chocolate-Chocolate Ganache Macaron Sandwich Time!
Spoon or pipe on ganache Sandwich with another cookie Place in covered container in fridge overnight to soften
Final Thoughts of French Macarons
When I set out to learn how to make macarons, I had no idea they would be as technical as they were. I feel very comfortable and confident in making them now, but I honestly have to say, these were the most technical bake I have ever had (that includes making French baguettes!!) There are so many critical steps in making macarons that if one step is amiss, the whole batch is off. Granted, I’m sure even with mistakes, the cookies would still taste great. However, my goal is to produce successful bakes. If not, I go back to the drawing board.
Baker’s Perspective of French Macarons
I absolutely loved figuring out all the tips and techniques required to producing a successful macaron. In the beginning, the trickiest elements for me were getting the smooth tops after baking. This meant I needed to fold more.
The other tricky part was baking a the right temperature to prevent the cookies from sticking to the paper. I had to make multiple adjustments for this. I’m sure a different oven would require a different baking temperature and time. In fact, the environment is probably the biggest factor in the success or failure of macaron baking. It is advisable to never make macarons on humid days!
I hope what I’ve learned will help you if you choose to make macarons in the future. If you are interested in more tips on making these cookies, check out my YouTube video.
Taster’s Perspective of French Macarons
I was very excited to be able to taste this bake. Scott still ate his share of cookies, though. We both really enjoyed the flavors of each version. We both loved the crunchy exterior followed by a soft, marshmallow interior with a rich, sweet filling sandwiched in the middle. The combined textures and flavors are a party in the mouth!
Simple: Almond-Strawberry Macarons- Scott thought the strawberry filling was a little overpowering for the almond flavored cookie. I actually thought they complimented each other well. You could certainly cut back on the almond extract and/or the strawberry filling if either one is a little too strong. They were a very visually appealing cookie- pink cookie with red filling. They are also pretty with the natural, cream color cookie without food coloring.
Elegant: Lavender-Honey Macarons- These reminded me so much of my time in the Provence region of France. Lavender fields are everywhere and the scent is intoxicating if visiting this area during June and July when lavender is at its peak. For me, this was a nostalgic cookie. The floral lavender and almond extract complimented each other well. The mascarpone cheese cut the sweetness and added a bit of tang. This is a well-rounded, sophisticated cookie. If you like a little elegance in your life, you gotta try these!
Indulgent: Chocolate-Chocolate Ganache Macarons- Well… these are definitely chocolate through and through. If you like chocolate, I can’t imagine you not liking these. The chocolate flavor combined with a crunchy exterior and marshmallow interior sort of reminded me of an adult version of a s’more’s campfire treat. I imagine a crumbling of graham crackers mixed in the filling would fit that bill!
Macarons are finicking depending on the quality of ingredients and the environment. If you’re looking for a dessert food challenge, give these a try and leave a comment. They are a great dessert for anytime of year, particularly when you can adjust the flavors and colors to fit the season or holiday!
For lots of tips and step-by-step details on making these cookies, check out my YouTube video entitled “Authentic French Macarons 3 Ways: Simple, Elegant, & Indulgent- Learn Techniques & Lots of Tips!“
Authentic French Macarons 3 Ways: Simple, Elegant, & Indulgent
Ingredients
Macaron Ingredients:
- 2 large egg whites at room temperature aged overnight – 3 days
- 50 grams (¼ cup) granulated sugar
- 2-3 drops gel food coloring (gel or powder work best) add more to reach desired color (optional)
- ½ tsp vanilla or ¼ tsp almond extract optional
- 50 grams (½ cup) superfine almond flour from blanched almonds & sifted
- 125 grams (1 cup) powdered sugar
For the Chocolate Meringue Version:
- Substitute a third of the almond flour with cocoa powder measure out 34 grams of almond flour and 17 grams of cocoa powder
Optional Fillings:
- jam, buttercream, nut butter, or chocolate ganache (See ideas & recipes below)
Instructions
Day Before Baking Day
- Separate the egg whites from the yolks the night before (up to 3 days ahead of time) and leave the whites in a covered, clean glass bowl on the counter.
Baking Day
- Prepare 2 sheets of parchment paper, if not using already marked silicone mats. Draw 1¼ inch circles ~ 1inch apart on the paper. Place each parchment paper marked-side down on separate baking sheets.
- Use a scale and weigh out powdered sugar and almond flour. Pulse both in a food processor until well combined. Sift the mixture using a rubber spatula to press against the mixture to help it pass through. Discard any course mixture left over.
- In the clean bowl of a stand mixer (or use a hand mixer), whisk the egg whites using the whisk attachment on medium speed (level 4, of a stand mixer) until frothy. Increase the speed to medium high (levels 6-8) and gradually add in the sugar until stiff, glossy peaks form. This will take ~ 5 minutes.
- At this point, you can divide the recipe for 2 different flavors. If so, divide the mixture into 2 separate bowls and halve the rest of the ingredients continuing to follow the recipe as directed below.
- Sift in the almond-sugar mixture and carefully fold 40 times (yes, you should count) the mixture into the egg whites. Each fold should resemble a figure 8 pattern cutting through the middle with each fold using a rubber spatula. Stop after the 40th fold and add food coloring and extracts. Continue to fold another 25-35 times. A good mix will require ~65-75 folds. Fold until the batter is smooth and falls off the spatula in a thin flat ribbon (like oozing lava). If not, fold a little more.
- To test the batter, let the batter ooze off the spatula and wait for about 20 seconds to see if the batter flattens out a bit on its own and oozes back into the batter. You could also drop a small amount on a plate and if the peaks retreat into the batter within 10 seconds, it’s ready. If not, keep folding. Do not overmix.
- Transfer the batter to a pastry bag fitted with a ⅜- or ½-inch tip. If you don’t have a pastry bag, place a bottom corner of a zip-topped quart (for half a recipe) or gallon-sized bag (for full recipe) in a drinking glass. Scoop the batter in the bag and cut off the corner tip at the bottom of the glass where the batter should be resting. You can place a small dot of macaron batter in each corner of a baking sheet to secure the parchment paper to the baking sheet. Pipe batter into 1¼- ½ -inch rounds, swirling the tip off to the side to create a flatter top. Repeat, spacing cookies at least 1 inch apart, until sheets are full. IMPORTANT: Tap the sheets against the counter loudly to remove air bubbles. If the air bubbles are large and won't pop, lighly poke them with a sharp knife.
- Let the cookies sit at room temperature until the tops are no longer sticky to the touch (~15 minutes- 1 hour depending on humidity). They should look dry and matte.
- Place oven rack in the lower third position and preheat to 350°F/177˚C. Place one of the baking sheets with cookies on them in another baking sheet. A double baking sheet will prevent the cookies from getting too hot. If you only have 2 baking sheets just slide the parchment paper with one set of dried cookies out onto a counter.
- Drop the oven temperature down to 325˚F/163˚C when you place the cookies in the oven. Bake one pan at a time. Set the timer for 7 minutes baking, then drop the temperature to 300°F/149˚C, and rotate the pan. Bake for another 6-11 minutes for a total of 13-18 minutes. After removing a pan raise temperature back to 350°F/177˚C until it is preheated to that mark. Drop the temperature back down to 325˚F/163˚C when you add the next pan. Repeat above steps dropping the temp to 300°F/149˚C and rotating the pan at 7 minutes.
- You should start to see the “foot” (pied) about 5 minutes. The cookies are done when you gently touch the feet and they are dry. If the feet are sticky or they slightly shift away from the tops, then they need more time. Just add another minute and continue to do so until they are a solid unit.
- Remove the baking sheet from the oven and set aside to cool for a few minutes. Transfer the entire sheet of parchment paper with cookies on a wire rack to cool completely. Gently peel the cookies from the parchment paper. If the macarons seem a little wet place them back in the oven with the door open to dry out for a few minutes. The macarons are not done if they are sticking to the parchment paper. Slide a sharp knife between the cookies and the paper if they are a little tacky as you remove them.
- Spoon or pipe filling onto the flat side of one cookie and top with another. Gently twist the top on the filling so that it spreads to the edges. You can taste them immediately BUT they should be transferred to an airtight container or wrapped with plastic and refrigerated at least 24 hours to allow them to soften before eating. Store up to 5 days in the fridge or freeze 4-5 months for longer storage. Thaw for 30 minutes on the counter prior to eating them from the freezer.
Video
Notes
Interested in some other sweet recipes? Check these out.
New Zealand Kiwi Quick Bread (w/Gluten Free & Vegan Adaptations)
Thanks for reading! If you enjoyed this post, please share it. Check out my YouTube Channel as well to see videos of kitchen tips, blog bakes, and dishes.