Authentic French Macarons 3 Ways: Simple, Elegant, & Indulgent
This traditional 4-ingredient basic macaron recipe includes all the bells and whistles for much more. Try the simple Almond-Strawberry version, the elegant Lavender-Honey version, or the indulgent Chocolate-Chocolate Ganache version. A beautiful, sophisticated cookie with flavors for everyone! Check out my many tips for making these fantastic meringue-based light sandwich cookies crispy on the outside and soft, chewy, marshmallowy on the inside. They are gluten free, too!
Servings: 16 sandwich cookies
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
Macaron Flavor Variations:
SIMPLE
Almond-Strawberry Macarons:
White (or pink) cookie w/ red filling
Leave the batter white or after 40 folds, tint the batter pink with 2-4 drops (1 large dollop) of red gel food coloring. At the same time you add the food coloring, add ¼ tsp almond extract. Once the cookies are baked and cooled, add a teaspoon of strawberry jam or preserves to one cookie side and sandwich with another then repeat with remaining cookies (you'll need about ½ – ¾ cup of jam).
ELEGANT
Lavender-Honey Macarons:
Purple cookie with white filling
After 40 folds, tint the batter with 2-3 drops of violet gel food coloring (OR stir equal parts of blue & red; I find 3-4 drops of each color produces a nice lavender color). At the same time you add the food coloring, add ¼ tsp almond extract or 1/2 tsp vanilla extract. For the filling, stir together, 3/4 cup mascarpone cheese, 2 tablespoons honey and 1 teaspoon ground dried lavender. After the cookies have baked and cooled, add a teaspoon of the filling to one side of a cookie and sandwich with another then repeat with remaining cookies.
INDULGENT
Chocolate-Chocolate Ganache Macarons:
Chocolate cookie with chocolate filling
When pulsing the almond flour & powdered sugar together, substitute 17 grams of almond flour (which is 1/3 of the almond flour) with 17 grams of cocoa powder. Add 1/2 tsp vanilla to the batter after 40 folds. For the filling, heat ½ cup heavy cream to near boil (bubbly only). Pour cream over 4 oz semisweet chocolate at room temperature. Let it sit ~2 minutes until chocolate softens. Stir gently and add 1 tbsp granulated sugar and 1 tbsp butter until mixture is smooth. Refrigerate ~ 30 minutes until thickened. Beat the filling with a mixer until fluffy. Pipe or spread on flat side of one cookie and sandwich together with another then repeat with other cookies.
Additional flavors:
Rose Ganache Macarons:
Pink cookie with white filling
After 40 folds, tint the batter with 2 drops neon pink gel food coloring (or use a large dollop of red food coloring). At the same time you add the food coloring, add 1/2 tsp vanilla extract. For the filling, melt 100 grams of white chocolate over a double boiler or in the microwave (careful NOT to burn). Bring 50 grams of whipping cream to a low boil. Remove it from heat and gradually stir it into the chocolate. Stir in ½ tsp rose water. (Taste after ½ tsp rose water and add more as needed.)
Refrigerate for 30 minutes until set. Beat the filling with a mixer until fluffy. Pipe or spread on flat side of one cookie and sandwich together with another then repeat with other cookies.
White Chocolate Ganache FILLING ONLY:
Melt 150 grams of white chocolate over a double boiler or in microwave without burning it. Slowly stir into the 250 grams of mascarpone cheese. Spread on flat side of one cookie and sandwich together with another then repeat with other cookies.