I make macarons a lot, and I have been making them a lot more lately! I have gotten really good at getting them just right, every time I make them. I have people ask me to make them quite a bit, and also HOW TO make them. I have heard people say so many times, that they are really hard to make, and it sounds and looks easier than it actually is. This can be true if you don’t have a good recipe for them or don’t have a lot of patience. However, if you follow the recipe exactly as it is written, and take your time, you should have no problem getting them perfect each time!
So here I am sharing my recipe and my tips and tricks to help you get those perfect macarons! I tried one other recipe previously, and the first two times I made macarons, they turned out okaaay, but with this recipe, they turn out perfect every time! It also helped me to follow along to this Youtube video by Georgia’s Cakes. It really helps the process especially if you are a visual person! Her recipe is not exactly the same as the one I am providing, but the steps she does are basically the same. The recipe I am sharing, is straight from a bakery class in France, so it is genuine French Macarons.
Before you get started, it is important to measure out your ingredients in grams, as they need to be exact if you want them to turn out. Make sure you have a kitchen scale that weighs in grams. You will also want to have a stove compatible thermometer as well, as you need to measure an exact temperature for your sugar syrup (you will see in later steps). A stand mixer is also highly recommended for these.
First off, prepare and weigh out all of your ingredients. In a mixing bowl, sieve the icing sugar and almond flour. Then hand mix in the first part of the egg white with a spatula, and mix until you get a uniform dough. Then you can add your food coloring to make it whatever color you would like. I do recommend using gel food color, so it does not change the consistency and only use a few drops at most. I like to use Wilton gel food coloring, which you buy here. The color does lighten a little once they are cooked, so you may want to make them slightly darker than you want them to turn out.
Next, you will start to prepare your meringue. Place the second part of your room temperature (MUST be room temperature) egg whites in your stand mixer and start whisking on low speed. In the meantime, start cooking your sugar syrup. Place your sugar and water in together in a sauce pan on high heat, and use your thermometer to check the temperature. When the temperature reaches 221 degrees F (105 degrees Celsius), speed up the egg white. At 244 degrees F (118 degrees Celsius), take the syrup off of the stove, and turn your mixer speed on low.
Pour the syrup slowly, down the side of the bowl in the mixer (while it is still mixing on low), and try not to pour straight on the whisk. The egg white should have already started to become white and fluffy by then. Turn the mixer speed on high and leave the meringue to fluff and become room temperature again. It should be elastic and form stiff peaks.
Preheat your oven to 320 degrees F (160 C). When your meringue is ready take about 1/3 of it at a time and carefully fold into your almond flour/sugar mixture. This part is called the macaronnage, knowing when to stop mixing is very important! Your dough should be forming a thick ribbon when you lift it up, but shouldn’t be too liquid otherwise your macarons are going to spread too much when piping them.
Pour your macaron dough into a piping bag with an 8mm round nozzle (Get your nozzle and piping bag kit here) and start piping them on baking parchment paper or baking tray. You can also buy a silicon mat with the macaron template on them, so you can get even sized macarons each time. I bought mine from Amazon, here. Once you are done piping, smash your tray on the counter 3 or 4 times, to get rid of any air bubbles.
Then you will want to let your macarons sit, until they form a “skin” on the outside, about 20 minutes. This is a good time to start on making the filling, recipe and instructions here. Put only two trays in the oven at a time and let cook for 12-13 minutes. Every oven is different, so temperature and cooking time might change according to your own oven! When ready, the macarons should barely move when touching them. Let the shells cool down for a few minutes. You should be able to unstick them from the tray without any problems. When ready, pair the shells and pipe the filling of your choice in the middle and twist them together to form a nice macaron!
Macarons need a “maturation” time during which the filling starts moisturizing the shells, making it soft and chewy. The best would be (if you can resist!) to let them sit overnight in a closed container in the fridge!
- 125g Almond Flour
- 125g Icing Sugar
- (2) 45g Egg Whites (Room Temperature is a Must!)
- 125g of Caster Sugar or Granulated Sugar
- 40g Water
- Food coloring of choice
French Buttercream Filling:
- 45g Egg Yolk
- 90g Caster Sugar or Granulated Sugar
- 125g Softened Butter
- 1-2 tsp Vanilla Extract
I hope these turn out as perfect for you, as they do for me! I wanna see your macarons that you make using this recipe, so please share them and tag me! I will feature them on my website :).