Print

Foolproof Macaron Recipe (Step by Step!)

Foolproof Macaron Recipe (Step by Step!) Recipe
Print Recipe

★★★★★

4.7 from 19 reviews

This foolproof macaron recipe guides you step-by-step through the process of making light, crispy, and chewy French macarons with a silky buttercream filling. Perfect for both beginners and experienced bakers, this recipe uses Swiss meringue for a stable and glossy shell, resulting in beautifully smooth, delicate macarons that are sure to impress.

Ingredients

Scale

Macaron Shells

  • 100 g egg whites
  • 100 g granulated sugar, divided
  • 100 g almond flour
  • 100 g powdered sugar
  • Pinch of salt
  • Food coloring (optional)

Buttercream Filling

  • 6 tablespoons unsalted butter, room temperature
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat and prepare baking sheets: Preheat your oven to 300°F (150°C). Line two baking sheets with parchment paper and set aside to ensure a non-stick surface for your macarons.
  2. Create a double boiler for egg whites: Heat a small pot of water on medium-low heat until it starts steaming. In the bowl of a stand mixer, combine the egg whites with approximately 3 tablespoons of granulated sugar. Place the bowl over the steaming pot carefully to create a double boiler.
  3. Warm and froth the egg whites: Whisk the egg whites and sugar continuously with a hand whisk until the sugar fully dissolves and the egg whites become white and frothy, about 1 minute. Remove the bowl from heat and place it back on the stand mixer base.
  4. Whisk to stiff peaks: Attach the whisk to the stand mixer and whisk at high speed while gradually adding the remaining granulated sugar. Add food coloring if desired. Continue whisking for 3-4 minutes until stiff, glossy meringue peaks form, signaling your Swiss meringue is ready.
  5. Sift dry ingredients: Sift together almond flour, powdered sugar, and a pinch of salt twice to ensure fine texture. Gently fold the sifted mixture into the meringue bowl, distributing it evenly.
  6. Combine mixtures: Place the bowl back on the mixer fitted with the whisk on medium speed and whisk the mixture for 5 seconds, just enough to combine the almond flour mix with the meringue without overmixing.
  7. Fold to perfect consistency: Stop the mixer and use a large spatula to hand fold the batter carefully. Scoop from the edge and fold into the center in a circular motion until the batter flows slowly like lava and you can form a continuous figure-eight without breaking the batter.
  8. Pipe macaron shells: Transfer the batter into a large piping bag fitted with a 1-inch round tip. Pipe silver dollar-sized rounds onto the prepared baking sheets, keeping about 1.5 inches of space between them. Tap the baking sheets firmly on the counter twice to release air bubbles. Optionally, sprinkle a pinch of sea salt on top for garnish.
  9. Rest and bake shells: Allow the piped macarons to air dry for 15 to 30 minutes until their surface is dry to the touch. Bake in the preheated oven for 13 minutes, rotating trays halfway for even baking. Cool it completely on the baking sheets before removing.
  10. Make the buttercream filling: While macarons cool, beat together unsalted butter, powdered sugar, vanilla extract, and a pinch of salt with an electric mixer until light and fluffy, about 2 minutes.
  11. Prepare filling piping bag: Spoon the buttercream into a piping bag fitted with a 1/2-inch round tip and set aside for assembly.
  12. Assemble macarons: When macarons are fully cooled, pipe the buttercream filling onto the flat side of one macaron and sandwich with another. Repeat until all macarons are filled.

Notes

  • Ensure egg whites are separated from yolks at least a day ahead and stored in a clean container for better volume.
  • Be gentle when folding the batter to avoid deflating the meringue.
  • Resting the piped shells helps form the signature macaron ‘skin’ preventing cracks.
  • Use parchment or silicone baking mats to avoid sticking.
  • Macarons are best stored in an airtight container in the refrigerator and brought to room temperature before serving.
  • Adjust the baking time slightly if making different sized macarons to prevent under or overbaking.

Nutrition

Keywords: macaron, swiss meringue, french dessert, almond flour, buttercream filling, homemade macarons

Find it online: https://thefoodrecipe.com/foolproof-macaron-recipe-step-by-step/