French Macarons Foolproof Guide (Print Version)

Crisp almond meringue cookies with chewy centers and buttercream filling.

# What You Need:

→ Macaron Shells

01 - 1 cup fine almond flour
02 - 1 ⅔ cups powdered sugar
03 - 3 large egg whites (about ⅓ cup), aged overnight at room temperature
04 - ½ cup granulated sugar
05 - ¼ tsp cream of tartar
06 - Gel food coloring as desired

→ Vanilla Buttercream Filling

07 - ½ cup unsalted butter, softened
08 - 1 ¼ cups powdered sugar
09 - 1-2 tbsp whole milk
10 - 1 tsp pure vanilla extract
11 - Pinch of salt

# How to Prepare:

01 - Line baking sheets with parchment paper or silicone macaron mats. Fit a large piping bag with a round tip approximately ½ inch in diameter.
02 - Sift almond flour and powdered sugar together into a large bowl. Discard any coarse particles that remain in the sieve.
03 - In a clean, grease-free bowl, beat egg whites until foamy. Add cream of tartar. Gradually incorporate granulated sugar while beating until stiff, glossy peaks form.
04 - Gently fold the sifted almond flour and sugar mixture into the meringue in three additions. Using a spatula, fold and press the batter against the bowl until it flows in thick ribbons and you can draw a figure 8 without the batter breaking.
05 - If using gel food coloring, fold it into the batter until evenly distributed. Avoid liquid food coloring as it affects batter consistency.
06 - Transfer batter to the prepared piping bag. Pipe 1 ½ inch circles onto the baking sheets, spacing them about 1 ½ inches apart.
07 - Firmly tap the baking sheets on the counter several times to release trapped air. Use a toothpick to pop any visible bubbles for smooth surfaces.
08 - Let piped shells rest uncovered at room temperature for 30-60 minutes, until a dry skin forms and shells do not stick to your finger when lightly touched.
09 - Preheat oven to 300°F. Bake one tray at a time for 12-15 minutes, rotating halfway through. Shells are complete when feet have formed and they lift cleanly from the parchment.
10 - Allow shells to cool completely on the baking sheets before removing to prevent breakage.
11 - Beat softened butter until creamy. Add powdered sugar, vanilla, salt, and 1 tablespoon milk. Beat until fluffy, adding additional milk as needed for smooth, pipeable consistency.
12 - Pair similar-sized shells. Pipe a dollop of buttercream onto the flat side of half the shells. Gently press remaining shells on top to create sandwiches.
13 - Refrigerate assembled macarons in an airtight container for 24 hours before serving. Bring to room temperature before enjoying for optimal texture.

# Expert Advice:

01 -
  • These impossibly delicate cookies will make you feel like a French pastry chef
  • The crisp shell giving way to chewy center is pure magic
  • Once you master the basics, endless flavor possibilities await
02 -
  • Humidity is your enemy—pick a dry day or your shells may never form properly
  • The figure eight test is the only reliable way to know your batter is ready
  • Underbaked macarons will stick to parchment, while overbaked ones become hollow
03 -
  • Weigh your ingredients—precision is everything with macarons
  • Tap your baking sheets firmly to release air bubbles for smooth tops

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