Description
Delicate, crisp-on-the-outside, chewy-on-the-inside French macarons made with almond flour and egg whites, filled with your favorite buttercream or ganache.
Ingredients
- 100 g egg whites (about 3–4 large), room temperature
- 1⁄4 tsp cream of tartar
- 80 g superfine (caster) sugar
- 125 g almond flour, finely ground
- 125 g powdered sugar
- Gel food coloring, optional
- Filling of choice: buttercream, ganache, jam
Instructions
- Sift almond flour and powdered sugar together; set aside.
- Beat egg whites with cream of tartar until soft peaks form. Gradually add superfine sugar and beat to stiff, glossy peaks.
- Add gel food coloring if using, mix gently.
- Fold in sifted mixture in thirds, using macaronage technique until batter flows like a ribbon.
- Pipe rounds onto parchment-lined baking sheets; tap sheet to release air bubbles.
- Let piped shells rest 30–60 minutes until a skin forms.
- Preheat oven to ~285 °F (140 °C). Bake 11–13 minutes until shells have “feet” and tops are firm.
- Cool completely, then fill with chosen filling and sandwich together.
Notes
- Use kitchen scale for accuracy; grams ensure consistency.
- Aging egg whites 24 h in fridge improves structure.
- Let shells form a skin before baking to develop feet.
- Monitor oven temperature closely; humidity affects outcome.
- Practice makes perfect—macaronage timing is key.