Description
This recipe guides you through making bakery-quality French macarons with impressive (feet) and a luscious ganache filling, perfect for any special occasion. It simplifies the process, making these delicate treats achievable for home bakers.
Ingredients
Scale
- 150g finely ground almond flour, blanched and super-fine
- 150g powdered sugar (confectioners’ sugar)
- 150g granulated sugar
- 100g (about 3 large) egg whites, at room temperature (optionally aged a day or two)
- 0.25 tsp cream of tartar OR 0.5 tsp lemon juice (stabilizer)
- 1–2 Tbsp cocoa powder OR 1-2 drops gel food coloring (optional, for shells)
- 120ml (0.5 cup) heavy cream or whipping cream (for ganache)
- 170g (6 oz) high-quality chocolate, dark, semi-sweet, or milk, finely chopped
- 1 tsp vanilla extract (for classic flavor)
- 0.5 tsp espresso powder (optional, with cocoa for chocolate shells)
Instructions
- Prep Your Ingredients: Measure all ingredients precisely using a kitchen scale. Sift almond flour and powdered sugar together twice into a medium bowl, ensuring no lumps.
- Make the Meringue: In a very clean, dry large mixing bowl, whip egg whites with cream of tartar on medium speed until soft peaks form (about 2-3 minutes). Gradually add granulated sugar, one tablespoon at a time, continuing to whip on high until stiff, glossy peaks are achieved (typically 8-10 minutes). The meringue should hold its shape firmly.
- The Macaronage: Gently fold the sifted dry ingredients into the meringue in stages using a rubber spatula. Aim for a mixture that flows slowly, like (lava), when lifted, forming a figure (8) without breaking when dropped back into the bowl. This takes about 50-70 folds; be careful not to overmix.
- Pipe the Shells: Transfer batter to a piping bag fitted with a round tip (like an Ateco 804). Pipe uniform circles, about 1.5 inches in diameter, onto parchment-lined baking sheets, leaving about 1 inch of space between each.
- Develop the (Feet): Firmly tap baking sheets on the counter 4-5 times to release any trapped air bubbles. Then, let the piped macarons rest at room temperature for 30-60 minutes, or until a dry skin forms and they feel non-sticky when gently touched.
- Bake to Perfection: Preheat oven to 300-325°F (150-160°C). Bake one tray at a time on the middle rack for 12-15 minutes, rotating the sheet halfway through. Shells are done when they do not wiggle when gently touched and lift easily from the parchment. Cool completely on the baking sheet for at least 20 minutes before handling.
- Prepare the Ganache: Heat 120ml (0.5 cup) heavy cream in a small saucepan until just simmering, then immediately pour over 170g (6 oz) finely chopped chocolate in a heatproof bowl. Let sit for 5 minutes to melt the chocolate, then stir gently from the center outwards until smooth and shiny. Let cool at room temperature, stirring occasionally, until thickened to a pipeable consistency (about 1-2 hours).
- Assemble Your Macarons: Once shells are completely cool, pipe ganache onto the flat side of one shell and gently top with another, forming a sandwich. Press lightly to secure. Enjoy immediately or chill for flavors to meld.
Notes
Use silicone mats with pre-printed templates for uniform piping. Ganache can be made a day ahead and refrigerated; let it come to room temperature or gently warm before piping. Add gel food coloring to the meringue for vibrant shells or infuse the cream for the ganache with aromatics like mint or lavender. A fan can speed up the macaron drying process to develop the signature (feet).
- Prep Time: 65 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron (30 g)
- Calories: 120 calories
- Sugar: 18 g
- Sodium: 20 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 12 mg
Keywords: French macarons, ganache, delicate dessert, baking, easy macaron, chocolate, elegant, homemade, special occasion