Here’s a classic French macaron recipe so you can make colorful and delicious treats like the ones in your photo!
Ingredients
For the Shells:
- 100g almond flour (finely ground almonds)
- 100g powdered sugar
- 100g granulated sugar
- 75g egg whites (aged at room temperature)
- 25ml water
- Gel food coloring (optional, match your colors!)
For the Filling (Basic Buttercream or Ganache):
Buttercream:
- 100g unsalted butter, softened
- 150g powdered sugar
- 1–2 tbsp heavy cream or milk
- Flavoring (vanilla, fruit puree, etc.)
Ganache (Alternative):
- 100g white or dark chocolate
- 50ml heavy cream
Instructions
1. Prep Ingredients:
- Sift almond flour and powdered sugar together and mix well.
- Line 2 baking trays with parchment or silicone mats.
2. Make Italian Meringue:
- Heat granulated sugar and water in a small saucepan to 118°C (244°F).
- While heating, whip egg whites until foamy, then slowly drizzle in the hot sugar syrup while whipping on high until stiff peaks form.
3. Macaronage (Mixing):
- Add the sifted almond mixture to the meringue.
- Gently fold until the batter flows like lava and ribbons off the spatula (this takes ~40-50 folds).
4. Pipe Shells:
- Transfer the batter into a piping bag with a round tip.
- Pipe 1.5-inch circles on the prepared trays.
- Tap trays firmly to release air bubbles. Let sit 30–60 minutes until a skin forms.
5. Bake:
- Bake at 150°C (300°F) for 13–16 minutes. Shells should have “feet” and not brown.
- Cool completely before removing.
6. Fill and Assemble:
- Match similar-sized shells.
- Pipe buttercream or ganache onto one shell and sandwich with another.
- Chill for 24 hours in the fridge for best texture, then bring to room temp to serve.
