French Macaron Beginner Guide (Print Version)
# Ingredients:
→ Macaron Shells
01 -
150 grams sifted super-fine almond flour
02 -
180 grams powdered sugar
03 -
1/4 teaspoon salt
04 -
120 grams large egg whites, at room temperature (about 4 large eggs)
05 -
60 grams granulated sugar
06 -
4 drops liquid-gel food coloring, or more for stronger color
07 -
1 teaspoon pure vanilla extract
→ Filling
08 -
Vanilla Buttercream Frosting or your choice of filling
# Instructions:
01 -
Line 3 large baking sheets with parchment paper. Fit a large piping bag with a plain tip, twist the bag just above the tip, and push the twisted portion into the tip. Place the piping bag into a tall glass and fold the top ends over the edges to hold it open.
02 -
Sift 150 grams of almond flour into a bowl and measure after sifting. Discard any large pieces. Sift 180 grams of powdered sugar into the same bowl and gently mix to combine.
03 -
Wipe down a large glass or metal bowl with vinegar or lemon juice. Add 1/4 teaspoon salt and 120 grams egg whites. Using an electric mixer with a whisk attachment, beat on medium-high speed until bubbles form (30 seconds to 1 minute). Gradually add 60 grams granulated sugar, about 1/2 teaspoon at a time, beating well after each addition. Continue until the meringue reaches stiff, glossy peaks.
04 -
Mix 4 drops of liquid-gel food coloring and 1 teaspoon vanilla extract into the meringue until fully incorporated.
05 -
Gently fold the almond flour mixture into the meringue in 3 additions. Mix with a spatula until the batter reaches a lava-like consistency. It should pour off in ribbons and allow you to form a figure 8 without breaking. Be careful not to overmix.
06 -
Transfer the macaron batter to the prepared piping bag. Pour the batter into the bag rather than scooping to avoid deflating it. Twist the top of the bag to secure it.
07 -
Pipe the batter perpendicular to the baking sheets, leaving about 1 inch of space between shells. Firmly bang the baking sheets on the counter 5 to 10 times to pop air bubbles. If needed, use a toothpick to pop bubbles manually.
08 -
Let shells sit for 30 to 60 minutes to form a skin. Test by gently touching the tops; no batter should stick to your finger.
09 -
Preheat the oven to 315°F. Bake one sheet at a time in the center of the oven for 12 to 15 minutes. Press on a shell to check doneness; the bottoms should not jiggle. Cool completely on the baking sheets.
10 -
Carefully peel the cooled shells off the parchment. Pair similarly sized shells. Pipe a generous amount of vanilla buttercream or desired filling onto one shell and sandwich it with another.
# Notes:
01 -
Ensure all tools are grease-free for proper meringue consistency.
02 -
Avoid liquid food coloring as it alters the batter’s consistency.