Print

Foolproof French Macarons Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A reliable, foolproof French macaron recipe that delivers smooth shells, delicate interiors, and classic ruffled feet using clear techniques and precise steps for bakery-quality results at home.

Ingredients

1 cup powdered sugar

3/4 cup finely ground blanched almond flour

2 large egg whites, room temperature

1/4 cup granulated sugar

1/4 teaspoon cream of tartar

1/2 teaspoon vanilla extract or desired flavoring

Gel food coloring (optional)

1/2 cup unsalted butter, softened

1 1/2 cups powdered sugar (for filling)

1–2 tablespoons heavy cream

1/2 teaspoon vanilla extract or flavor of choice (for filling)

Instructions

  1. Preheat oven to 300°F (150°C) and line two baking sheets with parchment paper or silicone mats.
  2. Pulse powdered sugar and almond flour in a food processor, then sift twice and set aside.
  3. Whisk egg whites until foamy, add cream of tartar, then gradually add granulated sugar until stiff, glossy peaks form.
  4. Fold in vanilla extract and gel food coloring if using.
  5. Gently fold the almond flour mixture into the meringue in three additions until the batter flows like molten lava.
  6. Transfer batter to a piping bag and pipe circles onto prepared baking sheets.
  7. Tap trays firmly to release air bubbles and let shells rest until dry to the touch.
  8. Bake for 15–18 minutes, rotating pans halfway through, then cool completely.
  9. Beat butter until fluffy, then add powdered sugar, cream, and vanilla to make the filling.
  10. Pipe filling onto shells, sandwich together, and refrigerate for 24 hours before serving.

Notes

Resting the shells is essential for proper feet.

Use gel food coloring only to avoid excess moisture.

Chill assembled macarons overnight for best texture.

Let macarons come to room temperature before serving.

Nutrition

Find it online: https://chocolatecoveredamy.com/foolproof-french-macarons-recipe/