French Macarons Crisp Chewy (Print-Friendly Version)
Delicate, crisp French macarons sandwiched with sweet fillings. Achieve signature feet and chewy texture every time.
# List of Ingredients:
→ Macaron Shells
01 -
100 g egg whites (about 3–4 large eggs), aged for 24 hours
02 -
1 g cream of tartar
03 -
0.5 g extract such as vanilla, almond, or coconut (optional)
04 -
80 g superfine sugar (caster sugar)
05 -
1–2 drops gel food coloring (optional)
06 -
125 g almond flour (blanched, fine texture)
07 -
125 g confectioners’ sugar
→ Filling
08 -
Macaron filling of choice (e.g., vanilla buttercream, chocolate ganache, strawberry frosting) as needed
# How to Prepare:
01 -
Wipe a large glass or metal mixing bowl with lemon juice or vinegar. Add egg whites, cover, and refrigerate for 24 hours to age. Bring to room temperature before using.
02 -
Line 3 large baking sheets with silicone baking mats or parchment paper. Keep aside.
03 -
Add cream of tartar and, if desired, extract to egg whites. Beat with an electric mixer on medium speed until very soft peaks form. Add 1/3 of the superfine sugar, mix for 5 seconds, then gradually add the remaining sugar in two additions, beating 5 seconds after each. Continue beating on medium-high speed until stiff, glossy peaks are achieved. Fold food coloring in gently, if using.
04 -
In a large bowl, sift almond flour and confectioners’ sugar together. Use a spoon to work any large bits through the sieve; do not discard significant amounts.
05 -
Fold the meringue into the sifted almond flour mixture in three additions, mixing gently and ensuring each addition is fully incorporated before adding the next. Once combined, continue folding slowly until the batter flows like honey. Test consistency by allowing batter to fall from a spatula in a figure-eight; it should dissolve back in within 10 seconds.
06 -
Transfer batter to a piping bag fitted with a medium round tip. Pipe 3.5–5 cm rounds onto prepared trays, spacing 2–3 cm apart. Tap trays firmly on the counter to remove air bubbles, using a toothpick to pop any visible bubbles.
07 -
Allow piped macarons to rest at room temperature for 30–60 minutes, or until the tops are dry to the touch and not tacky. A skin will form on the surface.
08 -
While shells rest, preheat oven to 163°C (325°F).
09 -
Bake macarons for 13 minutes. Feet should form on shells. If unsure about doneness, lightly touch a shell—if wobbly, bake for 1–2 more minutes; if set, remove from oven.
10 -
Let shells cool on baking sheets for 15 minutes, then transfer to a cooling rack. If shells stick, allow further cooling before attempting removal.
11 -
Pair similar-sized shells. Pipe or spread desired filling onto the flat side of half the shells, then sandwich with the remaining shells.
12 -
If desired, refrigerate assembled macarons for 12–24 hours for optimal texture and flavor development. Bring to room temperature before serving.
13 -
Store leftovers covered in the refrigerator for up to 5 days. For longer storage, freeze shells or assembled macarons for up to 1 month; thaw before filling or serving.
# Additional Information:
01 -
Use a kitchen scale for accurate measurements; do not substitute ingredients for best results.
02 -
Avoid using liquid food coloring, as it disrupts batter consistency. Use gel or powder coloring sparingly.
03 -
If making your own superfine sugar, pulse granulated sugar in a food processor until fine.
04 -
Aging egg whites improves stability and consistency in meringue.
05 -
Test batter consistency using the figure-eight test; overmixing or undermixing will affect appearance and texture.