Macarons (French Almond Meringue Sandwich Cookies)
In short: Crisp-shelled, chewy almond meringue cookies sandwiched with a rich chocolate ganache, the famous French confection. It takes about 1 h 35 min in total and makes 12 servings.
- Prep
- 1 h
- Cook
- 35 min
- Resting
- 25 h
- Total
- 1 h 35 min
- Servings
- 12
- Difficulty
- Challenging
- Calories
- 190 kcal
French macarons are two thin almond meringue shells with a ruffled foot at the base, sandwiched around ganache, buttercream or jam. They look delicate, but the method is repeatable: weigh everything, sift the almond flour and sugar, fold the batter until it flows like slow lava, and rest the piped shells before baking. Expect a few cracked batches at first. The finished macarons need a day in the fridge, when the filling softens the shell.
Instructions
- Sift the almond flour and powdered sugar together twice through a fine sieve and discard any coarse bits. Line two baking trays with baking paper or silicone mats.
- Whisk the egg whites and salt in a clean, dry bowl at medium speed until foamy. Add the caster sugar a spoonful at a time, then whisk at high speed for 4 to 5 minutes to a stiff, glossy meringue. Add color now, if using.
- Add half the dry mixture to the meringue and fold firmly with a spatula, pressing the batter against the side of the bowl. Add the rest and keep folding for about 40 strokes.
- Test the batter. It should fall from the spatula in a thick ribbon that melts back into the batter in about 10 seconds. If it holds its shape, fold a few more strokes, but stop before it turns runny.
- Spoon the batter into a piping bag with a 1 cm (1/2 in) round tip. Pipe 4 cm (1 1/2 in) rounds, 3 cm (1 in) apart, holding the bag upright.
- Rap each tray firmly on the counter 3 or 4 times to knock out air bubbles, and pop any remaining ones with a toothpick. Leave the trays for 30 to 45 minutes until the tops are dry to a light touch.
- Heat the oven to 150°C (300°F). Bake one tray at a time on the middle shelf for 16 to 18 minutes, until the shells do not wobble on their feet when nudged. Cool completely on the tray before peeling off.
- For the ganache, heat the cream until steaming, pour it over the chocolate and wait 1 minute, then stir until smooth. Cool until thick enough to pipe, about 30 minutes.
- Match the shells by size. Pipe a mound of ganache onto half of them and top with the others, pressing gently.
- Refrigerate in a covered container for 24 hours, then bring to room temperature for 20 minutes before eating.
Tips
- Weigh everything on a scale, because macarons are sensitive to small changes. Egg whites left uncovered in the fridge for a day whip more steadily, though fresh ones also work.
- Ovens vary. Test with one tray first, and if the shells crack, lower the temperature by 10°C (20°F) or let them dry longer before baking.
Questions and answers
Why did my macarons not form feet?
The shells were probably not dry enough before baking, or the batter was overmixed. Rest them until a skin forms, and fold only until the batter flows in a thick ribbon.
Why are my macarons hollow?
Hollow shells usually come from an oven that is too hot or from an underwhipped meringue. Lower the temperature slightly and bake until the shells are firm.
How long do filled macarons keep?
Up to 4 days in the fridge in an airtight container. They taste best after 24 hours, and they can be frozen for a month.
How long does it take to make Macarons (French Almond Meringue Sandwich Cookies)?
About 1 h 35 min in total: 1 h of preparation and 35 min of cooking.
How many calories are in Macarons (French Almond Meringue Sandwich Cookies)?
About 190 kcal per serving, with 3 g of protein, 21 g of carbohydrates and 10 g of fat. These values are estimates.
Nutrition per serving
| Calories | 190 kcal |
|---|---|
| Protein | 3 g |
| Carbohydrates | 21 g |
| Fat | 10 g |
| Fiber | 2 g |
| Sugar | 17 g |
| Sodium | 15 mg |
Estimated values, calculated from the ingredients.
