Macarons are one of France’s most beloved desserts. These delicate, light, and flavorful almond-flour based sandwich cookies are a staple for patisseries and tea rooms. The best macarons are crunchy on the outside, chewy in the middle, and come in an array of creative flavor combinations.
Making these exquisite treats is easier than you think, although it does require patience and attention to detail. Follow this recipe and you will be enjoying authentic French macarons in no time!
● ½ cup almond flour
● ⅔ cup powdered sugar
● 1 teaspoon cornstarch
● ¼ teaspoon kosher salt
● 2 large egg whites, room temperature
● 5 tablespoons granulated sugar
● ¾ teaspoon almond extract
● Liquid or paste food coloring
● Filling of your choice (buttercream, ganache, etc.)
1. Preheat oven to 325°F and prepare 2 baking sheets with parchment paper.
2. Sift the almond flour, powdered sugar, cornstarch, and salt together in a medium bowl.
3. Using a stand mixer with a whisk attachment or electric mixer, whisk the egg whites on low speed until frothy. Increase the speed to high and gradually add the granulated sugar. Continue whisking the egg whites until stiff peaks form.
4. Gently fold the dry ingredients into the egg whites, one-third at a time.
5. Add the almond extract and desired food coloring to the batter and continue folding gently, until uniform in color and texture. The mixture should be smooth and shiny.
6. Prepare a piping bag with a round tip and fill with the batter. Pipe small rounds (1.5 inches in diameter) onto the prepared baking sheets, leaving 1.5-2 inches of space between them.
7. Let the macarons sit at room temperature for 15-20 minutes, or until the tops are dry to the touch.
8. Bake for 8-12 minutes, or until golden brown in color and the tops feel firm.
9. Remove the macarons from the oven and let cool for 10 minutes before transferring to a wire rack. Let cool completely before filling.
10. To assemble, pipe or spoon a small amount of your desired filling onto the flat side of one macaron. Sandwich together with a second macaron. Enjoy as is or store in a sealed airtight container in the refrigerator for up to one week. Bon appétit!