Print

Homemade French Macarons Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Homemade French macarons are delicate almond-based sandwich cookies with crisp shells and soft chewy centers, filled with ganache, buttercream, or jam for an elegant bakery-style dessert.

  • Author: Sophia
  • Prep Time: 30 minutes
  • Cook Time: 15–18 minutes
  • Total Time: About 1 hour 45 minutes
  • Yield: 24 macarons
  • Category: Dessert
  • Method: Baking
  • Cuisine: French
  • Diet: Vegetarian

Ingredients

  • 100 g almond flour
  • 100 g confectioners’ sugar
  • 70 g aged egg whites (room temperature)
  • 70 g superfine sugar
  • Gel food coloring (optional)
  • 1/2 cup heavy cream (for ganache, optional)
  • 4 oz dark chocolate, finely chopped (for ganache, optional)
  • 1/2 cup unsalted butter, softened (for buttercream, optional)
  • 1 1/2 cups confectioners’ sugar (for buttercream, optional)
  • 1 teaspoon vanilla extract (for buttercream, optional)
  • 1–2 tablespoons heavy cream (for buttercream, optional)
  • 1 cup fresh raspberries (for jam filling, optional)
  • 1/4 cup granulated sugar (for jam filling, optional)
  • 1 teaspoon lemon juice (for jam filling, optional)

Instructions

  1. Sift almond flour and confectioners’ sugar together twice to remove lumps.
  2. Whip egg whites until frothy, then gradually add superfine sugar and beat until stiff glossy peaks form.
  3. Add gel food coloring if desired.
  4. Gently fold dry ingredients into the meringue until batter flows like lava.
  5. Transfer batter to a piping bag and pipe small circles onto a parchment-lined baking sheet.
  6. Tap tray firmly to release air bubbles and let macarons rest 30–60 minutes until a skin forms.
  7. Bake at 300°F (150°C) for 15–18 minutes until feet form and shells are set.
  8. Cool completely before removing from tray.
  9. Prepare filling: ganache, buttercream, or raspberry jam by mixing ingredients until smooth and thick.
  10. Pipe filling onto one shell and sandwich with another.
  11. Refrigerate filled macarons for 24 hours before serving for best texture.

Notes

  • Aged egg whites help create stable meringue and better texture.
  • Do not skip resting time or macarons may crack.
  • Batter should flow slowly like lava when properly mixed.
  • Use gel coloring only to avoid thinning the batter.
  • Macarons taste better after maturing in the fridge overnight.

Nutrition

Find it online: https://savorymomskitchen.com/homemade-french-macarons-recipe/