Want to learn the secrets of making French macarons? I’ll show you some great tips to get you started and be successful!
If you think that French macarons are hard to make, think again! They take a bit of technique and trial and error, but once you get the hang of it, you’ll be amazed! They are light, with a bit of tasty crunch, and their texture makes them practically melt in your mouth good.
The best part is that French macarons are naturally gluten free!
What is a French macaron?
A light, crunchy cookie that has a creamy, sweet filling. French macaron flavors are nearly endless, as the color combination. First eaten by French King Louis XIV in 1660, the cookie itself was thought to be born in Italy in 1553. They are simple cookies, made of sugar, almond flour and egg whites.
“Macaron” is derived from the Italia word, macherone, which means fine dough. It always refers to two almond cookies as a sandwich, with a filling in between. Macaroons are a chewy coconut cookie, often covered in chocolate.
Make sure to mark National Macaron Day, March 20, on your calenders! It first began in 2005 at La Maison Pierre Hermé, another Parisian confectioner with locations throughout the world.
Tips to make the best French Macarons:
- let your eggs get to room temperature. They will whip into stiff peaks faster and easier.
- Grind, grind, grind your flour and powdered sugar. Ideally, running it in a blender or food processor at least 2 times will help get rid of any chunks. Chunks=no bueno, as they will overpower the egg whites and your cookies will fail.
- Sift that flour and sugar mixture at least 2 times as well. Remember, chunks are NOT your friend.
- Only use GEL food coloring, not liquid. This will help keep your measurements far more accurate.
- Measure all ingredients by WEIGHT, not VOLUME. Weight is far more accurate for macaron making, and will help you get a higher success rate.
- Let your macarons dry on the cookie sheet for at least 20 minutes before you put them in the oven. Some say you don’t need to do that, but when I didn’t, they were a failure for me. I found I achieved a crispy texture on the outside far more consistently when I let them dry out before baking.
- Don’t be afraid to put them BACK into the oven. You are wanting to “hear” your cookies. Tap them on the top gently and if they sound crunchy and hollow, they are done.
- Be okay with failure. Just DON’T give up. French macarons can take a couple times to really get the technique down. Hang in there, you CAN do this!
Now that you have the idea, shall we get started with a basic French macaron recipe?
This will be a good way to get started on making your own macarons. Feel free to use any gel color you would like.
**IMPORTANT- this recipe is weighted out in oz. and should be kept that way. If you try to change to cup equivalents it may not turn out the same.
French Macaron Recipes to Try
Ingredients
- 4 oz. confectioners’ sugar
- 2 oz. almond flour
- 1 oz. granulated sugar
- 2 large egg whites
- ¼ tsp salt
- GEL food color (do not use liquid, only gel)
For the frosting
- 4 oz. softened cream cheese
- 1 stick softened salted butter
- 3-4 cups powdered sugar
Instructions
Prepare the dough:
- Start by weighing out the powdered sugar, almond flour, and sugar. Bring your eggs, butter, and cream cheese to room temperature.
- Sift together the almond flour and powdered sugar in a large bowl and set aside.
- In the bowl of a stand mixer with a whisk attachment, add in the egg whites and salt and whip on high speed until foamy. Add in the sugar SLOWLY while the mixer is still on high speed. If you add the sugar to quickly it will flatten the egg whites.
- Continue beating on high speed until you get a nice soft peek (see photo). The egg whites should not stand completely up, but they should be stiff enough to hold shape when you remove the whisk.
- Add a couple drops of food color into the egg whites but do not mix together.
- Add about half of the dry mixture to the egg whites. Slowly fold dry ingredients until incorporated completely and there are no dry spots.
- Add the remaining half of the dry ingredients and repeat until you can pick your spatula up and you can make a figure 8 without the batter breaking off. Be sure to check often because you do not want to over mix.
- Prepare a piping bag with a small round tip and place into a large jar or glass with the tip facing up so the batter does not run out the bottom.
Pipe the French macaron dough:
- Fill the bag with the macaron batter and set aside.
- Prepare a baking sheet with a silicone mat (you can also use parchment paper).
- Pipe about 1 ½-2” circles with all of the batter placing them about 1” apart. After you have piped all the circles bang the tray against the counter 4 or 5 times to release all of the air bubbles. Use a toothpick to pop all the ones that you can.
- Let the macarons sit on the counter for 30 minutes to 1 hour. The humidity where you live will influence this time. You want to let them sit until they turn matte and you can touch them with your finger without getting any batter on your finger. They should form a “shell”.
- After they have formed the shell, place them in a 300-degree oven for 8-10 minutes. Touch the tops of them to see if they are done, the tops of the shells should NOT move around on the “feet” or bottom of the shell. If the shells still move place back in the oven for 1 minute increments.
- Allow the shells to cool completely before trying to remove from the pan.
Putting French macarons together:
- Prepare the frosting by adding the butter and cream cheese into the bowl of a stand mixer with a paddle attachment (you can also use a hand mixer), and cream until softened and fluffy.
- Slowly add in the powdered sugar one cup at a time. After all of the powdered sugar is in, beat on high for 4-5 minutes.
- Fill a piping bag or a Ziplock bag with the frosting.
- Turn over half of the macaron shells and fill with about 1 tbsp of the frosting. Top with the remaining half of the macaron shells. For best result, refrigerate them 12 hours to overnight. However, you can eat them immediately. Store in the refrigerator for up to 3 days.
- Makes 12 macarons (24 shells)
Have you ever made French macarons? Will you try them now?
Making French Macarons
Ingredients
- 4 oz. confectioners’ sugar
- 2 oz. almond flour
- 1 oz. granulated sugar
- 2 large egg whites
- ¼ tsp salt
- GEL food color (do not use liquid, only gel)
- For the frosting
- 4 oz. softened cream cheese
- 1 stick softened salted butter
- 3-4 cups powdered sugar
Instructions
- Start by weighing out the powdered sugar, almond flour, and sugar. Bring your eggs, butter, and cream cheese to room temperature.
- Sift together the almond flour and powdered sugar in a large bowl and set aside.
- In the bowl of a stand mixer with a whisk attachment, add in the egg whites and salt and whip on high speed until foamy. Add in the sugar SLOWLY while the mixer is still on high speed. If you add the sugar to quickly it will flatten the egg whites.
- Continue beating on high speed until you get a nice soft peek (see photo). The egg whites should not stand completely up, but they should be stiff enough to hold shape when you remove the whisk.
- Add a couple drops of food color into the egg whites but do not mix together.
- Add about half of the dry mixture to the egg whites. Slowly fold dry ingredients until incorporated completely and there are no dry spots.
- Add the remaining half of the dry ingredients and repeat until you can pick your spatula up and you can make a figure 8 without the batter breaking off. Be sure to check often because you do not want to over mix.
- Prepare a piping bag with a small round tip and place into a large jar or glass with the tip facing up so the batter does not run out the bottom.
- Fill the bag with the macaron batter and set aside.
- Prepare a baking sheet with a silicone mat (you can also use parchment paper).
- Pipe about 1 ½-2” circles with all of the batter placing them about 1” apart. After you have piped all the circles bang the tray against the counter 4 or 5 times to release all of the air bubbles. Use a toothpick to pop all the ones that you can.
- Let the macarons sit on the counter for 30 minutes to 1 hour. The humidity where you live will influence this time. You want to let them sit until they turn matte and you can touch them with your finger without getting any batter on your finger. They should form a “shell”.
- After they have formed the shell, place them in a 300-degree oven for 8-10 minutes. Touch the tops of them to see if they are done, the tops of the shells should NOT move around on the “feet” or bottom of the shell. If the shells still move place back in the oven for 1 minute increments.
- Allow the shells to cool completely before trying to remove from the pan.
- Prepare the frosting by adding the butter and cream cheese into the bowl of a stand mixer with a paddle attachment (you can also use a hand mixer), and cream until softened and fluffy.
- Slowly add in the powdered sugar one cup at a time. After all of the powdered sugar is in, beat on high for 4-5 minutes.
- Fill a piping bag or a Ziplock bag with the frosting.
- Turn over half of the macaron shells and fill with about 1 tbsp of the frosting. Top with the remaining half of the macaron shells. For best result, refrigerate them 12 hours to overnight. However, you can eat them immediately. Store in the refrigerator for up to 3 days.
- Makes 12 macarons (24 shells)
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