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French Macaron – The Ultimate Guide to This Iconic French Delight

French Macaron
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Delicate, crisp on the outside and chewy inside, these classic French macarons are a Parisian favorite that melt in your mouth. This foolproof recipe delivers perfectly smooth shells and endless flavor possibilities—from vanilla to raspberry, pistachio, and beyond.

Ingredients

Scale

Shells:

  • 1 cup (100g) almond flour (blanched, finely ground)

  • 1 3/4 cups (200g) powdered sugar

  • 3 large egg whites (room temperature)

  • 1/4 cup (50g) granulated sugar

  • Gel food coloring (optional)

Buttercream Filling (Basic Vanilla):

  • 1/2 cup (1 stick) unsalted butter, softened

  • 1 cup powdered sugar

  • 1 tsp vanilla extract

  • 1–2 tbsp heavy cream

Instructions

  1. Sift almond flour and powdered sugar together. Repeat for extra smoothness.

  2. Whip egg whites until foamy, gradually add granulated sugar and beat to stiff, glossy peaks. Add food coloring if desired.

  3. Fold dry mixture into meringue carefully (macaronage stage). Batter should flow slowly like lava.

  4. Pipe 1-inch rounds onto parchment-lined baking sheet using a piping bag with a round tip. Tap trays to remove air bubbles.

  5. Rest shells for 30–45 minutes until they form a skin (you should be able to touch them lightly without sticking).

  6. Bake at 300°F (150°C) for 12–15 minutes. Cool completely before filling.

  7. Make buttercream: Beat butter until fluffy. Add powdered sugar, vanilla, and cream until smooth.

  8. Assemble macarons: Pipe filling onto one shell, sandwich with another.

  9. Mature in fridge for 24 hours for best texture and flavor. Bring to room temperature before serving.

Nutrition

Find it online: https://www.candyblend.com/french-macaron-guide/