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no fail french macarons

Fool-Proof Macarons Recipe

Making macarons at home may seem like a daunting task, but don't let that intimidate you. Trust me, they are much simpler to conquer than they appear. These exquisite French pastries boast a crisp outer shell that gives way to a heavenly, chewy interior.
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Course: Dessert
Cuisine: American, French
Keyword: fool proof macarons, french macarons, macaroons reipe, no fail macarons
Prep Time: 1 hour
Cook Time: 15 minutes
Total Time: 1 hour 15 minutes
Author: Huma

Ingredients

  • 60 g almond flour
  • 60 g icing/powdered sugar
  • 45 g egg whites
  • ¼ teaspoon cream of tarter
  • 40 g caster or superfine sugar
  • 1 drop gel food color

Filling

  • 50 g butter, softened
  • 30 g icing sugar
  • 2-3 drops lemon juice
  • ¼ teaspoon lemon zest

Instructions

  • Line a baking sheet with silicon mat.
  • Sift the almond flour and powdered sugar through a fine sieve, discarding any remaining coarse almond flour.
  • In a separate bowl, beat the egg whites with cream of tartar until they become frothy. Gradually add the caster sugar in three parts, continuing to beat until stiff peaks form.
  • Add your preferred gel food color and mix until the color is evenly incorporated.
  • Fold the sifted almond flour mixture into the egg white mixture in two parts, using a spatula. Continue the folding motion, gently turning the batter until it reaches a smooth consistency and drops off the spatula in a thin, flat ribbon.
  • Transfer the batter into a pastry bag equipped with a ¼ inch round tip. Pipe the batter into evenly sized macarons, aiming for 24 per pan.
  • Tap the baking sheet 3-4 times to eliminate any potential air bubbles. Utilize a toothpick to disperse any remaining bubbles.
  • Allow the macarons to rest at room temperature for 30-60 minutes, or until the tops are no longer sticky to the touch. Meanwhile, preheat the oven to 300°F (148°C).
  • Bake the macarons for 15-17 minutes, then let them cool on the baking sheet before transferring them to a wire rack to cool completely before filling.

Filling

  • Beat the softened butter and icing sugar together until well combined. Incorporate the lemon juice and lemon zest, and continue beating until the mixture is smooth and creamy.
  • To assemble, sandwich the cookies with a thin layer of the prepared filling.

Notes

  • Helpful tips
  • Ingredients and Measurements:
    • Use precise measurements for ingredients like almond flour and powdered sugar to ensure consistent results.
    • Weigh the ingredients if possible, as it provides more accuracy than volume measurements.
  • Sifting Dry Ingredients:
    • Sift the almond flour and powdered sugar together to remove any lumps and achieve a smooth macaron shell.
  • Egg Whites:
    • Use room temperature egg whites for better volume when whipping.
    • Make sure there is no trace of egg yolk in the whites, as even a small amount can hinder proper whipping.
  • Whipping Egg Whites:
    • Use a clean, dry bowl and utensils to whip the egg whites.
    • Add cream of tartar to stabilize the egg whites and help achieve stiff peaks.
  • Coloring the Batter:
    • Use gel food coloring for vibrant and consistent colors. Start with a small amount and gradually add more if needed.
  • Folding Technique:
    • Gently fold the dry ingredients into the egg whites to retain the airiness of the batter.
    • The batter should flow like a ribbon when lifted and should not be overmixed.
  • Piping Technique:
    • Use a round tip with a ¼ inch opening for consistent macaron sizes.
    • Hold the pastry bag perpendicular to the baking sheet for even piping.
  • Removing Air Bubbles:
    • Tap the baking sheet on the counter a few times to help release air bubbles.
    • Use a toothpick to pop any remaining air bubbles on the surface of the piped batter.
  • Resting Time:
    • Allow the piped macarons to rest at room temperature until a skin forms on the surface. This helps create the characteristic feet during baking.
  • Baking Temperature and Time:
    • Bake at a lower temperature (around 300°F or 148°C) to prevent browning and ensure even baking.
    • Check for doneness by lightly touching the macaron; it should be set and not wobble.
  • Cooling:
    • Allow the baked macarons to cool completely on the baking sheet before attempting to remove them. They should easily lift off the silicone mat or parchment.
  • Filling and Assembly:
    • Choose a filling that complements the macaron's flavor.
    • Pipe a thin, even layer of filling onto one shell and gently sandwich it with another.
  • Storage:
    • Macarons improve in flavor and texture after a day or two in the refrigerator.
    • Store macarons in an airtight container to prevent moisture absorption.