Classic French Macarons
Elegant Classic French Macarons with crisp shells, chewy interiors, and silky buttercream filling — the ultimate dessert for special occasions at approximately 120 calories per macaron.
45m
24 macarons
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Ingredients
- 200g almond flour, finely sifted
- 200g powdered sugar, sifted
- 150g aged egg whites (about 5 large eggs), divided
- 200g granulated sugar
- 65ml water
- 1/4 teaspoon cream of tartar
- 1 teaspoon pure vanilla extract
- Gel food coloring of choice (optional)
- 240g unsalted butter, room temperature (for buttercream)
- 300g powdered sugar, sifted (for buttercream)
- 2 tablespoons heavy cream
- 1 teaspoon pure vanilla extract (for buttercream)
- Pinch of fine sea salt (for buttercream)
Instructions
- 1
Sift and Combine Dry Ingredients
Sift the almond flour and 200g powdered sugar together into a large bowl, discarding any large almond pieces that won't pass through the sieve. Whisk together until evenly combined. Add 75g of the aged egg whites to this almond mixture and stir with a spatula until a thick paste forms. Set aside.
- 2
Make the Italian Meringue
Combine the granulated sugar and water in a small saucepan over medium heat. Attach a candy thermometer. Meanwhile, place the remaining 75g aged egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. When the sugar syrup reaches 235°F (113°C), begin whipping the egg whites on medium speed to soft peaks. When the syrup reaches 244°F (118°C), remove from heat immediately.
- 3
Combine Meringue and Syrup
With the mixer running on medium-low speed, carefully pour the hot sugar syrup in a slow, steady stream down the side of the bowl into the whipping egg whites, avoiding the whisk. Increase speed to medium-high and whip until the meringue is glossy, stiff, and the bowl feels just barely warm to the touch, about 5–7 minutes. Beat in vanilla extract and gel food coloring if using.
- 4
Macaronage — Fold the Batter
Add one-third of the Italian meringue to the almond paste and fold vigorously to loosen the mixture. Add the remaining meringue in two additions, folding gently but deliberately with a wide spatula. The process — called macaronage — is complete when the batter flows like lava, falls off the spatula in a thick ribbon, and a ribbon dropped back into the bowl disappears within 10 seconds. Do not overmix.
- 5
Pipe the Shells
Transfer batter to a piping bag fitted with a round 1/2-inch tip. Line two large baking sheets with parchment paper or silicone macaron mats. Hold the piping bag straight up at a 90° angle and pipe 1.5-inch rounds about 1.5 inches apart. Once all shells are piped, firmly tap the baking sheets on the counter 4–5 times to release any air bubbles. Use a toothpick to pop remaining bubbles.
- 6
Rest the Shells
Allow the piped shells to rest at room temperature, uncovered, for 30–60 minutes until they form a dry skin on top. The shells are ready when you can lightly touch the surface without batter sticking to your finger. This step is critical for forming the signature macaron 'feet.' Preheat your oven to 325°F (163°C) during resting.
- 7
Bake the Macaron Shells
Bake one sheet at a time on the center rack for 13–15 minutes, rotating halfway through. The macarons are done when the shells are set, don't wiggle when nudged, and the feet are fully formed. Remove from the oven and slide the parchment onto a wire rack. Allow shells to cool completely on the parchment before attempting to remove them.
- 8
Make the Vanilla Buttercream
Beat the room-temperature butter in a stand mixer on medium-high speed for 4–5 minutes until pale and fluffy. Add the sifted powdered sugar in three additions, beating well after each. Add heavy cream, vanilla extract, and a pinch of salt. Beat on high for 2 more minutes until light and smooth. Transfer to a piping bag fitted with a small round tip.
- 9
Fill and Sandwich the Macarons
Match up macaron shells by size. Pipe a generous mound of buttercream onto the flat side of one shell from each pair, leaving a small border. Gently press the matching shell on top, twisting slightly to spread the filling to the edges. Repeat with remaining shells and filling.
- 10
Mature and Serve
Place the filled macarons in an airtight container and refrigerate for at least 24 hours before serving — this maturing step is essential for developing the ideal chewy texture and allowing the shells to absorb moisture from the filling. Remove from the refrigerator 20–30 minutes before serving and enjoy at room temperature.
Chef's Tips
Aged egg whites (separated 24–48 hours ahead and left uncovered in the fridge) contain less moisture, which produces more stable meringue. Humidity is the enemy of macarons — avoid making them on rainy or very humid days. If your macarons consistently crack, the oven temperature may be too high; try reducing by 10°F. If they have no feet, they likely needed more resting time or the batter was under-folded. Sifting the almond flour is non-negotiable for smooth shells.
Nutrition Facts
Frequently Asked Questions
Everything you need to know about making this classic french macarons
How long does it take to make Classic French Macarons?
This recipe takes 1H30 minutes total time, including 45 minutes prep time and 15 minutes cooking time.
How many servings does this Classic French Macarons recipe make?
This recipe yields 24 macarons.
What is the difficulty level of this Classic French Macarons recipe?
This recipe is rated as Hard difficulty level, making it best for experienced cooks.
Can I make substitutions in this Classic French Macarons recipe?
Yes, you can make substitutions, but they may affect the final result. Common substitutions include using different types of ingredients for dietary restrictions or personal preferences.
Can I make this classic french macarons ahead of time?
Yes! You can prepare this classic french macarons up to 1 day ahead. Assemble the dish completely, cover with foil, and refrigerate. When ready to serve, bring to room temperature for 30 minutes, then bake as directed, adding an extra 10-15 minutes to the cooking time if needed.
How do I store leftover classic french macarons?
Store leftover classic french macarons covered in the refrigerator for up to 4 days. To reheat, cover with foil and warm in a 350°F oven for 15-20 minutes, or microwave individual portions for 1-2 minutes until heated through.
What side dishes go well with classic french macarons?
This classic french macarons pairs beautifully with a simple green salad, roasted vegetables like broccoli or Brussels sprouts, or crusty bread. For a complete meal, serve alongside grilled chicken or a protein of your choice.
Can I freeze classic french macarons?
Yes, this classic french macarons freezes well for up to 3 months. Wrap tightly in plastic wrap and aluminum foil, or store in freezer-safe containers. Thaw overnight in the refrigerator before reheating in the oven at 350°F until warmed through.