Active Time
20 Mins
Total Time
2 Hours 20 Mins
Yield
Serves 25 (serving size: 1 macaron)

This simplified method for making classic French Macarons is the perfect recipe for a first-timer to practice with. Just be sure to wait for a day that isn’t rainy or humid to embark on this baking adventure, as the delicate cookies need dry air in order to set.

How to Make It

Step 1

Prepare the Macarons: Preheat oven to 300°F. Line 2 baking sheets with parchment paper. Beat egg whites in the bowl of a stand mixer fitted with the whisk attachment, until loose peaks form. Gradually add granulated sugar, and beat until sugar is dissolved and stiff peaks form.

Step 2

Sift powdered sugar and almond flour through a fine mesh strainer. Fold flour mixture into whipped egg whites. Add food coloring until desired color is reached. 

Step 3

Transfer mixture to a ziplock plastic bag or piping bag with a rounded tip. Pipe 1-inch rounds onto baking sheets lined with parchment paper, and let stand in a dry place until rounds are dry to the touch, 1 to 2 hours.

Step 4

Bake in preheated oven until ruffled edges (also called “feet”) have formed and macarons are set and not jiggly, 10 to 12 minutes.

Step 5

Prepare the Filling: While macarons bake, beat together powdered sugar, butter, and milk with an electric mixer on medium until fully combined and smooth. Transfer filling to a piping bag.

Step 6

Remove macarons from oven, and let cool on baking sheet set on a wire drying rack for 15 minutes, then transfer macarons directly to wire rack and continue cooling. Pipe or spread Filling onto 1 macaron, and top with a similar size macaron. Serve immediately or store in an air-tight container up to 2 days.

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