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Homemade Classic Macarons Recipe

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  • Author: Ivy
  • Prep Time: 1 hour 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 2 hours 30 minutes
  • Yield: 22 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: French
  • Diet: Vegetarian

Description

Learn how to make perfect French macarons with this detailed step-by-step recipe. From preparing the meringue to achieving the perfect macaronage batter consistency and baking the delicate shells to a crisp exterior with chewy centers, this guide covers everything you need to create classic macarons at home. Ideal for anyone looking to master this elegant, colorful treat.

Ingredients

Dry Ingredients

  • 150 g Almond flour (finely ground)
  • 150 g Icing sugar (sifted)

Meringue Ingredients

  • 55 g Egg whites (room temperature, divided into two portions)
  • 120 g Granulated sugar
  • 50 g Water
  • 30 g Superfine sugar

Instructions

  1. Measure Ingredients and Prepare Tools: Weigh all ingredients precisely using a digital scale and ensure all necessary equipment and tools are ready at hand.
  2. Clean Mixing Bowl and Whisk: Thoroughly clean the mixing bowl and whisk attachment, wiping them with vinegar to remove any grease for stable meringue formation.
  3. Sift and Blend Dry Ingredients: Pulse blend the icing sugar and almond flour together for 5-10 seconds to create a very fine powder, then sift the mixture to remove any lumps.
  4. Start Meringue Base: Place one portion of the 55 g egg whites into the stand mixer bowl.
  5. Prepare Sugar Syrup: In a saucepan, combine granulated sugar and water and bring to a boil, aiming for a temperature of 118°C-120°C (244°F-248°F).
  6. Whisk Egg Whites and Superfine Sugar: Begin whisking the egg whites on low to medium speed, gradually adding the superfine sugar to help stabilize the meringue.
  7. Monitor Sugar Syrup Temperature: Use an infrared thermometer to ensure the syrup reaches the precise temperature of 118°C-120°C before removing it from heat.
  8. Check Egg White Consistency: By the time the syrup is ready, the egg whites and sugar mixture should form a foamy to soft peak stage.
  9. Combine Syrup and Egg Whites: With the mixer on medium speed, slowly pour the hot syrup down the side of the bowl, avoiding direct contact with the whisk to prevent splattering.
  10. Whip Meringue to Stiff Peaks: Increase speed to medium-high and whisk until early stiff peaks form; the meringue should be strong enough to hold shape but not overwhipped.
  11. Mix Remaining Egg Whites with Dry Ingredients: Add the remaining 55 g egg whites to the almond flour and icing sugar mixture and stir gently with a rubber spatula to form a smooth paste (marzipan).
  12. Add Food Coloring: Incorporate your choice of gel or powdered food coloring into the meringue and whisk briefly to distribute evenly.
  13. Fold Meringue into Almond Paste: Gently fold the meringue into the almond paste in three stages with a rubber spatula, ensuring each addition is fully incorporated before adding the next.
  14. Loosen and Deflate Batter: The first fold loosens the paste, the second begins pressing out air, and the final fold adjusts the consistency to the desired ribbon stage.
  15. Check Batter Ribbon Consistency: Test the batter by lifting the spatula and letting it fall slowly in ribbons; it should be thick enough to write a number 8 with the batter.
  16. Pipe Macaron Shells: Transfer batter into a piping bag fitted with a round tip and pipe evenly sized rounds onto a silicone baking mat or parchment paper, leaving space for slight spreading.
  17. Remove Air Bubbles: Tap the tray firmly on the counter to eliminate air bubbles, and pop any remaining bubbles with a toothpick if necessary.
  18. Rest the Shells: Allow the piped macarons to rest at room temperature for 25-40 minutes until they develop a dry skin and feel dry to the touch.
  19. Preheat Oven: Preheat the oven to 155°C (311°F), adding 20°C if opening the door lowers temperature; verify using an oven thermometer.
  20. Bake Macarons: Bake the shells for 14-15 minutes, adjusting time as needed depending on your oven's heat distribution.
  21. Cool Shells: Let the macarons cool completely on the baking mat or parchment for 30 minutes before attempting to remove them to prevent breaking.
  22. Pair Similar Sized Shells: Match the shells by size to prepare for filling.
  23. Fill and Assemble: Pipe your chosen filling onto one shell and sandwich with its pair, allowing some filling to slightly ooze at the edges.
  24. Age Macarons: Refrigerate assembled macarons for about 12 hours to allow flavors to meld and shells to soften from the filling.

Notes

  • Use room temperature egg whites for better meringue stability and volume.
  • Ensure all utensils and bowls are grease-free and clean to achieve proper meringue peaks.
  • Resting time before baking is crucial to form a skin that prevents cracking and promotes the signature macaron “feet.”
  • Measure sugar syrup temperature carefully; too low or too high affects meringue texture.
  • The ribbon stage batter consistency is key; undermixing or overmixing affects shell texture and shape.
  • Use silicone baking mats or parchment paper for easy shell removal and even baking.
  • Humidity affects drying time; allow longer rest on humid days to form proper skin.
  • Let macarons mature refrigerated to improve texture and flavor balance.

Find it online: https://ivysrecipes.com/homemade-classic-macarons-recipe/