Embark on a delightful journey into the art of French pastry with our French Macarons recipes. These exquisite almond meringue cookies, known for their delicate shells and luscious fillings, offer a taste of sophistication in every bite.
Our recipes guide you through the intricate process of creating perfect macarons, from achieving the right consistency in the meringue to selecting harmonious flavor combinations for the fillings. Whether it’s classic flavors like chocolate or adventurous pairings like lavender and honey, our recipes cater to diverse tastes.
Master the techniques of piping and baking to achieve the iconic smooth, glossy shells and the coveted “feet” characteristic of well-crafted macarons. The fillings, from ganaches to fruit curds, provide endless possibilities for personalization, making each batch a unique and indulgent treat.
Whether you’re a seasoned baker or a novice, our step-by-step instructions ensure a rewarding and delicious macaron-making experience. Elevate your dessert table or impress your guests with the elegance and flavor of homemade French Macarons—an enchanting addition to any occasion.
French Macarons Recipe | S2Recipes
Details French Macarons Recipes
Prep Time: 45 mins
Cook Time: 18 mins
Additional Time: 30 mins
Total Time: 1 hr 33 mins
Servings: 24
Yield: 24 macarons
Ingredients For French Macarons Recipes
3 extra-large egg whites
⅓ cup white sugar
1 ⅔ cups confectioners' sugar
1 cup almond flour
1 pinch salt
½ cup butter, softened
⅔ cup confectioners' sugar
½ teaspoon vanilla extract
Instructions: French Macarons Recipes
Step 1: Preheat the oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
Step 2: Beat egg whites in a glass, metal, or ceramic bowl with an electric mixer on medium speed until foamy, about 30 seconds. Add white sugar and continue to beat until peaks are stiff enough and stay in place when the bowl is turned upside down, about 5 minutes.
Step 3: Sift 1 2/3 cup confectioners' sugar, almond flour, and salt together twice. Fold into egg whites until batter is creamy and falls slowly off the lifted spatula, about 50 turns with a spatula. Transfer batter to a piping bag fitted with a round tip.
Step 4: Pipe batter onto the parchment paper, using a circular motion to make macarons 1 inch in diameter. Tap the baking sheet against the counter about 10 times to release any air bubbles.
Step 5: Bake in the preheated oven for 9 minutes. Rotate the baking sheet and continue baking until macarons are shiny and rise slightly to form feet (ruffles around the edge), about 9 minutes more. Peel off parchment paper and allow to cool completely, about 30 minutes.
Step 6: Beat butter, 2/3 cup confectioners' sugar, and vanilla extract with an electric mixer until creamy and thick, about 10 minutes. Transfer filling to a piping bag fitted with a round tip.
Step 7: Pipe a small amount of filling in the center on the flat side of 1 macaron; top with another macaron and press gently to sandwich together.
I make these for family gatherings and they are always a big hit. The recipe is easy to modify and very clear and easy to follow!
These were so so so good! The ones I made cracked quite a bit, so I will be making them again to try to perfect them, but the taste was so sweet and delicious! The photo I posted is the only one that didn't crack. ? Thank you so much for this great recipe!
The step of leaving the macarons set out to harden has been left out (30 min or so). Also, fold the egg white mixture, confectioners sugar and almond flour til you can make a figure 8 with the spatula over the batter. I love how this has just a pinch of salt vs other recipies that have so much more salt! These turned out sooooo great!
First time making these and they turned out great! The recipe was so easy. Thank you!
The cookie was delicious. A little bit underdone with the time provided, but I like the cookies a little sticky. I followed the recipe exactly, but the buttercream had way too much butter, which in the end really took away from the cookie.
AMAZING
They were good. I didn't give them five stars because they were cracked. But that is just my fault for not letting them cool long enough. Also I made my own filling. It was really good. Great recipe.
Thought this was going to be a lot harder to make than it was. Would recommend baking for a little less time (maybe 7 mins.?) as they came out slightly crispy (good thing I like them that way). Had a bit of trouble with the buttercream (tasted a bit buttery), but added a bit of raspberry jam and it worked well. Overall, really liked the recipe and had great result for a first attempt; will be making again! :)
Recipe worked like a charm on the first try, highly recommend
