Embark on a delightful journey with our French Macaroons recipes. These elegant and colorful almond meringue cookies sandwiched with luscious fillings are a true indulgence. Whether you’re a seasoned baker or new to the kitchen, our step-by-step instructions guide you to create macaroons with the perfect blend of crisp shells and decadent fillings.
Made with almond flour, egg whites, and sugar, our recipes ensure a delicate balance of sweetness and a light, airy texture. Customize your macaroons with a variety of flavors for the fillings, from classic ganache to fruity compotes.
Perfect for special occasions, gifts, or simply treating yourself, our French Macaroons recipes offer a delicious way to master the art of these iconic delicacies. Elevate your baking skills and enjoy the satisfaction of creating these delightful treats that captivate both the eyes and the taste buds.
French Macaroons Recipe | S2Recipes
Details French Macaroons Recipes
Prep Time: 20 mins
Cook Time: 15 mins
Additional Time: 1 hr
Total Time: 1 hr 35 mins
Servings: 24
Yield: 48 cookies
Ingredients For French Macaroons Recipes
3 egg whites
6 tablespoons superfine (castor) sugar
1 cup almond meal
1 ⅓ cups confectioners' sugar
Instructions: French Macaroons Recipes
Step 1: Preheat the oven to 320 degrees F (160 degrees C). Line baking sheets with parchment paper or a silicone mat.
Step 2: Whisk egg whites in a clean metal mixing bowl until thick, about 5 minutes. Whisk superfine sugar into egg whites until thick, glossy, and stiff peaks form, 5 to 8 more minutes.
Step 3: Sift almond meal and confectioners' sugar over beaten egg whites; gently fold in, retaining as much air as possible.
Step 4: Divide meringue into separate bowls to flavor and color, if desired.
Step 5: Spoon meringue into a piping bag fitted with a 3/8-inch tip. Pipe 1-inch disks of meringue onto the prepared baking sheets, leaving about 2 inches between cookies.
Step 6: Let cookies stand at room temperature to form a thin skin, about 15 minutes.
Step 7: Lift the baking sheets; let drop from several inches above the work surface to adhere cookies to the baking sheets.
Step 8: Bake in the preheated oven until tops are dry, about 15 minutes; let cool completely on the baking sheets before peeling off the parchment paper, about 45 minutes.
The recipe was a little confusing and my macaroons did not turn out at all but I’m not blaming it on the recipe I’m blaming it on my baking skills. A lot of people are saying these turn out so I would recommend them even if mine didn’t turn out
I loved this recipe I made it for my family and for my Grandma’s birthday and they were gone before I knew it. Also my little sister kept on begging me for more cookies. One thing I do recommend is that you let them sit maybe 30 minutes before you put them in the oven other than that they were amazing.
I loved these
Yummm
AMAZING!!!!!!! When you are flavoring it with lemon, add 1/2 teaspoon lemon extract. Also, be sure to press the piping bag down onto the baking sheet when you are piping the macarons.
Loved the recipe, but you spelled it macaroon which is wrong! It's macaron. A macaron originated in France and consists of two light meringue biscuits sandwiched together with a sweet ganache. A macaroon, on the other hand, consists of a shredded coconut and egg mixture which is baked into a soft and fragrant cookie (or mound).
This turned out perfect! As others said, it was much easier than I expected. The only thing I changed was the resting time. I did one batch for 25 minutes and 1 for 45 minutes. The 45 minute one had a nicer "foot". Everything else I did exactly as recommended and they were great!
The recipe seems fine, but I found these unbearably sweet for my taste. Shape and texture turned out well, just way too much for me even without a filling.
This is easy to make and at the end it is so delicious. I would highly recommend to follow this recipe
