French Macarons
Classic Italian-meringue French macarons with a crisp shell, ruffled foot, and smooth vanilla buttercream filling. Best made a day ahead for perfect texture.
150g
345g
110g
150g
50ml
2drop
120g
2tbsp
1tsp
1pinch| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 150g | — | — | |
| 2 | | 345g | — | — | |
| 3 | | 110g | — | — | |
| 4 | | 150g | — | — | |
| 5 | | 50ml | — | — | |
| 6 | | 2drop | — | — | |
| 7 | | 120g | — | — | |
| 8 | | 2tbsp | — | — | |
| 9 | | 1tsp | — | — | |
| 10 | | 1pinch | — | — |
Line a baking tray with baking paper.
Line a second baking tray the same way.
Sift the ground almonds into the large mixing bowl, pushing them through with a spoon; discard any coarse bits.
Ground almonds · 150 g
Sift in 150 g of the icing sugar.
Icing sugar · 150 g
Add the first 55 g of egg white.
Egg white · 55 gMix with the spatula into a thick, even paste.
Put the caster sugar in the small saucepan.
Caster sugar · 150 g
Add the water.
Water · 50 mlPut the second 55 g of egg white in the bowl of the stand mixer.
Egg white · 55 g
Heat over a medium heat without stirring until the syrup reads 118 °C on the thermometer.
Meanwhile, when the syrup reaches 110 °C, start whisking the whites on medium speed to soft peaks.
With the mixer running, pour the hot syrup down the side of the bowl in a thin stream.
Whisk on high for about 6 minutes, until thick, glossy and only just warm.
Add the gel colouring and whisk for a few seconds to blend.
Gel food colouring · 2 dropStir a third of the meringue into the almond paste to loosen it.
Fold in the rest, pressing the batter against the side of the bowl, until it falls from the spatula in a thick ribbon that sinks back within about 20 seconds; stop there.
Scrape the batter into a piping bag fitted with a 1 cm plain nozzle.
Pipe 22 rounds, 3.5 cm across, onto the first tray, holding the bag upright.
Pipe the rest as 22 more rounds on the second tray.
Rap the first tray firmly on the counter a few times to release air bubbles.
Rap the second tray the same way.
Leave the shells for about 45 minutes, until a skin forms and they no longer stick to a fingertip.
The second tray rests at the same time.
Meanwhile, turn the oven to 150 °C (conventional, not fan) and let it heat fully.
Put the first tray on the middle shelf.
Bake for about 14 minutes, until risen on frilly feet and the tops do not wobble when touched.
Put the second tray in.
Bake it the same way.
Take the second tray out.
Leave the shells on their trays until completely cold, about 20 minutes.
Put the soft butter in a clean large mixing bowl.
Unsalted butter · 120 gBeat with the hand mixer for about 3 minutes, until pale and fluffy.
Sift in the rest of the icing sugar.
Icing sugar · 195 gAdd the cream.
Double cream · 2 tbspAdd the vanilla.
Vanilla extract · 1 tspAdd a pinch of salt.
Fine salt · 1 pinchBeat slowly at first, then on high for 2 minutes, until light and smooth.
Spoon the buttercream into a second piping bag.
Peel the first tray of shells off the paper and lay them flat side up on the large plate.
Peel off the second tray and add them, pairing shells of the same size.
Pipe a mound of buttercream onto one shell of each pair.
Press the partner shells on top, with a slight twist, until the filling reaches the edge.
Pack the macarons in a single layer in the airtight container.
Put the container in the fridge.
Leave for 24 hours, so the filling softens the shells to a chewy middle.
Take the container out of the fridge.
Leave at room temperature for 20 minutes before serving.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | — | | Line a baking tray with baking paper.⏱ 30s |
| 2 | — | | Line a second baking tray the same way.⏱ 30s |
| 3 | 150 g | | Sift the ground almonds into the large mixing bowl, pushing them through with a spoon; discard any coarse bits.⏱ 1 minResultGround almonds |
| 4 | 150 g | | Sift in 150 g of the icing sugar.⏱ 1 minResultAlmonds and icing sugar |
| 5 | 55 g | | Add the first 55 g of egg white.⏱ 10sResultAlmond mix with egg white |
| 6 | — | | Mix with the spatula into a thick, even paste.⏱ 1 minResultAlmond paste |
| 7 | 150 g | | Put the caster sugar in the small saucepan.⏱ 5sResultCaster sugar |
| 8 | 50 ml | | Add the water.⏱ 5sResultSugar and water |
| 9 | 55 g | | Put the second 55 g of egg white in the bowl of the stand mixer.⏱ 10sResultEgg whiteused in step 11 |
| 10 | — | | Heat over a medium heat without stirring until the syrup reads 118 °C on the thermometer.⏱ 7 minResultSugar syrup at 118 °c |
| 11 | Egg whitestep 9 | | Meanwhile, when the syrup reaches 110 °C, start whisking the whites on medium speed to soft peaks.⏱ 1 min 30sResultSoft-peak egg white |
| 12 | Soft-peak egg whitestep 11 | | With the mixer running, pour the hot syrup down the side of the bowl in a thin stream.⏱ 40sResultWhites and syrup |
| 13 | — | | Whisk on high for about 6 minutes, until thick, glossy and only just warm.⏱ 6 minResultItalian meringue |
| 14 | 2 drop | | Add the gel colouring and whisk for a few seconds to blend.⏱ 10sResultColoured meringue |
| 15 | Coloured meringuestep 14 | | Stir a third of the meringue into the almond paste to loosen it.⏱ 1 minResultRest of the meringue |
| 16 | — | | Fold in the rest, pressing the batter against the side of the bowl, until it falls from the spatula in a thick ribbon that sinks back within about 20 seconds; stop there.⏱ 2 minResultMacaron batter |
| 17 | Macaron batterstep 16 | | Scrape the batter into a piping bag fitted with a 1 cm plain nozzle.⏱ 40sResultMacaron batter |
| 18 | Macaron batterstep 17 | | Pipe 22 rounds, 3.5 cm across, onto the first tray, holding the bag upright.⏱ 2 min 30sResultFirst tray of shells |
| 19 | — | | Pipe the rest as 22 more rounds on the second tray.⏱ 2 min 30sResultSecond tray of shells |
| 20 | — | | Rap the first tray firmly on the counter a few times to release air bubbles.⏱ 20sResultSettled first shells |
| 21 | — | | Rap the second tray the same way.⏱ 20sResultSettled second shells |
| 22 | — | | Leave the shells for about 45 minutes, until a skin forms and they no longer stick to a fingertip.⏱ 45 minResultSkinned first shells |
| 23 | — | | The second tray rests at the same time.⏱ 5sResultSkinned second shells |
| 24 | — | | Meanwhile, turn the oven to 150 °C (conventional, not fan) and let it heat fully.⏱ 15 min |
| 25 | — | | Put the first tray on the middle shelf.⏱ 10sResultSkinned first shells |
| 26 | — | | Bake for about 14 minutes, until risen on frilly feet and the tops do not wobble when touched.⏱ 14 minResultBaked first shells |
| 27 | — | | Take the tray out.⏱ 10sResultBaked first shellsused in step 40 |
| 28 | — | | Put the second tray in.⏱ 10sResultSkinned second shells |
| 29 | — | | Bake it the same way.⏱ 14 minResultBaked second shells |
| 30 | — | | Take the second tray out.⏱ 10sResultBaked second shells |
| 31 | — | | Leave the shells on their trays until completely cold, about 20 minutes.⏱ 20 minResultCold shellsused in step 41 |
| 32 | 120 g | | Put the soft butter in a clean large mixing bowl.⏱ 10sResultUnsalted butter |
| 33 | — | | Beat with the hand mixer for about 3 minutes, until pale and fluffy.⏱ 3 minResultFluffy butter |
| 34 | 195 g | | Sift in the rest of the icing sugar.⏱ 40sResultButter and icing sugar |
| 35 | 2 tbsp | | Add the cream.⏱ 10sResultButtercream base |
| 36 | 1 tsp | | Add the vanilla.⏱ 5sResultVanilla buttercream base |
| 37 | 1 pinch | | Add a pinch of salt.⏱ 5sResultSeasoned buttercream base |
| 38 | — | | Beat slowly at first, then on high for 2 minutes, until light and smooth.⏱ 2 minResultVanilla buttercream |
| 39 | Vanilla buttercreamstep 38 | | Spoon the buttercream into a second piping bag.⏱ 40sResultVanilla buttercreamused in step 42 |
| 40 | Baked first shellsstep 27 | | Peel the first tray of shells off the paper and lay them flat side up on the large plate.⏱ 1 min 30sResultBaked first shells |
| 41 | Cold shellsstep 31 | | Peel off the second tray and add them, pairing shells of the same size.⏱ 1 min 30sResultAll the macaron shells |
| 42 | Vanilla buttercreamstep 39 | Pipe a mound of buttercream onto one shell of each pair.⏱ 3 minResultShells with buttercream | |
| 43 | — | Press the partner shells on top, with a slight twist, until the filling reaches the edge.⏱ 3 minResultAssembled macarons | |
| 44 | Assembled macaronsstep 43 | | Pack the macarons in a single layer in the airtight container.⏱ 30sResultAssembled macarons |
| 45 | — | | Put the container in the fridge.⏱ 10sResultAssembled macarons |
| 46 | — | | Leave for 24 hours, so the filling softens the shells to a chewy middle.⏱ 24 hrResultMatured macarons |
| 47 | — | | Take the container out of the fridge.⏱ 10sResultMatured macarons |
| 48 | — | | Leave at room temperature for 20 minutes before serving.⏱ 20 minResultFrench Macarons |
| Total Time | 25 hr 56 min | ||
A batch eaten a portion at a time — about 22 portions. Serve what is wanted now and keep the rest.
| Nutrient | Per serving |
|---|---|
| 177kcal | |
| 2g | |
| 9g | |
| 3g | |
| 24g | |
| 23g | |
| 0.8g | |
| 16mg |
French Macarons
Classic Italian-meringue French macarons with a crisp shell, ruffled foot, and smooth vanilla buttercream filling. Best made a day ahead for perfect texture.
What you’ll doYou will mix ground almonds and icing sugar into a paste with egg white, then whisk hot sugar syrup into the remaining whites for a glossy Italian meringue. Fold the two to a flowing ribbon, pipe 44 shells, let them form a skin and bake one tray at a time. Sandwich them with vanilla buttercream and leave them in the fridge for a day to mature.
Ingredients
- Ground almonds150 g
- Icing sugar345 g
- Egg white110 g
- Caster sugar150 g
- Water50 ml
- Gel food colouring2 drop
- Unsalted butter120 g
- Double cream2 tbsp
- Vanilla extract1 tsp
- Fine salt1 pinch