French Macaron

I adore these beautiful French Macarons. They are finicky to make however. If you live in the Northwest like I do, moisture is your enemy. They can not develop a skin on the top and when you bake they will crack. That is a nasty problem that I get often when I have a desire for this delectable cookie and bake them when it’s raining. Don’t worry they may not be beautiful, but they will be tasty. Never give up on producing a perfect macaron, you’ll get it right when they weather is sunny and hot!

130 grams almond flour

130 grams powdered sugar

90 grams caster sugar (extra fine granulated)

100 grams egg whites, aged, room temperature

1/4 teaspoon cream of tartar

1/4 teaspoon vanilla or other flavor of your desire

Gel color of your choice


Preheat your oven to 315F. (depending on your oven it may change)

Prepare two parchment sheets of paper with a macaron template

In a large bowl, sift together the almond flour and powdered sugar. 

Place almond flour, powdered sugar and cocoa powder into a food processor. Plus 10 times. Add back into the large bowl and set aside.

Use a stand mixer or hand held with a whisk attachment. Add the egg whites and mix on low speed until foamy, add the cream of tartar, mix to combine.

Begin to beat the egg whites, once there are tracks in the whites, lower your speed and add 1/3 of the caster sugar, increase the speed to medium. Once combined add another 1/3 and continue the process one additional time.

Once all the sugar has been fully added, before it reaches stiff peaks, add 1 to 3 drops of gel color to your liking. Continue whipping on med-high until stiff peaks. 

To test the meringue stiffness, it should have pointed peaks when pulled up from the bowl. 

Pour a third of the almond-powder sugar mixture into the egg whites. Gently fold it into the egg whites. Then add the rest of the mixture and fold. 

Folding the dough is called macronage, it is simply folding until the dough makes a lava style consistency where a figure 8 can be made.

Take a large pastry bag with a Wilton number 12 for the 0.25″ tip. Place into a cup and fold over the edges, fill the batter into the pastry bag. You may need two bags depending on the bags size. 

Begin pipping the dough using the template for consistent sizes. Remove the template from underneath the parchment paper. Rap the tray several times on the counter to rid the excess bubbles. Pop any remains bubbles with a toothpick. 

Let them rest on the counter for 30-40 minutes and have developed a skin. This helps the shells form cracking during baking. A blow dryer can help speed up the drying process.

Place one tray at a time into the oven, place on the middle shelf. Bake for 12-14 minutes. Test for doneness, the feet should push back and the shell should not be wobbly. 

Let them cool completely before removing from the parchment paper. 

Fill the macarons with your desired filling. Nutella and jam are fast yummy additions.

Once made it’s best to allow them to mature in the refrigerator for 24 hours. Bring them back to temperature before serving. Store in an airtight container in the refrigerator. 

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