Do you think macarons are tricky to make? They’re surprisingly simple when you use the recipe baking instructor and author Zoë François shared with us! Plus, take a peek at the video below to pick up Zoë’s recipe and expert tips for baking your own delectable French-inspired treats.
Grab your mixer and favorite food coloring to begin whipping up light macarons with fluffy feet. With only six ingredients for pillowy shells, this recipe uses supplies you likely have on hand!
Simple macarons recipe
Makes 35-40 macarons
- 125 grams almond meal
- 225 grams powdered sugar
- 125 grams egg whites
- Pinch of cream of tartar
- 110 grams granulated sugar
- Food coloring
- Flavored extract
- Line three baking sheets with parchment paper.
- In a food processor fitted with the metal blade attachment, mix the almond meal and powdered sugar until well blended. You may need to scrape down the bowl.
- Place the egg whites and cream of tartar in the bowl of a stand mixer fitted with the whip attachment. Beat on medium speed until frothy. Slowly add the granulated sugar in a steady stream. If you are adding food coloring or extract, do so when the meringue is at a soft peak. Turn up the speed to medium high and continue beating until the eggs form a stiff peak.
- Fold the almond mixture into the beaten whites one-third at a time. Continue folding even after the almond mixture is completely incorporated. The batter should start to droop down the spatula and side of the bowl when you reach the right consistency.
- Spoon the macaron batter into a pastry bag fitted with a large round tip. Pipe the batter onto a prepared pan, about 1½ inches (3.8 cm) apart. Slam the pan down on the counter six or seven times with a fair amount of force. Let the macarons stand on the counter for about 30 minutes until the surface of the batter has formed a skin. Repeat with the rest of the batter. Let them all sit to dry out and bake them one sheet at a time.
- Preheat the oven to 330 F (165 C).
- Bake the macarons, one sheet at a time, for about 12 minutes until they have puffed, created a foot and are stable when touched.
- Allow to cool completely on the pan before filling with ganache or buttercream.
Meringue is more than half your macarons, and Zoë shares her mixing tricks for the perfect texture.
How do you get delicate, even feet? Give your batter-filled pan a few taps before baking.
Fill the baked shells with your favorite buttercream or ganache to enjoy right away!
Share photos of your finished treats with us, and bon appétit!
Want to see more videos like this? Subscribe to our YouTube channel here and be the first to see fresh baking videos released all summer long.