Of all French pastries, macarons are one of the most iconic. Colorful, delicate, and delicious, these delightful little cookies are just as popular in French patisseries as in American bakeries. You can find these airy cookies in a range of flavors, from classic chocolate and pistachio to red velvet and mango. Macarons are also known for being a bit tricky to make, thanks to the meringue-based macaron shells. Yet the results are definitely worth the effort.
Knowing a few tips and tricks for making these cookies can help any beginner baker master the macaron. Discover how to make French macarons for your next baking endeavor.
Macarons are a type of confectionary composed of two cookie shells around a filling traditionally made from ganache or buttercream. Don’t confuse macarons with macaroons — while both cookies contain egg whites, macaroons contain shredded coconut and may be dipped in chocolate. In contrast, macarons use whipped egg whites, almond meal, flavored fillings, and come in a rainbow of colors and flavors.
The individual cookies that make up a macaron are known as macaron shells. Their meringue base gives the shells a crisp surface that cracks into chewiness as you take a bite. The texture and lift of macarons come entirely from beating the egg whites, as these cookies use no leavening agents.
Before they were on lists of must-have foods to try while visiting Paris, macarons were beloved by royalty as well as everyday people. Although macarons are now most associated with France, people commonly believe these elegant confectionaries originated in Italy. Venetian monasteries baked the cookies as early as the late 1400s. Catherine de Medici introduced the sweet to France in the 16th century through her Italian chef.
The macaron that first arrived was just a chewy cookie, like today’s macaron shell without the filling. This version caught on when two nuns in Nancy, France, baked the cookies to support themselves after their abbey was closed. Several variations have now evolved, including the classic macaron that’s popular today.
The double-cookie version was developed in Paris in the 1830s and popularized by the Ladurée pastry house, which is still open in Paris. Regions throughout France have also developed their own varieties. Now, March 20 is Macaron Day, celebrated in Paris with free samples of macarons from local pastry houses.
Macarons have gone through many changes since the 16th century. These Instagrammable cookies now come in bright or pastel colors and a dizzying range of flavors. Classic macarons are sweet and light, but some shops have also experimented with savory combinations. Macaron fillings can include ganache, buttercream, fruit jam, marzipan, or even a disk of ice cream. You can flavor the sweets with fruits, spices, coffee, flowers, or liqueurs.
Here are a few of the most popular macaron flavors you may want to try, plus a few inventive combinations for the adventurous:
You’ll need to gather several items and ingredients you may not usually have on hand before making macarons. You might have to make a special trip to a store that sells the equipment you need.
You can find several methods for making macarons, including the French, Italian, and Swiss methods. Our recipe for simple vanilla macarons uses the French method, which many consider the easiest. To make specialty macarons, you must incorporate different flavors into your macaron batter or filling — but remember that any flavor additions may alter the batter’s texture and impact the final product after baking.
Here’s everything you need to make macarons at home:
Macaron shells only require a handful of simple ingredients to make:
You’ll also need the right kitchen equipment to make your macarons:
Macarons can be intimidating to home bakers. The ideal macaron has a smooth, even surface, chewy texture, and round shape. Both cookies should be equal in size and have “feet” around the bottom to prevent the filling from falling out. These cookies certainly require precision to turn out perfectly. However, an easy recipe and a little patience go a long way in putting even the most inexperienced baker on the right track. Just remember that practice makes perfect!
Here are the steps for how to make easy macarons:
Before you begin making the macaron shells, complete any prep work that’s needed. Age 100 grams of egg whites — between three and four eggs — the day before making your macarons. To age egg whites, allow them to sit covered in a clean bowl in your refrigerator for 24 hours before using them. Then line three baking sheets with silicone macaron baking mats or use parchment paper with the ends glued down with small dabs of butter.
Sift 80 grams of confectioner’s sugar, 125 grams of almond flour, and ½ teaspoon of salt with the mesh sieve into a large bowl. Press any larger pieces through the sieve with a spoon. Then pulse the flour and sugar on low speed in a food processor for several seconds. Sieve the ingredients again. Set this mixture aside.
Bring your aged egg whites to room temperature before adding them to a separate bowl or your stand mixture. Add ¼ teaspoon of cream of tartar, ½ teaspoon of salt, and ½ teaspoon of vanilla extract to the egg whites.
Beat the mixture on medium speed until soft peaks form. Use the rubber spatula to gently fold one to two drops of gel food coloring into the meringue. Add about ⅓ of the 80 grams of superfine sugar to the mixture and continue beating on medium-high speed for five seconds. Add another ⅓ of the sugar while the mixer runs. Beat for five more seconds, then add the remaining sugar. Continue beating on medium-high speed until you see stiff, glossy peaks form.
Slowly fold ⅓ of the dry ingredients into the bowl with the wet ingredients. Fold until the mixtures are combined before adding another ⅓ of the flour and sugar. Continue until the ingredients are combined, and the batter has the consistency of honey. Slowness is crucial here, as you don’t want to overmix the batter.
Fit a medium round piping tip on your piping bag and fill the bag with the batter. Hold the piping bag at a perpendicular angle over the baking sheets and pipe 1 ½- to 2-inch rounds. The macarons should be about 1 to 2 inches apart. Tap the baking sheets on the counter to release any air bubbles. Preheat the oven to 325 degrees Fahrenheit.
Allow the macaron shells to sit on the counter until they feel dry to the touch, for about 30 to 60 minutes. This step is vital, as it allows the macarons to form a smooth skin and helps create the characteristic “feet” on the bottom of the cookie. Bake the macarons for 13 minutes in your preheated oven.
As the macarons bake, make your filling. This recipe is for a simple French buttercream. Here is how to make macaron filling:
The macarons are finished baking when they form feet. Test one by lightly tapping it with a spoon. If the cookie is wobbly, it needs a couple more minutes in the oven.
Allow the macaron shells to cool on the baking sheets for 15 minutes and then on cooling racks while you fill a piping bag with buttercream. Pipe the filling onto the flat side of one shell and form a sandwich with another shell.
When you know the basics of how to make macarons, having a few tricks up your sleeve can make the process go that much simpler. Consider these tips for making macarons:
There are nearly as many ways to serve macarons as there are ways to eat them. However you serve these sweets, they should be at room temperature. If you’ve been refrigerating your macarons, let them sit at room temperature for at least 20 minutes before serving.
Here are some of the best ways to serve macarons:
Macarons will last for several weeks if stored correctly. In fact, fresh macarons taste best after being stored in an airtight container in the refrigerator for at least 24 hours. This resting period allows the flavors to open and the macarons shells to absorb some of the filling’s moisture.
If you want to keep your macarons for longer, be careful to preserve their delicate texture. Store macarons in an airtight container for up to seven days at room temperature. The sweets will last up to seven weeks in the refrigerator. Freezing macarons can affect their texture, so it isn’t recommended.
While it may take some practice and patience, making macarons is extremely rewarding. As you become better at baking these delicate pastries, you can have fun with new flavor and filling combinations. Sharing your creations with friends and family makes them even sweeter!
When you buy ingredients to make your macarons, choose eggs from Sauder’s Eggs. As a family-owned business, we work closely with our suppliers to ensure our high-quality, farm-fresh eggs provide great taste in all your homemade recipes. Find Sauder’s Eggs near you with our store locator. For more tips and tricks for using eggs, check out our blog posts or browse our recipes for more inspiration!
This post was last modified on July 20, 2023
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