Ingredients
Dry Ingredients
- 3/4 cup almond flour (75g)
- 1 cup powdered sugar (113g)
- 1/4 teaspoon kosher salt
Meringue
- 2 large egg whites (65g)
- 1/4 cup granulated sugar (50g)
- 1/4 teaspoon almond extract
Filling
- 1/2 cup jam (such as raspberry or strawberry) or other filling options like chocolate ganache, lemon curd, or nut creams
Instructions
- Get ready. Cut a piece of parchment paper to fit a baking sheet. Trace 1 1/4-inch circles spaced 1 inch apart using a permanent marker on the backside of the parchment. Place the parchment marker-side down on the baking sheet.
- Grind and sift the dry ingredients. In a food processor, pulse almond flour, powdered sugar, and salt until fine (about 10 to 15 quick pulses). Sift this mixture through a fine mesh sieve into a mixing bowl, discarding any large pieces left behind.
- Make the meringue. Beat egg whites with a hand or stand mixer at medium speed until frothy (~30 seconds). Increase speed to medium-high and slowly add granulated sugar. Add almond extract and continue whipping until stiff, glossy peaks form (3 to 4 minutes).
- Make the batter (macaronage). Fold half the dry ingredients gently into the meringue using a silicone spatula until incorporated. Add remaining dry ingredients and fold carefully. Continue folding and scraping until the batter loses about half its volume, becomes glossy, and flows smoothly off the spatula forming a thick ribbon that slowly melts back into the mix.
- Prepare to pipe the shells. Attach a 1/2-inch round piping tip to a piping bag. Secure the parchment on the baking sheet with small dabs of batter at the corners. Transfer batter into the piping bag and twist to close.
- Pipe the shells. Hold the bag vertically about 1/2-inch above the circles and pipe batter steadily until filling each circle. Stop squeezing, twist tip to break batter flow cleanly, and move to the next. Tap the sheet firmly on a towel to release air bubbles, and pop any remaining bubbles with a toothpick.
- Dry the shells. Let the piped macarons rest uncovered at room temperature for about 45 minutes or until a thin skin forms and surfaces are no longer shiny. In humid areas, drying may take longer.
- Preheat the oven. Heat the oven to 300°F (150°C) while the shells dry.
- Bake the macaron shells. Bake each sheet for 12 to 16 minutes until shells have ruffled feet and a firm surface. The macarons should hold firm and not jiggle when gently moved. Bake sheets one at a time if using multiple sheets.
- Cool the shells. Let the macarons cool completely on the baking sheet before gently peeling off the parchment.
- Fill the macarons. Transfer jam or desired filling into a piping bag. Pipe a teaspoon of filling onto the flat side of half the shells, then sandwich with remaining shells.
- Age and serve. Place filled macarons in an airtight container and refrigerate for at least 24 hours to mature flavor and texture. Serve chilled. Store in the fridge up to 5 days.
Notes
- Use gel food coloring added during the meringue stage for vibrant hues without altering batter consistency.
- Flavor variations: add freeze-dried berry powder, cocoa powder, espresso powder, cinnamon, cardamom, rose water, or orange blossom water to the dry ingredients or liquid components as suggested.
- Jam filling tip: Thicken runny jam by simmering it on the stove until cooled before using.
- Chocolate ganache filling: Heat cream to simmer and pour over chopped semi-sweet chocolate, rest 2-3 minutes, then stir until smooth and cool before filling.
- Espresso chocolate ganache: add espresso powder to the cream before heating.
- Nut creams and citrus curds also make excellent alternative fillings for macarons.
- Ensure proper drying of shells to achieve the classic foot and avoid cracking during baking.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Gluten Free
