French Macarons Recipe – French Special
The French Macarons recipe teaches you how to bake these delicate sandwich cookies made from almond flour, egg whites, and a touch of salt tempered with superfine sugar. These elegant almond-meringue confections are famous for their smooth, shiny shells, “feet,” and chewy interiors. Filled with flavorful jam, buttercream, or ganache, they make a sophisticated dessert or charming homemade gift. Though notoriously finicky, mastering technique and patience will reward you with crisp exteriors and soft centers—perfect for afternoon tea or special occasions.
- Prep Time40 min
- Cook Time20 min
- Perform Time10 hr 30 min
- Total Time11 hr 30 min
French Macarons Recipe Ingredients:
- 4 extra large egg whites
- 1 ⅔ cups confectioners’ sugar
- 1 ⅓ cups almond flour
- ⅛ teaspoon salt
- ¼ cup superfine (castor) sugar
- ¼ cup seedless raspberry jam
How To Make French Macarons Recipe :
Chill egg whites in a metal mixing bowl overnight. On the following day, allow them to come to room temperature.
Preheat the oven to 280 degrees F (138 degrees C) and line two baking sheets with parchment paper.
Combine confectioners’ sugar and almond flour in a bowl.
In a metal bowl, beat egg whites with salt using an electric mixer on medium speed until foamy, approximately 1 minute. Increase the speed to high and gradually add superfine sugar, about 1 tablespoon at a time, until the egg whites are glossy and form stiff peaks, 3 to 5 minutes.
Gently fold the almond flour mixture into the whipped egg whites until fully incorporated. Transfer the meringue to a pastry bag fitted with a 3/8-inch tip. Pipe 1-inch disks of meringue onto the prepared baking sheets, leaving 2 inches of space between each macaron. The batter will spread.
Lift the baking sheets a few inches above the work surface and lightly tap them on the surface several times to eliminate any air bubbles from the macarons. Allow them to rest at room temperature until the shiny surfaces become matte and a thin skin forms, about 25 to 30 minutes.
Place the baking sheets in the preheated oven and bake until the macarons’ surfaces are completely dry, approximately 19 to 20 minutes. Allow the macarons to cool completely on the baking sheets before carefully peeling off the parchment paper.
Spread filling on half of the macaron cookies as desired, then top with the remaining macarons to create sandwich cookies. Refrigerate for at least 2 hours to overnight to allow them to soften.
Recipe Notes :
Chill egg whites overnight and then bring them to room temperature to improve volume and stability.
Sift almond flour and confectioners’ sugar together to avoid lumps and get smooth shells.
Fold the almond mixture into whipped egg whites carefully to maintain air but ensure batter flows (macaronage).
After piping, rest the macarons until they form a thin skin and are no longer shiny—this helps develop “feet.”
Use a low oven temperature and bake until the surfaces are dry; letting them cool fully on the baking sheet prevents cracking.
Match fillings (jam, buttercream, or ganache) to the flavor profile and consistency (so they don’t overwhelm or leak).
Refrigerate macarons for several hours or overnight after filling; this helps flavors meld and improves texture.
Store assembled macarons in an airtight container in the fridge; bring to room temperature before serving to restore chew and flavor.
