French · Dessert · All year
French Macarons
4.6 · community
45m
Prep
15m
Cook
Advanced
Level
120
Energy
The diva of cookies: almond meringue shells with feet, filled with ganache. Success lives in the macaronage — and this recipe tells you exactly when to stop folding.
What you need
Ingredients
Servings
12
Before you start
Mise en place
Yield: About 24 filled shells
Equipment
Mixing bowls
Whisk
Baking pan
Prep checklist
Almond Flour — fine, sifted
Eggs — whites only, aged a day, room temp (about 2)
Dark Chocolate — for the ganache
4 steps
Method
1
Sift almond flour and powdered sugar together twice. Whip whites to soft peaks, rain in caster sugar, and whip to stiff, glossy peaks.
8 min — timer available in cooking mode
2
Macaronage: fold the dry mix in with a scrape-and-smear motion, testing often — stop the INSTANT batter flows off the spatula in a slow ribbon that melts back in 20 seconds.
Why this works
Under-folded = peaked shells. Over-folded = puddles. The 20-second ribbon is the entire secret; check every 3 folds near the end.
3
Pipe 3 cm rounds, rap the tray HARD three times (banishing bubbles), and rest 30–45 minutes until the tops are touch-dry — that skin becomes the feet.
38 min — timer available in cooking mode
4
Bake at 150°C for 13–15 minutes: risen feet, no browning, shells that wiggle but don't slide. Cool fully, pair by size, and fill with ganache. They improve overnight in the fridge — macarons are a two-day promise.
14 min — timer available in cooking mode
From the pass
Chef's notes
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
When it goes sideways
Common mistakes
No feet
Skipped or shortened the rest — the skin must be dry to the touch before baking.
Cracked shells
Undermixed batter or trapped bubbles: fold to the true ribbon and rap the tray like it owes you money.
Hollow shells
Usually over-whipped meringue or too-hot oven. Stiff-but-glossy peaks; verify with an oven thermometer.
Afterwards
Keep, reheat & pair
Storage
Covered at cool room temperature 2 days, or refrigerated up to 5.
Freezing
Most baked desserts freeze well for 2 months, tightly wrapped.
Reheating
Most baked desserts revive in a 150°C oven for 5–8 minutes. Custards and mousses are served cold — never reheat.
Make ahead
Almost every dessert here is better made a day ahead — flavors settle and textures set. Add crisp toppings just before serving.
Wine pairing
A small glass of something sweeter than the dessert itself.
Beer pairing
An imperial stout alongside chocolate is a genuinely great pairing; otherwise coffee.
On the plate
Serve it with
Sides
Softly whipped cream
A scoop of vanilla ice cream
Fresh berries
Garnish
Powdered sugar
Chocolate shavings
A few flakes of sea salt
Taste map
Flavour profile
Sweet
5
Salty
1
Sour
1
Bitter
1
Umami
0
Heat
0
Per serving
Nutrition
120
kcal
2g
protein
16g
carbs
5g
fat
3g
fiber
14g
sugar
520mg
sodium
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Your notes
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