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French Macarons

French macarons are delicate almond meringue cookies baked until their tops are set and their signature feet form. Fill the crisp shells with smooth vanilla buttercream, then refrigerate them to develop their texture before serving.
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Prep Time 40 minutes
Cook Time 36 minutes
Drying, chilling, and tempering 12 hours 50 minutes
Total Time 14 hours 6 minutes
Servings: 24 servings
Course: Dessert
Cuisine: French
Calories: 86
Ingredients Equipment Method Notes

Ingredients
  

For the shells
  • 3.5 oz almond flour finely ground, blanched
  • 3.5 oz confectioners’ sugar
  • 2.67 oz egg whites at room temperature
  • 0.13 tsp cream of tartar
  • 2.67 oz granulated sugar
For the buttercream
  • 2 oz unsalted butter softened
  • 3 oz confectioners’ sugar
  • 0.5 tsp vanilla extract
  • 0.13 tsp kosher salt
  • 1 tsp heavy cream

Equipment

  • 2 18x13-inch rimmed baking sheets
  • 1 electric mixer

Method
 

Make the shells
  1. Preheat the oven to 300°F with a rack in the center.
  2. Line two 18x13-inch rimmed baking sheets with parchment paper.
  3. Sift the almond flour and confectioners’ sugar together into a bowl, pressing any larger pieces through the sieve.
  4. In a clean, dry bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until foamy, about 1 minute.
  5. Gradually beat in the granulated sugar.
  6. Increase the mixer speed to high and beat until the meringue is glossy and holds stiff peaks, about 3 to 5 minutes.
  7. Fold the almond flour mixture into the meringue in three additions, scraping around the bowl, until the batter flows in a thick ribbon and settles back into itself in about 10 seconds.
  8. Transfer the batter to a piping bag fitted with a 1/2-inch round tip.
  9. Pipe 1 1/2-inch rounds onto the prepared sheets, leaving about 1 inch between them.
  10. Tap each sheet firmly on the counter to release air bubbles.
  11. Leave the shells at room temperature until their surfaces feel dry to a light touch, 30 to 60 minutes.
  12. Bake one sheet at a time for 15 to 18 minutes, until the shells have formed feet and their tops are set and no longer glossy.
  13. Cool the shells completely on the baking sheets, about 20 to 30 minutes.
  14. Gently peel the shells from the parchment.
Make the buttercream and assemble
  1. Beat the butter until creamy.
  2. Beat in the confectioners’ sugar, vanilla, salt, and heavy cream until smooth and spreadable.
  3. Spread about 1 teaspoon of buttercream on the flat side of half the shells.
  4. Top with the remaining shells.
  5. Refrigerate in an airtight container for at least 12 hours and up to 3 days.
  6. Bring to room temperature for 20 minutes before serving.

Notes

For smooth shells, sift the almond flour and confectioners’ sugar well and stop folding when the batter flows in a thick ribbon. Refrigerate in an airtight container for up to 3 days; the assembled macarons can also be frozen. For a dairy-free option, use dairy-free butter and cream in the buttercream.