Foolproof Macaron Recipe

Macarons are elegant French sandwich cookies made from almond flour and whipped egg whites, with a smooth filling such as jam, buttercream, or ganache in the center. They are often confused with coconut macaroons, but the two are completely different. Known for being delicate and challenging, even experienced bakers sometimes struggle to perfect them. After testing many methods, this version stands out as a dependable way to make macarons at home.

Ingredients

4 extra-large egg whites

1⅔ cups powdered sugar

1⅓ cups almond flour

⅛ teaspoon salt

¼ cup superfine sugar

Chocolate ganache, seedless jam, or buttercream (for filling)

Instructions

Place the egg whites in a metal bowl and refrigerate them overnight. The following day, allow them to come to room temperature before using.

Preheat your oven to 280°F (138°C) and line two baking trays with parchment paper.

In a bowl, sift or whisk together the powdered sugar and almond flour until evenly combined.

Using an electric mixer, beat the egg whites with the salt on medium speed until they become foamy, about 1 minute. Increase to high speed and slowly add the superfine sugar, one tablespoon at a time. Continue beating until the mixture becomes shiny and forms stiff peaks, about 3 to 5 minutes.

Carefully fold the almond flour mixture into the whipped egg whites until fully blended. Transfer the batter into a piping bag fitted with a 3/8-inch round tip. Pipe small circles (about 1 inch wide) onto the prepared baking sheets, leaving about 2 inches between each one, as they will spread slightly.

Lift each tray slightly and tap it gently against the counter several times to release air bubbles. Let the piped batter sit at room temperature for 25 to 30 minutes, or until the tops lose their shine and form a light skin.

Bake in the preheated oven for 19 to 20 minutes, or until the shells feel dry to the touch. Allow them to cool completely on the trays before removing them from the parchment paper.

Spread your chosen filling onto half of the cookies, then sandwich them with the remaining shells. Refrigerate for at least 2 hours, or overnight, to allow the macarons to soften and develop their signature texture.