This Is Your Ultimate, Foolproof Guide (And Sign!) To Make The Perfect Macarons

Macarons are among dessert royalty. They’re a test for every baker and a reason to boast when done right. These delicate French pastries are delicious, crispy and soft in the same bite and come in a variety of flavors. Their uniqueness has made them popular all over the world. It’s basically two almond meringue cookies, stuck together with a flavorful filling between them.

They might seem intimidating to make at first, especially for amateur and home bakers. But once you understand the technique and the nuances and details are kept in mind, you're almost there. Then, with a bit of practice, it won't be long before you're making splendid macarons yourself. So carefully read through this thorough guide and then get to work in the kitchen.

Ingredients for a general macaron, although each recipe will vary slightly:

• 100 grams almond flour
• 100 grams powdered sugar
• 2 large egg whites, at room temperature
• 50 grams granulated sugar
• Food coloring (optional)
• Filling of your choice (buttercream, ganache, jam, etc.)

Directions:

• Place the almond flour and powdered sugar in a food processor and pulse until finely ground. Sift the mixture to remove any large pieces. Set aside.
• In a clean, dry bowl, whip the egg whites until foamy. Gradually add the granulated sugar and continue to whip until stiff peaks form.
• Add food coloring, if desired, and continue to whip until the color is evenly distributed.
• Gently fold the almond flour mixture into the whipped egg whites using a spatula. Be careful not to deflate the mixture. Continue folding until the batter is smooth and glossy.
• Transfer the batter to a piping bag fitted with a round tip. Pipe small circles onto a baking sheet lined with parchment paper, leaving space between each one. Tap the baking sheet on the counter to release any air bubbles.
• Let the piped macarons sit at room temperature for about 30 minutes to form a skin. This will help them develop their characteristic smooth tops.
• Preheat your oven to 300°F (150°C).
• Bake the macarons for 15-18 minutes, or until they are set and have developed feet. Remove from the oven and let cool completely on the baking sheet.
• Once the macarons are completely cooled, gently peel them off the parchment paper. Match up similar-sized macaron shells and fill them with your desired filling. Press the shells together gently to sandwich the filling.
• Store the filled macarons in an airtight container in the refrigerator for up to one week. Allow them to come to room temperature before serving for the best flavor and texture.

And here’s all that you need to keep in mind throughout this process:

• For better stability in the macaron biscuits, use aged egg whites as compared to fresh ones.
• When you’re folding your dry ingredients into the egg whites, be extremely gentle. Don't try to mix too intensely or too quickly, since this could deflate the batter. And don't mix in a circular fashion or by creating the 8 figure in the batter. The idea is to gently fold the batter with the egg whites, not mix it in.
• Before baking, let the piped macarons sit out for a bit. This will allow them to develop a skin and ensure more even baking and a crisper bite in the final biscuit.
• Add a spray of food color on top of the piped macarons before baking them so that the splatters show on the final product and look unique.
• Bake the macarons at a low temperature to ensure they don't brown too quickly. Remember, this is a delicate dessert, so be gentle through every step. And don't overbake or let it brown, since it's thin and will burn quickly.
• For the filling, you can choose from a variety of different options. There’s cream cheese, jam, ganache, buttercream, lemon-flavored frosting, and a variety of other options to choose from. Mix and match biscuit and filling combinations to create your unique macarons.
• Remember that this is a tricky dessert and requires some practice to get right. So don't be disheartened if your macarons don't turn out perfect during the first few attempts. Keep notes while you're baking and take pictures of each step of the process so you can log what you did and perhaps later figure out where you went wrong.