This easy French macaron recipe makes a batch of the most delicate, delicate and delicious cookies that will float directly in your mouth and disappear. I love macaroons on so many levels – aesthetically and technically. I love them because I became addicted to the challenge of making them. They are very finicky for doing well and it is one of the very few foods that, just by looking at its outward appearance, you will know what techniques were used to do it.

  • Preparation time – 15 minutes
  • Cooking time – 25 minutes
  • Total time – 40 minutes

Ingredients OF French macaron

For the cookie

  • 100 g egg whites at room temperature 3 large eggs
  • 140 g almond flour 1 1/2 cups
  • 90 g granulated sugar just under 1/2 cup
  • 130 g caster sugar 1 cup
  • 1 teaspoon of vanilla 5mL
  • 1/4 teaspoon cream of tartar 800 mg

For the buttercream

  • 1 cup softened unsalted butter 226g
  • 5 egg yolks
  • 1/2 cup granulated sugar 100g
  • 1 teaspoon vanilla
  • 3 tablespoons of water 30 ml
  • 1 pinch of salt

READ ALSO: Baklava (festive recipe)

Instructions Of French macaron

For the macaroons:

  • Sift the sugar and almond flour from the confectioners into a bowl.
  • Add the egg whites at room temperature in a very clean bowl.
  • Using an electric mixer, whisk the egg whites. Once they start to foam, add the cream of tartar and then SLOWLY add the granulated sugar.
  • Add food coloring (if desired) and mix. Continue beating until firm peaks form.
  • Start folding 1/3 of the dry ingredients.
  • Be careful to add the remaining dry ingredients and fold gently.
  • The final mixture should look like flowing lava and be able to drop into eight without breaking. Pour into a piping bag with a medium round piping tip and you are ready to begin piping.
  • Pipe 1-inch spoonfuls onto a baking sheet lined with parchment paper (this should be glued with touches of dough). Press the counter repeatedly to release air bubbles. Let stand about 40 minutes before putting in the oven.
  • Bake at 320F for 12-15 minutes, turn the tray after 7 minutes. Let cool completely before removing from baking sheet.

For the French Buttercream Filling:

  1. Combine sugar and water in a medium saucepan.
  2. Heat over low heat while stirring until the sugar dissolves.
  3. Increase heat to medium-high and bring to a boil Put the egg yolks in a stand mixer equipped with a whisk and beat until they are thick and frothy.
  4. Cook the sugar and water syrup until it reaches 240 degrees F.
  5. Immediately remove from heat. With the mixer running, slowly pour the hot syrup into a bowl with the yolks.
  6. Continue to mix until the bottom of the bowl is cool to the touch and the egg yolk mixture has cooled to room temperature. Add the butter one cube at a time, allowing each piece to blend in before adding the next.
  7. Add the vanilla and salt. Continue to mix until the buttercream is smooth and creamy. (About 5-6 minutes.) Add food coloring if desired.

For assembly

Pipe your filling on the back of half of the shells. Form a sandwich and repeat. Macaroons should be aged in the refrigerator for 1 to 3 days for best results. This allows the filling to soften the shells inside.