French Macarons Recipe

Sharing with you a French Macarons Recipe that has been very successful for me. I am including a list of the tips for successful French Macarons that I adhere to and a video showing you my French Macarons recipe and procedure for making this delightful treats.

Oh my heavens, I have been planning to share this recipe and video with you for months now…but as my good buddy Robert Burns said (oh, a mere 233 years ago), “The best laid plans of mice and men often go awry.”

But, I will not allow myself to leave this chair until this post is written today so that I can get it into your hands and you can start making French Macarons yourself. (yeah, so that didn’t happen…I did leave the chair and it’s been 2 days since I started writing this post…welcome to my world of late)How to Make French Macarons

Macaron vs Macaroon: What’s the Difference?

Oh, and let’s get this little bit of housekeeping out of the way, we are talking Macarons here, not Macaroons. French Macarons (with ending sylable sounding like on)are the little french treat comprised of airfilled, crunchy and slightly chewy tops and bottoms filled with some sort of yumminess while Macaroons (rhyming with moons) are heavier and often made with coconut.

A French Macarons Recipe is one of those that intimidate even the veteran home chef. And granted, they have earned their reputation as being a little finnicky…egg whites need to just be at the perfect temperature, pastry bag needs to be held perfectly vertical to your cookie sheet, they need to ‘rest’ for a bit before they go in the oven, etcetera, etcetera, etcetera.

I have included 14 Tips I follow to increase the likelihood of successful macarons towards the bottom of the post, as well as the video showing the process I use to make macrons.  Make sure to check them out.Tips for successful French Macarons

 

Tips, instructions and video to make successful French Macarons

Equipment I Use to Successfully Make French Macarons :

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No beating around the bush here, any French Macarons recipe is a little equipment intensive. I would consider all of these, with the exception of the mats, necessary for successful macarons.

French Macaron with Espresso Chocolate Ganache

An easy and reliable recipe for French Macaron and Espresso Chocolate Ganache . Different flavors and color can be added as desired.

Course Dessert
Cuisine French
Prep Time 1 hour 48 minutes
Cook Time 12 minutes
Resting Time 30 minutes
Total Time 2 hours
Calories 3785 kcal

Ingredients

Macarons

  • 300 grams finely ground almond flour about 3 1/2 cups
  • 300 grams powdered sugar about 2 2/3 cups
  • 110 grams egg whites, at room temperature about 4 eggs
  • 110 grams egg whites, at room temperature about 4 eggs
  • 200 grams white caster sugar or granulated sugar run through a food processor aboutt 1 cup
  • 1/4 tsp color (optional)
  • 2 TBSP espresso powder (optional)

Chocolate Espresso Ganache

  • 10 ounces bittersweet chocolate chips or broken up bar
  • 1 cup heavy cream
  • 1 tsp instant espresso powder (optional)
  • 1 TB Kahlua (optional)

Instructions

Macaron

  1. Weigh out almond flour

  2. Sift and weigh out powdered sugar

  3. Add almond flour and powdered sugar to the bowl of a food processor and pulse several times to combine.  Do not mix too much or almond flour will get sticky. If using expresso powder, add now.

  4. Weight out first 110 grams of egg whites and whisk slightly

  5. Fold egg whites into almond/powdered sugar blend and fold together with spatula until paste forms.  Do not overmix. Set aside.

  6. Beat egg whites on high in an electrim mixer until 'bubbly', then add sugar.

  7. Continue to beat until hard peaks form when you hold the whisk  up...approximately 15 minutes.  Check after 10 minutes and then every minute until hard peak.

  8. If adding food coloring add now and beat just until incorporated.

  9. Gently fold half of merignue mixture into batter and then the second half. Continue to fold until mixture resembles a molten lava conistency or you it ribbons when held above the bowl with a spatula.  Alternately, add a dollop to a plate, if the peak falls and the macaron is a slight convex, you are ready to go.

  10. Fill piping bag, fitted with a 1A tip, with a macaron batter.

  11. Carefully pipe similarly sized circles onto silicone mat or parchment paper. If using silicone mat, ensure that mats are clean and dry.

  12. Hold piping bag perfectly perpendicular to the mat, gently pushing up and down (see video)

  13. When finished, slam the baking sheets onto the counter a few times to get all of the air bubbles out.

  14. If using sprinkles, add now while macarons are still damp.

  15. Let macarons rest for at least 30-45 minutes before baking. Touch tops of macarons to ensure that they are dry before putting in oven.

  16. Preheat oven to 325'. Convection ovens are great for macarons.

  17. Bake for 10-14 minutes...1 tray at a time.

  18. Let cool for 10-15 muntes and peel off mat by bending mat away from macaron.

  19. Store in freezer or refrigerator.

Chocolate Espresso Ganache

  1. Put chocolate in heatproof bowl

  2. In a small saucepan, heat the cream until bubbles appear around the edge

  3. Remove form heat and add espresso powder, stir to dissolve

  4. Pour hot cream ove rthe chocolate and let stand for one minute

  5. Stir the chocolate until melted and smooth

  6. Add the Kahlua and stir to incorporate

  7. Let stand at room temperature


Recipe Notes

Both macarons and ganache can be made ahead of time and stored separately.  Freeze the macarons for up to 6 months and refrigerate the ganache for up to one month.

Nutrition Facts
French Macaron with Espresso Chocolate Ganache
Amount Per Serving
Calories 3785 Calories from Fat 1332
% Daily Value*
Total Fat 148g 228%
Saturated Fat 10g 50%
Sodium 376mg 16%
Potassium 712mg 20%
Total Carbohydrates 572g 191%
Dietary Fiber 31g 124%
Sugars 505g
Protein 88g 176%
Calcium 64.4%
Iron 65.5%
* Percent Daily Values are based on a 2000 calorie diet.

So, given all the work that goes in to whipping up a batch of these, why would you want to spend a couple of hours dedicated to this French Macarons Recipe?

Well, number one…pride.  And the challenge of it.  Honestly, I have made 4-5 batches using this French Macarons recipe and only had one sheet come out bad because I realized I did’t ‘drop’ the cookie sheet to release the air…they ended up being a little puffy.  But that being said, they were still pretty good to munch on!

And two, three, four, five, etc…  Because they are just so…cool and a little impressive! Imagine serving them at your next party, or gifting them to friends, or as a party favor!  These little boxes held 2 macarons perfectly.Packaging French Macarons

My 14 Tips for a Successful French Macarons Recipe:

  1. Have all ingredients at room temperature
  2. Use a kitchen scale and measure all ingredients precisely
  3. For meringue, instead of caster or extra fine sugar you can process granulated sugar through a food processor.
  4. You can check to see if batter is appropriately mixed by seeing if it ‘ribbons’ when held up by spoonful and it is allowed to run off of the spoon. Alternately, you could put a small dollop on a tray and if the peak ‘dissolves’ so that the the top is slightly convex without any peaks.
  5. While I haven’t done it with this recipe and have always had success, for my next batch I will be adding a pinch or two to the sugar when I add it to the egg whites for the meringue. The cream of tartar really helps stabilize the egg whites.
  6. Hold piping bag perpendicular to mat
  7. Let macarons rest for 30-45 minutes before baking
  8. Use an oven thermometer
  9. Use a convection oven if possible
  10. Put one tray in at a time…if you are not sure of your oven temperature reliability, you might consider only piping a couple for the first baking to make sure that they don’t turn brown while baking. This will slow down the process, but will increase the likelihood of success.
  11. Don’t open the oven until you are ready to remove your macarons.
  12. If they stick to your mat, they are probably a wee bit undercooked…make a note to add a few more minutes the next time.
  13. The tops and bottoms can be baked in advance as they freeze beautifully!
  14. Jot down notes on your recipe when you nail down your perfect oven temperature and baking time.

I did create a wee video to show you how I make my French Macarons Recipe.

So if you want to try your hand at macaron baking, then give this French Macarons Recipe a try! Bookmark this page or pin the following image for your future reference.

Don't be intimidated by the thought of baking French Macarons. This French Macarons Recipe includes equipment & instructions needed for successful macarons. And also includes TIPS FOR SUCCESSFUL MACARONS & VIDEO showing the process.

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Until next time…

Hugs,

 
 
 

 


 

 

 

 


6 Comments

  1. Laura Barre

    July 12, 2018 at 12:45 pm

    Thank you so much. I have wanted to tackle this for some time, but frankly nervous about producing a successful great macaron. I feel very privileged to have found your blog and I love the way you describe and present your material. It makes the person on the other end “feel” like they can do it.

    Reply
    • lynn

      July 17, 2018 at 6:23 pm

      Oh Laura, you just made my day! More than anything I do hope to encourage my reader family that if I can do it, so can you! And hearing from you that I might have succeded a wee bit filled my heart! I am privileged to have you as a reader my friend.

      Please do let me know how your macaron adventure goes!

      Hugs, Lynn

      Reply
  2. Mary

    July 12, 2018 at 8:59 pm

    Lynn my girl is always on the lookout for the perfect macaron recipe. I have to share this one with her and hopefully get to taste your wonderful recipe.

    Reply
    • lynn

      July 17, 2018 at 6:20 pm

      Oh you lucky girl! Even better than baking macarons is someone to bake them for you.

      Just returned from a whirlwind weekend in NYC! Such a fun time. I know you are enjoying being back.

      Hugs, Lynn

      Reply
  3. Vera

    July 19, 2018 at 6:36 am

    Thanks for this great post 🙂 I reaaally wanna try making macarons, but I get so disappointed if I fail in the kitchen and I’m really scared. One of these days I will try, though. I bookmarked this post – thanks for all the details. I’ll get back here once I tried them 😀

    Reply
    • lynn

      July 19, 2018 at 7:42 pm

      Oh Vera, really enjoy making these treats…and what’s the worst that can happen…right?

      Do try them out and let me know just how great you did!

      Hugs, Lynn

      Reply

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