Oh la, macarons! Make this French patisserie classic at home. Baker Zoë François shows how to make macarons the easy way, from mastering meringue to macaronage, piping and more! Get this free recipe —
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In this video
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As light as air, with just a hint of richness, nothing says French pastry like the macaron. /The secret’s in the way you whip them up!
Hi! I’m Zoe Francois – let’s make macarons together! They’re way easier than you think, and if you want the full recipe for free – click the i up in the right hand corner just there…
Here’s everything you need:
First – prepare 3 baking pans with parchment.
In a food processor mix together the almond meal and powdered sugar.
Combine the egg whites and a pinch of cream of tartar and whip until it’s foamy,
and then slowly add the sugar and continue whipping until you get soft peaks.
If you want to add color, this is when you’d do it. I like to use gel color for the best results.
Continue whipping until you get to a stiff peak like this.
Fold one third of the almond mixture into the whites, and the next third and then the last third. It’s easier to manage when you do it this way.
So right now, the macaron batter will be too thick to pipe; you’ll need to continue folding until it starts to slump down the side of the bowl. Then it’s ready to pipe.
Using a pastry bag, fitted with a large round tip, pipe out equal-sized mounds of batter. It is helpful to have a template, so they all end up the same size. This will help them bake evenly and look pretty. (but remember to remove your template before you bake!)
Once you have a tray piped out, bang it on the counter 7 or 8 times until the macarons are flat. Repeat with all the trays, until all the batter is used up.
Let them sit at room temperature until they no longer look shiny and they’ve developed a skin on them.
Bake, one sheet at a time, in the middle of a preheated oven for about 12 minutes.
Check that each macaron has a “foot” like this – if they’re stable when touched, then they’re done!
Once the shells are cooled, fill them with ganache or buttercream.
They are perfect right away, but are equally as good a few days later if wrapped and refrigerated. I like to make a range of pretty pastel colors and serve them on a dainty dish!