French Macarons Recipe
Almond flour 94
Icing sugar 113
Egg white 75
Castor sugar 75
Method
1️⃣ Prep
• Line baking trays with silicone mat or parchment
• Fit a piping bag with a round nozzle (8–10 mm)
• Preheat oven to 150–155°C (OTG with fan off)
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2️⃣ Dry mix
• Sift almond flour + icing sugar together
• Discard coarse bits (don’t force them through)
• Keep aside
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3️⃣ Make the meringue
• Start whisking egg whites on medium speed
• When foamy, add castor sugar gradually (in 3–4 additions)
• Increase speed and whip till:
• Stiff, glossy peaks
• Meringue should not slide or droop
• Add gel colour and mix briefly
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4️⃣ Macaronage
• Add dry mix to meringue in 2–3 additions
• Fold gently using a spatula:
• Scrape sides
• Press batter against bowl
• Stop when batter:
• Flows like lava
• Forms a ribbon
• Figure “8” flows without breaking
⚠️ Do NOT overmix
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5️⃣ Piping
• Pipe equal-sized rounds on prepared tray
• Hold piping bag 90° straight
• Tap tray 3–4 times to release air bubbles
• Pop visible bubbles with toothpick
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6️⃣ Resting
• Rest at room temperature 20–40 minutes
• Surface should be dry to touch
• Finger should come out clean
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7️⃣ Baking
• Bake at 150–155°C for 13–15 minutes
• Macarons should:
• Develop feet
• Not wobble when touched
Rotate tray halfway if needed.
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8️⃣ Cooling
• Cool completely before removing
• Fill only once shells are fully cooled
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9️⃣ Filling & Maturation
• Fill with ganache / buttercream
• Refrigerate 24 hours
• Bring to room temperature before serving