How to Make French Macarons

1. 1

   Prepare Meringue

   20 min

   Sift almond flour and powdered sugar, then whip egg whites with granulated sugar to stiff, glossy peaks for a stable meringue.

2. 2

   Macaronage

   15 min

   Gently fold the dry almond mixture into the meringue until the batter flows slowly like molten lava off your spatula.

3. 3

   Pipe Shells

   15 min

   Transfer batter to a piping bag and pipe uniform 1.5-inch circles onto parchment-lined baking sheets, spacing them evenly.

4. 4

   Rest & Dry

   45 min

   Allow the piped macaron shells to sit at room temperature for 30-60 minutes until a dry, non-sticky skin forms on top.

5. 5

   Bake Shells

   15 min

   Bake in a preheated oven at 300°F (150°C) for 12-15 minutes, until the 'feet' form and the shells are firm to the touch.

6. 6

   Cool & Fill

   30 min

   Let shells cool completely on the baking sheet before gently removing them and piping your chosen ganache or buttercream between two matching shells.