There may be a less fussy recipe for macarons but I’ve landed on these and they perform for me. But it does take a certain level of fussy as far as baking goes to get them right.

Rare are my super technical posts, but this one is because it has to be. I chased down the macaron and looked it in the eye. I’m a little scared even now to say I’ve mastered them, but I’m more confident than I’ve ever been with them, it’s taken a while. 

These are French macarons, the kind that uses dry granulated sugar in the egg whites and whipped until the sugar is dissolved. Not Italian or Swiss style macarons. This will drill down the differences if you need to know.  

Ingredients

212g almond flour

200g powdered sugar

150-160g egg whites

Pinch of cream of tartar

132 granulated sugar

flavoring

fillings

Notes come first, not after mixing technique because you need to read them: 

• Measure in metric because it’s more accurate. 

• Use both a food processor and a stand mixer. 

• Use old eggs. Separate them a day in advance if you can. Also put them through a sieve before you weigh them. 

• Use silpat instead of parchment. 

• Use traditional baking pans not air pocketed cookie sheets. 

• Use the sheets turned upside down. 

• Use an 18 inch pastry bag with just the nozzle holding part of a decorating coupler. Use a large glass or better yet, the bottom half of a cocktail shaker to hold your pastry bag while you fill it. 

• Use food coloring paste not liquid

• Collect recipes that use egg yolks, because you’ll have plenty

Technique

Weigh the almond flour and powdered sugar, process in a food processor as finely as you dare. Don’t make almond butter. 

Using a different, scrupulously clean sieve, push the egg whites through to remove any clumpy bits. 

In a bowl of a stand mixer whip the egg whites with cream of tartar until foamy. 

Add the granulated sugar tablespoon or so at a time. Scrape down the sides of the bowl. Whip to firm but not dry peaks. Assure the sugar is dissolved by rubbing it between your thumb and finger. 

Add coloring to the egg whites once the sugar is incorporated. 

Tap the almond and powdered sugar mixture into the egg whites. With a rubber spatula gently hand fold the two together and count with each stroke. This is macaronage-ing. Around stroke 60 start to observe the texture. The batter should be loose enough to fold upon itself when dropped from the spatula. Around stroke 70 check again. Stop somewhere between 70 and 85 ish. If the batter is too loose you will not get a rise. If it is too stiff your shells may crack. 

Put your silicone sheet on the pans, with the pans turned upside down.

Fill the pastry bag with batter and pipe your shells. Do what you can to get the full size in the first go. You can add to the puddle but it will be seen on the shell. Once you’ve piped them all, robustly tap your trays 10 times on the counter. Turn them part way through so they are evenly impacted by the tapping.

Using a toothpick pop any visible air bubbles you see.

Let the shells dry 40-60 minutes depending on the weather. When you touch them they should feel dry and not stick to your finger. 

Bake for 13 minutes. Rotate between top and bottom racks in the oven part way through the cooking time. 

Cool completely on the pan. Before filling them make pairs, matching same size shells. 

Fill with buttercream, lemon curd, jam or a combination of filling textures and flavors. Put into an airtight container and refrigerate overnight to cure. They are best the day after they’ve been baked and good for up to 3 days after they’ve been filled. They are also best eaten at room temperature.