French Macarons

Method

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1. Blitz the ground almonds and icing sugar together in a processor for 30 seconds, then sift twice. Discard any coarse fragments — they will pock your shells.

   Mark done Start 30 sec timer

2. Whisk 55 g of the egg whites with the cream of tartar and salt to soft peaks, then add the caster sugar gradually and whisk to a stiff, glossy meringue that holds a firm beak.

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3. Stir the remaining 55 g of egg whites into the almond mixture to form a thick paste.

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4. Fold a third of the meringue in to loosen, then fold in the rest. Now begin macaronage: press the batter against the bowl side and fold, counting your strokes.

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5. Stop when the batter falls from the spatula in a thick, unbroken ribbon and a figure of eight holds for about 10 seconds before melting back. Usually 35 to 50 strokes.

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6. Pipe 3.5 cm rounds onto lined trays, holding the bag vertically. Rap each tray hard on the counter three times to release trapped air, and pop any surface bubbles with a toothpick.

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7. Rest at room temperature for 30 to 60 minutes, until the surface is matte and does not stick to a light touch.

   Mark done Start 30 min timer

8. Bake at 150°C / 300°F for 14 to 16 minutes, rotating halfway. A finished shell should not wobble on its foot when nudged.

   Mark done Start 14 min timer

9. Cool completely on the tray. Warm the cream, pour over the chocolate, stir smooth, beat in the butter, and chill to a pipeable ganache. Sandwich the shells and mature in the fridge for 24 hours before serving.

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Chef’s Tips

• Age your egg whites: leave them covered at room temperature for a day so some water evaporates and the protein concentrates.
• Weigh everything to the gram. Macarons are the least forgiving recipe on this site.
• The 24-hour maturation is not optional — it lets moisture migrate from the filling into the shell, creating the chewy interior.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.

Pairing Suggestions

• Champagne or a pot of Earl Grey
• Serve as petits fours after dinner
• Pair flavours with the season: raspberry in summer, chestnut in autumn

Storage & Reheating

Refrigerate in an airtight box for 5 days, bringing to room temperature 20 minutes before eating. Freeze filled macarons for 3 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.