Classic French Macarons

Ingredients

• 3 large egg whites (room temperature)
• 100 g almond flour, finely ground
• 100 g powdered sugar
• 30 g granulated sugar
• 1 or 2 drops food coloring (optional)
• 100 g dark chocolate, chopped
• 100 ml heavy cream
• 10 g butter
• ½ tsp vanilla extract

Instructions

1. 1

   Preheat oven to 300°F (150°C). Line two baking sheets with parchment paper.

2. 2

   Sift almond flour and powdered sugar together 3 times to remove lumps. Set aside.

3. 3

   Beat egg whites in a clean, dry bowl until soft peaks form, ~2 minutes.

4. 4

   Gradually add granulated sugar while beating until stiff, glossy peaks form, ~3 minutes.

5. 5

   Add food coloring if using. Fold gently until color is evenly distributed.

6. 6

   Fold the almond-sugar mixture into meringue in three batches until batter flows like lava.

7. 7

   Transfer batter to a piping bag with a 0.5-inch round tip. Pipe 1.5-inch rounds onto sheets.

8. 8

   Tap the baking sheets firmly on the counter 3 times to release air bubbles.

9. 9

   Let shells rest at room temperature for 30 minutes until a skin forms on top.

10. 10

    Bake for 15–18 minutes until shells are set but not brown. Tops should not crack.

11. 11

    Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

12. 12

    Heat cream until steaming (do not boil). Pour over chocolate and let sit 1 minute.

13. 13

    Stir until smooth. Add butter and vanilla, stir until glossy. Cool until spreadable.

14. 14

    Pair shells by size. Pipe or spread ganache onto the flat side of one shell.

15. 15

    Press the flat side of a second shell onto the ganache. Refrigerate 1 hour before serving.

Tools you’ll need

• stand mixer or hand mixer
• two baking sheets
• parchment paper
• fine sieve
• piping bag with 0.5-inch round tip
• wire cooling rack
• small saucepan
• heatproof bowl
• rubber spatula
• measuring cups and spoons
• oven thermometer (optional but recommended)

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