Skip to content
German Pastry Chef, home

Pastries and Cookies, Classics

French Macarons

by Lisa

Trained pastry chef

French macarons with smooth domed shells on parchment paper

4.5 (13)out of 5, 13 ratings

Go to recipePrint
Prep
15 min
Bake
15 min
Total
30 min
Makes
20

With this method my macarons failed more often, but the ones that worked turned out even prettier than the ones made with the Italian method. And with plenty of patience during the drying time, they are much easier to make!

Read more

Notes:

  • Separate the egg whites at least 12 to 24 hours ahead and let them age, covered, in the fridge. This step is very important, so please don't skip or ignore it.
  • Go easy on the coloring: this recipe is more sensitive than the Italian one! Here, too, powdered food coloring works best.
  • Drying time depends on the room temperature and the weather, so let them dry too long rather than too short! For me it often took around 90 minutes. 

Ingredients

Makes 20

  • 1 cup plus 1 ½ tbsp110 galmond flourIn Germany this can mean finely ground blanched almonds or a partly defatted almond flour. For macarons and cakes, use finely ground blanched almonds. In the US use blanched almond flour (superfine), not defatted or keto almond flour; in the UK, finely ground blanched almonds.
  • 1 ⅔ cups200 gpowdered sugarVery finely ground sugar for icings and dusting. In the US use powdered sugar (confectioners' sugar); in the UK, icing sugar.
  • 3100 glarge egg whitesaged
  • ¼ cup50 ggranulated sugar

Method

  1. Separate the eggs and keep the whites in the fridge for at least 12 to 24 hours! Please don't skip or ignore this step.

  2. Mix the almond flour and powdered sugar and sift them thoroughly several times.

  3. Beat the aged egg whites until stiff, then gradually sprinkle in the sugar. Keep beating until the sugar has dissolved completely.

  4. Fold the meringue into the almond flour and powdered sugar mixture.

  5. Pipe onto parchment paper using a round tip about ⅜ inch (1 cm) in diameter, then leave them to dry.

  6. As soon as the macarons have formed a dry, firm skin, you can preheat the oven.

  7. Baking time : 13 minutes

    Oven temperature : 250°F (125°C) convection (fan)