Follow these carefully explained instructions with photographs included for French Macarons. This tutorial will break down exactly what you need to do in order to achieve success each and every time you make macarons. You can have a taste of France right in your own kitchen!The recipe makes 80 shells/40 filled macarons
Set the oven rack to the lower third position. This is just below the center of the oven. Place an empty baking sheet on the rack and line 4 more baking sheets with silicone macaron mats. Preheat the oven to 300°F.
Using a fine-mesh sieve, sift the almond flour and confectioners sugar into a large bowl. Repeat 2-4 times and discard any clumps. Don't force the clumps through the sieve!
In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites and cream of tartar on medium speed until foamy. Gradually add the granulated sugar. Turn the speed up to high and whip until soft peaks form. Add the vanilla and 1-2 drops of food coloring if desired.
Continue to whip on high speed until a thick, glossy meringue forms. Take extra care to not over whip.
Using a silicone spatula, fold half the almond mixture into the meringue until fully combined. It’s okay to be a little rough at the point. You want to knock some of the air out of the batter.
Add the remaining almond mixture and gently fold everything together. This is the part where the batter can go wrong. Overmixing or undermixing will cause issues with how the macarons bake up. After a couple of stirs, you’ll need to stop and check the consistency of the batter. Continue to do this until the batter is just right. (The batter should be shiny and flow like lava. You will be able to let the batter slide off the spatula as you draw a figure 8 and the batter won’t break. The figure 8 you just drew should rest on top of the batter in the bowl without sinking in and losing its shape.)
Transfer the batter to a large pastry bag fitted with a medium round piping tip. Be as gentle as you can with the process. Try not to overwork the batter.
Pipe 1 to 2-inch rounds onto the prepared baking sheets. Gently tap the baking sheet on the countertop to bring any air bubbles to the surface. Let the macarons sit for 30 to 60 minutes, until a dry skin forms on the surface. They should not feel sticky to the touch when going into the oven.
Bake one sheet at a time for about 15 to 18 minutes. The macarons are done when you can gently press on the shell and lightly rock your finger back and forth without it moving. If the top of the macaron is wiggly, it needs another minute or two to bake.
Cool the shells completely on the baking sheet set on a wire rack. Do not attempt to remove the shells from the silicone mat until they are completely cooled or they may stick and break off.
Store the macarons in the refrigerator for at least 1-3 days and bring them to room temperature just before serving. They taste the best this way.
Notes
Make sure the confectioners' sugar contains cornstarch. This ingredient will make all the difference in how the macarons turn out.
If you don't have a silicone baking mat for macarons, you can use a 1.5-inch round cookie cutter and trace 20 circles onto sheets of parchment paper cut to fit the baking pans. Set another sheet of parchment paper over each template.
Make sure you double up on the baking sheet or the bottoms of the macarons will be too brown!
Read the full post above the recipe. There are valuable tips and imagery to help guide you in the process.
Make ahead tips
Refrigerate: Macaron shells can be made up to 3 days in advance. Store in an airtight container and separate the shells with layers of parchment paper. Keep refrigerated until ready to use.
Once filled, store the macarons in an airtight container in the refrigerator for up to 3 days.
Freeze: Unfilled macaron shells can be stored in an airtight container in the freezer for up to 1 month. Thaw in the refrigerator for at least 2 hours before using. After thawing, the shells will remain good for 2-4 days.
Once filled, macarons can be frozen for up to 1 month. Don't freeze macarons filled with high moisture fillings like jams & jellies. Thaw in the refrigerator for at least 2 hours before serving. After thawing, the macarons will remain good for 2-4 days.