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Classic French Macarons
Traditional dish · French
Delicate, airy French macarons with a crisp shell and a chewy interior, filled with a rich ganache. A true classic of French patisserie.
Ingredients
- Almond flour100g
- Powdered sugar200g
- Egg whites70g
- Granulated sugar50g
- Cream of tartar1/4 tsp
- Vanilla extract1 tsp
- Dark chocolate100g
- Heavy cream100ml
- Saltpinch
Steps
- 1
Sift almond flour and powdered sugar together twice.
- 2
Whip egg whites with cream of tartar until foamy.
- 3
Gradually add granulated sugar while whipping until stiff, glossy peaks form.
- 4
Fold in vanilla extract and the sifted dry ingredients into the meringue in two additions.
- 5
Transfer batter to a piping bag and pipe small rounds onto parchment-lined baking sheets.
- 6
Tap baking sheets firmly to release air bubbles.
- 7
Let macarons rest at room temperature for 30-60 minutes until a skin forms.
- 8
Bake at 150°C (300°F) for 12-15 minutes.
- 9
Cool completely on baking sheets.
- 10
For the ganache, heat heavy cream until simmering, then pour over chopped dark chocolate. Stir until smooth.
- 11
Let ganache cool and thicken.
- 12
Pair cooled macaron shells and pipe ganache onto one shell before topping with another.
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