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A recipe for the classic macarons you’ll find in Parisian pâtisseries, adapted from the excellent demo found at Cuisiner en ligne (in French). Fun to make, though they require a bit of practice in order to get them “just right.”

Preparation time: 15 minutes
Baking time: 12-14 minutes per tray
Yield: approx. 30 assembled macarons

Ingredients

• 90 grams (3 ounces) of egg whites (equal to whites of 3 large eggs), at room temperature
• 125 grams (4 ½ ounces) of ground almonds or almond flour
• 125 grams (4 ½ ounces) of icing sugar
• 25 grams (1 ounce) unsweetened cocoa powder (optional)
• 125 grams (4 ½ ounces) of caster sugar (superfine sugar) divided into two equal portions
• 325 grams (12 ounces) bittersweet chocolate
• 300 grams (10.5 fluid ounces) of heavy cream
• 75 grams (2 ½ ounces) of unsalted butter

Directions

1. Pulse the almond powder, icing sugar and cocoa powder in a food processor just until a fine powder is obtained. Then sift the mixture into a large bowl. If using almond flour, you may simply sift the almond flour and icing sugar together.
2. Place the egg whites in a bowl and add half of the caster sugar. Begin beating the whites and sugar at low-medium speed. After 2 minutes, when the mixture starts to rise and holds its shape, increase the mixer speed. Continue beating at medium speed until firm peaks are obtained. Add the rest of the caster sugar and beat until all the sugar is dissolved.
3. Transfer the beaten egg whites to a larger bowl (if necesssary) and add all of the almond powder mixture. Using a spatula, gently fold the mixture until the dry ingredients are completely incorporated, taking care not to overmix. The batter should be smooth and glossy and have a lava-like consistency. It should form a ribbon when dripped from the spatula.
4. Line two baking trays with parchment paper. Fill a large pastry bag half full with batter and, using a 2-cm (1/2 inch) tip, vertically pipe the mixture into balls each about the size of walnuts. Tap the trays against a hard surface a couple of times to flatten the shells.
5. Allow to the macarons to sit for 20 to 30 minutes until a “skin” forms and they are no longer wet when lightly touched.
6. Bake at 160 degrees C (325 degrees F) for 12 to 14 minutes. Shells should be smooth and shiny, with the characteristic “foot” or ridge underneath. You can tell when they’re done by very lightly tapping the side with a knife or fork. The macaron top should not slide but remain firmly on its foot.
7. Remove macarons from the oven. Lift the parchment paper slightly while spraying a small amount of water onto the hot tray and let the paper fall back. The steam produced by the water will allow the macarons to come off easily once they have cooled.

For the filling

1. Place chocolate pieces in a heat-resistant bowl.
2. Bring the cream to a boil in a saucepan. Remove from heat and pour over the chocolate. Stir until melted and smooth. Add the butter and stir well. Allow to cool until thickened.
3. Using your thumb, carefully make a small opening on the flat side of one macaron shell. Place about a teaspoon of filling over the opening. Cover with another shell and twist until filling is evenly spread.
4. Refrigerate macarons overnight before serving. Allow them to sit at room temperature for an hour or two before serving. They can be stored in an airtight container in the refrigerator for up to a week.

Tips

• Best results are obtained when using egg whites that have been “aged” for a few days. Simply separate your egg whites and leave them at room temperature for 24 to 48 hours before using them. You can also age them for a few days in the refrigerator, but be sure to bring them to room temperature before using them.
• Be sure to let the unbaked macarons sit for at least 20 to 30 minutes before putting them in the oven. This can make a huge difference in how they turn out.
• Place the baking tray inside another one to prevent the macarons from scorching, or keep the oven door slightly ajar with a wooden spoon to prevent the temperature from getting too hot.
• Bake one tray at a time in order to keep the oven temperature circulating as evenly as possible.

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Coffee macarons

Chocolate and candied ginger macarons

Chocolate Cheetah macarons

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More macaron recipes and resources

Cuisiner en Ligne (in French)

David Lebovitz

La Cuisine de Mercotte (in French)

Les Foodies (in French)

MacTweets

Made in Wonderland

Paper Blog (French)

Syrup and Tang (part 1)

Syrup and Tang (part 2)