French macarons—those pretty, light, airy, meringue-based, melt-in-your-mouth confection is everyone’s favorite.
French macarons—those pretty, light, airy, meringue-based, melt-in-your-mouth confection in everyone’s favorite.
Of course, I am a big fan, and even my 3-year old picky eater is a big fan.
I remember a few months ago, we took him to downtown LA’s famed Bottega Louie and the only thing he wanted was all the colorful French macarons.
We bought him half a dozen, which was over $15 and he finished them in less than a few bites.
So French macarons have been my secret weapon for my son….whenever he does and accomplishes something amazing, he gets a French macaron as a reward.
At over $3 a pop at bakeries or patisserie, it’s quite a hefty price tag, but a macaron is a macaron, and they are that precious!
French macarons can be challenging to make, that’s why I wanted to share with you a basic macaron recipe from Martha Stewart’s Living, March 2014 issue.
You only need 4 basic ingredients to make macarons, and the filling can be your favorite ganache, buttercream, jam, chocolate, coconut, or raspberry.
Fill the filling between two macarons and you have the light-as-a-feather classic French treats that give your dessert a dose of sophistication.
I will have to try this French macarons recipe soon and start making my son his favorite confection so I can save some money!
This Recipe Goes Well with:
French Macarons Basic Recipe
French macarons—those pretty, light, airy, meringue-based, melt-in-your-mouth confection is everyone’s favorite.
Photos by Linda Pugliese. Courtesy of Martha Stewart Living. Copyright © 2014.
Ingredients
- 2/3 cup sliced blanched almonds (71 grams)
- 1 cup confectioners' sugar (117 grams)
- 2 large egg whites, room temperature
- 1/4 cup granulated sugar (53 grams)
- filling
Instructions
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Preheat oven to 350 degrees with rack in lower third. Place almonds in a food processor; process until as fine as possible, about 1 minute. Add confectioners' sugar; process until combined, about 1 minute.
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Pass almond mixture through a fine-mesh sieve. Transfer solids in sieve to food processor; grind and sift again, pressing down on clumps. Repeat until less than 2 tablespoons of solids remains in sieve.
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Whisk egg whites and granulated sugar by hand to combine. Beat on medium speed (4 on a KitchenAid) 2 minutes. Increase speed to medium-high (6) and beat 2 minutes. Then beat on high (8) 2 minutes more.
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The beaten egg whites will hold stiff, glossy peaks when you lift the whisk out of the bowl. Add flavoring and food coloring, if desired, and beat on highest speed 30 seconds.
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Add dry ingredients all at once. Fold with a spatula from bottom of bowl upward, then press flat side of spatula firmly through middle of mixture. Repeat just until batter flows like lava, 35 to 40 complete strokes.
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Rest a pastry bag fitted with a 3/8-inch round tip (Ateco #804) inside a glass. Transfer batter to bag; secure top. Dab some batter remaining in bowl onto corners of 2 heavy baking sheets; line with parchment.
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With piping tip 1/2 inch above sheet, pipe batter into a 3/4-inch round, then swirl tip off to one side. Repeat, spacing rounds 1 inch apart. Tap sheets firmly against counter 2 or 3 times to release air bubbles.
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Bake 1 sheet at a time, rotating halfway through, until risen and just set, 13 minutes. Let cool. Pipe or spread filling on flat sides of half of cookies; top with remaining half. Wrap in plastic and refrigerate.
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Liz
Your picture is the same as the Martha Stewart recipe….
Rasa Malaysia
Yes, didn’t you see I posted the magazine cover and the source of the images? I was working with them to share their recipe.
shantha
Hi, how do I check out the recipies….keeping getting to the recipe index …when i click on the picture…i dont see anything
Rasa Malaysia
The recipe is here: https://rasamalaysia.com/french-macarons-basic-recipe/2/
poisinkandy
these are so cute! I see them all the time on Tumblr, I’m going to have to hunt down these ingredients.
normabakes
Hi, i noticed that you dont need to dry the macaroon before baking..is it?
normabakes
Hi, im aware that you dont need to dry the macaroon before baking..
sim2311
I would love to make these but my daughter has a severe nut allergy. Could I replace the almonds with something else for the same effect/taste?
Heide M.
I’ll have to try your macaroons.
Bonnie Badilla
Can I have a recipe for macaron fillings? THanks, I enjoyed every recipe in your website.
Lenny
Hi Tanya,
Yes, you can use almond flour.the recipe calls for 71 grams. Mix the almond flour with confectioners’ sugar. Process until combine then follow Step No. 2. Even though you are using almond flour, they still have lumps and need to be processed and sieved. Good luck :)
Tanya
Hi! This recipe sounds so simple and I can’t wait to try. But I have almond flour–can I use that instead of grinding almonds? And if so, how much almond flour would I use instead of the 2/3 almonds? Thanks so much!
Joanna
Tanya,
Almond flour/meal is perfectly fine. That is what you are making when a recipe calls for blanched almonds, put in a food processor :)
Debbie
Your recipe makes them look so simple. I will definitely have to try them. I do have one question. The macaroons in France are so beautiful and colorful, can you tell me what to use for coloring the meringue please?
Rasa Malaysia
Food colors.
Annie
Is there no resting period for this
Yfa Cali
Hi dear! I love your recipes. I want to try cooking Thai & Malay foods but unfortunately we don’t have Asian stores here in Riyadh that sells herbs and spices. My friends and I will be in KL next week, is there any possibility that you can give me some tips where to buy cheap & complete Thai & Malay ingredients? Your response will be highly appreciated! :)
Rasa Malaysia
Just go to any supermarket, Jusco is a good one to stock up spices and local food ingredients, or any big supermarket with a food/grocery department.
Charmaine
They have changed their name from Jusco to Aeon. :)
Yfa Cali
I did a little research and I stumbled upon this Taman Tun Wet Market. I think I might give it a try but I will pass by at Jusco too. Thanks! :)