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French Macarons (French Method)

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French Macarons (French Method)! Here it is guys. After popular demand, I finally have a French macaron recipe using the French method for you. And boy are these good. If there’s one thing I don’t tolerate, it’s bad macaron recipes. They need to work for everyone. Now, the other good thing about this recipe is that it make less macarons than the Italian method macaron recipe I have and this one is much, much easier to make too.

French Method Macarons
French Method Macarons

French Macarons (French Method)

French macaron cookies made using theFrench meringue method which is easier and quicker. Delicate chewycentre, crispy thin shell filled with filling. No kitchen scalesneeded to make.

Serves 20

5 from 11 votes
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Prep: 20 minutes
Cook: 1 hour 20 minutes
Total: 1 hour 40 minutes
Course: Dessert
Cuisine: American
Calories: 96kcal

Ingredients

Macarons

  • 3 / 100 g egg whites, room temperature
  • 1 1/2 cup / 150 g almond meal
  • 1/2 cup / 105 g granulated sugar
  • 1 cup / 155 g powdered sugar
  • 1 tsp / 1 tsp vanilla
  • 1/4 tsp / 1/4 tsp salt
  • 1/4 tsp / 1/4 tsp cream of tartar
  • 1 tsp / 1 tsp white vinegar

Frosting

  • 1 batch / 1 batch buttercream frosting, or ganache


Instructions

Macarons

  • Preheat oven to 150°C/ 300°F.
  • Line two baking trays with silicone baking mats or baking paper (not greaseproof paper). If you’re using baking paper, you can dab the baking trays with a little of the macaron batter once you’ve made it. This will help the baking paper stick so that it doesn’t fly around in the oven and ruin your macarons. You’ll also need to clean the bowl you’ll be using to make the meringue. I find the best way to do that is to add 2 tsp of white vinegar. Use a paper towel to wipe the bowl with the vinegar until the bowl is dry. This will help ensure your egg whites whip up properly.
  • Sift powdered sugar and almond meal into a large bowl. Set aside.
  • Add the vinegar to the bowl you’ll be mixing the eggs in and wipe
    down using a paper towel until dry.
  • Add egg whites to your clean bowl and use a whisk attachment if using a stand mixer or the beaters if using an electric hand mixer and whip to soft peaks. Add the salt and cream of tartar.
  • Begin adding the sugar one tablespoon at a time, while the mixer is on medium high speed. Once all the sugar has been added, add the vanilla extract and continue whisking until the meringue becomes thick and glossy. All up, you’ll whisk for about 5 minutes. If you want to make different colours or add any liquid flavouring, extracts or essences you can add them in with the vanilla.
  • Grab a spatula full of the meringue and fold it into the almond-sugar mixture until well combined. This allows the mixture to thin out a little before you add the rest of the meringue. Different people mix macaron batter in different ways; some count the amount of times they mix, but I think it’s better to know what consistency to look out for. I like to go around the bowl with my spatula and then through the middle. You want to continue mixing that way until you reach the ‘ribbon stage’. The ribbon stage is when the batter falls off the spatula in a ribbon and disappears into the rest of the batter after about 10 seconds. That’s when you know the batter is ready to pipe. If you over mix the batter, it will thin out too much and you’ll have to start again. As you get closer and closer to a batter thing enough to fall off in that ribbon stage, you want to keep testing the batter. If you find it’s not quite thin enough, then mix only 2 or 3 times and test again. It’s really really important not to overmix your batter!
  • Line 2 baking trays with baking paper or silicone baking mats. Pipe macarons on each sheet, each one about 3cm in diameter.
  • Gently tap the tray on your work bench. Allow the macarons to dry for 40 minutes before baking for 10 minutes. Allow to cool completely before taking off the sheets.
  • To finish your macarons, you can fill them with any number of fillings: lemon curd, chocolate ganache, buttercream or different frostings; the filling options are endless. For a vanilla macaron, I’d recommend Chocolate ganache frosting.

Notes

Prepare before you start:
Trays (lined with baking paper not grease proof paper)
Eggs – separate egg whites from the yolks and allow them to sit in the fridge for a couple hours.
Sift almond and sugar together (if you don’t have a food processor)
 
Storage: store in an airtight container for up to 3 days (refrigerated or unrefrigerated).
Ageing your eggs: egg whites will liquefy if you sit them in the fridge for several days, preferably a week. During that time, the egg whites lose their elasticity, the albumen breaks down and they will be much easier to whisk to soft peaks without turning “grainy”.

Nutrition

Serving: 20g
Calories : 96kcal
Carbonhydrates: 15g
Protein: 2g
Fat: 4g
Saturated Fat: 1g
Polyunsaturated Fat: 0.1g
Monounsaturated Fat : 0.1g
Trans Fat : 0.1g
Cholesterol: 0.1mg
Sodium: 38mg
Potassium : 14mg
Fiber: 1g
Sugar : 13g
Vitamin A: 0.1IU
Vitamin C: 0.1mg
Calcium: 16mg
Iron: 1mg
Nutrition Disclosure
Gave this recipe a go?Mention @thescranline or tag #thescranline!

12 comments

H H July 9, 2020 - 1:36 pm

5 stars
Beautiful macarons… easy to make and super delicious! Thank you Nick!

Reply
Nick Makrides April 30, 2021 - 11:40 am

Thankyou so much! Glad to hear you loved them! 💜

Reply
Novia May 1, 2021 - 1:59 am

5 stars
My favorite all the time 💕💕💕
But unfortunately, I must wait till my diet is over, so I can start baking again 😭

Reply
Nick Makrides May 7, 2021 - 10:33 am

Yay! Hope you get to try it soon! 🙂 x

Reply
israa May 12, 2021 - 2:42 pm

5 stars
Hello Nick! I made these macarons perfectly once before, it really is a great recipe. But stupidly, I decided to freestyle this time because getting to the macaronage stage was taking really long. I had only just taken my eggs out of the fridge when I started whipping them, could this be why they were taking so long to deflate when folding? Do you usually allow the eggs to come to room temp?

Reply
Nick Makrides April 7, 2023 - 12:29 am

Hi Israa, it was either that or the syrup was overdone. I do usually use room temperature eggs.

Reply
Asanthi Perera June 5, 2021 - 9:29 pm

Hi Nick,

I haven’t made macarons ever and I want to try using your recipe. May I know the brand of almond meal you use here in Australia? There’s so many varieties and I am not sure which one to buy. Thanks!

Reply
Nick Makrides June 15, 2021 - 11:00 am

Hi Asanthi! That’s so amazing! So glad to hear that! I use either the home brand one from Woolworths or the Lucky brand one 🙂 Happy baking! And don’t be discouraged if they don’t work. Most people who make my recipe get excellent results everytime but I tried ten times about 5 years ago before I got the hang of it!

Reply
Rebecca July 29, 2022 - 1:29 pm

5 stars
Hi Nick! Love this recipe, it’s been my go to macaron recipe for years! I was wondering, if I wanted to add cocoa powder to the macarons, when would I do that? And how?

Reply
Nick Makrides August 1, 2022 - 3:56 am

Hi Rebecca! Hmm. I’ve got to go and figure this one out because I’m working on making recipes that will more widely work. First on my list is a more comprehensive vanilla macaron recipe. I’ll add a chocolate one to my list! N x

Reply
Angela May 22, 2022 - 5:33 am

Hi Nick I’m in Australia would high humidity affect the macarons say about 80 to 90 ?

Reply
Nick Makrides May 28, 2022 - 7:07 am

Hi Angela! Unfortunately, humidity is a macarons worst enemy. It can cause a lot os problems with the end result. Cracking, lopsided baking etc. In my baking adventures I haven’t found a way to make macarons in a high humidity environment. Sorry! N x

Reply
5 from 11 votes (7 ratings without comment)

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