How to Make French Macarons

almond flour

🥗Healthier: oat flour

💰Cheaper: sunflower seed flour

Sunflower seed flour is more affordable and nut-free.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a unique flavor.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt provides a tangy flavor with fewer calories.

chocolate ganache

🥗Healthier: dark chocolate

💰Cheaper: chocolate chips

Dark chocolate is lower in sugar and still rich in flavor.

Sift almond flour and powdered sugar together in a bowl.

Use one-day-old egg whites at room temperature.

Place egg whites in a KitchenAid bowl outfitted with the whisk attachment and beat on medium speed until foamy, about 2 minutes.

Add granulated sugar 1 tablespoon at a time, beating for 1 minute after each addition until 4 tablespoons have been added.

Continue whipping egg whites until thick and glossy, about 4 to 8 minutes. Check for stiff peaks.

Fold half of the almond flour and powdered sugar mixture into the egg whites gently.

Fold in the remaining almond flour and powdered sugar mixture, ensuring to fold the sides of the bowl.

Spoon batter into a piping bag fitted with a round tip, filling the bag about halfway.

Pipe small circles onto a flat baking sheet lined with parchment paper, flicking the bag to prevent peaks.

Tap the baking sheet lightly on the counter to flatten the cookies and remove air bubbles, using a wet finger to smooth any peaks.

Let the piped macarons sit for at least 20 minutes until they form a crust.

Preheat the oven to 325°F and check that the oven racks are in the lower and upper thirds.

After 20 minutes, touch the macarons to ensure they are not tacky, then place them in the oven.

Immediately lower the oven temperature to 300°F and bake for 15-20 minutes, swapping the baking sheets halfway through.

Check for a pale golden color and the characteristic foot on the macarons.

For the lemon curd filling, combine 1/2 cup lemon juice and 3 teaspoons butter in a saucepan over medium heat until almost boiling.

Whisk together 3 eggs and 1 egg yolk with sugar in a bowl.

Temper the egg mixture by gradually whisking in the hot lemon juice and butter mixture.

Cook the curd over low heat, stirring constantly, until it thickens and coats the back of a wooden spoon, about 3-4 minutes.

Strain the curd through a sieve to remove any cooked egg bits and add vanilla extract and kosher salt.

Cover the lemon curd with plastic wrap directly on the surface to prevent a film from forming and let cool.

For the vanilla buttercream, simmer water in a saucepan and whisk together 2 egg whites and 1/2 cup sugar in a bowl.

Place the bowl over the simmering water for 3-4 minutes, stirring until the mixture is hot to the touch and frothy.

Once ready, remove from heat and continue to whisk until the mixture cools and thickens.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens