How to Make French Macarons (for beginners and advanced bakers!)

almond flour

🥗Healthier: ground oats

💰Cheaper: sunflower seed flour

Ground oats are lower in fat, while sunflower seed flour is often less expensive.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is plant-based and lower in saturated fat, while margarine can be more budget-friendly.

Preheat the oven to 150°C (300°F).

Crack eggs and separate the egg whites, weighing out 110 grams.

Cover the measuring cup with plastic wrap and poke holes in it to age the egg whites for at least 24 hours.

Sift 150 grams of almond flour to remove clumps and ensure fine texture.

Sift 150 grams of powdered sugar to aerate and remove clumps.

In a large mixing bowl, add the aged egg whites and beat on medium speed until foamy, about 30 seconds.

Add less than 1/8 teaspoon of cream of tartar and 1/8 teaspoon of salt to the egg whites and mix until combined.

Continue to whip the egg whites until stiff peaks form.

Add food coloring if desired and mix until fully incorporated.

Fold the sifted almond flour and powdered sugar mixture into the egg whites gently until combined.

Transfer the batter to a piping bag fitted with a round tip.

Pipe small circles onto a baking sheet lined with parchment paper.

Let the piped macarons sit at room temperature for 30-60 minutes until a skin forms.

Bake the macarons for 15-20 minutes until they have risen and are firm.

Remove from the oven and let cool completely on the baking sheet.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens