Macarons

French Macarons (Almond Shells with Chocolate Ganache)

The classic Parisian almond-meringue sandwich: crisp, glossy shells with a soft foot, paired here with a dark chocolate ganache. The shells are pure technique, so work tidy and patient.

Prep

45 min

Cook

20 min

Total

65 min

Serves

24

Difficulty

Hard

Recipe ingredients

• •150 g (5¼ oz (about 1½ cups)) superfine almond flour, blanched, finely ground; sift before measuring
• •150 g (5¼ oz (about 1¼ cups)) powdered sugar, icing sugar, sifted
• •55 g (¼ cup + 1 tbsp) egg whites (aged), about 2 large whites, separated 24–48 h ahead and kept covered in the fridge
• •1 g (¼ tsp) fine sea salt
• •110 g (½ cup + 1 tbsp) for the meringue, superfine; reserve 1 tbsp for the meringue peak if not using Italian method
• •1 g (¼ tsp) stabiliser, optional; helps stabilise the meringue
• •2 g (½ tsp) vanilla extract, or 1 g vanilla powder; optional
• •120 g (4¼ oz) dark chocolate (70% cocoa), finely chopped, for ganache
• •120 ml (½ cup) heavy cream (35% fat), full-fat only
• •20 g (4 tsp) unsalted butter, softened, for ganache sheen

Steps

1. 1 Sift the almond flour and powdered sugar together into a bowl, discarding any coarse bits that won't pass through. Whisk gently to combine evenly.
2. 2 Tip the sifted dry mix onto a large sheet of parchment on a counter, spread into an even thin layer, and let any damp almond fragments air-dry for 10 minutes; moisture is the main enemy of crack-free shells.
3. 3 In a very clean, grease-free bowl (wipe with a little vinegar on kitchen paper), whip the aged egg whites with salt and cream of tartar on low speed until foamy. Increase to medium and stream in the caster sugar once the whites hold soft bubbles, then whip to a stiff, glossy meringue that holds a firm peak (about 4–5 minutes total).
4. 4 Fold the dry mix into the meringue in three additions using a J-stroke and a slow turn of the bowl: after each addition, scrape around the edges and through the centre. Stop when the batter flows like thick lava and a ribbon of batter drawn from the spatula self-levels into the surface within about 20–25 seconds (the 'macaronage' stage — do not overmix or shells will spread and lose their foot).
5. 5 Transfer the batter to a piping bag fitted with a 10–12 mm plain round tip. Pipe 4 cm (1½ in) rounds onto silicone macaron mats or parchment-lined trays, leaving 3 cm (1¼ in) between them.
6. 6 Firmly tap the tray on the counter 4–5 times to release trapped air bubbles; use a toothpick to pop any surface bubbles that don't break on their own. This step sets the smooth top and the 'pied' (foot).
7. 7 Rest the piped shells at room temperature (20–22 °C / 68–72 °F) for 30–60 minutes, until a light touch leaves no batter on your finger and a skin has formed. Under-rested shells crack in the oven.
8. 8 Heat the oven to 150 °C (300 °F) convection or 160 °C (320 °F) conventional. Bake one tray at a time on the middle rack: 14 minutes for 4 cm shells. Rotate the tray front-to-back at the halfway mark.
9. 9 Doneness cue: shells are ready when the top is matte and dry, the foot is full and ruffled, and the shell peels cleanly off the mat. Lift one — the base should not stick and the shell should not wobble when nudged. If the shell slides on its foot, give it 2 more minutes.
10. 10 Cool the shells on the mat for 10 minutes before transferring to a rack; they firm up as they cool.
11. 11 Meanwhile, make the ganache: heat the cream just to a simmer in a small saucepan (just under boiling — first bubbles at the edge). Pour over the chopped chocolate in a heatproof bowl, wait 1 minute, then stir from the centre outward until smooth. Whisk in the softened butter for gloss. Cover and chill until firm enough to pipe, about 60–90 minutes.
12. 12 Match shells into pairs of similar size. Pipe or spoon about 8 g (1 tsp) of ganache onto the flat side of half the shells, leaving a small border. Top with a second shell, press very gently until the ganache reaches the edge, and let rest.
13. 13 Mature the assembled macarons in an airtight container in the fridge for at least 12 hours (ideally 24) so the filling softens the shell to that signature crisp-yet-chewy bite. Bring back to room temperature 15 minutes before serving.