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French Macarons

Macaronage: one exact folding endpoint between runny and ruined.

Advanced#4 most lovedUses: Foam Stabilization (Colloid Chemistry)
French macaronsmacaron shells

The Chemistry in This Bake

Folding meringue and almond flour to one exact endpoint ("macaronage") — too little or too much folding ruins the batter's viscosity.

Learn the full technique →

Ingredients

  • Almond flour (finely ground)
  • Powdered sugar
  • Egg whites (aged)
  • Granulated sugar
  • Food coloring (optional)
  • Buttercream or ganache (for filling)

Method

  1. Sift almond flour and powdered sugar together until ultra-fine.

  2. Whip egg whites to firm peaks, adding granulated sugar gradually to a stable meringue.

  3. Fold the dry mix into the meringue to the exact macaronage point — batter should flow like lava.

  4. Pipe even rounds onto templates and rest 30-60 minutes until a skin forms.

  5. Bake at 150 °C for 13-15 minutes; shells should develop feet.

  6. Cool completely and sandwich with matching pairs of filling.