How to Make Perfect French Macarons: Step-by-Step Guide

Prep (10 min):Wipe bowls with vinegar to remove grease. Sift almond flour + icing sugar twice until fine

Whip Meringue (10–12 min):Beat egg whites until foamy, then add sugar gradually. Whip to stiff glossy peaks — peaks should stand upright, not curve.

Fold (Macaronage) (5–7 min):Add sifted dry mix in two additions. Fold gently until the batter flows like lava. Visual cue: ribbons melt into the bowl in 10–12 seconds.

Pipe u0026 Rest (30–60 min):Pipe 3–4 cm circles. Tap tray 3–4 times. Rest until shells are matte and dry to the touch.

Bake (15–18 min at 150°C / 300°F):Preheat oven 15 min. Bake one tray in center rack. Doneness: shells have risen feet, tops don’t wobble. Cool fully before filling.

Buttercream (10 min):Beat butter + powdered sugar until fluffy; add vanilla. Pipe onto shell bottoms and sandwich.

Mature u0026 Serve:Refrigerate 12–24h for best texture (shells absorb filling). Bring to room temp before serving.