Classic French Macarons
Ingredients
Macaron Shells
Almond Flour (fine)
165 g
Icing Sugar (powdered)
165 g
Aged Egg Whites (room_temperature, aged)
150 g
Caster Sugar (fine)
135 g
Salt
1 pinch
Water-based Food Colour
1 drop
Instructions
Prepare Aged Egg Whites
Separate egg whites a day before and leave uncovered in the fridge to age.
Prepare Dry Ingredients
Sift almond flour and icing sugar together to remove lumps and ensure smooth shells.
Make French Meringue
Whisk egg whites with salt, gradually adding caster sugar until stiff, glossy peaks form.
Macaronage - Fold Batter
Gently fold dry ingredients into meringue until batter flows like lava and holds a figure-8.
Pipe Macaron Shells
Pipe 3-4 cm circles onto parchment-lined baking sheets, leaving space between each.
Rest to Form Skin
Let piped shells rest until tops are dry and no longer sticky to touch.
Bake Macarons
Bake at 140°C fan-forced for 14-15 minutes until feet have formed and tops are set.
Cool Completely
Remove from oven and cool completely on baking sheet before removing.
Fill and Mature
Sandwich shells with desired filling and mature in fridge for 24 hours to develop flavor and texture.
Original recipe
Storage
Store unfilled shells in airtight container. Filled macarons should be refrigerated.
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