Almond Flour Macarons

Introduction

These macarons rely on a properly folded lava-like batter, a 30-minute air-dry, and a short 12-minute bake at 150°C to produce smooth shells with defined feet. The formula is simple—almond flour, icing sugar, superfine sugar, and egg whites—but the texture depends on precision. Use them for a baking project, a make-ahead dessert, or a small batch to fill and store for later.

Recipe Details

• Prep Time: 50 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour 2 minutes
• Servings: 20 macarons

Ingredients

• 125 g icing sugar
• 125 g almond flour
• 125 g white superfine sugar
• 90 g (3 ea.) egg whites
• Food coloring (concentrated variety)
• Filling as desired (see notes)

Instructions

1. Combine the almond flour and icing sugar. Sift to remove lumps, and set aside.
2. Add the superfine sugar to the egg whites, and whip them to stiff peaks.
3. Add the food coloring to the egg whites and continue beating until incorporated.
4. Use a wooden spoon or rubber spatula to fold the almond flour mixture into the meringue in 3 batches. Mix until you get a lava-like batter (see notes).
5. Transfer the batter to a pastry bag fitted with an 8 mm round nozzle. Pipe 3 cm rounds on a baking sheet lined with baking paper.
6. Tap the sheet lightly on your work surface to even and flatten the mixture. Leave to air-dry for 30 minutes until a film forms on the surface of the cookies.
7. Bake for 12 minutes at 150°C with convection.
8. Remove from the oven and let cool completely. It’s a good idea to move the parchment onto a cooling rack to avoid carryover cooking.
9. Peel the shells from the parchment, and sort them into pairs of equally sized shells.
10. Sandwich the cookies together with your desired filling.

Variations

• Omit the food coloring for plain shells. You keep the same texture and get a more neutral almond-colored finish.
• Use raspberry jam as the filling. It adds sharp sweetness and softens the shells slightly after a day in the fridge.
• Use dark chocolate ganache as the filling. It makes the macarons firmer, less sweet, and easier to transport.
• Use lemon curd as the filling. It gives a brighter, tangier flavor, but the shells will soften faster than with ganache or buttercream.
• Pipe 4 cm rounds instead of 3 cm. You will get fewer, larger macarons with a slightly chewier center and may need a little more drying and baking time.

Tips for Success

• Whip the egg whites and superfine sugar to stiff peaks that stand up cleanly; a loose meringue spreads too much after piping.
• Fold just until the batter flows in a thick ribbon and slowly levels out. Overmixed batter runs flat, and undermixed batter leaves pointed tops.
• Let the shells cool completely before peeling them from the parchment, or the bottoms can stick and tear.

Storage and Reheating

Freeze filled macarons or unfilled shells in an airtight container or freezer bag for up to 1 month. Thaw them in the fridge overnight.

FAQ

Why did my macarons crack on top?

Cracked shells usually mean they did not dry long enough before baking or the oven ran too hot. The tops should have a dry film before they go into the oven.

Why are my macarons sticking to the parchment?

They are often slightly underbaked or were peeled too early. Let them cool completely, and if they still stick, add 1 to 2 more minutes of baking next time.

Can you make these without food coloring?

Yes. The shells bake the same way without it, and the finished macarons will be a pale ivory color.

Which filling holds up best for storage?

Dark chocolate ganache and buttercream hold their shape longest and travel well. Jam and curd taste good, but they soften the shells faster.