Delight in the delicate flavors and textures of classic French macarons. With just a few minimal ingredients, you can create these beautiful treats that are sure to impress without overwhelming complexity.

Ingredients

  • 1 cup (100g) almond flour
  • 1 ¾ cups (200g) powdered sugar
  • 3 large egg whites, aged at room temperature
  • ¼ cup (50g) granulated sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt

For the Ganache Filling

  • 4 oz (115g) dark chocolate, chopped
  • ½ cup (120ml) heavy cream

Instructions

Prepare the macaron shells. Start by sifting the almond flour and powdered sugar together into a bowl, ensuring there are no lumps. This step is crucial for achieving a smooth shell.

In a separate, clean bowl, whip the egg whites with a pinch of salt using an electric mixer. Begin on low speed and gradually increase to medium-high, beating until soft peaks form. Slowly add the granulated sugar while continuing to whip until the mixture is glossy and holds stiff peaks.

Gently fold in the sifted almond flour and powdered sugar mixture to the whipped egg whites. Add the vanilla extract and fold until well combined. Be careful not to over-mix; the batter should flow like lava and form a figure-eight when drizzled.

Transfer the batter to a piping bag fitted with a round tip. Pipe small circles (about 1.5 inches in diameter) onto a baking sheet lined with parchment paper, leaving space between each macaron. Let them sit at room temperature for 30-60 minutes, allowing a skin to form on the surface.

Preheat the oven to 300°F (150°C). Bake the macarons for 15-18 minutes, or until they have formed a shell and do not stick to the parchment paper. Allow them to cool completely on the baking sheet.

While the macarons are cooling, prepare the ganache filling. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chopped dark chocolate in a bowl. Let it sit for a minute, then stir until smooth and glossy. Allow the ganache to cool and thicken slightly.

Once the macarons are cooled, pair them up by size. Pipe a small dollop of ganache onto the flat side of one macaron and gently press another macaron on top to create a sandwich. Repeat this process until all macarons are filled.

Let the filled macarons sit in the refrigerator for at least 24 hours to allow the flavors to meld and the texture to soften. Serve them chilled or at room temperature for the best experience.

Enjoy your homemade classic French macarons!