French Macarons
Recipe by BakeZone Kitchen
Smooth shells, ruffled feet and a chewy centre — our step-by-step method for humid kitchens.
- Prep
- 45 mins
- Bake
- 15 mins
- Total
- 2 hrs
- Yield
- About 24 filled macarons
- Level
- Advanced
Want to bake this with an instructor beside you?
Browse workshopsInstructions
- 1
Sift the almond flour and icing sugar together twice; discard any coarse bits.
- 2
Whisk the egg whites to foam, then add the caster sugar gradually and whisk to stiff, glossy peaks. Add colour.
- 3
Fold the dry mix into the meringue, pressing the batter against the bowl, until it flows like lava and a ribbon disappears in 20 seconds.
Perfect your technique
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Why did my cake sink? 6 reasons and how to fix them - 4
Pipe 3.5 cm rounds onto lined trays. Tap the trays firmly and pop any bubbles with a toothpick.
- 5
Rest until a skin forms and the shells are no longer tacky — 30–60 minutes (longer on humid days; a fan helps).
- 6
Bake at 145°C for 14–15 minutes. Cool fully before peeling off and filling.
