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Basic French Macarons

Basic French macarons have crisp shells with chewy centers and a smooth chocolate ganache filling. Rest the piped shells until dry, bake them one sheet at a time, then chill the assembled macarons for at least 12 hours.
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Prep Time 30 minutes
Cook Time 17 minutes
Resting and chilling 13 hours 10 minutes
Total Time 13 hours 57 minutes
Servings: 18 servings
Course: Dessert
Cuisine: French
Calories: 123
Ingredients Equipment Method Notes

Ingredients
  

For the shells
  • 3.5 oz blanched almond flour 100 g; about 1 cup
  • 3.5 oz powdered sugar 100 g; about 3/4 cup plus 2 tablespoons
  • 3 egg whites large; room temperature (about 3 ounces/90 g)
  • 3.5 oz granulated sugar 100 g; 1/2 cup
For the ganache
  • 4 oz semisweet chocolate finely chopped
  • 0.25 cup heavy cream

Equipment

  • 2 18x13-inch rimmed baking sheets

Method
 

Make the shells
  1. Preheat the oven to 300°F.
  2. Line two 18x13-inch rimmed baking sheets with parchment paper.
  3. Sift the almond flour and powdered sugar together into a bowl, discarding any large pieces that remain in the sieve.
  4. Beat the egg whites in a clean, grease-free bowl on medium speed until foamy.
  5. Gradually add the granulated sugar and beat on high until the meringue is glossy and forms stiff peaks.
  6. Fold the sifted dry ingredients into the meringue in three additions until the batter falls from the spatula in a thick ribbon and the ribbon blends back in within about 10 seconds.
  7. Transfer the batter to a piping bag fitted with a 1/2-inch round tip and pipe 1 1/2-inch rounds onto the prepared sheets, spacing them about 1 inch apart.
  8. Tap each sheet firmly on the counter and pop visible bubbles with a toothpick.
  9. Let the piped rounds stand at room temperature for 30–60 minutes, until the tops feel dry and are no longer tacky.
Make the ganache
  1. Heat the heavy cream in a small saucepan over medium heat until steaming and just beginning to simmer.
  2. Pour it over the chopped chocolate and let stand for 2 minutes.
  3. Stir the ganache smooth.
  4. Refrigerate the ganache for 20–30 minutes, stirring every 10 minutes, until thick but still pipeable.
Bake and assemble
  1. Bake the sheets one at a time on the center rack for 14–17 minutes, until the tops are set and do not slide when gently nudged.
  2. Cool completely on the sheets.
  3. Pipe a small mound of ganache onto the flat side of half the shells.
  4. Gently sandwich with the remaining shells.
  5. Refrigerate the macarons in an airtight container for at least 12 hours.
  6. Let them stand at room temperature for 20 minutes before serving.

Notes

For smooth shells, make sure the meringue reaches stiff peaks and fold only until the batter flows in a thick ribbon. Refrigerate in an airtight container for up to 5 days; freeze assembled macarons for up to 1 month. For a dairy-free option, use dairy-free semisweet chocolate and full-fat coconut cream.