French Macaron Shells
Emily Coates adapted by JojoM
Master the art of making authentic French macaron shells with this refined and reliable recipe.
French Macaron Shells
Emily Coates adapted by JojoMMaster the art of making authentic French macaron shells with this refined and reliable recipe.
Chef's Tips
Age your egg whites for a day or two in the fridge for more stable meringue.
Gently fold the batter; overmixing will lead to flat macarons, undermixing will cause cracks.
Let the piped macarons dry thoroughly to create smooth shells with perfect feet.
Tools Used
Fine Mesh Sieve
Stand Mixer Or Hand Mixer
Rubber Spatula
Piping Bag With Round Tip
Parchment Paper Or Silicone Mat
Baking Sheet
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Ingredients
Macaron Shells
Instructions
Sift and Prepare Dry Ingredients
- 1
Sift ground almonds through a fine mesh sieve to remove any coarse pieces.
- 2
Sift icing sugar and combine thoroughly with the almond flour. Set aside.
Whip the Meringue
- 1
In a clean, dry bowl, beat the egg whites until foamy.
- 2
Gradually add caster sugar while whisking, continuing until stiff, glossy peaks form.
- 3
Add gel food coloring, if desired, and whip just to incorporate.
Macaronage: Fold and Mix
- 1
Add the dry mixture to the meringue.
- 2
Using a spatula, fold carefully until the batter flows in thick ribbons and slowly melts back into itself.
Pipe and Rest
- 1
Transfer the batter into a piping bag fitted with a round tip.
- 2
Pipe small circles onto a parchment-lined baking sheet.
- 3
Firmly tap the baking sheet on the counter to release air bubbles; use a toothpick if needed.
- 4
Allow the piped shells to rest at room temperature for at least 15–30 minutes until a skin forms.
Bake
- 1
Preheat the oven to 150°C (302°F).
- 2
Bake the macaron shells for about 15 minutes, rotating the tray halfway through if needed.
- 3
Let cool completely before peeling from the parchment.
Nutrition Facts
Serving Size: 2 shells
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
