Macarons recipe: the French dessert that conquers palates

From Bombonería Pons, with our artisan tradition that dates back to 1960, we want to share with you a complete guide to making authentic macarons, those delicate almond cookies that have conquered the world with their unique texture and irresistible flavours.

Macarons are much more than just a dessert, they are an expression of art and dedication, perfect for giving as a gift, to accompany a good cup of tea or simply to enjoy at special moments. Dare you prepare them at home with this macaron recipe that exudes tradition and flavour?

These little bites of heaven are not only a symbol of elegance in French pastry, but one of those recipes that, with a little practice and the right ingredients, can transport you on a journey of unforgettable flavours. At Bombonería Pons, where we have spent years perfecting the technique of making exquisite sweets, we encourage you to discover the pleasure of making your own macarons at home.

Ingredients for macarons

— 110 g almond flour
— 200 g icing sugar
— 90 g egg white
— 30 g white sugar
— Gel or paste colourant

How to make macarons step by step

1. Sifting

Sift the almond flour with the icing sugar 2–4 times. If you have a food processor, blend these ingredients first and then sift to obtain a fine texture. Set aside.

2. Beat the egg whites

Place the egg whites in a large, clean bowl. Beat on high speed until they begin to foam.
Gradually add the white sugar and continue beating until the egg whites form firm peaks.
Add the gel food colouring and beat until a homogeneous colour is obtained.

3. Mix (Macaronage)

Add 1/3 of the almond and icing sugar mixture to the meringue. Fold in a circular motion with a spatula until combined.
Repeat the process with the other 2/3 of the mixture, always using gentle movements. The result should be a shiny mass that forms a ribbon-like point when it falls.

4. Form the shells

Place the dough in a pastry bag with a round nozzle (number 10-12).
Form circles about 4 cm in diameter on a silicone mat or baking paper, leaving a small space between them.
Tap the tray lightly on the table to remove any air bubbles. If any remain, pop them with a toothpick.

5. Drying

Let the macarons sit at room temperature until the surface is dry to the touch and does not stick to your finger. This can take anywhere from 20 minutes to 3 hours, depending on the weather.

6. Baking

Preheat the oven to 140-150 °C, with heat from above and below (without fan).
Bake for 10–15 minutes on the middle rack. Halfway through baking, open the oven door for a few seconds to release steam.
The macarons are ready when they have a defined stem and a firm, smooth surface. Allow them to cool completely before removing them.

7. Fillings

Choose one or combine several for an assortment:

— Vanilla buttercream:

Beat the butter with the icing sugar and vanilla until creamy.
Place in a pastry bag and fill the shells.

— Chocolate ganache:

Heat the cream until it boils and pour it over the chopped chocolate.
Stir until melted. Optionally, add butter for shine.
Let it cool until it reaches the desired consistency and fill the shells.

— Cheese frosting:

Beat the cream cheese, butter, icing sugar and lemon juice until smooth.
Fill the shells with a pastry bag.

Tips for making perfect French macarons

Before we begin, let's remember that macaron ingredients must be measured accurately. For those who are interested in mastering this technique, here are some practical tips:

Let the egg whites age for a couple of days in the refrigerator, this will improve their consistency when beating them.
Sift the almond flour at least twice to make sure it is completely fine.
Use good quality icing sugar to avoid grains in the dough.
Slowly add the granulated sugar while beating the egg whites until they reach the perfect peaks.

The macaron recipe may seem intimidating at first, but don't let that discourage you. With patience and practice, you'll achieve a macaron cookie presentation as beautiful and delicate as their flavors promise. In our experience, the best bakers are those who respect the process, not only for the final result, but for the satisfaction that comes with the journey.

Common Questions about Macarons

What is the best way to get a homogeneous mixture?

To achieve an even mixture, use a gentle but firm folding motion when adding the whipped egg whites to the meringue. Over-mixing can cause your macarons to not rise properly.

How to prevent macarons from cracking during baking?

Make sure the surface of your macarons is completely dry before baking. This usually takes between 20 and 40 minutes, depending on the humidity of the environment.

What do I do if my macarons don't develop a “foot”?

The “foot” is crucial for a perfect macaron. If it doesn’t develop, check that your baking temperature is suitable and use fine, well-sifted almond flour.

How long should I let the mixture rest before baking?

Allow the mixture to rest on the baking trays for 30 to 60 minutes, or until the surface is dry to the touch. This allows the macaron to develop its characteristic crunchy texture.

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