French Meringue Macarons Shells
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What is French Meringue? French meringue is made simply by beating egg whites with sugar. I would say it’s a basic meringue that is used in baking. It is also the simplest form of all the meringue techniques. French Meringue Macarons Shells are not hard to make. I am sharing a simple recipe that I always recommend for the start of your macaron journey.
Why you’ll love this recipe
- This recipe was shared by professional chef Antonio Bachour.
- A basic recipe that works great for a home or professional kitchen.
- This is the easiest recipe based on French meringue. Check also the Italian Meringue Recipe.
- If you are just starting your macaron journey, I would highly recommend starting with this recipe.
Ingredients note
- almond flour. Make sure it is not an almond meal or mix.
- powdered sugar.
- egg whites at room temperature.
- white granulated sugar. You can also use Brown Sugar to make macaron shells.
macarons template download
Equipment to make macarons
- Stand mixer or electric hand mixer and bowl.
- Baking trays lined with Silpat mats.
- Medium bowl.
- Digital kitchen scale.
- Fine sieve.
- Flat rubber spatula.
- pastry bag.
- #12 or #10 Wilton pipping tip or any plain round tip.
- Water-based food coloring or powder.
How to make this recipe
Get all ingredients and equipment ready. Download and print the template. Place the template under the baking mat. You can also use the baking mat for macarons with a template already. In the mixing bowl, sift together almond flour and powdered sugar. Set aside. In the mixing bowl of a stand mixer add egg whites and start whisking on low speed. Start adding sugar one tablespoon at a time. Increase speed to medium-high and whip until glossy with medium peaks. This will take 10-15 minutes. At the end add food coloring and whip again for 20 -30 seconds.
Add dry ingredients into the meringue and start folding the butter. When macaronage drips down from the spatula “like lava”, transfer it into a pastry bag with a Wilton 12-round tip attached. I would recommend using tall glass or a pitcher to hold the pastry bag.
Pipe macaron shells on the baking mat. Hold the piping bag straight at 90 degrees to the Silpat mat and pipe little dollops (about 1” in diameter). Flick the tip of the bag as you finish each cookie to minimize peaks.
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After that top the baking sheet pan with pipped macaron shells on the countertop a few times to remove any bubbles. Use a toothpick if necessary. If you like you can dust macarons with feuilletine flakes, espresso powder, or nuts at this step.
Let shells rest on the countertop until no batter sticks to your finger when you touch it. Bake macaron shells in the preheated oven to 275oF (134oC) -300oF (150oC) for 12-14 minutes. Oven temperature and baking time may vary, depending on your oven. Remove baked macaron shells from the oven and let it cool on the baking mat with a baking sheet pan. When shells are cooled completely remove them from the baking mat and pair them with similar sizes. I have recorded a video lesson on how to make macaron shells using the No Rest Method.
Expert Tips
- Do not stress, and Do not give up! Possible to master this whimsical dessert. Just takes a little practice, patience, and time.
- Measure all ingredients. Use kitchen scale.
- Do not age egg whites. Aging is just a waste of time (in my opinion).
- Whip egg whites on Medium (or medium-high) speed. Start with low speed.
- Water-based food coloring or powder is better for this recipe.
- Use tall plastic glass or a pitcher to hold the pastry bag.
- Use a template when pipping macarons or baking mats with a template already.
- Get to know your oven and monitor the temperature.
- Assemble macarons with filling and let them mature in the refrigerator before eating.
Recipe FAQs
Macarons need to form a thin layer on the top. When you touch the macaron with your finger and none of the batter sticks, they are ready to bake. Time will be different, it depends on the humidity where you live.
This happens if the macaron shells have not had enough time to rest before baking.
There can be many reasons for this: not stable meringue, incorrect folding technique, or wrong oven temperature.
The most common reasons are piping techniques, an uneven baking pan in the oven, or a fan in the oven.
Use buttercream, ganache, caramel, curd or jam. I have many recipes on my blog and YouTube Channel.
More Recipes You’ll Love
If you make these French Meringue Macaron Shells, please tag me on social media and make sure to leave a rating down below. I would love to see your creations!
Recipe
French Meringue Macarons Shells
Equipment
- 1 stand mixer or electric hand mixer
- 1 spatula
- 1 digital kitchen scale
- 1 pastry bag
- 1 round pipping tip
- 1 baking mat
Ingredients
- 100 gr (1/2 cup) egg whites (from 3 large eggs) room temperature
- 100 gr (1/2 cup) granulated sugar
- 125 gr (1 cup) almond flour
- 150 gr (1 1/4 cup) powdered sugar
Instructions
- Get all ingredients and equipment ready.
- Download and print the template, and place it under the baking mat.
- In the mixing bowl sift together almond flour and powdered sugar. Set aside.
- In the mixing bowl of a stand mixer add egg whites and start whisking on low speed. Start adding sugar one tablespoon at a time. Increase speed to medium-high and whip until glossy and medium peaks. This will take 10-15 minutes.
- At the end add food coloring and whip again for 20 -30 seconds.
- Add dry ingredients into the meringue and start folding the butter. When macaronage drips down from the spatula “like lava”, transfer it into a pastry bag with a round tip.
- Pipe macaron shells on the baking mat.
- Top the baking sheet pan with pipped macaron shells on the countertop a few times to remove any bubbles. Using a toothpick is necessary. Let shells rest on the countertop until no batter sticks to your finger when you touch it.
- Let shells rest on the countertop until no batter sticks to your finger when you touch it.
- Bake macaron shells in the preheated oven to 275oF (134oC) -300oF (150oC) for 12-14 minutes. Oven temperature and baking time may vary, depending on your oven.
- Remove baked macaron shells from the oven and let it cool on the baking mat with a baking sheet pan. When shells are cooled completely remove them from the baking mat and pair them with similar sizes.
So happy with this recipe! Macarons came out perfect!