White Macarons
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The question I get a lot from my followers is how to make White Macarons. Honestly, White Macarons can be a bit tricky if you are just starting your macarons journey. I have been baking macarons for many years in the home oven, and I want to share my tips and tricks on how to keep them bright.
Why You’ll Love This Recipe
- White Macarons are so elegant cookies. They are most requested at weddings and other special occasions. Try also Coconut and Snowman Macarons.
- I am sharing very simple tips that are works in the gas and electric home ovens.
- These macarons can be filled with any fillings, and you do not have to match the shell color. Check also Dubai Chocolate or Pumpkin Macarons.
Ingredients
- Flour: Almond flour. Make sure you are using almond flour and not almond meal.
- Sugar: White granulated sugar and powdered sugar, both from Domino.
- Egg Whites: Room temperature egg whites. I do not age them.
- Food Coloring: Violet or purple gel food coloring, I used Chefmaster. You can also use powdered food coloring, if you like.
How to Make This Recipe
Line two baking sheet pans with a baking mat. In the mixing bowl, sift together almond flour and powdered sugar. Add egg whites to a clean and dry stand mixer’s clean and dry mixing bowl. Whisk on low speed. Start adding sugar in a few parts. After that, change the speed in the mixer to medium-high and whip until stiff peaks form.
Add sifted dry ingredients to the French meringue. Using a toothpick, add violet or purple gel food coloring. Purple gel will offset the yellowing of the almond flour and help macaron shells look white. Trust me, I’ve been doing this trick for many years. You have to be very careful and add just a small amount of the gel. Do not squeeze the bottle; use a toothpick. Too much gel will make macaron shells light purple or grey.
Using a spatula, start folding the batter. Do not overfold! Check the batter every 5 folds. The batter is ready when it flows fast from the spatula. Transfer the batter to the piping bag with a round tip. Pipe macaron shells on the prepared baking mats. Hold the piping bag straight and apply pressure when you start piping, then stop when you reach the desired size of the macaron shell. Lightly tap the baking tray to remove air bubbles. Use a toothpick or a baking needle to remove the bubbles from the piped macaron shells. Let macaron shells rest (dry) on the countertop for about 15 minutes.
Meanwhile, preheat oven to 300°F (150 °C). Bake macaron shells in a preheated oven for 14-16 minutes. Baking time and temperature may be different, depending on your oven. Remove the baking tray from the oven and let the macaron shells cool to room temperature before removing them from the mat. Pair macaron shells with similar sizes before filling them. I filled these White Macarons with American Buttercream.
More Tips
- Empty Tray. Placing an empty baking tray on the top rack of the oven will help shield the macaron shells from direct heat and prevent browning. This helps if you are baking with the fan in the oven.
- Rotate Tray. Rotate the baking tray halfway through the baking time.
- Cover With Foil. Place foil or parchment paper directly on top of the macarons when you have a few minutes left of baking them. Do not cover macaron shells right before baking, as it can stick to the macaron shells.
Recipe FAQs
Macaron shells need to form a thin layer on the top. When you touch macaron shells with your finger and none of the batter sticks, they are ready to bake.
There are many reasons for this. The most common causes are not unstable meringue, incorrect folding technique, or wrong oven temperature.
The most common reasons are the piping technique, an uneven baking sheet pan, or a fan in the oven.
You need to lower temperature in the oven or change the level of the baking rack.
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Recipe
White Macarons
Equipment
- 1 stand mixer or electric hand mixer
- 1 fine mesh strainer
- 1 spatula
- 1 pastry bag
- 1 round piping tip
- 2 baking sheet pan
- 2 baking mat
Ingredients
White Macarons
- 140 g almond flour
- 125 g powdered sugar
- 100 g egg whites at room temperature
- 105 g white granulated sugar
- 1 g violet or purple gel food coloring
Instructions
How to Make White Macarons
- Line two baking sheet pans with a baking mat.
- In the mixing bowl, sift together almond flour and powdered sugar.
- Add egg whites to a clean and dry stand mixer's clean and dry mixing bowl. Whisk on low speed. Start adding sugar in a few parts.
- After that, change the speed in the mixer to the medium-high and whip until stiff peaks form.
- Add sifted dry ingredients to the French meringue. Using a toothpick, add violet or purple gel food coloring.
- Using a spatula, start folding the batter. Do not overfold! Check the batter every 5 folds. The batter is ready when it flows fast from the spatula.
- Transfer the batter to the piping bag with a round tip. Pipe macaron shells on the prepared baking mats. Hold the piping bag straight and apply pressure when you start piping, then stop when you reach the desired size of the macaron shell.
- Lightly tap the baking tray to remove air bubbles. Use a toothpick or a baking needle to remove the bubbles from the piped macaron shells.
- Let macaron shells rest (dry) on the countertop for about 15 minutes.
- Meanwhile, preheat oven to 300°F (150 °C). Bake macaron shells in a preheated oven for 14-16 minutes. Baking time and temperature may be different, depending on your oven.
- Remove the baking tray from the oven and let the macaron shells cool to room temperature before removing them from the mat. Pair macaron shells with similar sizes before filling them.