The French macaron is a precise confection of Italian or French meringue combined with tant-pour-tant (equal parts finely ground blanched almonds and icing sugar, sifted together). The standard ratio for a single batch is 150 g tant-pour-tant, 55 g aged egg whites for the meringue, 55 g egg whites for the tant-pour-tant, and 150 g granulated sugar cooked to 118°C for the Italian meringue method. The Italian method produces more consistent results in variable humidity because the cooked sugar syrup pasteurises and stabilises the whites. Macaronage—the folding of meringue into the almond-sugar paste—is the critical juncture: the batter must be deflated to a thick, flowing ribbon that falls in a continuous band and reincorporates into itself within 10 seconds. Under-folding yields lumpy, peaked shells; over-folding produces flat discs that spread without developing the characteristic 'pied' (foot). The batter is piped onto parchment or silicone-lined trays through a 10 mm plain tip into 3.5 cm rounds at 2 cm intervals. Resting for 20-40 minutes in a dry environment allows a skin to form on the surface, which is essential for directing steam downward during baking to create the ruffled foot. Baking occurs at 145-155°C (fan-assisted, reduced by 10°C) for 12-14 minutes. The shell should be smooth, slightly domed, with an even pied, and should release cleanly from the mat when cooled. Once filled with ganache, buttercream, or curd, macarons require 24 hours of maturation in the refrigerator, during which moisture migrates from the filling into the shell, creating the prized interior chew that contrasts with the crisp outer surface.
Tant-pour-tant must be sifted to remove any coarse almond particles; macaronage is the defining step—fold to a flowing ribbon that self-levels in 10 seconds; rest piped shells until a dry skin forms to ensure proper foot development; bake at moderate heat (145-155°C) to set without browning; mature filled macarons 24 hours for optimal texture contrast
Use a food processor to pulse tant-pour-tant for 10 seconds, then sift, for ultra-fine particle size; tap trays firmly on the counter three times after piping to release trapped air bubbles; a small fan aimed at piped trays accelerates skin formation in humid environments; weigh all ingredients to the gram—volume measurements are unreliable for macarons
Failing to age egg whites (24-48 hours at room temperature), retaining excess moisture that weakens structure; over- or under-folding during macaronage, yielding either flat or peaked shells; skipping the resting period, producing footless, cracked macarons; baking at too high a temperature, causing browning and hollow interiors; filling and serving immediately without the 24-hour maturation period
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