# French Macarons

- Cuisine: French
- Category: Dessert
- Difficulty: medium
- Diet: gluten-free
- Language: en

## Ingredients

- 100 g large egg white
- 140 g almond flour
- 130 g confectioners' sugar
- 90 g granulated sugar
- 0.25 tsp cream of tartar
- drops white vinegar (optional)
- vanilla (optional)
- drops food coloring (optional)

## Instructions

1. Weigh out 100g of egg whites by cracking eggs individually into a bowl first.
2. Place almond flour and confectioners' sugar into a food processor and pulse to break up lumps and combine into a fine powder.
3. Sift the processed mixture, discarding any large remaining clumps.
4. Wipe the mixing bowl with vinegar or lemon juice to ensure it is free of grease.
5. Add egg whites to the bowl and begin mixing on high. Once frothy, add the cream of tartar.
6. Slowly spoon in the granulated sugar while mixing until a stiff, stable peak forms.
7. Add vanilla and food coloring, then continue mixing until the meringue is stiff enough to stay in the bowl when inverted.
8. Fold the dry mixture into the meringue in three batches using a scraping and cutting motion, followed by pressing the batter against the sides of the bowl to reach the correct consistency.
9. Pipe the batter onto parchment-lined baking sheets using a piping bag with a round tip, ensuring pieces are roughly the size of a quarter.
10. Tap the baking sheets firmly on the counter to release air bubbles, then let the macarons sit until they are matte and dry to the touch.
11. Bake in an oven preheated to 300°F on the center rack.

## Equipment

- scale
- food processor
- sifter
- stand mixer
- spatula
- piping bag
- 1A round piping tip
- baking sheet with walls
- parchment paper
- skewer

## Tips

- If you don't have a food processor, use a blender and then sift the mixture.
- Cream of tartar can be substituted with a couple drops of white vinegar.
- Use a heavy-weight baking sheet with walls for even heat distribution.
- Parchment paper is preferred over silicone mats for this recipe.
- After baking, fill with your choice of ganache or buttercream and refrigerate for a few days to improve texture.

## Source

- Original video: https://youtu.be/5zgfdImm_VA?si=tlOiVk_hm9nsfMmZ
- Creator: Preppy Kitchen
- Recipe page: https://www.cliprecipe.com/recipe/e5564cc2-1323-4d89-a390-ac2ea08b3902
- Extracted: 2026-11-01

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt