French Macarons Made With Almond Meal, Step by Step
These almond meal macarons use the French meringue method: whip 3 egg whites with sugar, fold in sifted almond meal and powdered sugar, pipe, rest until a skin forms, then bake at 300°F for 14 to 16 minutes per tray. With resting, two trays and cooling, they take about 2 hours 37 minutes and make 20 sandwich cookies.
Quick answer
Sift 100 g almond meal with 200 g powdered sugar twice. Whip 3 egg whites (about 100 g) with a pinch of cream of tartar, add 50 g sugar and beat to stiff, glossy peaks. Fold in the almond mixture until the batter flows in a thick ribbon. Pipe 1.5-inch rounds, tap the trays, rest 30 to 60 minutes until dry to the touch and bake one tray at a time at 300°F for 14 to 16 minutes. Cool, then fill with buttercream.
Almond Meal Macarons
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Almond Meal Macarons Ingredients
- Shells: 1 cup (100 g) fine blanched almond meal
- 1 3/4 cups (200 g) powdered sugar
- 3 large egg whites (about 100 g), separated cold and brought to room temperature for 30 minutes
- 1/4 cup (50 g) granulated sugar
- Pinch of cream of tartar
- Gel food coloring (optional)
- Filling: 1/2 cup (113 g) salted butter, softened
- 1 cup (120 g) powdered sugar
- 1/2 tsp vanilla bean powder (optional)
How to Make Almond Meal Macarons
- Line 2 baking sheets with parchment or silicone mats. Sift the almond meal and 200 g powdered sugar together twice, discarding any coarse bits that will not pass through.
- Separate the eggs while cold, cover the whites and keep them in the fridge until 30 minutes before whipping.
- Whip the egg whites with the cream of tartar until foamy. Add the granulated sugar a spoonful at a time and whip to stiff, glossy peaks. Add gel coloring now if using.
- Fold the almond mixture into the meringue in three additions. Press the batter against the bowl as you fold (macaronage) until it flows off the spatula in a thick ribbon that sinks back in about 20 seconds.
- Pipe 1.5-inch rounds about 1 inch apart. Tap each tray firmly on the counter 4 or 5 times and pop any bubbles with a toothpick.
- Let the shells rest at room temperature for 30 to 60 minutes, until a skin forms and they no longer stick to a light touch. Heat the oven to 300°F (150°C).
- Bake one tray at a time for 14 to 16 minutes, until the shells have risen on feet and do not wobble when nudged. Cool completely on the tray, about 30 minutes, before peeling them off.
- Beat the softened butter, 120 g powdered sugar and vanilla bean powder until smooth. Pipe onto half of the shells and sandwich with the rest.
Nutrition Facts
Per filled macaron (1 of 20) (estimated)
- Calories: 140
- Total fat: 7 g
- Saturated fat: 3 g
- Cholesterol: 10 mg
- Sodium: 45 mg
- Carbohydrates: 19 g
- Fiber: 0 g
- Sugar: 18 g
- Protein: 2 g
Estimated from USDA FoodData Central SR Legacy values for blanched almonds (FDC 170568), powdered sugar, egg white (FDC 172183), granulated sugar and salted butter. Food coloring, cream of tartar and vanilla bean powder are not included.
Almond Meal for Macarons: What to Buy
Macarons need almond meal that is very fine and made from blanched (skinless) almonds. Coarse or skin-on almond meal gives bumpy, speckled shells. Many brands sell the same product as “almond flour”. If yours feels coarse, pulse it with the powdered sugar in a food processor for 10 seconds, then sift. Do not grind it alone or it turns oily.
| Almond product | Works for macarons? | Notes |
|---|---|---|
| Blanched, superfine almond flour | Best | Smooth, pale shells |
| Blanched almond meal | Yes, if sifted well | Discard coarse bits |
| Natural almond meal (with skins) | Not ideal | Speckled, rougher tops |
| Ground almonds from whole nuts | No | Too coarse and oily |
Handling Egg Whites for Almond Meal Macarons
Older recipes say to leave whites out overnight to “age” them. That is not a good idea. FoodSafety.gov advises not leaving perishable foods such as eggs out for more than 2 hours. Separate the eggs while they are cold, keep the whites covered in the fridge and take them out about 30 minutes before you whip them. Room-temperature whites whip to a fuller volume, and that is all you need. Baking the shells at 300°F cooks them through, and the FDA egg safety guidance covers general egg handling.
Macaronage for Almond Meal Macarons
Folding is the step that decides whether almond meal macarons work. Under-folded batter is stiff and pipes with peaks and cracks. Over-folded batter is runny, spreads into flat discs and has no feet. Stop as soon as the batter flows off the spatula in a thick, continuous ribbon that disappears back into the bowl in about 20 seconds.
Why Almond Meal Macarons Crack or Have No Feet
| Problem | Likely cause | Fix |
|---|---|---|
| Cracked tops | Not rested long enough, or air bubbles | Rest until dry to the touch; tap trays well |
| No feet | Over-folded batter or oven too cool | Fold less; check the oven with a thermometer |
| Hollow shells | Oven too hot or underbaked | Bake at 300°F one tray at a time |
| Lopsided feet | Uneven oven heat | Rotate the tray halfway through |
| Sticky bottoms | Underbaked | Add 1 to 2 minutes |
Flavor Ideas for French Macarons
- Chocolate: replace 15 g of the powdered sugar in the shells with cocoa powder; fill with chocolate ganache.
- Raspberry: pink shells with a thin line of raspberry jam in the center of the buttercream.
- Pistachio: fold 2 tbsp pistachio paste into the filling.
- Lemon: add 1 tsp lemon zest and 1 tbsp lemon juice to the filling.
How to Store Almond Meal Macarons
Filled macarons taste best after a night in the fridge, when the filling softens the shells slightly. Keep them in an airtight container in the fridge for up to 3 days, since the filling is made with butter. Bring them to room temperature for 20 minutes before serving. Unfilled shells freeze well for up to 1 month in a rigid container.
Almond Meal Macarons FAQ
Can I use almond flour instead of almond meal for macarons?
Yes. Fine blanched almond flour is the same thing for this recipe and gives the smoothest shells.
How long should macarons rest before baking?
Usually 30 to 60 minutes, until a skin forms and the tops do not stick to your finger. Humid kitchens take longer.
Why are my macarons hollow?
The oven was too hot or the shells were underbaked. Bake at 300°F one tray at a time and let them cool fully.
Can I make almond meal macarons without cream of tartar?
Yes. It helps stabilize the meringue but is optional; a few drops of lemon juice work too.
How many calories are in a macaron?
About 140 calories per filled macaron in this recipe, based on USDA FoodData Central values.
Sources
Featured photo: Unsplash
