French-Canadian Macarons
From Montreal patisseries to small-town kitchen tables, these little almond shells feel like a celebration—simple ingredients, fussy technique, and that first crackly bite giving way to a soft, chewy centre. On snowy days or humid summer afternoons, they ask for patience: sift, fold, rest… and then a tray dropped hard on the counter, just like we learned. Maple buttercream makes them taste a little more like home.
Prep Time: 30–40 minutes (plus drying time)
Total Time: 1 hour 20 minutes–2 hours
Makes: 24–30 sandwiched macarons (48–60 shells)
Ingredients
Shells
4 large egg whites (about ½ cup), at room temperature (aging 24–48 hours helps)
½ cup superfine/caster sugar
1½ cups almond flour, spooned & leveled (superfine)
1¼ cups icing (confectioners’) sugar
Pinch fine salt
¼ tsp cream of tartar (optional, for stability)
Gel food colouring (optional)
Filling (Choose One; about 1½ cups)
Maple Buttercream
½ cup unsalted butter, very soft
1⅔–2 cups icing sugar, sifted
2–3 tbsp pure maple syrup
Pinch salt
Chocolate Ganache
1 cup finely chopped dark chocolate
⅔ cup heavy cream (35%)
Pinch salt
Raspberry Buttercream
½ cup unsalted butter, very soft
1⅔–2 cups icing sugar, sifted
2–3 tbsp seedless raspberry jam
½ tsp lemon juice, pinch salt
Method
Prep And Sift (Three Times): Line 2–3 baking trays with parchment or silicone mats. Whisk almond flour with icing sugar, then sift the mixture three times, discarding any coarse bits.
Whip Meringue: In a spotless bowl, beat egg whites with salt (and cream of tartar if using) to soft peaks. Slowly rain in the caster sugar; whip 5–7 minutes to glossy, stiff peaks. Tint with gel colour if you like.
Macaronage (Fold 50 Times): Tip the almond–icing mixture into the meringue. Fold firmly and deliberately—about 50 folds—until the batter flows like slow lava and falls from the spatula in a thick ribbon that disappears in ~10 seconds.
Pipe: Transfer to a piping bag fitted with a 1 cm round tip. Pipe 3–3.5 cm rounds, spacing well.
De-Bubble—Drop 15 Times: Lift each tray 10–15 cm and drop it hard on the counter 15 times to knock out air bubbles. Pop any surface bubbles with a toothpick.
Dry The Shells (Weather Matters): Rest the trays until tops are dry to the touch and no batter sticks to your finger—typically 20–45 minutes in dry winter air, 45–90+ minutes on humid days. A visible “skin” helps feet form.
Bake: Heat oven to 150–160°C / 300–320°F (conventional). Bake one tray at a time for 13–16 minutes, rotating once. Shells are done when they don’t wobble at the feet and release cleanly from parchment after cooling 5–10 minutes. Cool fully on the tray.
Fillings:
• Maple Buttercream: Beat butter until pale; add icing sugar, maple, and salt; whip fluffy.
• Chocolate Ganache: Heat cream to a simmer; pour over chocolate, rest 2 minutes, whisk smooth; cool to a pipeable thickness.
• Raspberry Buttercream: Beat butter; add icing sugar, jam, lemon, and salt; whip.Assemble And Mature: Pair similar-sized shells. Pipe a small mound of filling on one shell and cap with its partner. Chill in an airtight container 12–24 hours to mature (texture improves).
Variations
Maple-Pecan: Maple buttercream plus a pinch of very finely ground toasted pecans in the filling.
Chocolate-Orange: Add 1 tsp cocoa to the dry mix for lightly tinted shells; fill with ganache scented with ½ tsp orange zest.
Saskatoon Berry: Swap raspberry jam for Saskatoon or blueberry jam in the buttercream; add a squeeze of lemon.
Notes
Triple Sift = Smooth Tops: Sift almond flour and icing sugar three times for satiny shells.
Count Your Folds: Aim for about 50 folds—thick ribbons that slowly disappear.
Weather Is The Boss: On humid days, extend drying time; a fan on low across the counter helps.
Tray Drop: Those 15 hard drops prevent hollow shells and big bubbles.
Oven Truth: Every oven runs differently; if shells brown, lower temp by 10°C (15–20°F) next tray.
Aging Whites: Separate whites 1–2 days ahead; cover and refrigerate, then bring to room temp before whipping for a stronger meringue.
Storage: Filled macarons keep 3–4 days chilled; freeze unfilled shells up to 1 month and refresh at room temp, then fill and mature overnight.
