Go Back

Swiss Method Macarons

Swiss method macarons are delicate almond meringue cookies baked in rounds and filled with smooth chocolate ganache. A glossy Swiss meringue and a long chill help create crisp shells with a tender, chewy center.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 43 minutes
Resting and chilling 13 hours 48 minutes
Total Time 15 hours 1 minute
Servings: 20 servings
Course: Dessert
Cuisine: French
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

For the shells
  • 3.5 oz almond flour
  • 3.5 oz powdered sugar
  • 3.5 oz egg whites room temperature (about 3 large egg whites)
  • 3.5 oz granulated sugar
  • 2 cup water for the double boiler
  • 1 gel food coloring as needed
For the chocolate ganache
  • 4 oz semisweet chocolate finely chopped
  • 2 oz heavy cream

Equipment

  • 2 18x13-inch rimmed baking sheets
  • 1 stand mixer

Method
 

Make the shells
  1. Heat the oven to 300°F with a rack in the center.
  2. Line two 18x13-inch rimmed baking sheets with parchment paper.
  3. Sift the almond flour and powdered sugar together into a bowl, discarding any large bits that remain in the sieve.
  4. Put the egg whites and granulated sugar in a clean, heatproof mixer bowl.
  5. Bring the water to a gentle simmer in a saucepan.
  6. Set the bowl over the pan without letting it touch the water, and whisk continuously until the sugar dissolves and the mixture reaches 160°F, about 5-8 minutes.
  7. Fit the bowl onto a stand mixer and whisk on medium-high until the meringue is glossy, holds stiff peaks, and the bowl feels cool, about 5-8 minutes.
  8. Beat in gel coloring to the desired shade.
  9. Fold the sifted dry ingredients into the meringue in two additions, stopping when the batter flows from the spatula in a thick ribbon and settles back into itself within about 10 seconds.
  10. Transfer the batter to a piping bag fitted with a 1/2-inch round tip.
  11. Pipe 40 rounds about 1 1/2 inches wide, spacing them across the two prepared sheets.
  12. Tap each sheet firmly on the counter.
  13. Pop any visible air bubbles with a toothpick.
  14. Let the piped shells stand at room temperature until their tops feel dry and do not stick to a fingertip, about 20-60 minutes.
  15. Bake one sheet at a time for 15-18 minutes, rotating the sheet halfway through; the tops should feel set and not shift when gently nudged.
  16. Cool the shells completely on the baking sheets, at least 20 minutes.
  17. Carefully peel the shells off the parchment.
Make the ganache
  1. Put the chopped chocolate in a heatproof bowl.
  2. Heat the heavy cream in a small saucepan until steaming, about 2-3 minutes.
  3. Pour the hot cream over the chocolate and let stand for 3 minutes.
  4. Stir the chocolate and cream until smooth.
  5. Refrigerate for 20-30 minutes, stirring every 10 minutes, until thick enough to pipe.
Fill and mature the macarons
  1. Pair similar-sized shells.
  2. Pipe or spoon a small amount of ganache onto the flat side of half of them.
  3. Sandwich with the remaining shells, pressing gently until the filling reaches the edges.
  4. Refrigerate the filled macarons in an airtight container for at least 12 hours before serving.
  5. Bring them to room temperature for about 20 minutes.

Notes

For smooth shells, stop folding as soon as the batter flows in a thick ribbon and settles back into itself within about 10 seconds. Store in an airtight container in the refrigerator for up to 5 days; freeze for up to 1 month. For a dairy-free variation, use dairy-free semisweet chocolate and coconut cream.