How long does it take to make French Macarons?

Pipe and leave at room temperature for about half an hour, until a skin forms; bake at 155°C (310°F) for about 20 minutes.

9 hr 24 minTotal

20 minActive time

9 hr 4 minSetting

#	What to do	How long
1	Sift the almond flour and powdered sugar twice and set aside	1 min
2	Whip' the egg whites with the sugar', into a stiff, glossy meringue	—
3	Fold' the almond mixture'' into the meringue' gently	—
4	Transfer the batter to a piping bag and pipe even rounds onto a baking sheet lined with parchment paper	1 min
5	Leave the rounds at room temperature for 30–60 minutes	45 min
6	Preheat the oven to 150°C (300°F)	12 min
7	Bake 12–14 minutes	13 min
8	Let the shells cool completely on the baking sheet	—
9	Finely chop the chocolate and put it in a bowl	5 min
10	Heat the cream	5 min
11	Stir gently from the center outward	1 min
12	Add the butter and stir	1 min
13	Cool the ganache	—
14	Chill the macarons in the fridge for overnight before serving	8 hr

Whip egg whites in a clean, dry bowl, without a drop of yolk.
Fold with a spatula, in broad strokes from the bottom up, and stop when there are no streaks: vigorous mixing knocks the air out of the foam. Add whipped mixtures in stages: a quarter first, to lighten the mixture.
Test with a gentle touch of a finger: when the round no longer sticks, the skin has formed and they're ready to bake.
Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
Stir gently from the center outward: vigorous stirring beats in air, and the ganache loses its shine.