Ingredients
Equipment
Method
- Prepare Your Dry Ingredients: Sift the almond flour and powdered sugar together into a large bowl. I recommend sifting them twice to ensure there are no lumps. This step is crucial for achieving that signature smooth top on your macaron shells. Discard any large bits that won’t go through the sifter.
- Make the Meringue: In a separate, impeccably clean bowl, a stand mixer fitted with the whisk attachment is best, beat the egg whites on medium speed until they become foamy. Add the pinch of cream of tartar, then gradually add the granulated sugar while continuing to beat. Increase the speed to high and beat until stiff, glossy peaks form. This means when you lift the whisk, the peak holds its shape without drooping. Beat in the vanilla extract and a drop or two of gel food coloring, if using, until just combined.
- The Macaronage: Now for the most important part, the macaronage. Gently fold the sifted almond flour mixture into the meringue in three additions. The goal is to deflate the meringue just enough so the batter flows like slow moving lava or a thick ribbon. You’ll know it’s ready when you can lift your spatula and draw a figure eight with the batter without it breaking. Be careful not to overmix!
- Pipe the Macarons: Prepare your baking sheets by lining them with parchment paper. You can even draw 1.5 inch circles on the underside as a guide. Transfer the batter to a piping bag fitted with a round tip. Hold the bag perpendicular to the baking sheet and pipe your macaron circles.
- Rest the Shells: This is a non negotiable step! Let the piped macarons rest at room temperature for 30 to 60 minutes, or until they form a skin. When you can gently touch the top without any batter sticking to your finger, they’re ready for the oven. This step helps them develop their characteristic feet.
- Bake to Perfection: Preheat your oven to 300°F (150°C). Bake the macarons for 15 to 18 minutes, rotating the pan halfway through. You’ll know they are done if the tops are firm and the cookies don’t wiggle when you gently touch them.
- Cool and Fill: Let the macarons cool completely on the baking sheet before attempting to remove them. While they cool, prepare your buttercream filling by beating the softened butter until creamy, then gradually adding the powdered sugar, vanilla, and milk until smooth. Once the shells are cool, match them up by size, pipe a small amount of filling onto one shell, and gently sandwich it with another.
Nutrition
Calories: 150kcalCarbohydrates: 20gProtein: 2gFat: 8gSaturated Fat: 4gCholesterol: 25mgSodium: 10mgPotassium: 30mgFiber: 1gSugar: 15gVitamin A: 100IUVitamin C: 1mgCalcium: 20mgIron: 0.5mg
Notes
Macarons are a delicate pastry that requires patience and precision. It's common to need a few practice runs to master them. Ensure all ingredients are at room temperature. Use clean mixing bowls for the egg whites.
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