Macarons Recipe

Macarons Recipe

Ingredients

• For the Macaron Shells

• 1 cup (100 g) almond flour, finely ground
• 1¾ cups (200 g) powdered sugar
• 3 large egg whites (about 100 g), at room temperature
• ¼ cup (50 g) granulated sugar
• ¼ tsp cream of tartar (optional)
• Gel food coloring (optional)
• 1 tsp vanilla extract (optional)

• For the Buttercream Filling

• ½ cup (115 g) unsalted butter, softened
• 1½ cups (180 g) powdered sugar
• 1 tsp vanilla extract
• 1–2 tbsp heavy cream or milk

Instructions

Line two baking trays with parchment paper or silicone baking mats. Sift together the almond flour and powdered sugar twice for a smooth mixture.

Beat the egg whites until foamy. Add the cream of tartar (if using), then gradually add the granulated sugar and whip until stiff, glossy peaks form. Mix in gel food coloring if desired.

Gently fold the almond flour mixture into the meringue using the macaronage technique until the batter flows in a thick ribbon and slowly settles back into itself.

Transfer the batter to a piping bag fitted with a round tip. Pipe 1½-inch circles onto the prepared trays and tap the trays firmly on the counter to remove air bubbles. Let the shells rest for 30–60 minutes, until a dry skin forms.

Bake at 300°F (150°C) for 14–16 minutes, one tray at a time. Allow the shells to cool completely before removing them from the parchment.

Beat together the butter, powdered sugar, vanilla, and cream until smooth. Pipe the buttercream onto half of the shells and sandwich with the remaining shells.

Refrigerate the assembled macarons for 24 hours before serving for the best texture and flavor.

Yield: 20–24 filled macarons

Preparation Time: 40 minutes

Resting Time: 30–60 minutes

Bake Time: 14–16 minutes per tray

Maturation Time: 24 hours

Total Time: About 2 hours (plus overnight maturation)