FRENCH MACARONS

FRENCH MACARONS

INGREDIENTS

For the Macaron Shells

• 100 g almond flour, very fine and sifted

• 100 g powdered sugar

• 70 g egg whites, room temperature

• 100 g granulated sugar

• 30 ml water

• Yellow food coloring, optional

For the Buttercream Filling

• 100 g unsalted butter, softened

• 150 g powdered sugar

• ½ tsp vanilla extract or lemon zest

INSTRUCTIONS

1. Sift the almond flour and powdered sugar together until very fine and lump-free.

2. Beat the egg whites until foamy. Gradually add the granulated sugar and continue beating until stiff, glossy peaks form. Add yellow food coloring if desired.

3. Gently fold the sifted almond mixture into the meringue until the batter becomes smooth, glossy, and flows slowly from the spatula.

4. Transfer the batter to a piping bag. Pipe small, even rounds onto a parchment-lined baking tray. Tap the tray gently to release air bubbles and let the shells rest until the surface feels dry.

5. Bake at 150°C (300°F) for about 12–15 minutes, until the shells have developed firm feet and release cleanly from the parchment. Cool completely.

6. Beat softened butter until creamy. Gradually add powdered sugar and vanilla extract or lemon zest. Beat until light and smooth.

7. Pipe a small amount of buttercream onto one macaron shell and gently sandwich with another shell.

8. Refrigerate the macarons for several hours, preferably overnight, for the best texture. Bring to room temperature before serving.