Description
A simple and foolproof recipe for making delicate macarons at home, perfect for any occasion.
Ingredients
Scale
- 100 g super-fine almond flour
- 65 g powdered sugar
- 70 g egg whites (at room temperature)
- 75 g fine granulated sugar
- ¼ teaspoon cream of tartar (optional)
- ¼ teaspoon coarse kosher salt
- Gel food coloring (if desired)
- 2 large egg yolks
- ¼ cup granulated sugar (for filling)
- 3½ tablespoons milk
- ½ cup unsalted butter (softened)
- 1 teaspoon pure vanilla extract
Instructions
- Preheat your oven to 300°F (150°C) and line two baking sheets with parchment paper.
- Sift together the almond flour and powdered sugar to ensure no lumps remain.
- In a clean bowl, whip the egg whites until foamy, then gradually add fine granulated sugar while whipping.
- Continue whipping until stiff peaks form (about 3-4 minutes).
- Gently fold the almond flour mixture into the meringue using a spatula.
- If desired, add gel food coloring to achieve the desired hue.
- Transfer the batter into a piping bag and pipe 1.5-inch circles onto the baking sheets.
- Let piped macarons rest at room temperature for 30-60 minutes until a skin forms.
- Bake for 15-18 minutes, rotating halfway through, until they lift off the parchment easily.
- To make the buttercream filling, beat the softened butter until creamy, then gradually add granulated sugar and milk. Mix in vanilla extract until light and fluffy.
- Assemble by matching macaron shells, pipe filling on one shell, and sandwich with another.
- Let assembled macarons rest in the fridge overnight for best flavor and texture.
Notes
Ensure all utensils are clean and dry for best results. Personalize with different fillings and colors.
- Prep Time: 60 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg