Description
This recipe guides you through making classic French macarons with a buttercream filling.
Ingredients
Scale
- For the Macaron Shells:
- 1 cup (100g) almond flour
- 1 3/4 cups (200g) powdered sugar
- 3 large egg whites (aged at room temperature for 24 hours, if possible)
- 1/4 cup (50g) granulated sugar
- 1/2 teaspoon cream of tartar
- Food coloring (optional)
- For the Filling (Buttercream):
- 1/2 cup (115g) unsalted butter (softened)
- 2 cups (240g) powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- Flavoring or food coloring (optional, such as fruit puree, chocolate, or extracts)
Instructions
- Sift Dry Ingredients: In a bowl, sift together the almond flour and powdered sugar to remove any lumps. Set aside.
- Whip Egg Whites: In a clean, dry mixing bowl, whip the egg whites on medium speed until foamy. Add the cream of tartar and continue to whip until soft peaks form.
- Add Granulated Sugar: Gradually add the granulated sugar while continuing to whip until stiff peaks form and the mixture is glossy. If using, add food coloring at this stage.
- Fold in Dry Ingredients: Gently fold the sifted almond flour mixture into the whipped egg whites in three additions. Be careful not to overmix; the batter should flow like lava and form a ribbon when lifted.
- Prepare Baking Sheets: Line two baking sheets with parchment paper or silicone baking mats.
- Pipe Circles: Transfer the macaron batter to a piping bag fitted with a round tip. Pipe small circles (about 1.5 inches in diameter) onto the prepared baking sheets, leaving space between each circle.
- Tap to Remove Air Bubbles: Tap the baking sheets gently on the counter to release any air bubbles. Let the piped macarons sit at room temperature for 30–60 minutes, or until a skin forms on the surface and they are no longer sticky to the touch.
- Preheat Oven: Preheat your oven to 300°F (150°C).
- Bake: Bake the macarons for 15–20 minutes, rotating the baking sheets halfway through. The macarons should have a smooth surface and “feet.”
- Cool: Remove from the oven and let the macarons cool completely on the baking sheets before removing them.
- Make Buttercream: In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, heavy cream, and vanilla extract, mixing until smooth and fluffy. Adjust the consistency with more cream or powdered sugar as needed.
- Add Flavoring: If desired, mix in any additional flavoring or food coloring.
- Pair Shells: Match similar-sized macaron shells together.
- Fill: Pipe or spread a small amount of filling onto the flat side of one shell, then gently press the matching shell on top to create a sandwich.
- Rest: Allow the assembled macarons to rest in the refrigerator for at least 24 hours to enhance their flavor and texture.
- Enjoy: Serve the macarons chilled or at room temperature.
Notes
- Use aged egg whites for better results.
- Ensure your mixing bowls are clean and dry.
- Let macarons rest before baking to achieve the perfect texture.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 100
- Sugar: 10g
- Sodium: 15mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg