Learn How To Make Perfect Macarons Like A Pro With This Recipe

To make macarons, sift almond flour and powdered sugar, beat egg whites until stiff peaks form, fold in dry ingredients, pipe onto baking sheets, and bake. Prepare buttercream filling and sandwich between paired macaron shells. Allow macarons to mature in the refrigerator for at least 24 hours before serving.

To make macarons, first sift together almond flour and powdered sugar, then beat egg whites with cream of tartar and sugar until stiff peaks form. Fold the dry ingredients into the egg whites, pipe the mixture into circles, and let them rest until a skin forms. Bake the macarons at 300 F for 15-18 minutes. For the filling, beat softened butter with powdered sugar, vanilla extract, and heavy cream until fluffy. Assemble the macarons by sandwiching buttercream between paired shells and refrigerate them for at least 24 hours before serving.

Ingredients:

For the Shells:

1 cup (100g) almond flour
1 3/4 cups (200g) powdered sugar
3 large egg whites (aged, at room temperature)
1/4 cup (50g) granulated sugar
1/4 tsp cream of tartar
Gel food coloring (optional)

For the Filling:

1/2 cup (113g) unsalted butter, softened
1 3/4 cups (200g) powdered sugar
1 tsp vanilla extract
1-2 tbsp heavy cream

Instructions:

Making the Shells:

1. Prepare Baking Sheets:

Line two baking sheets with parchment paper or silicone baking mats. Set aside.

2. Sift Dry Ingredients:

In a medium bowl, sift together almond flour and powdered sugar to remove any lumps. Repeat the process two more times to ensure a fine mixture. Set aside.

3. Beat Egg Whites:

In a large mixing bowl, beat the egg whites on medium speed until foamy. Add cream of tartar and continue to beat until soft peaks form.
Gradually add granulated sugar, a little at a time, while continuing to beat the egg whites. Increase the mixer speed to high and beat until stiff, glossy peaks form.
Add gel food coloring, if using, and gently mix until combined.

4. Fold Dry Ingredients:

Carefully fold the sifted almond flour and powdered sugar mixture into the beaten egg whites using a silicone spatula. Fold until the batter flows in a thick ribbon when the spatula is lifted. This should take about 35-40 folds. Be cautious not to overmix or undermix.

5. Pipe the Macarons:

Transfer the batter to a piping bag fitted with a round tip. Pipe small, 1.5-inch circles onto the prepared baking sheets, spacing them about 1 inch apart.
Tap the baking sheets firmly on the counter a few times to release any air bubbles.

6. Rest the Macarons:

Let the piped macarons sit at room temperature for 30-60 minutes, or until a skin forms on the surface. They should not stick to your finger when touched lightly.

7. Bake:

Preheat the oven to 300 F (150 C).
Bake one sheet at a time for 15-18 minutes, rotating halfway through, until the macarons are set and can be easily lifted from the parchment paper.
Allow them to cool completely on the baking sheets before removing.

Making the Filling:

8. Prepare the Buttercream:

In a medium bowl, beat the softened butter on medium speed until smooth and creamy.
Gradually add powdered sugar, one cup at a time, beating on low speed until combined. Increase the speed to medium-high and beat until fluffy.
Add vanilla extract and heavy cream, one tablespoon at a time, until the desired consistency is reached.

Assembling the Macarons:

9. Fill the Macarons:

Pair the macaron shells by size. Pipe a small amount of buttercream onto the flat side of one shell and sandwich it with another shell.
Repeat with the remaining shells and filling.

10. Mature the Macarons: