Ingredients
Scale
For the shells:
- 1 3/4 cups (175 g) almond flour, finely sifted
- 1 1/2 cups (200 g) powdered sugar
- 3 large egg whites, room temperature
- 1/4 cup (50 g) granulated sugar
- 1/2 teaspoon vanilla extract or almond extract
- Gel food coloring (optional)
For the filling:
- 1/2 cup (115 g) unsalted butter, softened
- 1 1/2 cups (190 g) powdered sugar
- 1 teaspoon vanilla extract
- 2–3 tablespoons heavy cream or milk
Instructions
- Preparing the dry ingredients: Start by sifting the almond flour and powdered sugar together into a large mixing bowl. Sifting ensures that the mixture is fine and free of lumps, which is crucial for achieving smooth macaron shells.
- Whipping the meringue: In a clean mixing bowl, whisk the egg whites on medium speed until foamy. Gradually add the granulated sugar and increase the speed to high. Continue whisking until stiff, glossy peaks form. Add your vanilla extract or other flavoring and, if desired, a small amount of gel food coloring.
- Macaronage (mixing the batter): Gently fold the sifted dry ingredients into the meringue using a silicone spatula. Fold until the batter flows like lava and forms a ribbon when lifted with the spatula. Be careful not to overmix or undermix.
- Piping the shells: Transfer the batter into a piping bag fitted with a round tip. Pipe small, even circles (about 1.5 inches in diameter) onto prepared baking sheets. Tap the baking sheets firmly on the counter several times to release any air bubbles. Let the piped shells rest at room temperature for 30-60 minutes, or until they form a skin and are no longer tacky to the touch.
- Baking: Preheat your oven to 300°F (150°C). Bake the macarons, one sheet at a time, for 14-16 minutes. The shells should develop a signature “foot” at the base. Allow the shells to cool completely on the baking sheets before removing them.
- Making the filling: While the shells cool, prepare the filling. Beat the butter until creamy, then gradually add the powdered sugar. Mix in the vanilla extract and enough cream or milk to achieve a smooth, spreadable consistency.
- Assembling the macarons: Pair similar-sized shells together. Pipe a small dollop of filling onto one shell and gently press the other shell on top to create a sandwich. Repeat with the remaining shells.
- Maturing: For the best flavor and texture, store the assembled macarons in an airtight container in the refrigerator for 24-48 hours before serving. This allows the flavors to meld and the shells to soften slightly.
Notes
- Measure all ingredients precisely, preferably using a kitchen scale.
- Room temperature egg whites whip better and create a more stable meringue.
- Don’t skip the resting step before baking this is essential for achieving smooth tops and proper feet.
- Practice piping evenly spaced circles to ensure uniform macarons.
- An oven thermometer helps ensure accurate baking temperatures.