Ingredients
Macaron Shells
- 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 (optional)
Buttercream Filling
- 2 large egg yolks
- ¼ cup granulated sugar
- 3 ½ tablespoons milk
- ½ cup unsalted butter (softened)
- 1 teaspoon pure vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 300°F (150°C) and line two baking sheets with parchment paper, Teflon sheets, or silicone mats to prepare for baking the macaron shells.
- Sift Dry Ingredients: Sift together almond flour and powdered sugar twice to remove lumps; discard any chunky bits remaining in the sifter to ensure a smooth batter.
- Make Meringue: In a clean mixing bowl, combine egg whites, granulated sugar, cream of tartar, and kosher salt. Using a whisk attachment, beat on medium speed until soft peaks form, which may take 30-40 minutes—this is key for full, strong shells.
- Add Color (Optional): If using gel food coloring, add it at the soft peak stage and continue beating until the meringue reaches stiff peaks, characterized by firm, pointy ends and sharp ribs when the whisk is lifted.
- Fold Batter: Sift the almond flour mixture into the meringue. Use a silicone spatula to fold gently until fully incorporated. Then fold until the batter flows just enough to draw a figure eight when dropped; test by dropping small amounts to see if peaks dissolve within 10 seconds. Avoid over-folding; this step is crucial for the texture of macarons.
- Pipe Shells: Transfer batter to a pastry bag fitted with a round tip (Wilton 2A recommended). Pipe 1.5-inch rounds spaced about an inch apart on the prepared baking sheets.
- Remove Air Bubbles: Firmly tap baking sheets on the counter several times to remove air bubbles; pop any large bubbles carefully with a toothpick to ensure smooth tops.
- Rest Shells: Let the piped macarons rest at room temperature for 15 minutes to form a skin and reduce cracking during baking.
- Bake: Bake each tray on the middle rack for 15-18 minutes until firm and set. Test doneness by gently nudging a shell; it should be firm and should not slide or wobble.
- Cool Shells: Allow macarons to cool completely on the baking surface before removing to avoid breaking or sticking.
- Prepare Buttercream Filling: In a medium bowl, whisk egg yolks and sugar until pale and sugar mostly dissolved. Stir in milk and cook gently over low heat in a saucepan, stirring frequently until thick and pudding-like, about 5 minutes. Cool to room temperature.
- Finish Buttercream: Beat softened butter into the cooled egg yolk mixture in three batches; add vanilla extract and mix until smooth. Transfer to a pastry bag fitted with a round tip.
- Assemble Macarons: Match macaron shells by size. Pipe a dollop of buttercream on the flat side of bottom shells and sandwich with top shells, pressing lightly to evenly spread filling.
- Mature Macarons: Refrigerate assembled macarons in an airtight container for at least 24 hours to allow flavors to meld and fillings to soften the shells.
- Serve: Bring macarons to room temperature about 30 minutes before serving for best texture and flavor.
Notes
- Ensure egg whites are at room temperature for better meringue volume.
- Be patient when whipping meringue; the extended 30-40 minutes ensures strong peaks for smooth shells.
- Discard any large almond flour or powdered sugar clumps after sifting for smooth batter texture.
- Use gel food coloring to prevent added moisture in shells.
- Folding technique is critical: fold approximately 50 times and test consistency frequently to avoid over- or under-mixing.
- Resting macarons before baking helps develop a skin that prevents cracking during baking.
- Macarons taste best after maturing in the refrigerator for 24 hours.
- Prep Time: 40 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
