French Macarons

Why This Recipe Works: French macarons are delicate sandwich cookies with a crisp exterior and a soft, chewy interior. Filled with buttercream, ganache, or jam, these elegant treats are perfect for special occasions. The key to perfect macarons is in the precise measurements and careful folding of the meringue and almond flour mixture.

Ingredients:

For the Macaron Shells:

• 1 cup (100g) almond flour
• 1 3/4 cups (200g) powdered sugar
• 3 large egg whites, at room temperature
• 1/4 cup (50g) granulated sugar
• 1/2 teaspoon cream of tartar
• Gel food coloring (optional)

For the Filling:

• 1/2 cup (115g) unsalted butter, softened
• 1 1/2 cups (180g) powdered sugar
• 1 teaspoon vanilla extract
• 1-2 tablespoons heavy cream
• Flavorings (such as cocoa powder, fruit puree, or jam) (optional)

Directions:

1. Prepare the Macaron Shells:
   • Line two baking sheets with parchment paper or silicone baking mats. Fit a piping bag with a round tip (about 1/4 inch in diameter).
   • In a food processor, pulse the almond flour and powdered sugar until well combined and finely ground. Sift the mixture into a large bowl to remove any lumps.
   • In a clean, dry mixing bowl, beat the egg whites with an electric mixer on medium speed until foamy. Add the cream of tartar and continue to beat until soft peaks form.
   • Gradually add the granulated sugar, one tablespoon at a time, and beat on high speed until stiff, glossy peaks form. If using, add a few drops of gel food coloring and mix until evenly distributed.
   • Gently fold the almond flour mixture into the meringue in three additions, using a spatula. The batter should flow like lava and form a ribbon when dropped from the spatula.
   • Transfer the batter to the piping bag. Pipe small circles (about 1.5 inches in diameter) onto the prepared baking sheets, spacing them about 1 inch apart. Tap the baking sheets firmly on the counter to release any air bubbles.
   • Let the piped batter sit at room temperature for 30-60 minutes, or until a skin forms on the surface and the batter is no longer sticky to the touch.
2. Bake the Macarons:
   • Preheat the oven to 300°F (150°C).
   • Bake one sheet at a time for 15-18 minutes, or until the macarons have risen and the tops are firm to the touch. Rotate the baking sheet halfway through baking.
   • Let the macarons cool completely on the baking sheets before removing.
3. Prepare the Filling:
   • In a mixing bowl, beat the softened butter until smooth and creamy. Gradually add the powdered sugar and beat until well combined.
   • Mix in the vanilla extract and heavy cream until the filling is smooth and spreadable. Add any desired flavorings and mix until evenly incorporated.
4. Assemble the Macarons:
   • Pair the macaron shells by size. Pipe a small amount of filling onto the flat side of one shell and sandwich it with another shell.
   • Repeat with the remaining macarons.
5. Mature the Macarons:
   • Store the assembled macarons in an airtight container in the refrigerator for at least 24 hours to allow the flavors to meld and the texture to improve.

Note:

• Use a kitchen scale for precise measurements.