Perfect Macarons

Why This Recipe Works:

Macarons are delicate, crisp on the outside, and chewy on the inside, with a smooth, shiny shell. This recipe ensures perfectly balanced macarons with a light texture and delicious filling. Master the art of macarons with these precise steps!

Ingredients:

For the Macaron Shells:

• 1 cup (100g) almond flour (finely sifted)
• ¾ cup (100g) powdered sugar
• 2 large egg whites (room temperature)
• ¼ cup (50g) granulated sugar
• ½ tsp vanilla extract (or almond extract)
• Gel food coloring (optional)

For the Filling (Basic Buttercream):

• ½ cup (113g) unsalted butter (softened)
• 1 cup (120g) powdered sugar
• 1 tsp vanilla extract
• 1 tbsp heavy cream or milk

Directions:

1. Prepare Dry Ingredients:

1. Sift almond flour and powdered sugar together to remove lumps. Set aside.

2. Make the Meringue:

2. In a clean, dry bowl, beat egg whites on medium speed until foamy.
3. Gradually add granulated sugar and beat until stiff, glossy peaks form.
4. Add vanilla extract and food coloring, if using.
   

3. Macaronage (Mixing the Batter):

5. Gently fold the dry ingredients into the meringue using a spatula.
6. Continue folding until the batter flows like “lava”—it should slowly ribbon off the spatula.

4. Piping & Resting:

7. Transfer batter to a piping bag fitted with a round tip.
8. Pipe small circles (about 1.5 inches) onto a lined baking sheet.
9. Tap the tray on the counter to release air bubbles. Let them rest for 30-60 minutes until a skin forms on top.

5. Baking:

10. Preheat oven to 300°F (150°C).
11. Bake for 15-18 minutes until the tops are firm and they have “feet.”
12. Let macarons cool completely before removing from the parchment.

6. Make the Filling:

13. Beat butter until creamy, then gradually add powdered sugar.
14. Add vanilla extract and heavy cream, beating until smooth.

7. Assemble:

15. Pipe filling onto one macaron shell and sandwich with another.
16. Refrigerate for 24 hours for the best texture and flavor.

Serving & Time:

• Servings: 12-15 macarons
• Prep Time: 30 minutes
• Resting Time: 30-60 minutes
• Cook Time: 15-18 minutes
• Total Time: ~2 hours

Note:

• For Smooth Shells: Always sift almond flour and powdered sugar.
• For Proper Feet: Let macarons rest before baking to develop a skin.
• For Best Flavor: Refrigerate for 24 hours before serving.