Description
Delicate, sweet, and crisp on the outside with a soft, chewy center, French macarons are a sophisticated treat that’s perfect for any special occasion. These almond meringue cookies are filled with a smooth buttercream or ganache, creating an irresistible combination of textures and flavors.
Ingredients
Scale
- 1 cup powdered sugar
- 1 cup almond flour
- 3 large egg whites (room temperature)
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract (or other flavoring)
- A pinch of cream of tartar
- Food coloring (optional, for color)
- Buttercream or ganache (for filling)
Instructions
- Preheat your oven to 300°F (150°C) and line two baking sheets with parchment paper.
- In a food processor, combine the powdered sugar and almond flour. Pulse to create a fine powder, then sift the mixture to remove any large pieces.
- In a clean, dry mixing bowl, beat the egg whites with a pinch of cream of tartar until soft peaks form. Gradually add the granulated sugar and continue beating until stiff peaks form. Add the vanilla extract and food coloring (if using) during the last minute of whipping.
- Gently fold the almond flour mixture into the meringue using a spatula. Be careful not to deflate the meringue too much, but fold until the batter flows slowly off the spatula.
- Transfer the batter into a piping bag fitted with a round tip. Pipe small circles (about 1.5 inches in diameter) onto the prepared baking sheets, leaving space between each.
- Tap the baking sheets on the counter a few times to release any air bubbles. Let the piped macarons sit at room temperature for 30-60 minutes until they form a skin and are no longer sticky to the touch.
- Bake for 15-18 minutes, or until the macarons have set and can be gently lifted from the parchment paper.
- Allow the macarons to cool completely before removing them from the sheets.
- Once cooled, pair similar-sized macarons together and pipe buttercream or ganache onto the flat side of one cookie. Sandwich them together gently.
- Refrigerate the macarons for at least 24 hours before serving to allow the flavors to develop.
Notes
- Use a kitchen scale for the best accuracy, especially when measuring the almond flour and powdered sugar.
- Macarons are notoriously tricky to make, so don’t be discouraged if they don’t turn out perfect the first time! Practice makes perfect.
- You can fill the macarons with any kind of filling, such as chocolate ganache, fruit jam, or flavored buttercream.
- Prep Time: 30 minutes (excluding resting and cooling time)
- Cook Time: 15-18 minutes
- Category: Dessert, Pastry
- Method: Baking
- Cuisine: French