Foolproof Macarons
Equipment
Ingredients
Macaron Shells
almond flour (finely ground)
100 g
powdered sugar (sifted)
100 g
egg whites (room temperature)
80 g
granulated sugar
80 g
vanilla extract
5 ml
food coloring
1 drop
Buttercream Filling
butter (room temperature)
115 g
powdered sugar (sifted)
115 g
heavy cream
15 ml
vanilla extract
5 ml
Instructions
Prepare baking sheets
Line two baking sheets with silicone baking mats or parchment paper.
Sift dry ingredients
Sift together almond flour and powdered sugar into a large bowl to remove any lumps.
Whip egg whites
Whip egg whites in a clean bowl until they form soft peaks.
Add granulated sugar
Gradually add granulated sugar while continuing to whip until stiff peaks form.
Add flavoring and color
Add vanilla extract and food coloring if using, whip until incorporated.
Fold in dry ingredients
Gently fold the almond flour mixture into the meringue in three additions until the batter flows like lava.
Pipe the shells
Transfer batter to piping bag and pipe 1.5-inch circles onto prepared baking sheets, spacing 1 inch apart.
Rest the shells
Let piped shells rest until they develop a skin that doesn't stick to your finger when touched.
Bake the macarons
Bake at 150°C for 15-18 minutes until shells are set and feet have formed.
Cool completely
Remove from oven and let cool completely on the baking sheet before removing.
Make buttercream filling
Beat butter until creamy, gradually add powdered sugar, then heavy cream and vanilla until smooth.
Assemble macarons
Pair cooled shells by size, pipe filling onto flat side of one shell, sandwich with matching shell.
Mature the macarons
Refrigerate assembled macarons for 24 hours to allow flavors to develop and shells to soften slightly.
Storage
Store in airtight container. Mature for 24 hours before serving for best texture and flavor.
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