Best Macaroons
Equipment
Ingredients
Main Ingredients
egg whites (room temperature)
4 piece
granulated sugar
200 g
almond flour (finely ground)
200 g
powdered sugar (sifted)
200 g
vanilla extract
5 ml
food coloring
2 drop
Filling
unsalted butter (softened)
100 g
powdered sugar (sifted)
120 g
vanilla extract
5 ml
Instructions
Prepare baking sheets
Line two baking sheets with parchment paper and set aside.
Sift dry ingredients
Sift almond flour and powdered sugar together twice to remove any lumps and ensure a smooth macaroon texture.
Whip egg whites
Beat egg whites in a clean, dry bowl until they form soft peaks.
Add sugar gradually
Gradually add granulated sugar while continuing to beat until stiff, glossy peaks form.
Add flavoring
Add vanilla extract and food coloring (if using) and mix until evenly distributed.
Fold in dry ingredients
Gently fold the sifted almond flour mixture into the meringue using a spatula until the batter flows like lava.
Pipe macaroons
Transfer batter to a piping bag and pipe 3cm circles onto the prepared baking sheets, spacing them 2cm apart.
Rest the shells
Let the piped macaroons rest at room temperature until a skin forms and they are no longer sticky to the touch.
Bake the shells
Bake at 150°C for 15-18 minutes until the shells are set and have developed feet. Rotate the pan halfway through for even baking.
Cool the shells
Remove from oven and let cool completely on the baking sheets before removing.
Prepare buttercream filling
Beat softened butter until creamy, then gradually add powdered sugar and vanilla extract until light and fluffy.
Assemble macaroons
Pipe or spread a small amount of buttercream onto the flat side of half the shells, then sandwich with the remaining shells.
Original recipe
Storage
Store in an airtight container. Let frozen macaroons thaw at room temperature for 30 minutes before serving.
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