Description
This classic French macaron recipe teaches you how to create delicate almond meringue cookies with a smooth, creamy French buttercream filling. Learn the precision techniques for making perfectly smooth shells with a glossy finish, and a rich, velvety buttercream to sandwich them together. These macarons are elegantly light with a crisp exterior and chewy interior, ideal for an impressive dessert or special occasion treat.
Ingredients
Scale
For the Cookie
- 100 g egg whites (room temperature, about 3 large eggs)
- 140 g almond flour (1 1/2 cups)
- 90 g granulated sugar (just under 1/2 cup)
- 130 g powdered sugar (1 cup)
- 1 tsp vanilla extract (5 mL)
- 1/4 tsp cream of tartar (800 mg)
For the Buttercream
- 1 cup unsalted butter (softened, 226 g)
- 5 egg yolks
- 1/2 cup granulated sugar (100 g)
- 1 tsp vanilla extract
- 3 tbsp water (30 mL)
- 1 pinch salt
Instructions
- Prepare Dry Ingredients: Sift the powdered sugar and almond flour together into a bowl to remove any lumps and larger pieces that might ruin the smooth texture of the shells.
- Whip Egg Whites: Place the room temperature egg whites in a very clean bowl. Using an electric mixer, whisk until foamy, then add the cream of tartar. Gradually add the granulated sugar while continuing to whisk until stiff peaks form. Add vanilla and optional food coloring, mixing gently.
- Fold Dry Ingredients: Gently fold one-third of the dry ingredients into the meringue using a spatula. Carefully fold in the remaining dry ingredients, being cautious not to overmix. The batter should flow like lava and form a figure eight shape without breaking when dropped from the spatula.
- Pipe the Shells: Transfer the batter to a piping bag with a medium round tip. Pipe one-inch dollops onto a parchment-lined baking sheet (secure parchment with dabs of batter). Tap the tray on the counter to release air bubbles. Let the piped shells sit for about 40 minutes at room temperature until a skin forms on top.
- Bake Macarons: Preheat oven to 300°F (150°C). Bake the shells for 12-15 minutes, rotating the tray halfway through baking. Let them cool completely before removing from the baking sheet.
- Make Buttercream Syrup: In a medium saucepan, combine sugar and water over low heat, stirring until sugar dissolves. Increase heat to medium-high and bring to a boil, cooking until syrup reaches 240°F (115°C) on a candy thermometer.
- Whip Egg Yolks: Place egg yolks in a stand mixer fitted with a whisk attachment. Beat until thick and foamy.
- Combine Syrup and Yolks: With the mixer running, slowly drizzle the hot syrup into the yolks. Continue mixing until the bowl is cool to the touch and the mixture reaches room temperature.
- Add Butter: Add softened butter cubes one at a time, allowing each to incorporate fully into the mixture before adding more. Mix until smooth and creamy (about 5-6 minutes). Add vanilla, salt, and optional food coloring, mixing until fully blended.
- Assemble Macarons: Pipe the buttercream onto the back of half the cooled shells. Sandwich with the remaining shells. Refrigerate assembled macarons for 1-3 days to allow flavors to meld and shells to soften inside.
Notes
- Make sure the meringue is whipped to stiff peaks; it should be thick and marshmallow-like in texture.
- Sift the almond flour and powdered sugar multiple times, and process in a food processor if needed, discarding larger particles to ensure smooth shells.
- Use a kitchen scale for accurate measurements, as macaron success depends heavily on precision.
- Fold the batter gently but thoroughly; the final consistency should be lava-like and able to form a figure eight without breaking.
- Pipe macarons with the piping tip perpendicular to the sheet for uniform shapes.
- Add food coloring after reaching a soft peak stage to avoid deflating the meringue.
- When finishing a piping motion, stop squeezing and lift the bag with a circular motion to form smooth shells.
- Rest macarons for 2-3 days in the refrigerator for the best texture and flavor.
- If the shells become overly crisp, brush the bottom with a little milk before assembling to soften them.
Nutrition
- Serving Size: 11 g (1 macaron)
- Calories: 63 kcal
- Sugar: 5.2 g
- Sodium: 18 mg
- Fat: 1.9 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 1.2 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0.5 g
- Protein: 0.8 g
- Cholesterol: 0.7 mg
