Description
Delicate french macarons blend almond flour and meringue into elegant sandwich cookies from Paris. Crisp shells and silky ganache create a classic French dessert perfect for special occasions.
Ingredients
Scale
Main Ingredients:
- 3 large egg whites (100 grams)
- 1 cup (100 grams) almond flour, finely ground and sifted
- 1 3/4 cups (175 grams) powdered sugar, sifted
Sweeteners:
- 1/4 cup (50 grams) granulated sugar
Additional Ingredients:
- 1/4 teaspoon cream of tartar
- Gel food coloring (optional)
Instructions
- Meticulously sift powdered sugar and almond flour, discarding any coarse particles to ensure a smooth, refined texture for the macaron shells.
- Sanitize a mixing bowl and whip egg whites until they transform into a frothy consistency. Introduce cream of tartar and continue whisking vigorously.
- Incrementally incorporate granulated sugar while continuously beating the egg whites, creating a glossy, voluminous meringue with stiff, elegant peaks. Optional: infuse with gel food coloring for visual appeal.
- Delicately fold the almond flour mixture into the meringue using a spatula, employing a gentle technique to maintain the meringue’s airy structure until the batter reaches a lava-like consistency.
- Transfer the macaron batter into a piping bag and carefully pipe uniform circular shapes onto a parchment-lined baking sheet, ensuring consistent size and shape.
- Firmly tap the baking sheet against the counter to eliminate potential air bubbles, then allow the piped macarons to rest at room temperature for 30-60 minutes until a delicate skin forms.
- Calibrate the oven to 300°F (150°C) and position the rested macarons inside, baking for 15-18 minutes until they develop characteristic ruffled “feet” and maintain a pristine appearance.
- Remove the baked shells and permit complete cooling on the baking sheet before gently detaching.
- Prepare the buttercream by whipping softened butter until smooth, gradually integrating powdered sugar, vanilla extract, and heavy cream until the mixture becomes light and luxurious.
- Match similar-sized macaron shells and generously pipe the prepared buttercream between two shells, creating an elegant sandwich with balanced filling.
Notes
- Precision is key when sifting almond flour and powdered sugar to achieve a smooth, lump-free texture for delicate macaron shells.
- Ensure your mixing bowl is completely grease-free by wiping with vinegar or lemon juice to help egg whites whip properly.
- Use a kitchen scale for exact measurements, as macarons are notoriously sensitive to ingredient proportions.
- Room temperature egg whites whip better and create more stable meringue, so let them sit out for 30 minutes before beating.
- Fold batter carefully using the “macaronage” technique – undermixing leads to bumpy shells, while overmixing causes flat, cracked cookies.
- Let macarons rest before baking to develop a protective skin, which helps create the signature smooth top and ruffled “feet”.
- Prep Time: 1 hour 15 minutes
- Cook Time: 18 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 24
- Calories: 61 kcal
- Sugar: 7 g
- Sodium: 3 mg
- Fat: 2 g
- Saturated Fat: 0.1 g
- Unsaturated Fat: 1.9 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 0 mg