Description
This classic French macaron recipe features delicate almond meringue cookies sandwiched with a luscious French buttercream filling. Crisp on the outside and chewy on the inside, these pastel-colored treats are perfected through careful folding, precise baking, and a patient aging process to bring out their signature texture and flavor.
Ingredients
Scale
For the Cookie
- 100 g egg whites, room temperature (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 the Dry Ingredients: Sift the powdered sugar and almond flour together into a bowl to remove any lumps and larger pieces. For best results, sift multiple times and discard any large particles that remain.
- Whisk Egg Whites: In a very clean bowl, add the room temperature egg whites. Using an electric mixer, begin whisking until they start to foam. Add the cream of tartar and then slowly incorporate the granulated sugar while continuing to whisk. Beat until stiff, marshmallow-like peaks form.
- Add Flavor and Color: Mix in the vanilla extract and food coloring (optional) to the meringue once it reaches the soft peak stage, then continue beating until stiff peaks form.
- Fold Dry Ingredients: Begin folding in one-third of the dry ingredients into the meringue gently. Continue folding in the remaining dry ingredients carefully to avoid deflating the meringue. The final batter should have a thick lava-like consistency, flowing slowly and capable of falling in a figure eight without breaking.
- Pipe Macarons: Transfer the batter to a piping bag fitted with a medium round tip. Pipe one-inch dollops onto a baking sheet lined with parchment paper that’s secured with a few dabs of batter. Tap the tray on the countertop to release air bubbles and allow the piped batter to rest for about 40 minutes until a dry, smooth skin forms on top.
- Bake Shells: Preheat the oven to 300°F (150°C). Bake the macaron shells for 12-15 minutes, rotating the tray halfway through after about 7 minutes to ensure even baking. Allow shells to cool completely before removing from the baking sheet.
- Prepare Sugar Syrup: In a medium saucepan, combine the granulated sugar and water. Stir over low heat until the sugar dissolves, then increase the heat to medium-high and boil until the syrup reaches 240°F (115°C) on a candy thermometer.
- Whisk Egg Yolks: Meanwhile, place the 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 sugar syrup into the egg yolks. Continue mixing until the mixture cools to room temperature and the bottom of the bowl feels cool to the touch.
- Add Butter and Flavor: Incorporate the softened butter into the cooled yolk mixture one cube at a time, fully beating each piece in before adding the next. Add vanilla extract and a pinch of salt, then beat the buttercream until smooth and creamy, about 5-6 minutes. Add food coloring if desired.
- Assemble Macarons: Pipe the buttercream filling onto the back of half the macaron shells. Sandwich with the remaining shells. For best results, refrigerate the filled macarons for 1 to 3 days to allow the filling to soften the shells and develop flavor.
Notes
- The meringue must be whipped to stiff, marshmallowy peaks—this is crucial for macaron texture.
- Always sift almond flour and powdered sugar thoroughly to prevent lumps that affect shell appearance.
- Use a scale to measure ingredients accurately for consistent results.
- Fold batter gently but thoroughly to reach the correct lava-like consistency without deflating the meringue.
- Pipe macarons straight down perpendicular to the baking sheet to maintain round shape.
- Add food coloring after reaching soft peaks for even color.
- After piping, allow shells to rest for 40 minutes to form a skin that helps prevent cracking.
- Macarons are best enjoyed after resting in the fridge for 2-3 days to develop optimal texture and flavor.
- If shells become overly crisp after baking, brushing the bottoms with a little milk before assembling can soften them.
Nutrition
- Serving Size: 1 macaron
- Calories: 85
- Sugar: 8 g
- Sodium: 15 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 0.5 g
- Protein: 1.5 g
- Cholesterol: 20 mg
