Description
This Easy Macaron recipe guides you through making delicate and colorful French macarons with crisp shells and a smooth, creamy buttercream filling. With detailed instructions on preparing the perfect meringue, folding the batter just right, and baking to perfection, these macarons yield elegant treats that mature beautifully with a day of refrigeration.
Ingredients
Scale
Macaron Shells
- 100 g super-fine almond flour
- 65 g powdered sugar
- 70 g egg whites (at room temperature)
- 75 g fine granulated sugar
- ¼ teaspoon cream of tartar (optional)
- ¼ teaspoon coarse kosher salt
- Gel food coloring (if desired)
Buttercream Filling
- 2 large egg yolks
- ¼ cup granulated sugar
- 3 ½ tablespoons milk
- ½ cup unsalted butter (softened)
- 1 teaspoon pure vanilla extract
Instructions
- Preheat Oven: Set your oven to 300°F (150°C) and line two baking sheets with parchment paper, a Teflon sheet, or silicone mats for non-stick backing.
- Prepare Dry Ingredients: Sift the almond flour and powdered sugar together twice. Discard any remaining chunky bits in the sifter to ensure a smooth batter.
- Make Meringue: Using a stand mixer with a whisk attachment, beat egg whites, granulated sugar, cream of tartar, and salt on medium speed until soft peaks form, about 30-40 minutes. Add gel food coloring at soft peak stage if using.
- Whip Meringue to Hard Peaks: Continue beating until the meringue forms stiff peaks that hold shape firmly and show sharp ribs when you lift the whisk.
- Fold Dry Ingredients: Sift the almond flour mixture into the meringue and gently fold with a silicone spatula. Fold until the batter is shiny and flows like lava, testing to see if peaks dissolve within 10 seconds. Do approximately 50 folds, testing regularly without over-folding.
- Pipe Macaron Shells: Transfer batter to a pastry bag fitted with a round tip. Pipe 1.5-inch rounds spaced about an inch apart onto prepared baking sheets.
- Remove Air Bubbles: Tap the baking sheets firmly on the counter several times to release air bubbles. Use a toothpick to pop any large bubbles visible on the surface.
- Rest Shells: Let the piped shells sit at room temperature for 15 minutes to form a dry skin before baking.
- Bake Shells: Bake one sheet at a time on the middle rack for 15-18 minutes, longer if larger. Macarons should feel firm and not wobble when touched.
- Cool Completely: Remove shells from baking sheets only when cool to prevent sticking or breaking.
- Make Buttercream Filling: Whisk egg yolks and sugar until pale and sugar dissolves. Stir in milk and cook over low heat until thick like pudding, about 5 minutes. Cool to room temperature.
- Add Butter and Flavor: Beat softened butter into cooled egg yolk mixture in batches, then mix in vanilla extract until smooth. Transfer to a pastry bag.
- Assemble Macarons: Pair shells by size and place bottom shells upside down on a wire rack. Pipe filling onto bottom shells, top with the paired shell, and press lightly to spread filling to edges.
- Mature Macarons: Refrigerate macarons in an airtight container for at least 24 hours to allow flavors to develop and soften the shells.
- Serve: Bring macarons to room temperature about 30 minutes before serving for best texture and flavor.
Notes
- Use super-fine almond flour for the smoothest macaron shells.
- Egg whites should be at room temperature to achieve optimum meringue volume.
- Beating the meringue thoroughly (30-40 minutes) is essential for strong shells.
- Folding batter correctly is crucial; take your time and test the consistency frequently.
- Resting the shells before baking develops the characteristic macaron skin.
- Allow macarons to mature for 24 hours in the fridge for enhanced flavor and texture.
- Removing shells while warm may cause sticking or breakage, so be patient.
- Prep Time: 50 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Keywords: French macarons, almond flour cookies, meringue desserts, buttercream filled cookies, colorful macarons, homemade macaron recipe
