Description
This classic French Macaron recipe guides you through making delicate, chewy almond meringue cookies filled with a smooth, creamy French buttercream. Perfectly crisp on the outside and soft on the inside, these elegant treats are ideal for special occasions or afternoon tea, with tips to achieve the perfect texture and flavor balance.
Ingredients
Scale
For the Cookie
- 100 g egg whites (room temperature, from about 3 large eggs)
- 140 g almond flour (about 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
- Sift Dry Ingredients: Sift the confectioners (powdered) sugar and almond flour together into a bowl to remove lumps and achieve a smooth texture for the macarons.
- Whip Egg Whites: Place room temperature egg whites in a very clean bowl. Using an electric mixer, whisk them until they begin to foam. Add cream of tartar, then slowly incorporate the granulated sugar. Continue beating until stiff peaks form. Add vanilla and food coloring if desired, then mix to combine.
- Fold Dry Ingredients: Gently fold in one-third of the sifted dry ingredients into the whipped egg whites. Carefully incorporate the remaining dry ingredients by folding gently, aiming for a batter consistency described as flowing lava that can fall in a figure eight shape without breaking.
- Pipe Macarons: Spoon the batter into a piping bag fitted with a medium round tip. Pipe one-inch dollops onto a baking sheet lined with parchment paper, placing the paper on with dabs of batter to prevent movement. Tap the tray firmly on the counter several times to release air bubbles.
- Rest Macarons: Let the piped shells sit at room temperature for about 40 minutes to form a skin that will help develop the characteristic macaron feet during baking.
- Bake Shells: Bake at 300°F (150°C) for 12-15 minutes. After 7 minutes, rotate the baking tray to ensure even cooking. Once baked, allow shells to cool completely before removing from the parchment.
- Make French Buttercream: In a medium saucepan, combine sugar and water and heat over low heat while stirring until sugar dissolves. Increase heat to medium-high and bring to a boil until the syrup reaches 240°F (115°C). Meanwhile, beat egg yolks in a stand mixer with whisk attachment until thick and foamy. Gradually drizzle the hot syrup into the yolks with the mixer running. Continue mixing until the bowl cools to room temperature.
- Add Butter and Flavor: Add softened butter one cube at a time, allowing each piece to incorporate fully before adding the next. Mix in vanilla and salt, continuing to beat until the buttercream is smooth and creamy (about 5-6 minutes). Add food coloring if desired.
- Assemble Macarons: Pipe the buttercream onto the back of half the macaron shells, then sandwich with the remaining shells. Refrigerate the assembled macarons for 1-3 days to allow flavors to meld and shells to soften for optimal texture.
Notes
- The meringue must be whipped to stiff peaks for proper structure and texture; it should resemble thick marshmallow consistency and fill the whisk.
- Sift almond flour and powdered sugar multiple times to remove large particles that can mar the surface of macarons. Use a food processor between siftings if possible.
- Use a kitchen scale for ingredient accuracy, which is crucial for success with macarons.
- Fold the batter gently but thoroughly until it flows like lava and can form a figure eight without breaking; this ensures the right consistency.
- Pipe macarons perpendicular to the surface to avoid oblong or irregular shapes, releasing the piping bag pressure when stopping and lifting with a circular motion.
- Let piped shells rest for about 40 minutes before baking to develop a skin and characteristic feet.
- Macarons taste best after resting 2-3 days refrigerated, which softens the shells.
- If shells become too crisp from overbaking, brush the bottom with a little milk before assembly to soften.
Nutrition
- Serving Size: 11 g (1 macaron shell with filling)
- 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
