Description
These easy macarons are delicate French almond meringue cookies with a smooth, crisp shell and chewy interior. Made with almond flour, powdered sugar, and egg whites, they can be customized with food coloring and paired with your favorite fillings like buttercream or ganache. Perfect for a sophisticated treat or special occasion.
Ingredients
Dry Ingredients
- 1 cup almond flour
- 1 3/4 cups powdered sugar
Wet Ingredients
- 3 large egg whites (room temperature)
- 1/4 teaspoon cream of tartar
- 1/4 cup granulated sugar
Optional
- Food coloring (optional)
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 300°F (150°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Combine Dry Ingredients: Pulse the almond flour and powdered sugar together in a food processor until well combined. Sift this mixture into a large bowl to remove lumps and create a fine texture.
- Beat Egg Whites: In a separate bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add the granulated sugar while continuing to beat until stiff peaks develop, indicating a stable meringue.
- Fold Dry Mixture Into Meringue: Gently fold the almond flour mixture into the egg white meringue carefully to maintain the airiness, stopping once the batter is smooth. Add food coloring now if desired and fold evenly.
- Pipe Macarons: Transfer the batter to a piping bag fitted with a round tip. Pipe small 1.5-inch diameter circles onto the prepared baking sheets, spacing them apart to allow spreading.
- Release Air Bubbles and Rest: Tap the baking sheets firmly on the counter to remove air bubbles. Let the piped macarons sit at room temperature for about 30 minutes until a skin forms on top, which helps prevent cracking during baking.
- Bake and Cool: Bake the macarons for 18-20 minutes until they are set and can be gently lifted off the parchment paper. Allow them to cool completely before filling with your preferred filling such as buttercream, ganache, or jam.
Notes
- Ensure egg whites are at room temperature for better volume when beaten.
- Do not overmix the batter during folding to keep the macarons light and airy.
- Allowing the macarons to rest before baking is crucial for forming a smooth shell.
- Use a silicone mat instead of parchment paper for easier removal, if available.
- Fill macarons with fresh buttercream, ganache, or jam for best flavor.
