Description
Learn how to make foolproof French macarons with this easy recipe. Delicate almond cookies filled with vanilla buttercream, these treats are perfect for any occasion!
Ingredients
For the macaron shells:
- 1 cup powdered sugar
- 3/4 cup almond flour (finely ground and sifted)
- 2 large egg whites (room temperature)
- 1/4 cup granulated sugar
- 1/4 teaspoon cream of tartar
- gel food coloring (optional)
For the filling:
- 1/2 cup unsalted butter (softened)
- 1 1/4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons heavy cream or milk
Instructions
- Line two baking sheets with parchment paper or silicone mats. Sift together the powdered sugar and almond flour into a bowl.
- In a separate bowl, beat the egg whites until foamy, then add cream of tartar. Continue beating while gradually adding the granulated sugar until stiff, glossy peaks form. If using, add food coloring and mix gently.
- Fold the sifted dry ingredients into the meringue using a spatula. Mix until the batter flows like lava and a figure-8 can be drawn without breaking. Transfer the batter into a piping bag fitted with a round tip.
- Pipe small, even circles (about 1.5 inches wide) onto the prepared sheets. Tap the pans firmly on the counter to release air bubbles. Let the piped macarons rest at room temperature for 30–60 minutes, or until the tops are no longer sticky to the touch.
- Preheat oven to 300°F (150°C). Bake one tray at a time for 14–16 minutes. Let cool completely before removing from the parchment.
- For the filling, beat the butter until smooth. Add powdered sugar gradually, then mix in vanilla and cream until fluffy. Pipe or spread the filling onto half of the macaron shells and top with the remaining halves. Refrigerate for at least 24 hours before serving for best texture.
Notes
- Use aged egg whites for more stable meringue.
- Resting the shells is crucial for the smooth tops and signature “feet.”
- Swap vanilla buttercream for ganache, jam, or flavored frostings to customize.
