Easy Macarons Recipe
Macarons are delicate, colorful French confections made with almond flour, egg whites, and sugar, sandwiched together with a delicious filling like buttercream or ganache. This easy macaron recipe simplifies the process, making it accessible even for beginners. Follow these steps to create beautiful, crisp-on-the-outside, chewy-on-the-inside macarons at home.
Ingredients
- Ingredients:
- For the Macaron Shells:
- 1 cup 100g almond flour (finely ground)
- 1 3/4 cups 200g powdered sugar
- 3 large egg whites at room temperature
- 1/4 cup 50g granulated sugar
- 1/4 teaspoon cream of tartar optional, helps stabilize the egg whites
- Gel food coloring optional, for color
- For the Filling:
- 1/2 cup unsalted butter softened
- 1 1/2 cups powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract or flavor of your choice
- Pinch of salt
Instructions
- Instructions:
- Prepare the Ingredients:
- Sift the almond flour and powdered sugar together into a large mixing bowl. This helps ensure a smooth, lump-free batter. Set aside.
- Whip the Egg Whites:
- In a clean, dry mixing bowl, add the room-temperature egg whites. Begin beating on medium speed until the egg whites are frothy.
- Add the cream of tartar, if using, and continue beating. Gradually add the granulated sugar, a little at a time, while increasing the speed to medium-high.
- Beat until stiff peaks form, and the egg whites are glossy. This means when you lift the beaters, the peaks should hold their shape and not droop.
- Add Food Coloring (Optional):
- If you want colorful macarons, add a few drops of gel food coloring to the whipped egg whites. Fold the color in gently until evenly distributed.
- Combine the Dry and Wet Ingredients:
- Gently fold the sifted almond flour and powdered sugar mixture into the whipped egg whites. Use a spatula and fold in a circular motion, being careful not to deflate the meringue.
- Continue folding until the batter flows like lava. You should be able to make a figure-eight with the batter as it drips from the spatula.
- Pipe the Macarons:
- Transfer the batter to a piping bag fitted with a round tip. Line two baking sheets with parchment paper or silicone baking mats.
- Pipe small, round circles of batter (about 1 to 1.5 inches in diameter) onto the prepared baking sheets, spacing them about an inch apart.
- Tap the baking sheets firmly on the counter a few times to release any air bubbles.
- Let the Macarons Rest:
- Allow the piped macarons to sit at room temperature for 30-60 minutes, or until they form a skin. The surface should be dry to the touch and not sticky.
- Bake the Macarons:
- Preheat your oven to 300°F (150°C).
- Bake the macarons, one tray at a time, for 15-18 minutes, rotating the tray halfway through. The macarons are done when they have risen and developed their characteristic "feet" (the ruffled edge at the bottom) and can be gently lifted off the baking mat without sticking.
- Allow the macarons to cool completely on the baking sheet before removing them.
- Prepare the Filling:
- In a mixing bowl, beat the softened butter until creamy and smooth.
- Gradually add the powdered sugar, one cup at a time, beating on low speed until combined.
- Add the heavy cream, vanilla extract, and a pinch of salt. Increase the speed to medium-high and beat until the frosting is light and fluffy.
- If desired, add food coloring or flavorings to the filling.
- Assemble the Macarons:
- Match up the macaron shells in pairs of similar size.
- Pipe a small dollop of filling onto the flat side of one shell and gently sandwich it with the other half.
- Press lightly to spread the filling evenly to the edges.
- Age the Macarons (Optional):
- For the best flavor and texture, place the filled macarons in an airtight container and refrigerate them for 24 hours. This aging process allows the flavors to meld and the shells to soften slightly.
- Before serving, bring the macarons to room temperature.