This easy macaron recipe makes a batch of the most dainty, delicate, and delicious cookies that will float right into your mouth and disappear. These macarons make a very special treat to give your friends and family. They also look pretty on a plate for guests to indulge in when they come over.
They can definitely be finicky but once you learn how to make macarons you’ll be hooked! Don’t be discouraged if your macarons do not turn out the first time. Even if your cookies come out of the oven looking totally wrong they’ll still be delicious if not picture perfect.
Impress friends and family by making your own batch of delicious macarons at home. Great for weddings and gifts, these melt-in-your-mouth macaron cookies are delicate and elegant. Mix and match colors and flavors to create treats to best suit the occasion.
57g almond flour
113g powdered sugar
57g egg whítes aged overnight in the fridge and brought to room temperature
28g granulated sugar
1/4 tsp cream of tartar
1/2 tsp vanilla extract
1 pinch salt
1 drop gel food coloring
71g unsalted butter
71g powdered sugar sifted
28g pasteurized egg whítes
1/4 teaspoon vanilla
1 pinch salt
Preheat the oven to 300ºF. Line a 1/2 baking sheet with silicone baking mats or parchment paper. Set aside.
Sift together the powdered sugar, salt, and almond flour into a bowl. Use a spoon to help work any larger pieces through the sieve.
Using a handheld mixer or stand mixer fitted with a whisk attachment whisk the egg whítes on low to frothy consistency and slowly add the sugar in thirds. Once the egg whítes turn whíte, add cream of tartar, whisk on medium until soft peaks form.
Add the vanilla then continue whipping on medium-high until stiff glossy peaks form.
Using a rubber spatula, slowly and gently fold the food coloring (if using) into the egg whítes.
Add 1/3 of your almond mixture to the meringue. Fold your spatula under the batter and around the edges and then cut through the center until almond flour is mixed in. Be careful to add the remaining almond mixture and fold gently until it thins out into the consistency of honey.
Spoon the macaron batter into a piping bag fitted with a medium round piping tip. Holding the piping bag at a 90 degree angle over the baking sheet, pipe batter in 1.5 – 2 inch rounds about 1-2 inches apart on prepared baking sheets. Bang the pan a couple times on the counter to pop any air bubbles, then use a toothpick to pop any remaining air bubbles.
Allow to sit for about 30-60 minutes until a dry film develops over the surface of the cookie.
Bake at 300ºF for about 10-15 minutes or until lightly browned.
Allow to cool completely before removing from the baking sheet.
For the buttercream
Place egg whíte, powdered sugar and salt in the bowl of a stand mixer and whip on high for 5 minutes. Then add in softened butter and vanilla and whip until light and creamy.
After cooling, the shells are ready to fill and sandwich together. Pipe your filling onto the back of half the shells. Form a sandwich and repeat. Macarons should be aged in the fridge for 1-3 days for best results. This allows the filling to soften the shells inside.