Description
Delicate French macarons dance with simplicity in this beginner-friendly recipe. Crisp almond meringue shells sandwich silky buttercream, promising a sweet journey through Parisian patisserie that lets you master these elegant cookies with confidence.
Ingredients
Scale
Macaron Shells:
Dry Ingredients:
- 100 g super-fine almond flour
- 65 g powdered sugar
- ¼ teaspoon coarse kosher salt
Proteins and Stabilizers:
- 70 g egg whites, at room temperature
- 75 g fine granulated sugar
- ¼ teaspoon cream of tartar (optional)
Coloring:
- Gel food coloring (if desired)
Buttercream Filling:
Base Ingredients:
- 2 large egg yolks
- ¼ cup (50 g) granulated sugar
- 3 ½ tablespoons milk
Fats and Flavoring:
- ½ cup (115 g) unsalted butter, softened
- 1 teaspoon pure vanilla extract
Instructions
- Calibrate the oven temperature to 300°F (150°C) and arrange parchment-lined baking sheets for optimal macaron preparation.
- Meticulously sift almond flour and powdered sugar twice, eliminating any coarse particles to guarantee a silky-smooth texture.
- In a pristine mixing vessel, whip egg whites with granulated sugar, cream of tartar, and salt using a whisk attachment until soft peaks emerge.
- Introduce gel food coloring at the soft peak stage if desired, creating vibrant visual appeal.
- Continue whisking the meringue until firm peaks form, ensuring the mixture maintains a distinct pointed shape when lifted.
- Gently fold the sifted dry ingredients into the meringue, using a silicone spatula with precision. Assess the batter’s consistency by creating a figure eight pattern that dissolves within 10 seconds.
- Transfer the macaron batter into a piping bag with a round tip, creating uniform 1.5-inch rounds spaced evenly on the prepared sheets.
- Eliminate air pockets by firmly tapping the baking sheets against the counter surface, using a toothpick to burst any stubborn bubbles.
- Allow the piped shells to rest and develop a delicate skin for approximately 15 minutes, which prevents cracking during baking.
- Bake the macarons individually on the middle oven rack for 15-18 minutes, verifying doneness by gently testing the shell’s stability.
- Completely cool the baked shells before attempting to remove them from the baking surface to maintain structural integrity.
- Whisk egg yolks with sugar until the mixture transforms to a pale, smooth consistency, incorporating milk for richness.
- Simmer the egg mixture over low heat, stirring consistently until it thickens to a pudding-like texture.
- Cool the custard base to room temperature, preparing for buttercream integration.
- Incorporate softened butter in three stages, blending thoroughly with vanilla extract to create a luxurious filling.
- Match macaron shells by size, positioning bottom shells inverted for precise filling.
- Pipe buttercream onto bottom shells, delicately placing corresponding top shells to create perfect sandwiches.
- Mature the assembled macarons in the refrigerator for a minimum of 24 hours, allowing flavors to meld and shells to soften.
- Retrieve macarons 30 minutes before serving, presenting these elegant confections at optimal temperature and texture.
Notes
- Precision matters when crafting delicate French pastries like macarons, requiring careful measurement and technique.
- Humidity and room temperature significantly impact macaron shell formation, so choose a dry, cool environment for best results.
- Mastering macaron-making takes practice, so don’t get discouraged if your first attempts aren’t perfect.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 12
- Calories: 180
- Sugar: 12 g
- Sodium: 50 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg