Mastering French macarons can seem intimidating, but with this recipe, you’ll be able to create light, airy, and delicately flavored macarons filled with a luscious vanilla buttercream. Perfect for any special occasion, these elegant treats are worth the effort and patience. The crisp exterior, chewy center, and creamy filling make them irresistible.
Ingredients (for 30 macarons)
Macarons:
- 1 ¾ cups powdered sugar (210 g)
- 1 cup almond flour (95 g), finely ground
- 1 teaspoon salt, divided
- 3 egg whites, at room temperature
- ¼ cup granulated sugar (50 g)
- ½ teaspoon vanilla extract
- 2 drops pink gel food coloring (optional)
Vanilla Buttercream:
- 1 cup unsalted butter (230 g), at room temperature
- 3 cups powdered sugar (360 g)
- 1 teaspoon vanilla extract
- 3 tablespoons heavy cream
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Instructions
- Prepare the Macaron Batter:
- In the bowl of a food processor, combine 1 ¾ cups powdered sugar, 1 cup almond flour, and ½ teaspoon salt. Process on low speed until the mixture is extra fine. Sift the almond flour mixture through a fine-mesh sieve into a large bowl to remove any clumps.
- Beat the Egg Whites:
- In a separate large bowl, beat 3 room-temperature egg whites and the remaining ½ teaspoon of salt with an electric mixer until soft peaks form.
- Gradually add ¼ cup of granulated sugar and continue beating until stiff peaks form. You should be able to turn the bowl upside down without the mixture falling out.
- Add ½ teaspoon of vanilla extract and beat until incorporated. If desired, add 2 drops of pink gel food coloring and mix until evenly combined.
- Fold the Almond Mixture:
- Using a spatula, gently fold about â…“ of the sifted almond flour mixture into the beaten egg whites. Continue folding in the remaining almond mixture in batches until fully incorporated.
- Once all the almond flour is added, continue folding until the batter falls into ribbons and you can make a figure 8 shape with the batter when lifting the spatula.
- Pipe the Macarons:
- Transfer the macaron batter into a piping bag fitted with a round tip.
- Pipe the batter onto a parchment-lined baking sheet in 1½-inch (3 cm) circles, spacing them 1 inch (2 cm) apart.
- Tap the baking sheet firmly on a flat surface 5 times to release any air bubbles.
- Let the macarons sit at room temperature for 30 minutes to 1 hour, or until the tops are dry to the touch.
- Bake:
- Preheat the oven to 300°F (150°C).
- Bake the macarons for 17 minutes, until the feet (the ruffled edges) are well-risen and the shells no longer stick to the parchment paper.
- Remove from the oven and let them cool completely on the baking sheet before filling.
- Make the Vanilla Buttercream:
- In a large bowl, beat 1 cup of room-temperature butter for 1 minute until light and fluffy.
- Sift in 3 cups of powdered sugar and beat until fully combined.
- Add 1 teaspoon of vanilla extract and beat to combine.
- Gradually add 3 tablespoons of heavy cream, 1 tablespoon at a time, beating until the buttercream reaches your desired consistency.
- Assemble the Macarons:
- Transfer the buttercream to a piping bag fitted with a round tip.
- Pipe a small dollop of buttercream onto the flat side of a macaron shell. Top with another macaron shell, pressing gently to create a sandwich. Repeat with the remaining shells and buttercream.
- Bloom the Macarons:
- Place the filled macarons in an airtight container and refrigerate for 24 hours to let the flavors develop and for the texture to perfect.
- Serve:
- Bring the macarons to room temperature before serving and enjoy the delicate sweetness of these classic French treats!
Conclusion
Making macarons requires precision and patience, but the reward is a batch of elegant and delicious treats that melt in your mouth. With their beautiful shells and rich buttercream filling, these macarons are sure to impress at any event or simply as a delightful snack. Enjoy the delicate sweetness and crisp-chewy texture of these homemade macarons!