Classic French Macarons – Light and Delicious
French Macarons are delicate, light, and crisp on the outside, with a soft and chewy center. These little sandwich cookies are made from almond flour and meringue, filled with buttercream, ganache, or jam. Though they require some precision, their melt-in-your-mouth texture and customizable flavors make them worth every effort.
Ingredients
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For the macaron shells
- 1 cup (120g) almond flour
- 1 1/2 cups (180g) powdered sugar
- 3 large egg whites (room temperature)
- 1/4 cup (50g) granulated sugar
- Food coloring (optional)
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For the filling (buttercream)
- 1/2 cup (113g) unsalted butter, softened
- 1 cup (120g) powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons heavy cream
Directions
Prepare the dry ingredients. Sift the almond flour and powdered sugar together to remove any clumps. This step is crucial for smooth macaron shells.
Make the meringue. In a clean, dry bowl, beat the egg whites until soft peaks form. Gradually add the granulated sugar and continue beating until stiff peaks form. If desired, add food coloring at this stage.
Macaronage (folding). Gently fold the sifted almond flour and powdered sugar mixture into the meringue. Use a spatula to fold the batter carefully until it flows like lava. Be careful not to overmix – it should flow slowly from the spatula but not be too runny.
Pipe the shells. Transfer the batter to a piping bag fitted with a round tip. Pipe small rounds (about 1.5 inches in diameter) onto a baking sheet lined with parchment paper or a silicone mat.
Rest the shells. Let the piped macaron shells rest for 30 minutes, until they form a skin on top. You should be able to lightly touch them without leaving a mark.
Bake. Preheat your oven to 300°F (150°C). Bake the macarons for 12-15 minutes. They are done when you can gently lift them off the baking sheet without sticking. Allow them to cool completely before filling.
Prepare the filling. While the shells cool, make the buttercream. Beat the softened butter until smooth, then gradually add the powdered sugar and vanilla extract. Add heavy cream, a little at a time, until the desired consistency is reached.
Assemble the macarons. Once the shells are cooled, pipe the buttercream onto half of the shells. Top with another shell to create a sandwich.
Recipe tips
Sifting is crucial to get smooth, lump-free macarons. Let the macarons rest for at least 30 minutes before baking to ensure they develop a smooth top and the characteristic "feet". Oven temperature is key; make sure your oven is at the correct temperature to prevent over-baking or under-baking. Use gel food coloring rather than liquid to avoid altering the texture of the batter. For extra flavor, add a bit of lemon zest or raspberry puree to the buttercream.
Nutrition Facts (per serving)
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