Easy Macarons for Beginners (Print Version)
# Ingredients:
→ Macaron Shells
01 -
75g (¾ cup) finely ground almond flour, sifted
02 -
100g (1 cup) powdered sugar
03 -
2 large egg whites, room temperature
04 -
50g (¼ cup) granulated sugar
05 -
Gel food coloring (optional)
→ Buttercream Filling
06 -
½ cup unsalted butter, softened
07 -
1 cup powdered sugar
08 -
1 teaspoon vanilla extract
09 -
1-2 tablespoons milk, as needed
# Instructions:
01 -
Sift almond flour and powdered sugar together 2-3 times to ensure an ultra-smooth mixture. This careful sifting is crucial for perfect macaron shells.
02 -
In a clean, dry bowl, beat egg whites until soft peaks form. Gradually add granulated sugar and continue beating until stiff, glossy peaks form. If using, gently fold in gel food coloring until evenly distributed.
03 -
Carefully fold dry ingredients into the meringue in two additions. Continue folding until batter flows like lava, creating ribbons that disappear within 10-15 seconds. Be careful not to overmix.
04 -
Pipe 1.5-inch circles onto parchment-lined baking sheets, spacing them 1 inch apart. Tap sheets firmly on counter to release air bubbles. Let shells rest 30-60 minutes until dry to touch.
05 -
Bake at 300°F (150°C) for 15-18 minutes, rotating halfway through. Shells are done when tops are set and feet have formed. Cool completely on baking sheet.
06 -
Beat softened butter until creamy. Gradually mix in powdered sugar until smooth. Add vanilla extract and enough milk to achieve a spreadable consistency.
07 -
Match shells by size. Pipe filling onto flat side of one shell and sandwich with another. Refrigerate filled macarons 24-48 hours to develop optimal texture and flavor.
# Notes:
01 -
Macarons need 24-48 hours to mature in the refrigerator for best texture and flavor
02 -
Bring to room temperature before serving for best taste
03 -
Success depends on precise measurements - using a kitchen scale is recommended