French Macarons
These French macarons boast crisp, glossy shells with a velvety vanilla buttercream filling, making them an elegant treat for any occasion.
Ingredients
For the Macarons
- 150 grams super-fine almond flour, sifted Measure after sifting; discard large bits
- 180 grams powdered (confectioners’) sugar
- 1/4 teaspoon salt
- 120 grams large egg whites, room temperature (about 4 large eggs) Use room temperature for better volume
- 60 grams granulated sugar Add slowly to the egg whites
- 4 drops liquid-gel food coloring Add more for stronger color
- 1 teaspoon pure alcohol-free vanilla extract
- Vanilla Buttercream Frosting or your preferred filling
Instructions
Preparation
- Prepare your piping bag by cutting the tip off a large piping bag and fitting a plain round tip. Twist the bag just above the tip to stop leaks and set it aside.
- Sift almond flour into a medium bowl, measuring 150 grams after sifting. Discard any large pieces.
- Sift 180 grams powdered sugar into the same bowl and gently combine using a spatula.
- Clean a large mixing bowl with vinegar or lemon juice, then dry completely.
- Add 1/4 teaspoon salt and 120 grams room temperature egg whites to the bowl.
- Beat the egg whites on medium-high until foamy, about 30–60 seconds.
- Slowly add 60 grams granulated sugar while mixing, pausing 20–30 seconds between additions, until fully incorporated.
- Whip until the meringue is glossy and forms stiff peaks.
- Add 4 drops of gel food coloring and 1 teaspoon alcohol-free vanilla extract, mixing just to combine.
- Fold the almond flour and powdered sugar mixture into the meringue in three additions until fully incorporated.
- Perform macaronage: gently fold until the batter flows like thick lava and forms ribbons that sink back about 20 seconds.
- Pour the batter into your prepared piping bag and seal the top.
- Pipe rounds on the baking sheet, leaving about 1 inch between each. Tap the sheet firmly to remove air bubbles.
- Let the piped shells rest for 30–60 minutes, until a skin forms.
Baking
- Preheat oven to 315°F (157°C). Bake each sheet for 12–15 minutes, until feet are pronounced and shells don't jiggle.
- Cool completely on the sheet before peeling shells and pairing similar sizes.
Filling
- Pipe your filling onto one macaron shell and sandwich with another.
Notes
Store filled macarons in an airtight container in the fridge for 3-4 days for best quality. For optimal texture, refrigerate filled macarons 24 hours before serving.