Description
Learn to make foolproof French Macarons with this easy recipe. These delicate almond cookies are filled with a creamy vanilla buttercream, making them the perfect sweet treat for any occasion.
Ingredients
Scale
For the Macarons:
- 1 cup powdered sugar
- 3/4 cup almond flour (finely ground and sifted)
- 2 large egg whites (room temperature)
- 1/4 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
- Gel food coloring (optional)
For the Filling:
- 1/2 cup butter (softened)
- 1 cup powdered sugar
- 1-2 tablespoons heavy cream
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven and prepare baking sheets: Preheat the oven to 300°F (150°C) and line two baking sheets with parchment paper.
- Sift dry ingredients: Sift together the powdered sugar and almond flour into a large bowl, discarding any coarse bits.
- Beat egg whites: In a clean bowl, beat the egg whites until foamy. Add cream of tartar and granulated sugar, beat until stiff peaks form.
- Add flavoring and color: Fold in vanilla extract and food coloring (if using).
- Combine dry and wet mixtures: Gently fold in the almond flour mixture until batter flows like lava.
- Pipe and bake: Pipe rounds onto baking sheets, tap to release air bubbles, let dry, then bake.
- Make filling: Beat butter until creamy, then add powdered sugar, cream, and vanilla.
- Assemble: Pipe filling onto macaron shells and sandwich them together.
Notes
- Ensure egg whites are at room temperature.
- Sift almond flour thoroughly to avoid lumps.
- Humidity can affect drying time—use a fan if needed.
- Macarons taste better after maturing in the fridge for 24 hours.
Nutrition
- Serving Size: 1 macaron
- Calories: 110
- Sugar: 11 g
- Sodium: 15 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 0.5 g
- Protein: 1.5 g
- Cholesterol: 15 mg
