Ingredients
For the Macarons
- 100 g egg whites
- 100 g granulated sugar
- 100 g almond flour
- 100 g powdered sugar
- Pinch salt
- Food coloring (optional)
For the Filling
- 6 Tablespoons unsalted butter, room temperature
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 300°F (150°C). Line two baking sheets with parchment paper and set them aside for later use.
- Create a Double Boiler for Egg Whites: Heat a small pot of water over medium-low heat until it steams. Place the bowl of a stand mixer over the pot to create a double boiler. Add egg whites and about 3 tablespoons of granulated sugar to the bowl.
- Whisk Egg Whites and Sugar: Whisk continuously until the sugar dissolves completely and the egg whites are frothy and white, approximately 1 minute. Remove the bowl from heat and place it on the stand mixer base.
- Whip Egg Whites to Stiff Peaks: Attach the whisk to the stand mixer and whisk on high speed while gradually adding the remaining granulated sugar. Add any food coloring if desired. Whisk until stiff peaks form, around 3-4 minutes, creating a Swiss meringue.
- Sift Dry Ingredients: Sift the almond flour, powdered sugar, and salt together twice, then gently incorporate the sifted mixture into the meringue bowl by shaking it in.
- Initial Mixing of Batter: Place the bowl back on the mixer fitted with the whisk attachment and mix on medium speed for about 5 seconds just to combine the dry ingredients with the meringue.
- Fold Batter to Final Consistency: Stop the mixer and use a large spatula to gently fold the batter. Scoop from the bowl edges and fold into the center in a circular motion. Continue until the batter flows slowly like lava and you can form a figure-eight without the batter breaking.
- Pipe Macarons: Transfer batter to a large piping bag fitted with a 1-inch round tip. Pipe silver-dollar-sized circles on prepared baking sheets, spacing them 1.5 inches apart. Tap the trays twice on the counter to release air bubbles and optionally sprinkle with sea salt.
- Dry Macarons: Let the piped macarons air dry for 15-30 minutes until they form a dry skin to the touch.
- Bake Macarons: Bake in the preheated oven for 13 minutes, turning the sheets halfway through baking to ensure even cooking. Allow macarons to cool completely on the baking sheets before removing.
- Prepare Filling: While macarons cool, beat butter, powdered sugar, vanilla extract, and a pinch of salt with an electric mixer until fluffy and smooth, approximately 2 minutes. Transfer to a piping bag fitted with a 1/2 inch tip.
- Assemble Macarons: Once macarons are fully cooled, pipe filling onto the flat side of one macaron and sandwich with another. Repeat until all macarons are assembled.
Notes
- Ensure egg whites are at room temperature for better volume in meringue.
- Sifting dry ingredients twice helps to avoid lumpy batter and achieve a smooth shell.
- The resting time before baking is critical to form the delicate skin that prevents cracking.
- Piping consistent sized circles ensures even baking and uniform macarons.
- Use a gentle folding technique to avoid deflating the meringue but still blend dry ingredients well.
- Store finished macarons in an airtight container in the refrigerator for up to 3 days for best freshness.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
