These delicate French macarons are known for their crispy shells and chewy interiors, filled with a variety of delicious fillings. This recipe will guide you through making classic almond macarons with a simple buttercream filling.
Ingredients
For the Macaron Shells:
• 1 cup (100g) almond flour
• 1 3/4 cups (200g) powdered sugar
• 3 large egg whites (room temperature)
• 1/4 cup (50g) granulated sugar
• 1/2 teaspoon vanilla extract (or other flavoring)
• A pinch of salt
• Food coloring (optional)
For the Buttercream Filling:
• 1/2 cup (115g) unsalted butter, softened
• 2 cups (240g) powdered sugar
• 2 tablespoons heavy cream (or milk)
• 1 teaspoon vanilla extract
• A pinch of salt
Instructions
1. Prepare the Baking Sheets:
Preheat your oven to 300°F (150°C). Line two baking sheets with parchment paper or silicone baking mats. You can also use a template to pipe consistent-sized circles.
2. Sift the Dry Ingredients:
In a bowl, sift together the almond flour and powdered sugar. This helps remove any lumps and ensures a smooth macaron shell.
3. Whip the Egg Whites:
In a clean, dry mixing bowl, whip the egg whites with a pinch of salt using an electric mixer until they become foamy. Gradually add the granulated sugar while continuing to whip. Beat until stiff peaks form and the mixture is glossy. If using food coloring, add it at this stage.
4. Fold in the Dry Ingredients:
Gently fold the sifted almond flour and powdered sugar mixture into the whipped egg whites in three additions. Use a spatula and be careful not to deflate the mixture. The batter should be smooth and flow like lava. A good test is to see if it forms a ribbon when you lift the spatula.
5. Pipe the Macarons:
Transfer the macaron batter to a piping bag fitted with a round tip. Pipe small circles (about 1.5 inches in diameter) onto the prepared baking sheets, leaving space between each one. Tap the baking sheets on the counter a few times to release any air bubbles.
6. Let the Macarons Rest:
Allow the piped macarons to rest at room temperature for 30-60 minutes, or until a skin forms on the surface. They should not be sticky to the touch.
7. Bake the Macarons:
Bake the macarons in the preheated oven for 15-18 minutes. They should develop a "foot" and not be cracked on top. Be careful not to overbake; they should be soft and chewy inside.
8. Cool the Macarons:
Once baked, remove them from the oven and let them cool completely on the baking sheets before transferring them to a wire rack.
9. Prepare the Buttercream Filling:
In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar and beat until smooth. Add the heavy cream, vanilla extract, and salt, mixing until well combined and fluffy.
10. Assemble the Macarons:
Once the macaron shells are completely cool, pair them up by size. Pipe a small amount of buttercream filling onto the flat side of one shell and sandwich it with another shell.
11. Chill and Serve:
For the best flavor and texture, let the assembled macarons rest in the refrigerator for at least 24 hours before serving. Bring them to room temperature before enjoying.
Aprile's Kitchen 