Description
Sweet French macarons, crafted through Swiss precision, elevate dessert artistry with delicate almond meringue shells and silky smooth fillings. Elegant pastry perfection awaits you in each colorful, crisp bite of this classic French confection.
Ingredients
Scale
Macaron Shells:
- 100 g almond flour
- 100 g powdered sugar
- 75 g egg whites (room temperature)
- 75 g granulated sugar
- 1/4 tsp cream of tartar
- 1 drop gel food coloring (optional)
Filling Options:
- 100 g unsalted butter (softened)
- 200 g powdered sugar
- 30 ml heavy cream
- 1 tsp vanilla extract
Piping and Finishing:
- Parchment paper
- Piping bags
- Large round piping tip
- Silicone baking mat
- Sifter
- Kitchen scale
Instructions
- Sift almond flour and powdered sugar together through a fine-mesh sieve to ensure smooth, lump-free texture.
- Create a pristine swiss meringue by whisking egg whites in a clean, grease-free metal bowl until foamy.
- Gradually sprinkle granulated sugar and cream of tartar into egg whites, whisking continuously at medium-high speed.
- Whip meringue until glossy, stiff peaks form and mixture becomes thick and marshmallow-like, approximately 5-7 minutes.
- Add gel food coloring if desired, gently folding to maintain meringue volume.
- Carefully fold dry ingredients into meringue using macaronage technique: press mixture against bowl’s sides, then scoop from bottom, rotating bowl.
- Continue folding until batter reaches “lava-like” consistency that ribbons and disappears within 20-30 seconds when dropped.
- Transfer batter to piping bag fitted with large round tip, positioning bag vertically on parchment-lined baking sheet.
- Pipe uniform 1.5-inch circles, leaving space between each macaron shell.
- Tap baking sheet firmly against countertop to release air bubbles.
- Allow macarons to rest at room temperature for 30-45 minutes until a delicate skin forms.
- Preheat oven to 300°F (150°C) with convection setting if available.
- Bake macarons for 14-16 minutes, rotating halfway through for even coloration.
- Remove from oven and cool completely on baking sheet.
- Prepare buttercream filling by whipping softened butter until creamy.
- Gradually incorporate powdered sugar, heavy cream, and vanilla extract until smooth and fluffy.
- Carefully match macaron shells by size, then pipe filling between two shells.
- Refrigerate assembled macarons for 24 hours to develop optimal flavor and texture.
Notes
- Achieve smooth shells by sifting dry ingredients multiple times to eliminate any lumps or clumps that might disrupt the delicate macaron texture.
- Ensure pristine meringue by meticulously cleaning bowl and whisk with white vinegar to remove any trace of grease that could prevent proper egg white volume.
- Control folding technique carefully during macaronage to prevent overmixing, which causes flat or cracked shells – stop when batter flows like lava and disappears within 20-30 seconds.
- Embrace humidity control by letting macarons rest before baking, creating a protective skin that helps develop signature smooth, crisp exterior with classic “feet” during baking.
- Prep Time: 30 minutes
- Cook Time: 14-16 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 12
- Calories: 155
- Sugar: 18 g
- Sodium: 15 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg