Ingredients
For the Cookie
- 100 g egg whites (room temperature, about 3 large eggs)
- 140 g almond flour (1 1/2 cups)
- 90 g granulated sugar (just under 1/2 cup)
- 130 g powdered sugar (1 cup)
- 1 tsp vanilla extract (5 mL)
- 1/4 tsp cream of tartar (800 mg)
For the Buttercream
- 1 cup unsalted butter (softened, 226 g)
- 5 egg yolks
- 1/2 cup granulated sugar (100 g)
- 1 tsp vanilla extract
- 3 tbsp water (30 mL)
- 1 pinch salt
Instructions
- Prepare Dry Ingredients: Sift the powdered sugar and almond flour together into a bowl to remove lumps and larger particles, ensuring a smooth macaron shell.
- Whip Egg Whites: Place room temperature egg whites in a very clean bowl. Using an electric mixer, begin whisking the egg whites until foamy. Add the cream of tartar, then slowly add the granulated sugar while continuing to beat. Add vanilla and food coloring if desired, and whisk until stiff peaks form, resembling a thick marshmallow consistency.
- Fold Dry Ingredients: Gently fold one-third of the sifted dry ingredients into the meringue. Carefully continue folding in the remaining dry ingredients, gently pressing the batter against the bowl to deflate excess air. The batter should flow like lava and form a figure eight shape without breaking when lifted.
- Pipe the Macarons: Transfer the batter to a piping bag fitted with a medium round tip. Pipe one-inch dollops onto a parchment-lined baking sheet. Tap the baking sheet on the counter several times to release air bubbles. Allow the piped macarons to rest at room temperature for approximately 40 minutes to form a skin.
- Bake the Shells: Preheat oven to 300°F (150°C). Bake the macarons for 12-15 minutes, rotating the tray halfway at about 7 minutes. After baking, allow the shells to cool completely on the baking sheet before removing to avoid breakage.
- Make French Buttercream: Combine sugar and water in a medium saucepan over low heat, stirring until sugar dissolves. Increase heat and bring to a boil until syrup reaches 240°F (115°C). Meanwhile, beat egg yolks in a stand mixer on high until thick and foamy. With the mixer running, slowly drizzle the hot syrup into the yolks. Continue beating until the mixture cools to room temperature.
- Add Butter and Flavoring: Add softened butter cubes one at a time, fully incorporating each before adding the next. Mix in vanilla extract and salt, continuing to beat until the buttercream is smooth and creamy, about 5-6 minutes. Add food coloring if desired.
- Assemble Macarons: Pipe a layer of buttercream onto the back of half the macaron shells. Sandwich with the remaining halves, gently pressing together. For best flavor and texture, refrigerate the assembled macarons for 1-3 days to allow the filling to soften the shells inside.
Notes
- Ensure the meringue is whipped to a stiff, marshmallow-like consistency for stable macarons.
- Sift almond flour and powdered sugar thoroughly to eliminate any coarse lumps for smooth shells.
- Use a kitchen scale for ingredient accuracy to improve consistency.
- Practice gentle folding to achieve the lava texture batter without overmixing.
- Pipe macarons straight down perpendicular to the baking sheet to get uniformly round shells.
- Add food coloring after reaching soft peaks for even color distribution.
- Stop squeezing and make a quick circular lift motion when finishing piping for perfect feet.
- Macarons taste best after resting 2-3 days in the refrigerator to develop flavor and texture.
- If shells are overbaked and too crisp, brush a little milk on the bottoms before assembling to soften.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American, French
