Rating: 4 stars
13 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 1

Magic happens when sugar, almond flour, and airy egg whites come together in perfect harmony to form the delicate disks the French call macarons. Follow this step-by-step guide and what goes on in those patisseries will no longer be a mystery! Store macarons in an airtight container for up to 1 week.

Recipe Summary

prep:
45 mins
cook:
17 mins
additional:
45 mins
total:
1 hr 47 mins
Servings:
48
Yield:
48 macarons
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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Buttercream:

Directions

Instructions Checklist
  • Combine confectioners' sugar, almond flour, and 1/2 teaspoon salt in the bowl of a food processor. Pulse a few times until extra-fine. Sift through a fine-mesh sieve into a large bowl.

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  • Beat egg whites with the remaining 1/2 teaspoon salt and cream of tartar in the bowl of a stand mixer fitted with a whisk attachment until frothy. Gradually add superfine sugar and vanilla and continue to beat on medium speed until stiff peaks form. Do not overbeat; tips of peaks should hold their shape but curl over slightly.

  • Gently fold 1/3 of the almond flour mixture into the egg whites, turning bowl occasionally, until nearly combined. Drop in food coloring. Add remaining almond flour mixture in 2 additions, gently folding until a batter comes together. Batter should fall off the spatula in thick ribbons without breaking.

  • Transfer batter to a piping bag with a #804 pastry tip. Line 2 light-colored baking sheets with silicone macaron mats. Pipe batter into each circle on the mats. Tap baking sheets 4 times against the counter to release any air bubbles. Let macarons sit at room temperature until dry to the touch, 30 minutes to 1 hour.

  • Preheat the oven to 300 degrees F (150 degrees C).

  • Bake macarons in the preheated oven until bottoms rise slightly off the mats to form 'feet', 17 to 20 minutes. Switch baking sheets positions halfway through.

  • Let macarons cool on the mats for 15 minutes. Transfer to a wire rack to cool completely, at least 15 minutes.

  • Meanwhile, beat butter and confectioners' sugar together using an electric mixer until creamy. Add heavy cream and vanilla extract; beat until combined.

  • Transfer buttercream to a piping bag with a #4 pastry tip. Pipe buttercream onto 1/2 of the macarons. Top with the other halves to create sandwiches.

Cook's Note:

Substitute vanilla with any of your favorite flavor extracts, such as almond and mint.

Nutrition Facts

104 calories; protein 0.8g; carbohydrates 13.5g; fat 5.5g; cholesterol 11.4mg; sodium 52.9mg. Full Nutrition
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