Name: How to Make Perfect Macarons Recipe
Prep time: 40 min
Cook time: 15 min
Total time: 1 h 10 min
Cuisine: French
Ingredients: 150 grams sifted super-fine almond flour (measure after sifting); 180 grams powdered sugar; ¼ teaspoon salt; 120 grams large egg whites (at room temperature, about 4 large eggs); 60 grams granulated sugar; 4 drops liquid-gel food coloring (or more for stronger color); 1 teaspoon pure vanilla extract; Vanilla Buttercream Frosting or your choice of filling

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Introduction

Macarons are delicate, colorful French cookies with a crisp exterior and a soft, chewy interior. Perfect for special occasions or an elegant treat, these bite-sized delights can be customized with your favorite fillings. This recipe guides you through making classic macarons with a smooth vanilla buttercream filling.

A group of eight purple macarons with smooth and slightly shiny shells sits on a round white plate with a rough texture. Each macaron has two purple outer layers with a soft, light texture, sandwiching a thick, creamy white filling with a swirled pattern in the middle. The macarons are arranged casually, some leaning against each other on a white marbled surface. The background is softly blurred with clear glass containers adding a light, airy feel. photo taken with an iphone --ar 4:5 --v 7

Ingredients

150 grams sifted super-fine almond flour (measure after sifting)
180 grams powdered sugar
¼ teaspoon salt
120 grams large egg whites (at room temperature, about 4 large eggs)
60 grams granulated sugar
4 drops liquid-gel food coloring (or more for a stronger color)
1 teaspoon pure vanilla extract
Vanilla Buttercream Frosting or your choice of filling

Instructions

Step 1: Line 3 large baking sheets with parchment paper and set aside. Prepare a large piping bag by fitting it with a large plain tip, twisting the bag just above the tip to prevent leaks, then place it standing upright in a tall glass, folding the top ends over the sides of the glass.
Step 2: Sift almond flour into a medium bowl and measure 150 grams. Discard any large pieces that don’t pass through the sieve. Add 180 grams powdered sugar to the bowl and gently mix. Set aside.
Step 3: Wipe a large glass or metal bowl with vinegar or lemon juice to remove grease. Add ¼ teaspoon salt and 120 grams egg whites. Using an electric mixer with a whisk attachment, beat on medium-high until bubbles form on top, about 30 seconds to 1 minute.
Step 4: Gradually add 60 grams granulated sugar to the egg whites while continuing to beat on medium-high. Add sugar very slowly, about ½ teaspoon at a time, whisking 20 to 30 seconds between additions.
Step 5: Continue beating until the meringue is glossy and stiff peaks form. Test by dipping the whisk and inverting it; the tip should hold firm without curling.
Step 6: Add food coloring and 1 teaspoon vanilla extract to the meringue and mix to incorporate evenly.
Step 7: Gently fold the almond flour mixture into the meringue in three additions, mixing carefully to combine.
Step 8: Begin the macaronage by stirring the batter with a spoon or spatula, running it along the bowl’s sides and folding through the center to deflate the mixture to a thick, lava-like consistency that flows in ribbons. You should be able to draw a figure 8 with the batter that slowly sinks back in about 20 seconds. Avoid overmixing.
Step 9: Pour the batter into the prepared piping bag, folding down the top and twisting it to prevent spills. Open the piping tip gently.
Step 10: Pipe shells onto the baking sheets, spacing them about 1 inch apart. Pipe slightly smaller than desired, as the cookies will spread slightly.
Step 11: Firmly tap each baking sheet 5 to 10 times on the counter to remove air bubbles and level the tops. Pop any stubborn bubbles with a skewer or toothpick.
Step 12: Let the shells rest 30 to 60 minutes at room temperature, until a skin forms and they no longer stick to your finger when gently touched.
Step 13: Preheat oven to 315°F (160°C).
Step 14: Bake shells one sheet at a time in the center of the oven for 12 to 15 minutes. They are done when the bottoms don’t jiggle and feet have formed around the edges.
Step 15: Cool shells completely on the baking sheets. Gently peel off parchment and match similar-sized shells.
Step 16: Pipe your filling, such as vanilla buttercream, onto the bottom of one shell and sandwich it with another. Adjust filling quantity to taste.

Tips & Variations

Use room temperature egg whites for better volume in meringue.
Sift almond flour and powdered sugar together for a finer texture and smoother shells.
Experiment with different food coloring and fillings like chocolate ganache, fruit curds, or salted caramel.
Allow your macarons to age in the refrigerator for 24 hours after assembling for enhanced flavor and texture.
If your kitchen is humid, increase drying time to ensure a skin forms before baking.

Storage

Store assembled macarons in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving. Unfilled shells can be stored separately in an airtight container at room temperature for up to 3 days. Avoid freezing if possible, as moisture can affect texture.

How to Serve

A group of purple macarons with smooth, slightly shiny tops and ruffled edges sits scattered and stacked on a round white textured board, which is placed on a white marbled surface. Each macaron has two lavender-purple shells with a rough, airy texture around the edges, sandwiching a thick layer of creamy, light beige filling that appears soft and swirled. The shells have a delicate, crisp texture, while the filling looks rich and smooth. In the blurry background, there's a clear glass jar filled halfway with water against a plain white backdrop. The overall look is simple and clean with soft natural lighting that highlights the pastel colors. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Why did my macarons crack or have no feet?

Cracking or missing feet is often caused by insufficient drying time before baking or an oven temperature that is too hot or uneven. Make sure shells form a dry skin and use an accurate oven thermometer.

Can I use almond meal instead of almond flour?

Super-fine almond flour is preferred for smooth macarons. Almond meal is usually coarser and may result in rough textures or cracking. If using almond meal, sift thoroughly to remove larger pieces.