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How to Make Perfect Macarons Recipe

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Delight in the art of French baking with this detailed macaron recipe, featuring a smooth almond flour base, glossy meringue, and delicate vanilla buttercream filling. Perfect for those seeking a refined and elegant dessert, these macarons boast a crisp exterior and chewy interior, achieving the signature ‘feet’ that hallmark these classic treats.

Ingredients

Scale

Dry Ingredients

  • 150 grams sifted super-fine almond flour (measure after sifting)
  • 180 grams powdered sugar
  • ¼ teaspoon salt

Meringue

  • 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

Filling

  • Vanilla Buttercream Frosting or your choice of filling

Instructions

  1. Prepare Baking Sheets and Piping Bag: Line 3 large baking sheets with parchment paper. Cut the tip off a large piping bag, fit a large plain tip, twist the bag just above the tip to prevent leakage, place in a tall glass, and fold the top edges over the glass sides to keep it open.
  2. Sift and Combine Dry Ingredients: Sift almond flour into a bowl, measure out 150 grams discarding any large pieces. Sift in 180 grams powdered sugar, gently mix, then set aside.
  3. Make the Meringue: Wipe a large glass or metal bowl with vinegar or lemon juice to remove grease. Add salt and egg whites. Using a whisk attachment on an electric mixer, beat on medium-high until bubbles form (30 seconds to 1 minute).
  4. Add Sugar Gradually: While mixing on medium-high, slowly add granulated sugar ½ teaspoon at a time, whipping 20-30 seconds after each addition until fully incorporated.
  5. Whip to Stiff Peaks: Continue beating until the meringue is glossy and holds stiff peaks—when the whisk is inverted, the peak’s tip should not curl.
  6. Add Color and Flavor: Mix in liquid food coloring and vanilla extract to the meringue until evenly blended.
  7. Fold Dry Ingredients into Meringue: In three additions, gently fold the almond flour mixture into the meringue using a spatula without deflating the mixture.
  8. Macaronage (Mix Batter): Fold and mix the batter gradually to deflate it to a lava-like consistency that flows in thick ribbons when lifted. Batter should form a figure-8 that disappears in about 20 seconds, careful not to overmix.
  9. Fill Piping Bag: Pour batter into the piping bag by tilting the bowl and scraping sides, then twist the bag’s top to prevent spills and pull gently on the tip to open.
  10. Pipe Macaron Shells: Pipe small rounds onto prepared baking sheets about 1 inch apart, slightly smaller than desired final size.
  11. Remove Air Bubbles: Firmly bang baking sheets on the counter 5 to 10 times to level shells and pop bubbles. Manually pop stubborn bubbles with a toothpick if needed.
  12. Dry Shells: Let shells rest 30 to 60 minutes at room temperature until a skin forms; they are ready when tops feel dry and don’t stick to touch.
  13. Preheat Oven: Preheat oven to 315°F (157°C).
  14. Bake Macarons: Bake one sheet at a time on the center rack for 12 to 15 minutes. Shell bottoms should not jiggle and feet should form.
  15. Cool Completely: Allow shells to cool fully on baking sheets, then gently peel off parchment.
  16. Assemble Macarons: Match similar sized shells. Pipe desired filling onto one shell and sandwich with the other. Use full or half batch of vanilla buttercream depending on filling preference.

Notes

  • Ensure egg whites are at room temperature for better meringue volume.
  • Do not overmix batter to avoid runny macarons; consistency is key for the perfect feet and texture.
  • Humidity slows drying; macarons may need longer resting to form skin in humid environments.
  • Sift almond flour and powdered sugar thoroughly to avoid lumps and ensure smooth shells.
  • Use acid-wiped bowls and clean equipment to achieve stable meringue.
  • Macaron batter can be colored with gel or liquid food coloring; adjust drop count for desired intensity.
  • Properly rested macarons develop better feet and reduce cracking during baking.
  • Filling can be varied: buttercream, ganache, jam, or curd.

Keywords: macarons, French dessert, almond flour, meringue cookies, baking macarons, delicate cookies, vanilla buttercream, how to make macarons

Find it online: https://tastewithamy.com/how-to-make-perfect-macarons-recipe/