Beginner French Macarons (Print Version)
# Ingredients:
→ Macaron Shells
01 -
1 cup (100g) powdered sugar
02 -
3/4 cup (75g) almond flour, sifted and finely ground
03 -
2 large egg whites, brought to room temp
04 -
1/4 cup (50g) white sugar
05 -
Optional: Gel food color
→ Filling
06 -
1 cup powdered sugar
07 -
1/2 cup butter, left to soften
08 -
1 tsp vanilla (or any flavoring you like)
09 -
Add 1-2 tbsp milk if needed
# Instructions:
01 -
Sift the powdered sugar and almond flour together a few times until everything's super smooth. Leave it for later.
02 -
Beat the egg whites until soft peaks appear. Slowly sprinkle in the granulated sugar, then beat until stiff peaks hold their shape. Add coloring if you'd like.
03 -
Add the dry sifted ingredients into the whipped egg whites in two parts. Mix gently with folding motions until the batter smooths out and flows like molten lava. It should settle back on itself in about 10 seconds.
04 -
Pipe small circles (about 1.5 inches) onto baking sheets with parchment or silicone mats. Firmly slam the trays on your counter to pop air bubbles. Leave them out for 30 to 60 minutes until they feel dry when touched.
05 -
Bake in a 300°F oven for 15-18 minutes. Rotate the trays halfway through. They're ready when they develop 'feet' and aren't wiggly. Cool completely after baking.
06 -
Cream the butter well, then slowly add the powdered sugar and vanilla extract. Add a splash of milk if it’s too thick to spread easily.
07 -
Pair up shell halves by size. Add the filling on one half and gently press the second one on top. Place in the fridge for 1-2 days to enhance the flavor.
# Notes:
01 -
Make sure your egg whites are at room temp before whisking.
02 -
Folding the batter correctly (not too much or too little) is a key step.
03 -
Letting the cookies rest for 24-48 hours makes them taste better.