Read my more in depth blog post on the process of macrons here!
Basic French Macarons
- 100 g superfine blanched almond flour (1 cup, minus 2 tsp.)
- 75 g powdered sugar (3/4 cup)
- 75 g white granulated sugar (1/3 cup)
- 70 g egg whites, room temperature (about 2)
- 1/4 tsp. cream of tartar
- 1/4 tsp. kosher salt
Basic Buttercream Filling
- 2 cups powdered sugar
- 1/2 cup softened butter (1 stick)
- heavy cream, as needed
- Sift your almond flour and powdered sugar twice through into a medium bowl. Mix together and set off to the side.
- In a standing mixer fitted with a whisk attachment, whisk your egg whites on medium speed (setting 4 on a Kitchen Aid) until foamy.
- Add in cream of tartar and kosher salt.
- Continuing to mix on medium speed, poon in your granulated white sugar 1 Tbsp. at a time. Allowing it to dissolve in between each addition.
- When your meringue is thick but not firm, add a few drops of your desired gel food coloring.
- Whip until the meringue is firm and stiff peaks form.
- Remove your mixing bowl from stand and pour in your almond flour/powdered sugar mixture.
- Fold in the mixture, being careful not to over-stir, about 50-70 strokes. Your batter should slowly slide off of your spatula. Watch my tutorial to see what you’re going for.
- Fit a piping bag with a #10 round tip and place the batter inside.
- Take a baking sheet and line it with parchment paper, or a silicone mat (ideally one with macaron outlines).
- Pipe out your macaron shells and bang the pan a few times against your counter to reduce air bubbles.
- Allow shells to dry for 1-2 hours. In the last 30 minutes of your shells drying, preheat your oven to 300ᵒ F.
- In the meantime, in your mixer, cream butter, then add powdered sugar. Once the powdered sugar is incorporated, add any desired flavoring extracts. I recommend starting with just one teaspoon and adjust to your liking.
- At this time fit a piping bag again with a #10 tip and fill it with your buttercream, set aside.
- Once your shells have dried, bake at 300ᵒ F for 15-18 minutes. You’ll know they are done, when you press on their side and they do not move.
- Let cool 10-15 minutes and then remove to a wire rack.
- Once they are completely cooled, match like-sized pairs and pipe a single, circular layer of frosting on one shell.
- Sandwich the cookie with it’s matching shell.
*For best flavor, let your macarons mature overnight to develop the flavor of your buttercream.
*Your macarons can be let at room temperature for 2 days, stored in the refrigerator for up to 3 days, or in your freezer for 3 months. When defrosting, make sure to do so first in your fridge and then leave at room temperature 30 minutes before serving.