Foolproof Macaron Recipe
By Sarah | Broma Bakery · bromabakery.com
1 hr 15 minMakes 20 macarons
Swiss meringue macarons with buttercream filling; almond flour shells piped, air-dried, and baked until set.
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| prepPreheat oven to 300°F / 150°C | ||||||||
| prepLine two baking sheets with parchment paper | ||||||||
| 100 g egg whites | Heat water, whisk egg whites & sugar over double boiler until frothy, 1 min | Whisk on high, add remaining sugar & food coloring, 3–4 min until stiff peaks | Sift almond flour, powdered sugar & salt twice, fold into meringue | Hand-fold with spatula until batter flows like slow lava, figure-eight test | Pipe silver dollar circles 1.5 inches apart, bang sheet twice, sprinkle salt | Air dry 15–30 min until dry to touch | Bake 300°F / 150°C, 13 min, turn halfway, cool completely | Pipe filling onto macaron, sandwich with another, repeat all |
| 37 g granulated sugar (for the double boiler) | ||||||||
| granulated sugar, remaining (for the meringue) | ||||||||
| 100 g almond flour | ||||||||
| 100 g powdered sugar | ||||||||
| Pinch salt | ||||||||
| Food coloring (optional) | ||||||||
| 85 g unsalted butter, room temperature | Beat butter, powdered sugar, milk, vanilla & salt until fluffy, 2 min | |||||||
| 240 g powdered sugar | ||||||||
| 15 ml milk | ||||||||
| 1 teaspoon vanilla extract | ||||||||
| Pinch salt | ||||||||
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