Macaron Recipe
2 hrs 20 min + 1–3 days agingMakes 36 macarons
Delicate almond meringue cookies with Italian buttercream filling, piped, rested, and baked until they develop characteristic feet.
| prepLine two baking sheets with parchment paper or silicone baking mats | ||||||||
| 168 g blanched almond flour | Sift & process almond flour & powdered sugar | Fold in almond flour in 3 batches, macronage | Pipe 1 inch dollops, 2 inches apart | Tap pan, rest 40 min until dry to touch | Preheat oven to 270°F / 132°C | Bake 18–20 min, rotate at 8 min, cool on sheet | Pipe filling on half the shells, sandwich & age 1–3 days | |
| 120 g powdered sugar | ||||||||
| 3 large egg whites (100 g, room temperature) | Whip egg whites with cream of tartar until foamy | Gradually add sugar & vanilla, whip to stiff peaks, 6 min | ||||||
| ¼ teaspoon cream of tartar | ||||||||
| 100 g granulated sugar (for meringue) | ||||||||
| 1 teaspoon vanilla extract | ||||||||
| 1 drop food coloring (optional) | ||||||||
| 226 g unsalted butter (softened) | ||||||||
| 5 large egg yolks (room temperature) | Beat egg yolks until thickened & foamy | Cook syrup to 240°F / 116°C, drizzle into yolks | Mix until bowl cools, about 5 min | Add butter 1 tbsp at a time, then vanilla & salt | Mix until smooth & creamy, 5–6 min | |||
| 100 g granulated sugar (for syrup) | Heat sugar & water until dissolved, boil | |||||||
| 45 ml water | ||||||||
| Pinch of salt | ||||||||
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