Macaron Recipe

36 macarons

1 hr 50 min

Delicate French almond meringue cookies with crisp shells and luscious buttercream filling.

prepLine two baking sheets with parchment paper or silicone baking mats
168 g blanched almond flour	Sift powdered sugar & almond flour, pulse in food processor		Fold in almond flour mixture 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 180° after 8 min, cool on sheet	Pipe filling onto half the shells, sandwich & refrigerate 1–3 days
120 g powdered sugar
3 large egg whites (100 g), room temperature	Whip egg whites & cream of tartar until foamy	Gradually add sugar, vanilla & food coloring, whip to stiff peaks, 6 min
¼ teaspoon cream of tartar
100 g granulated sugar
1 teaspoon vanilla extract
1 drop food coloring (optional)
100 g granulated sugar (for filling)	Heat sugar & water on low until dissolved, boil to 240°F / 116°C	Drizzle hot syrup into yolks with mixer running, mix until cool, 5 min	Add butter 1 tbsp at a time, mix until incorporated	Add vanilla, salt & food coloring (optional), mix smooth & creamy, 5–6 min
45 ml water
5 large egg yolks, room temperature	Beat egg yolks until thickened & foamy
226 g unsalted butter, softened
1 teaspoon vanilla extract (for filling)
Pinch of salt

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