Macaron Recipe

Makes 36 macarons

prepLine two baking sheets with parchment paper or silicone baking mats
prepPreheat oven to 270°F / 132°C (towards end of rest time)
1½ cups / 168 g blanched almond flour	Sift & process almond flour & powdered sugar	Fold in almond flour in 3 batches, macronage	Pipe onto baking sheets, tap to release air bubbles	Rest 40 min until dry to touch	Bake 270°F / 132°C, 18–20 min, rotate at 8 min	Cool completely on baking sheet	Refrigerate 1–3 days to age
1 cup / 120 g powdered sugar
3 large egg whites (100 g, room temperature)	Whip egg whites, cream of tartar & sugar to stiff peaks, 6 min
¼ teaspoon cream of tartar
½ cup / 100 g granulated sugar (for meringue)
1 teaspoon vanilla extract (for shells)
1 drop food coloring (optional, for shells)
1 cup / 226 g unsalted butter (softened)			Beat in butter 1 tbsp at a time, 5–6 min	Add vanilla & salt, mix until smooth & creamy	Pipe filling onto half the shells, sandwich with unfrosted shells
5 large egg yolks (room temperature)	Beat egg yolks until thickened & foamy	Drizzle hot syrup into yolks, mix until cool, 5 min
½ cup / 100 g granulated sugar (for syrup)	Heat sugar & water until dissolved, boil to 240°F / 116°C
3 tablespoons / 45 ml water
1 teaspoon vanilla extract (for buttercream)
Pinch of salt

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