Macarons are delicate, French almond cookies that are as delightful to make as they are to eat. With this easy macaron recipe, you can create these elegant treats at home, complete with their signature chewy texture and flavorful fillings. Perfect for special occasions or just a sweet indulgence!
Ingredients
For the Macaron Shells:
- 1 cup (100g) almond flour
- 1 3/4 cups (210g) powdered sugar
- 3 large egg whites, room temperature
- 1/4 cup (50g) granulated sugar
- Gel food coloring (optional)
For the Filling:
- 1/2 cup (115g) unsalted butter, softened
- 1 1/2 cups (180g) powdered sugar
- 1-2 tbsp heavy cream
- 1 tsp vanilla extract (or other flavoring of choice)
Instructions
Prepare the Shells:
- Sift Dry Ingredients: Sift almond flour and powdered sugar together into a large mixing bowl. Discard any large pieces that don’t pass through the sieve.
- Make the Meringue: In a clean mixing bowl, beat the egg whites on medium speed until frothy. Gradually add the granulated sugar, then increase the speed to high. Beat until stiff, glossy peaks form.
- Add Food Coloring (Optional): If desired, add a small amount of gel food coloring to the meringue and gently mix until evenly distributed.
- Combine Dry Ingredients with Meringue: Gently fold the almond flour mixture into the meringue, about 1/3 at a time. Use a spatula to mix until the batter flows like lava and forms a ribbon when dropped from the spatula.
- Pipe the Macarons: Transfer the batter into a piping bag fitted with a round tip. Pipe small, even circles (about 1.5 inches in diameter) onto a baking sheet lined with parchment paper or a silicone mat.
- Rest the Shells: Tap the baking sheet on the counter a few times to release air bubbles. Let the piped macarons rest for 30-60 minutes, or until they form a skin and are no longer sticky to the touch.
Bake the Shells:
- Preheat and Bake: Preheat your oven to 300°F (150°C). Bake the macarons for 15-18 minutes, rotating the pan halfway through. The macarons are done when they don’t move when gently touched.
- Cool Completely: Let the macarons cool completely on the baking sheet before removing them.
Prepare the Filling:
- Make the Buttercream: Beat the softened butter until creamy. Gradually add powdered sugar, heavy cream, and vanilla extract, beating until smooth and fluffy. Adjust the consistency with more cream if needed.
Assemble the Macarons:
- Pair and Fill: Match similar-sized shells together. Pipe a dollop of filling onto the flat side of one shell, then sandwich it with the other.
- Mature the Macarons: For the best texture, refrigerate the assembled macarons in an airtight container for 24-48 hours before serving.
Serving and Storage Tips
- Serving: Allow macarons to come to room temperature before serving for the best flavor and texture.
- Storage: Store macarons in an airtight container in the refrigerator for up to 1 week. They can also be frozen for up to 3 months. Thaw in the fridge overnight before serving.
FAQs
1. Why are my macarons cracking in the oven?
Cracking can occur if the macarons haven’t rested long enough to form a skin or if the oven temperature is too high. Ensure they rest properly and use an oven thermometer to verify the temperature.
2. Can I make macarons without almond flour?
Traditional macarons use almond flour for their unique texture, but you can substitute it with sunflower seed flour for a nut-free version.
3. What’s the ideal consistency for macaron batter?
The batter should flow like lava, forming a ribbon that slowly disappears back into the mixture. Avoid overmixing, which can lead to flat shells.
4. How can I add different flavors to my macarons?
You can flavor the filling with extracts, fruit purees, or spices. For flavored shells, use powdered flavorings, as liquid additives can affect the batter’s consistency.
Easy Macaron Recipe
Macarons are delicate French cookies with a crisp exterior and a chewy interior, often filled with buttercream, ganache, or jam. This recipe simplifies the process, making it accessible for beginners.
Ingredients
Scale
For the Macaron Shells:
- 1¾ cups (210g) powdered sugar
- 1 cup (120g) finely ground almond flour
- 1 teaspoon salt, divided
- 3 large egg whites, at room temperature
- ¼ cup (50g) granulated sugar
- ½ teaspoon vanilla extract
- Gel food coloring (optional)
For the Vanilla Buttercream Filling:
- 1 cup (226g) unsalted butter, at room temperature
- 3 cups (360g) powdered sugar
- 1 teaspoon vanilla extract
- 3 tablespoons heavy cream
Instructions
- Prepare the Dry Ingredients:
- In a food processor, combine the powdered sugar, almond flour, and ½ teaspoon of salt. Process until the mixture is fine and well combined.
- Sift the mixture through a fine-mesh sieve into a large bowl to remove any lumps.
- Make the Meringue:
- In a clean, dry bowl, beat the egg whites and the remaining ½ teaspoon of salt with an electric mixer on medium speed until soft peaks form.
- Gradually add the granulated sugar, continuing to beat until stiff peaks form. The meringue should be glossy, and you should be able to hold the bowl upside down without the meringue sliding out.
- Add the vanilla extract and gel food coloring (if using), and beat until just combined.
- Combine Ingredients:
- Gently fold the sifted almond flour mixture into the meringue in three additions. Use a spatula to fold until the batter flows like lava and can form a figure-eight without breaking. This process is known as “macaronage.”
- Pipe the Macarons:
- Transfer the batter into a piping bag fitted with a round tip.
- Line a baking sheet with parchment paper. Pipe small circles (about 1.5 inches in diameter) onto the prepared baking sheet, spacing them about an inch apart.
- Tap the baking sheet firmly against the counter a few times to release any air bubbles.
- Rest the Macarons:
- Let the piped macarons sit at room temperature for 30 minutes to 1 hour, or until a firm skin forms on the surface. They should not stick to your finger when lightly touched. This step is crucial for developing the characteristic “feet” during baking.
- Bake:
- Preheat the oven to 300°F (150°C).
- Bake the macarons for 17 minutes, until they have risen and developed feet. They should not stick to the parchment paper when gently lifted.
- Allow the macarons to cool completely on the baking sheet before removing them.
- Prepare the Filling:
- In a bowl, beat the butter until creamy.
- Gradually add the powdered sugar, beating until smooth.
- Add the vanilla extract and heavy cream, and beat until the buttercream is light and fluffy.
- Assemble:
- Pair the macaron shells of similar size.
- Pipe a small amount of buttercream onto the flat side of one shell, then sandwich it with another shell.
- Repeat with the remaining shells and filling.
- Mature the Macarons:
- Place the assembled macarons in an airtight container and refrigerate for 24 hours. This maturation process allows the flavors to meld and the texture to improve.
- Bring the macarons to room temperature before serving.
Notes
- Aging Egg Whites:Â Some bakers recommend aging egg whites by separating them and storing them in the refrigerator for 24-48 hours to improve the meringue’s stability.
- Flavor Variations:Â You can customize the macarons by adding different extracts or food colorings to the batter and by varying the fillings, such as using chocolate ganache, fruit jams, or flavored buttercreams.
- Storage:Â Macarons can be stored in an airtight container in the refrigerator for up to a week or frozen for up to a month.