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Easy Macaron Recipe

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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

  1. 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.
  2. 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.
  3. 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.”
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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: 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: 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: Macarons can be stored in an airtight container in the refrigerator for up to a week or frozen for up to a month.

Find it online: https://recipe.newsvks.com/easy-macaron-recipe/