The delicate disks the French refer to as macarons are created when sugar, almond flour, and airy egg whites join together in perfect harmony. You won’t have to wonder what happens in those patisseries if you follow this detailed tutorial! Macaroons can be kept for up to a week in an airtight container.
| Prep Time: | 45 mins |
| Cook Time: | 17 mins |
| Additional Time: | 45 mins |
| Total Time: | 1 hr 47 mins |
| Servings: | 48 |
| Yield: | 48 macarons |
Ingredients
- 1 ¾ cups confectioners’ sugar
- 1 cup blanched almond flour
- 1 teaspoon salt, divided
- ¼ teaspoon cream of tartar
- 3 egg whites, room temperature
- ¼ cup superfine sugar
- ½ teaspoon vanilla extract
- 2 drops gel food coloring
- 1 cup unsalted butter, softened
- 3 cups confectioners’ sugar
- 3 tablespoons heavy cream
- 1 teaspoon vanilla extract
Instructions
- Combine confectioners’ sugar, almond flour, and 1/2 teaspoon salt in the bowl of a food processor. Pulse a few times until extra-fine. Sift through a fine-mesh sieve into a large bowl.
- Beat egg whites with the remaining 1/2 teaspoon salt and cream of tartar in the bowl of a stand mixer fitted with a whisk attachment until frothy. Gradually add superfine sugar and vanilla and continue to beat on medium speed until stiff peaks form. Do not overbeat; tips of peaks should hold their shape but curl over slightly.
- Gently fold 1/3 of the almond flour mixture into the egg whites, turning bowl occasionally, until nearly combined. Drop in food coloring. Add remaining almond flour mixture in 2 additions, gently folding until a batter comes together. Batter should fall off the spatula in thick ribbons without breaking.
- Transfer batter to a piping bag with a #804 pastry tip. Line 2 light-colored baking sheets with silicone macaron mats. Pipe batter into each circle on the mats. Tap baking sheets 4 times against the counter to release any air bubbles. Let macarons sit at room temperature until dry to the touch, 30 minutes to 1 hour.
- Preheat the oven to 300 degrees F (150 degrees C).
- Bake macarons in the preheated oven until bottoms rise slightly off the mats to form ‘feet’, 17 to 20 minutes. Switch baking sheets positions halfway through.
- Let macarons cool on the mats for 15 minutes. Transfer to a wire rack to cool completely, at least 15 minutes.
- Meanwhile, beat butter and confectioners’ sugar together using an electric mixer until creamy. Add heavy cream and vanilla extract; beat until combined.
- Transfer buttercream to a piping bag with a #4 pastry tip. Pipe buttercream onto 1/2 of the macarons. Top with the other halves to create sandwiches.
- Substitute vanilla with any of your favorite flavor extracts, such as almond and mint.
Nutrition Facts
| Calories | 104 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 11 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 3 g |
| Sodium | 53 mg |
| Sugars | 13 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
it didn’t turn out like it was suppose to like how it was showed in the video but the butter cream was about a 4 star rating but the cookies were more of a 3 star because instead of almond flour I used all purpose flower. so that is why i rated this recipe a 4 star rating. the end thank you.
It was pretty hard. I changed the colour of the macaron to turquoise, and changed the filling to caramel sauce (dulce de leche). -Megan
I have not yet made this recipe. I enjoyed the video and will make this when I have more time. I sometimes had difficulty following the video due to the somewhat-too-loud music. Otherwise, I look forward to making macarons according to this nice lady.
fantastic! my first time making macarons and they were relish and perfect tasting. I need to work on my piping technique because some were not perfectly round, but otherwise very tasty. I also waited the 24 hours to taste, it truly does make a difference.
I added 1 1/2 t. of baking powder, 1 more egg white, 1/3 C. of flour more. They turned out perfect. They were crisp on the outside and cake like inside. made 25 cookies.
very disappointed with the results I make macarons all the time and they have never failed but this one has it’s a waste of supplies save your stuff and look for another recipe I had a homework assignment and decided to make some macarons for it and they had turned out bad please don’t use this recipe my macarons were burnt and broke
it was pretty good, any mistakes were my fault, but a good recipe for any first timers.
Video/recipe easy to follow and gave confidence to try it out. I don’t know what went wrong…I wacked the pants, turned the oven down to 280 when I saw a hint of browning, followed directions EXACTLY. So sad…