Description
Classic French Macarons are more than just a dessert; they are a celebration of finesse and flavor, encapsulating the art of French patisserie in every bite. The perfect macaron is known for its smooth, crisp shell and rich, creamy filling, offering a delightful contrast that pleases both the eye and palate. Each color and flavor tells a different story, making macarons not only a treat but an experience.
Whether served at a sophisticated soirée or as a special treat to brighten your day, these macarons bring a touch of Parisian elegance to any occasion. Their vibrant colors, delicate textures, and deep flavors are a testament to the culinary craft and are perfect for sharing with loved ones or gifting to someone special. Engage in the delightful art of macaron making and let each bite transport you to the streets of Paris.
Ingredients
For Macaron Shells:
100 g super-fine almond flour
65 g powdered sugar
70 g egg whites, at room temperature
75 g fine granulated sugar
¼ teaspoon cream of tartar (optional)
¼ teaspoon coarse kosher salt
Gel food coloring (if desired)
For Buttercream Filling:
2 large egg yolks
¼ cup (50 g) granulated sugar
3 ½ tablespoons milk
½ cup (115 g) unsalted butter, softened
1 teaspoon pure vanilla extract
Instructions
To Make Macaron Shells:
Preheat the oven to 300°F (150°C). Line 2 baking sheets with parchment paper.
Sift together almond flour and powdered sugar twice and set aside.
In a clean mixing bowl, whisk egg whites, granulated sugar, cream of tartar, and salt until soft peaks form.
Add gel food coloring at the soft peak stage if desired, and continue beating until stiff peaks form.
Fold the sifted almond flour mixture into the meringue until fully incorporated and the batter can form a figure eight when lifted.
Transfer the batter to a pastry bag fitted with a round tip and pipe 1.5-inch rounds on the prepared sheets.
Tap the baking sheets to remove air bubbles and let rest for 15 minutes before baking.
Bake each sheet separately for 15-18 minutes until macarons are firm on the base and do not wobble.
Let the macarons cool completely before removing from the baking surface.
To Make Buttercream Filling:
Whisk egg yolks and sugar until pale, then stir in milk and cook over low heat until thick like pudding.
Let cool to room temperature, then incorporate softened butter and vanilla extract until smooth.
Transfer to a pastry bag with a round tip.
To Assemble Macarons:
Pair macaron shells by size.
Pipe a dollop of filling onto one shell of each pair, then gently press the second shell on top.
Refrigerate in an airtight container to mature for at least 24 hours before serving.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
Nutrition
- Calories: 220 kcal