Classic Macaron Recipe

Here’s a classic Macaron Recipe to help you create these delicate and delicious French cookies. Macarons have a crispy shell and a soft, chewy interior, typically filled with a variety of fillings such as buttercream, ganache, or jam.

Classic Macaron Recipe

Ingredients:

For the Macaron Shells:

• 1 cup (100g) powdered sugar
• 1/2 cup (50g) almond flour
• 2 large egg whites (about 60g), at room temperature
• 1/4 cup (50g) granulated sugar
• 1/4 teaspoon cream of tartar
• 1/2 teaspoon vanilla extract (or other flavoring, optional)
• Food coloring (optional, gel or powdered for best results)

For the Buttercream Filling:

• 1/2 cup (115g) unsalted butter, softened
• 1 cup (120g) powdered sugar
• 1-2 tablespoons heavy cream or milk
• 1/2 teaspoon vanilla extract (or other flavoring)

Instructions:

1. Prepare the Baking Sheets:
   • Preheat your oven to 300°F (150°C). Line two baking sheets with parchment paper or silicone baking mats.
2. Sift the Dry Ingredients:
   • In a bowl, sift together the powdered sugar and almond flour. This helps to eliminate lumps and ensures a smooth macaron shell.
3. Whip the Egg Whites:
   • In a clean, dry bowl, whip the egg whites with an electric mixer until foamy. Add the cream of tartar and continue to whip until soft peaks form. Gradually add the granulated sugar while continuing to whip until stiff peaks form and the mixture is glossy. If using food coloring, add it at this stage and mix until evenly combined.
4. Combine Mixtures:
   • Gently fold the sifted almond flour and powdered sugar mixture into the whipped egg whites using a rubber spatula. Be careful not to deflate the egg whites. Fold until the mixture is smooth and flows like lava; it should form a thick ribbon when lifted from the bowl.
5. Pipe the Macarons:
   • Transfer the batter to a piping bag fitted with a round tip (about 1/2 inch wide). Pipe small circles (about 1.5 inches in diameter) onto the prepared baking sheets, leaving space between each cookie. Tap the baking sheets on the counter to remove air bubbles.
6. Let the Macarons Rest:
   • Allow the piped macarons to sit at room temperature for 30-60 minutes until they form a skin and are no longer sticky to the touch. This step helps develop the characteristic “foot” of the macarons.
7. Bake:
   • Bake the macarons in the preheated oven for 15-20 minutes, rotating the sheets halfway through. The macarons should be firm to the touch and easily lift off the parchment paper. Allow them to cool completely on the baking sheets.
8. Make the Buttercream Filling:
   • In a medium bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing until combined. Add heavy cream and vanilla extract, and beat until smooth and fluffy.
9. Assemble the Macarons:
   • Pair the cooled macaron shells with similar-sized partners. Pipe a small amount of buttercream filling onto the flat side of one shell and sandwich it with the other shell. Repeat with the remaining macarons.
10. Mature the Macarons (Optional):
    • For the best flavor and texture, let the assembled macarons mature in the refrigerator for 24 hours before serving. Bring them to room temperature before enjoying.

Enjoy!

These Classic Macarons are a delightful treat, perfect for special occasions or simply as a sweet indulgence. Experiment with different flavors and fillings to create your own unique variations! Would you like to know more about flavoring ideas or tips for perfecting macarons?