Making macarons at home can be a bit challenging, but with patience and attention to detail, you can achieve beautiful and delicious results. Here’s a step-by-step recipe to making classic French macarons:
Ingredients
For the Macaron Shells:
- 1 3/4 cups powdered sugar
- 1 cup almond flour, finely ground
- 3 large egg whites, at room temperature
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract (or almond extract, or other flavoring)
- Gel food coloring (optional)
For the Filling:
- 1/2 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract (or other flavoring)
- 1-2 tablespoons heavy cream or milk
Instructions
1. Prepare the Ingredients:
- Sift Dry Ingredients: Sift the powdered sugar and almond flour together into a large bowl. If necessary, pulse the mixture in a food processor to achieve a fine consistency. Sift again to ensure there are no lumps.
- Prepare Piping Bag: Fit a piping bag with a round tip and set it aside.
2. Make the Meringue:
- Beat Egg Whites: In a clean, dry bowl, beat the egg whites on medium speed until they form soft peaks.
- Add Sugar: Gradually add the granulated sugar, one tablespoon at a time, and continue beating on high speed until stiff peaks form. The meringue should be shiny and hold a firm peak.
- Add Flavor and Color: Gently fold in the vanilla extract and food coloring, if using.
3. Combine and Fold:
- Fold Dry Ingredients: Add the sifted powdered sugar and almond flour mixture to the meringue. Using a spatula, fold the dry ingredients into the meringue. Be gentle but thorough. The batter should flow like lava and form a ribbon when lifted with the spatula.
4. Pipe and Rest:
- Pipe Macarons: Transfer the batter to the prepared piping bag. Pipe small circles (about 1-1.5 inches in diameter) onto a baking sheet lined with parchment paper or a silicone mat.
- Tap Baking Sheet: Tap the baking sheet firmly on the counter a few times to release any air bubbles.
- Rest: Let the piped macarons sit at room temperature for 30-60 minutes, or until a thin skin forms on the surface. They should not stick to your finger when touched lightly.
5. Bake:
- Preheat Oven: Preheat your oven to 300°F (150°C).
- Bake: Bake the macarons one sheet at a time for 15-18 minutes. The macarons are done when they have risen to form “feet” and do not stick to the parchment paper.
- Cool: Allow the macarons to cool completely on the baking sheet before removing.
6. Prepare the Filling:
- Beat Butter: In a bowl, beat the softened butter until creamy.
- Add Sugar and Flavor: Gradually add the powdered sugar, beating until smooth. Add the vanilla extract and heavy cream, and beat until the filling is light and fluffy.
7. Assemble the Macarons:
- Pair Shells: Match up macaron shells of similar size.
- Pipe Filling: Pipe a small amount of filling onto the flat side of one shell. Sandwich with another shell, pressing gently to spread the filling to the edges.
8. Mature and Serve:
- Mature: For the best texture and flavor, store the assembled macarons in an airtight container in the refrigerator for 24 hours before serving.
- Serve: Bring the macarons to room temperature before serving.
Tips:
- Egg Whites: Use egg whites that have been aged in the refrigerator for a couple of days.
- Almond Flour: Make sure the almond flour is finely ground and sifted to avoid lumps.
- Batter Consistency: The macaron batter should flow like lava. Overmixing or undermixing can affect the final texture.
- Resting: Allowing the macarons to rest before baking helps develop the characteristic “feet.”
Enjoy making and indulging in your homemade macarons!
