French Macarons
Delicate almond meringue cookies sandwiched with luscious fillings, perfect for any occasion.
Ingredients
Macaron Shells
- 150 grams sifted super-fine almond flour Measure after sifting.
- 180 grams powdered sugar
- 1/4 teaspoon salt
- 120 grams large egg whites Room temperature; about 4 large eggs.
- 60 grams granulated sugar
- 4 drops liquid-gel food coloring Adjust for color strength.
- 1 teaspoon pure vanilla extract
Fillings
- 1 batch Vanilla Buttercream Frosting Or your choice of filling.
Instructions
Preparation
- Cut the tip off a large piping bag and fit it with a large plain tip. Twist the bag to prevent leaking and place it in a tall glass.
- Sift almond flour and powdered sugar into a bowl, discarding large pieces, and set aside.
- Wipe a bowl with vinegar or lemon juice, add salt and egg whites, and beat until foamy.
- Gradually add granulated sugar, whipping until stiff peaks form.
- Add food coloring and vanilla extract to the meringue and gently mix to combine.
- Fold the almond flour mixture into the meringue in three additions until fully incorporated.
- Transfer the batter to the piping bag and pipe macarons onto a parchment-lined baking sheet.
- Bang the sheets on the counter to release air bubbles and let them dry at room temperature for 30 to 60 minutes.
Baking
- Bake in a preheated oven at 315°F (160°C) for 12 to 15 minutes. Let cool completely on the baking sheet.
- Fill with your desired filling and sandwich together.
Notes
Store unfilled shells at room temperature for up to 3 days; filled macarons are best consumed fresh but can be refrigerated for up to a week. They can also be frozen for up to 3 months.