Macaron recipe

macaron recipe

Macaron recipe

Ah, macarons—the divas of the cookie world. These French meringue-based treats are like tiny, edible clouds made from egg whites, sugar, almond flour, and a dash of food coloring (because plain beige is so last century). They’re famous for their Instagram-worthy smooth tops, ruffled “feet” (yes, cookies have feet now), and their ability to make you feel both fancy and slightly incompetent when you try to bake them at home.

What makes macarons so special, you ask? Well, for starters, they’re as delicate as your ego after a bad haircut. Perfecting them requires the patience of a saint and the precision of a NASA engineer. Then there’s the almond flour, which gives them a flavor and texture that’s like a cookie and a cake had a very sophisticated baby. And let’s not forget the fillings—buttercream, jam, ganache—basically, they’re the Oreos of the French aristocracy.

Macarons are the go-to treat for any occasion that calls for a little extra oomph—birthdays, weddings, holidays, or just surviving a Monday. They’re also the ultimate gift for friends and family, because who wouldn’t love a box of pastel-colored happiness? So, if you’re looking for a treat that’s equal parts delicious and high-maintenance, macarons are your match. Just don’t drop them—they’re as fragile as your resolve to eat just one.

Yields: about 24 macarons Prep time: 30 minutes Cook time: 15 minutes

Ingredients

  • 1 cup almond flour
  • 1 cup powdered sugar
  • 1/2 cup granulated sugar
  • 3 large egg whites, at room temperature
  • 1/4 teaspoon cream of tartar
  • 1/2 teaspoon vanilla extract
  • Food coloring (optional)

For the filling:

  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1/4 cup milk or heavy cream
  • 1 teaspoon vanilla extract

Equipment

  • Stand mixer or hand mixer
  • Baking sheets
  • Parchment paper
  • Piping bag with a round tip

Instructions

Get started:

  1. In a food processor, pulse almond flour and powdered sugar until finely ground. Sift the mixture to remove any large pieces.
  2. In a large bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add granulated sugar, beating until stiff, glossy peaks form.
  3. Gently fold almond flour mixture into the meringue in two additions. Add vanilla extract and food coloring, if desired.
  4. Continue folding until the batter is smooth and flows like lava.

Bake the macarons:

  1. Preheat oven to 300°F (150°C). Line baking sheets with parchment paper.
  2. Transfer batter to a piping bag fitted with a round tip. Pipe 1-inch circles onto the prepared baking sheets, leaving space between each macaron.
  3. Let the macarons rest at room temperature for 30 minutes to 1 hour, or until a skin forms on top.
  4. Bake for 12-15 minutes, or until the macarons have a slight crust and are set. Let cool completely on baking sheets before filling.

Make the filling:

  1. In a large bowl, beat butter until smooth and creamy. Gradually add powdered sugar, beating until light and fluffy.
  2. Add milk or cream and vanilla extract, beating until well combined.

Assemble the macarons:

  1. Pair up macaron shells of similar size. Pipe a generous amount of filling onto one shell, then top with the other shell to create a sandwich.
  2. Repeat with remaining shells and filling.

Enjoy your homemade macarons!

Tips

  • For best results, use almond flour that is finely ground.
  • Make sure egg whites are at room temperature for optimal volume.
  • Don’t overmix the batter, or the macarons will be flat.
  • Let the macarons rest before baking to develop a smooth top and prevent cracking.
  • If you don’t have a piping bag, you can use a plastic bag with a corner snipped off.
  • Get creative with your filling flavors! Some popular options include chocolate ganache, raspberry jam, and salted caramel buttercream.