Macarons

Ingredients:

For the Macaron Shells:

• 1 cup (120g) almond flour
• 1 3/4 cups (210g) powdered sugar
• 3 large egg whites, at room temperature
• 1/4 cup (50g) granulated sugar
• 1/2 teaspoon cream of tartar
• Gel food coloring (optional)
• 1/2 teaspoon pure vanilla extract (or other flavor extracts)

For the Macaron Filling:

• 1/2 cup (115g) unsalted butter, softened
• 1 1/2 cups (180g) powdered sugar
• 2-3 tablespoons heavy cream
• 1 teaspoon pure vanilla extract (or other flavor extracts)
• Gel food coloring (optional)

Instructions:

For the Macaron Shells:

1. Prepare Baking Sheets:

• Line two baking sheets with parchment paper or silicone baking mats.

2. Sift Dry Ingredients:

• In a large bowl, sift together the almond flour and powdered sugar to remove any lumps. You may need to pass it through the sieve a couple of times. Discard any large chunks that remain.

3. Make Meringue:

• In a separate bowl, using a hand mixer or a stand mixer, beat the egg whites until they become foamy.
• Add the cream of tartar and continue to beat while gradually adding the granulated sugar. Beat until you achieve stiff, glossy peaks.
• If using gel food coloring, add it at this stage. Add the food coloring gel to the meringue and gently fold it in with a spatula.

4. Macaronage:

• Gently fold the sifted almond flour and powdered sugar mixture into the meringue in three parts. Use a folding motion, being careful not to overmix. The batter should have a lava-like consistency and fall off the spatula in ribbons.

5. Pipe the Macarons:

• Transfer the batter to a piping bag fitted with a round tip (usually 1/2-inch or 12mm).
• Pipe small, evenly sized rounds onto the prepared baking sheets. You can use a macaron template underneath the parchment paper for uniformity.

6. Rest the Macarons:

• Let the piped macarons rest at room temperature for about 20-30 minutes. This allows them to develop a thin, dry shell, which is essential for their signature “feet.”

7. Preheat and Bake:

• Preheat your oven to 300°F (150°C) while the macarons are resting.
• Bake one tray at a time in the preheated oven for about 15-18 minutes. The macarons are done when they have developed “feet” and are no longer wobbly when gently touched.

8. Cool:

• Let the macarons cool on the baking sheets for a few minutes, then transfer them to a wire rack to cool completely.

For the Macaron Filling:

9. Make the Filling:

• In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, heavy cream, and flavor extract. Beat until smooth and creamy.
• If using gel food coloring, add it to the filling and mix until well combined.

10. Assemble the Macarons:

• Pair up the cooled macaron shells, making sure they are similar in size and shape.
• Pipe a small amount of filling onto the flat side of one shell and sandwich it with another.

11. Rest and Serve:

• Let the filled macarons rest in the refrigerator for 24-48 hours. This allows the flavors to meld and the texture to improve.

12. Enjoy your homemade macarons! They’re a delightful treat that’s perfect for special occasions or to satisfy your sweet cravings.

Making macarons can be a bit tricky, especially for beginners. It may take some practice to achieve the perfect texture and consistency. Be patient and have fun experimenting with flavors and colors.