French Macarons

🥗 Ingredients

For the Macaron Shells:

• 1 cup (100g) almond flour, finely ground
• 1 ½ cups (200g) powdered sugar
• 3 large egg whites, aged at room temperature 24 hours
• ½ cup (50g) granulated sugar
• ¼ teaspoon cream of tartar
• Gel food coloring (pink, lavender, mint?your choice!)

For the Buttercream Filling:

• ½ cup (115g) unsalted butter, softened
• 2 cups (240g) powdered sugar
• 2 tablespoons heavy cream
• 1 teaspoon vanilla extract
• Pinch of salt

📋 Instructions

1. Sift the dry ingredients: Sift the almond flour and powdered sugar together twice into a large bowl. This is essential for smooth shells?any lumps will show!
2. Make the meringue: In a clean, dry bowl, beat the egg whites and cream of tartar until foamy. Gradually add the granulated sugar while beating on medium-high until you achieve stiff, glossy peaks. Add gel food coloring at the end.
3. Macaronage: Add the dry ingredients to the meringue in three additions. Fold using the "macaronage" technique—press the batter against the bowl, then fold over. Continue until the batter flows like lava and a figure-8 drizzle holds for 10 seconds before sinking.
4. Pipe the shells: Transfer to a piping bag with a round tip. Pipe 1.5-inch circles onto parchment-lined baking sheets, leaving 2 inches between each. Tap the pan firmly to release air bubbles.
5. Rest until dry: Let the piped macarons sit at room temperature for 30-60 minutes until they form a skin. You should be able to lightly touch them without batter sticking to your finger.
6. Bake: Preheat oven to 300°F (150°C). Bake for 15-18 minutes until the shells have developed feet and are set. Let cool completely on the pan.
7. Make the filling: Beat butter until fluffy, then add powdered sugar gradually. Add cream, vanilla, and salt. Beat until smooth.
8. Assemble: Match shells by size. Pipe or spread filling on the flat side of one shell and sandwich with another. Refrigerate 24 hours for best texture—the shells soften and become chewy.