Easy Beginner Macarons (Print Version)
# Ingredients:
→ Macaron Shells
01 -
100g (1 cup) powdered sugar
02 -
75g (¾ cup) sifted almond flour, finely ground
03 -
50g (¼ cup) regular sugar
04 -
2 large egg whites, at room temperature
05 -
Gel food coloring, if you'd like
→ Buttercream Filling
06 -
1 cup powdered sugar
07 -
½ cup butter, nice and soft
08 -
1-2 tablespoons milk to adjust consistency
09 -
1 teaspoon vanilla extract
# Instructions:
01 -
Run the powdered sugar and almond flour through a sieve a few times to get them super smooth. This step makes all the difference for good macaron shells.
02 -
Whisk the egg whites in a clean, dry bowl until they form soft peaks. Slowly add in the granulated sugar and whip until the peaks get stiff and shiny. If you’re adding food coloring, fold it in carefully until it’s evenly mixed.
03 -
Fold the dry mixture gently into the meringue in two batches. Keep folding until it flows slowly like lava, creating ribbons that fade back into the batter within 10-15 seconds. Don’t mix too much, though!
04 -
Using a piping bag, pipe small circles (about 1.5 inches) onto baking sheets lined with parchment. Leave an inch of space between them. Bang the sheets against the counter a few times to pop air bubbles. Let them sit for 30-60 minutes until they feel dry on top.
05 -
Pop them in the oven at 300°F (150°C) and bake for 15-18 minutes, flipping the sheet halfway through. You’ll know they’re done when the tops feel firm and the signature ‘feet’ have formed. Let them chill on the baking sheet completely.
06 -
Whip the softened butter until creamy. Add the powdered sugar gradually until you get a smooth mixture. Stir in the vanilla and just enough milk to make it spreadable.
07 -
Pair shells that are similar in size. Take one shell, pipe some filling on the flat side, and gently top it with another shell. Pop the macarons in the fridge for 24-48 hours to develop the best flavor and texture.
# Notes:
01 -
For the best texture and flavor, leave macarons in the fridge for 1-2 days.
02 -
They’ll taste better if you let them warm up to room temperature before eating.
03 -
Weigh your ingredients with a kitchen scale—it’s super important for success.