Easy Macaron
A delightful journey into French confectionery, this easy macaron recipe offers a step-by-step guide to create delicate, airy treats with smooth shells and creamy fillings, perfect for any occasion.
Ingredients
Macaron Shells
- 100 g super-fine almond flour Provides the nutty flavor and soft texture.
- 65 g powdered sugar Creates a smooth and shiny shell.
- 70 g egg whites (at room temperature) Essential for meringue.
- 75 g fine granulated sugar Adds stability and sweetness.
- ¼ teaspoon cream of tartar (optional) Stabilizes the meringue.
- ¼ teaspoon coarse kosher salt Balances the sweetness.
- to taste gel food coloring For adding color to macarons.
Filling
- 2 large egg yolks For a rich and creamy filling.
- ¼ cup granulated sugar Sweetens the filling.
- 3 ½ tablespoons milk Ensures smooth consistency.
- ½ cup unsalted butter (softened) Key for luscious texture.
- 1 teaspoon pure vanilla extract Enhances the flavors.
Instructions
Preparation
- Preheat your oven to 150°C (300°F) and line the baking sheets with parchment paper.
- Sift together the almond flour and powdered sugar until well combined.
Meringue
- Whip the egg whites in a mixing bowl until they start to foam, then add cream of tartar if using.
- Continue to whip until soft peaks form. Gradually add the fine granulated sugar until stiff peaks form and the mixture is glossy.
Combining Mixtures
- Gently fold the sifted almond flour and powdered sugar mixture into the meringue using a spatula, being careful not to deflate the egg whites.
- If using food coloring, add it now and mix until evenly colored.
Piping and Baking
- Transfer the batter to a piping bag fitted with a round tip. Pipe small rounds onto the baking sheets, about an inch apart.
- Tap the sheets firmly on the counter to remove air bubbles and smooth the tops.
- Let the piped macarons rest at room temperature for 30 to 60 minutes until they form a slight crust.
- Bake the macarons for 15 to 20 minutes. They should lift cleanly off the parchment when done. Let them cool completely.
Filling Preparation
- Combine the egg yolks and granulated sugar in a bowl and beat until thickened.
- Add the milk and heat gently in a saucepan until thickened like custard.
- Let it cool, then mix in the softened butter and vanilla extract until smooth.
Assembly
- Match macaron shells of similar size, pipe filling onto the flat side of one shell, and sandwich with the matching shell.
- Gently twist to spread the filling.
Chilling
- For best flavor, let the assembled macarons sit in the fridge for at least 24 hours before serving.
Notes
Use a kitchen scale for precise measurements to ensure success. Make sure mixing bowls are grease-free and use a gentle folding technique to avoid deflating the batter.