Ingredients
100 grams egg whites (room temperature, about 3 large eggs)
140 grams almond flour (about 1 1/2 cups)
90 grams granulated sugar (just under 1/2 cup)
130 grams powdered sugar (1 cup)
1 teaspoon vanilla (5 milliliters)
1/4 teaspoon cream of tartar (800 milligrams)
1 cup unsalted butter (softened, 226 grams)
5 egg yolks
1/2 cup granulated sugar (100 grams)
1 teaspoon vanilla
3 tablespoons water (30 milliliters)
A pinch of salt
Instructions
1-Gather all ingredients and ensure egg whites are at room temperature for optimal meringue formation.
2-Sift almond flour and powdered sugar together to remove lumps and ensure smooth batter.
3-Whip egg whites until foamy, then gradually add granulated sugar to form stiff, glossy peaks.
4-Gently fold sifted dry ingredients into the meringue using a spatula to achieve a smooth, flowing batter.
5-Transfer batter into a piping bag and pipe small circles onto a lined baking sheet.
6-Tap the tray lightly on the counter to release air bubbles and let macarons rest for 30-60 minutes to form a skin.
7-Preheat oven to 300°F and bake for 12 to 15 minutes, rotating the tray after 7 minutes.
8-Allow macarons to cool completely before adding filling; for the filling, combine 1/2 cup granulated sugar and 3 tablespoons water in a saucepan, heat until dissolved, then boil to 240°F and mix into beaten egg yolks, adding 1 cup softened butter gradually for a creamy texture.
Last Step:
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🥄 Whip egg whites to stiff peaks for ideal texture.
🥚 Age egg whites covered in fridge for a few days to improve macarons.
🌰 Sift dry ingredients multiple times and process for smooth batter.
🔄 Fold batter gently until lava-like flowing consistency forms.
🍭 Pipe batter perpendicular to baking sheet for uniform shells.
🎨 Add food coloring after soft peak stage.
👐 Stop squeezing and pull bag up in circular motion when piping ends.
⏳ Rest shells 40-60 minutes before baking to form dry skin.
🥛 Brush overbaked shells with milk before assembly to soften.
❄️ Macarons taste best after chilling 2 to 3 days.
- Prep Time: 15 minutes
- Resting Time: 40-60 minutes
- Cook Time: 12-15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron (approximately 11 grams)
- Calories: 63
- Sugar: 5.2 grams
- Sodium: 18 milligrams
- Fat: 1.9 grams
- Saturated Fat: 0.7 grams
- Carbohydrates: 6 grams
- Fiber: 0.5 grams
- Protein: 0.8 grams
- Cholesterol: 0.7 milligrams