Macarons

Ingredients (Makes about 20-25 macarons):

For the Macaron Shells:

• 1 3/4 cups (175g) powdered sugar
• 1 cup (120g) almond flour (finely ground
• 3 large egg whites, room temperature
• 1/4 cup (50g) granulated sugar
• Pinch of salt
• 1/2 teaspoon vanilla extract (or other flavoring)
• Gel food coloring (optional)

For the Filling (Buttercream or Ganache):

• Buttercream or ganache (see options below for fillings)

Instructions:

1: Sift the Dry Ingredients

• Sift the powdered sugar and almond flour together into a bowl, making sure there are no lumps. Set aside.

2: Beat the Egg Whites

• In a clean, dry mixing bowl, beat the egg whites with a pinch of salt on medium speed until soft peaks form.
• Gradually add the granulated sugar into this mixture, and beat continuously on medium-high speed until stiff peaks form. The mixture should be of glossy consistency and hold its shape.
• Add vanilla extract and gel food coloring (optional) at this stage, and gently mix until fully incorporated.

3: Macaronage (Folding the Batter)

• Gently fold the sifted almond flour and powdered sugar mixture into the egg whites in three batches using a spatula. Be careful not to overmix; the batter should flow like lava and form a ribbon when dropped from the spatula.
• The batter is ready when it falls back into the bowl in a thick ribbon and smooths out on its own after about 10-15 seconds.

4: Pipe the Macarons

• Transfer the batter into a piping bag fitted with a round tip. Line 2 baking sheets with parchment paper or you can also use silicone baking mats.
• Pipe small rounds (about 1 inch in diameter) onto the prepared baking sheets, spacing them about an inch apart.
• Tap the baking sheets firmly on the counter a few times so that all the air bubbles are released. If any bubbles are visible on the surface use a toothpick to pop them.

5: Rest the Macarons

• Keep the piped macarons at room temperature for 30-60 minutes.
• The macarons should not stick to your finger when touched lightly. Meanwhile, preheat your oven to 300°F (150°C).

6: Bake the Macarons

• Bake the macarons one sheet at a time for 14-16 minutes. Rotate the baking sheet halfway through baking so that the macrons are cooked evenly.
• The macarons are done when they have risen to form a “foot” and the tops are firm. They should not brown. Once the macrons are cooled completely on the baking sheet remove them.

7. Prepare the Filling:

Buttercream Filling:

• 1/2 cup (115g) unsalted butter, room temperature
• 1 cup (120g) powdered sugar
• 1 teaspoon vanilla extract
• 1-2 tablespoons milk (as needed for consistency)
• Beat the butter until light and fluffy. Add the powdered sugar and vanilla, and beat until smooth. If needed, add milk to achieve a spreadable consistency.

Ganache Filling:

• 1/2 cup (120ml) heavy cream
• 4oz (120g) semi-sweet chocolate, finely choppe
• Heat the cream till it boils, then pour it over the chopped chocolate. After it sits for 1 minute, stir until smooth. Allow it to cool and thicken before using.

8: Assemble the Macarons:

• Once the macarons have cooled, match them into pairs of similar size.
• Pipe or spread a small amount of filling onto the flat side of one macaron and sandwich it with the other half.
• Repeat with the remaining macarons.

9: Mature the Macarons:

• Place the filled macarons in an airtight container and refrigerate for 24 hours to allow the flavors to mature and the texture to improve.
• Bring to room temperature before serving.

Tips for Perfect Macarons:

• Measure ingredients precisely: Macarons are delicate and require accuracy.
• Room temperature egg whites are easier to whip into stiff peaks.
• Let the macarons rest before baking to ensure they develop feet.
• Store macarons in the fridge for a day to improve the texture.