Description
This beginner-friendly macaron recipe guides you through creating delicate, crisp-on-the-outside, chewy-on-the-inside French macarons from scratch, with classic almond shells and a smooth buttercream filling. Perfect for anyone new to macarons who wants to impress with homemade elegance.
Ingredients
Scale
For Macaron Shells
- 1 cup finely ground almond flour, sifted
- 3/4 cup powdered sugar
- 2 egg whites (room temperature)
- 1/4 cup white sugar
- Gel food coloring (optional)
For Buttercream Filling
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract (or flavor of choice: lemon, raspberry, rose water)
- A splash of milk or cream (if needed to adjust consistency)
Instructions
- Prep Your Space: Clean your counter thoroughly, set up a relaxing playlist, and light a candle if desired. Line a baking tray with parchment paper and prepare your piping bag in advance to streamline the process.
- Sift Almond Flour and Powdered Sugar: Sift the almond flour and powdered sugar together into one bowl to ensure your batter is smooth and free of lumps, an essential step for perfect macaron texture.
- Whisk Egg Whites to Stiff Peaks: Using a clean mixer, whip the room temperature egg whites until frothy. Gradually add the white sugar while mixing, and continue whipping until stiff, glossy peaks form that hold their shape when the mixer is lifted.
- Fold in the Dry Ingredients: Gently fold the almond flour and powdered sugar mixture into the whipped egg whites with care, aiming for a flowing batter that is smooth like lava. Take your time to avoid deflating the meringue too much.
- Pipe the Macaron Shells: Transfer the batter into the piping bag and pipe uniform small circles onto the lined baking tray. Tap the tray gently on the counter to release any trapped air bubbles which can cause imperfections.
- Let the Macarons Rest: Allow the piped shells to rest at room temperature for 30-60 minutes until the tops are dry and no longer sticky to the touch. This develops the classic macaron skin.
- Bake: Preheat your oven to 300°F (150°C). Bake the macarons for 14-16 minutes until they set and develop the characteristic “foot” or ruffled edges. Remove from oven and cool completely before handling.
- Cool and Fill: Once cooled, match shells of similar size. Beat softened butter with powdered sugar and vanilla to make buttercream; adjust consistency with milk or cream if needed. Pipe a dollop of filling onto one shell and sandwich with another to complete your macarons.
Notes
- Make sure egg whites are at room temperature for better volume when whisking.
- Sifting the dry ingredients carefully is crucial for smooth shells.
- Be gentle during folding to preserve air in the meringue for light, airy macarons.
- Resting the piped shells before baking helps form the characteristic skin and feet.
- Use an oven thermometer to maintain accurate temperature for consistent results.
- Customize fillings with different flavor extracts or fruit jams as desired.
- Prep Time: 20 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Keywords: macaron recipe, beginner macarons, French macarons, almond flour macarons, buttercream filling, homemade macarons
