Ingredients
Scale
For the Macaron Shells:
- 1 cup (100g) almond flour
- 1 ½ cups (150g) powdered sugar
- 3 large egg whites (room temperature)
- ½ cup (100g) granulated sugar
- Food coloring (optional)
For the French Buttercream:
- 4 large egg yolks
- ¾ cup (150g) granulated sugar
- 3 tablespoons water
- 1 cup (226g) unsalted butter (room temperature, cut into cubes)
- 1 teaspoon vanilla extract (or any flavoring you love)
Tools You’ll Need:
- Stand mixer or electric hand mixer
- Piping bags with a round tip
- Baking sheets lined with parchment paper or silicone mats
- Candy thermometer
- Fine-mesh sieve
Instructions
- Prepare the Macaron Shells: Sift almond flour and powdered sugar together. Whip egg whites until frothy, gradually add sugar, and beat to stiff peaks. Fold in dry ingredients gently. Pipe small circles onto lined baking sheets, tap trays to release air bubbles, and let rest for 30-60 minutes until a skin forms. Bake at 300°F (150°C) for 15-18 minutes. Cool completely.
- Make the French Buttercream: Beat egg yolks until pale. Heat sugar and water to 240°F (115°C), then slowly pour into yolks while mixing. Beat until cool. Add butter one cube at a time and mix until smooth. Stir in vanilla.
- Assemble the Macarons: Pair shells by size, pipe buttercream onto one shell, and sandwich with another. Twist gently to secure.
Notes
Weigh ingredients for accuracy, allow macaron shells to rest before baking for proper “feet,” and ensure the butter is at room temperature for smooth buttercream, practice improves results.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: per macaron
- Calories: 120
- Sugar: 12g (approximate values).
- Sodium: 10mg (approximate values)
- Fat: 6g
- Carbohydrates: 14g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 35mg
Keywords: macarons, French buttercream, almond cookies, baking, dessert, pastry, egg yolk frosting, meringue cookies, sweet treats, French cuisine
