Macarons can be tough, but with my simplified recipe and 7 Common Macaron Mistakes Everyone Makes, you'll have all the tools for macaron success!
- 55 grams almond flour (aka ground almonds/ almond meal)
- 100 grams powdered sugar
- 50 grams egg whites , room temperature
- 25 grams granulated sugar
- Gel Food coloring , optional
- Buttercream Frosting
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In a small bowl, sift together the almond meal and powdered sugar. Remove any almond lumps if necessary.
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In a medium bowl, using a stand mixer or an electric hand mixer, whip the eggs until frothy.
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Using a stand mixer fitted with the whisk attachment, or a handheld electric mixer, whisk the egg whites on low speed for about 2 minutes, until they start to thicken.
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With the mixer running, gradually add the granulated sugar, 2 teaspoons at a time, and beat until the meringue is stiff and shiny. Once all the sugar has been added, whip for 2 minutes more or until stiff peaks.
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Re-sift the dry ingredients over the meringue. If using food coloring, add in at this time. Fold it in very gently with a thin-edged spoon until no dry streaks remain.
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Once the batter is homogenous, continue to gently fold until shiny and the texture resembles slow-flowing lava off the spoon. To test the consistency, gently lift some batter over itself in a slow stream. Once the ribbon of batter disappears into itself after 15 to 30 seconds then you’re ready to pipe.
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Transfer the batter to a piping bag fitted with a medium round tip. If using, place your macaron stencil on a thick-bottomed baking sheet and lay parchment paper over it. Otherwise, on a parchment-lined baking sheet, pipe macarons at least 1 ½” apart from each other. Gently tap your baking sheets on your countertop to remove any air bubbles from the piped macarons.
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Rest the shells uncovered in a dry area for about an hour or until a “skin” develops on the top of the cookies, roughly 40-60 minutes. You’ll know your cookies are ready to bake when you lightly press the surface and it’s dry and not sticky. They should look matte and not shiny like when you first piped them.
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Preheat the oven to 300°F (150°C). Place a second baking sheet underneath your piped cookie sheets. Double panning helps ensure even heat distribution, therefore leveled feet on your macarons.
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Bake for roughly 15-20 minutes or until the feet are dry and not sticky when gently touched.
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Remove from the oven and cool on the baking sheet for a few minutes. Transfer the entire sheet of parchment on a wire rack to cool completely. Gently peel the cookies from the parchment. (if your macarons seem a little wet pop them into the oven with the door open to dry out a little longer.
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Pipe or dollop the buttercream onto one shell and top with a matching sized shell. Place in an airtight container and allow filled macarons to mature in the fridge overnight.