Easy Macaron Beginners (Print Version)
# Ingredients:
→ Macaron Shells
01 -
75g almond flour, ground finely and sifted (about 3/4 cup)
02 -
100g powdered sugar (roughly 1 cup)
03 -
Two large egg whites, warmed to room temperature
04 -
50g white sugar (1/4 cup)
05 -
Optional: food gel for color
→ Filling
06 -
1/2 cup of soft, unsalted butter
07 -
A full cup of powdered sugar
08 -
1 tsp vanilla or another flavoring
09 -
Add 1-2 tbsp milk if needed
# Instructions:
01 -
Sift your almond flour together with powdered sugar 2 or 3 times till it’s super fine. Put aside for later.
02 -
Using room-temperature egg whites, whip until soft peaks form. Slowly add granulated sugar while beating till stiff peaks show. Mix in gel coloring now if you'd like.
03 -
Carefully fold the sifted dry mixture into your meringue in a couple of portions. Keep folding until it flows like lava, with ribbons fading in about 10 seconds.
04 -
Pipe small 1.5-inch rounds onto baking sheets with parchment or silicone mats. Tap the sheets firmly to pop bubbles. Leave out for 30-60 minutes until tops feel dry.
05 -
Bake in a 300°F oven for 15-18 minutes. Halfway through baking, rotate trays. Once cooled, the shells should have feet and feel set.
06 -
Beat the butter until fluffy. Slowly add powdered sugar and vanilla extract. Add a bit of milk if needed until spreadable.
07 -
Pair up shells by size. Spread or pipe filling on one, then sandwich with the other. Store in the fridge for 1-2 days to enhance texture.
# Notes:
01 -
Room temp egg whites are key for successful meringue.
02 -
The folding (macaronage) technique determines success—don’t overdo or underdo it.
03 -
Letting macarons age after they’re filled gives better texture and bold flavor.