Ingredients
- 150 grams super-fine almond flour, sifted and measured after sifting
- 180 grams powdered sugar
- 1/4 teaspoon salt
- 120 grams egg whites, at room temperature (about 4 large egg whites)
- 60 grams granulated sugar
- 1 teaspoon vanilla extract
- 4 drops gel or liquid-gel food coloring (optional)
- Vanilla buttercream frosting or filling of choice
Instructions
- Line three large baking sheets with parchment paper. Sift and measure almond flour, discarding any large bits. Sift in powdered sugar and mix gently.
- In a clean bowl, whisk egg whites and salt until foamy. Gradually add granulated sugar and whip until stiff, glossy peaks form.
- Mix in vanilla extract and food coloring, if using.
- Fold almond flour mixture into meringue in three additions. Perform macaronage by folding and deflating the batter until it flows like thick lava and forms a figure eight that slowly sinks in.
- Transfer batter into a piping bag and pipe evenly sized circles on prepared trays. Tap trays to release air bubbles and pop any remaining bubbles with a skewer.
- Rest piped shells for 30–60 minutes until a skin forms and they are no longer tacky to the touch.
- Bake one tray at a time at 300°F (150°C) for 12–15 minutes, or until shells are set with fully formed feet. Cool completely before removing from parchment.
- Match shells by size, pipe filling on one shell, and sandwich with another. Let rest before serving for best texture.
Notes
- Weigh ingredients for best results.
- Use gel food coloring to avoid altering batter consistency.
- Resting the shells is key to forming feet.
- Use a clean, grease-free bowl for whipping egg whites.
- Macarons improve in texture after resting filled for 24 hours.
- Prep Time: 40 minutes
- Cook Time: 15 minutes per tray
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 filled macaron
- Calories: 95
- Sugar: 12g
- Sodium: 20mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 0mg
