Perfect Macarons

Macarons are often seen as one of the most challenging desserts to master, but with this simple recipe, you’ll be able to create these delicate treats at home. The key is following each step carefully to ensure the perfect texture and flavor. These macarons are filled with a creamy vanilla buttercream and flavored with a hint of strawberry essence.

Ingredients:

Macaron Shells:

• 3/4 cup (90g) almond flour
• 1 cup (125g) powdered sugar
• 2 egg whites
• 1/2 tsp salt
• 1/4 cup (50g) white sugar
• 1 tsp strawberry essence
• 1-2 drops gel food coloring (preferably pink or red)

Vanilla Buttercream:

• 1 stick (113g) unsalted butter
• 1 1/2 cups (190g) powdered sugar
• 1 tsp vanilla essence
• 1 tbsp milk

Instructions:

1. Prepare the Macaron Shells:
   • In a food processor, pulse together almond flour and powdered sugar 5-6 times until well combined. Pour into a medium bowl.
   • Separate the egg whites, placing them in a clean bowl with the salt. Whip the egg whites using a stand mixer or hand mixer on medium speed until foamy.
   • Gradually sprinkle in the white sugar while mixing on high speed. Once the egg whites reach soft peaks, add the strawberry essence and food coloring, and continue whipping until stiff peaks form.
2. Fold the Batter:
   • Gently fold half of the whipped egg whites into the dry ingredients until combined. Then, add the remaining egg whites and continue folding until the batter flows like lava and forms a figure 8 when lifted with a spatula.
3. Pipe the Macarons:
   • Spoon the macaron batter into a piping bag fitted with a small round tip. Pipe 1-inch rounds, spaced about an inch apart on a lined baking sheet.
   • Tap the baking sheet on the counter 5 times to remove air bubbles and let the macarons sit for 30 minutes, or until they form a skin (when you touch them lightly, the batter won’t smudge).
4. Bake the Macarons:
   • Preheat your oven to 150°C (300°F). Once the macarons have set, bake for 15 minutes. They should not be too brown. Let them cool completely before filling.
5. Make the Vanilla Buttercream:
   • In a stand mixer, beat the softened butter on medium speed for 5 minutes, or until light, fluffy, and doubled in volume.
   • Gradually add powdered sugar, one cup at a time, mixing well after each addition.
   • Add vanilla essence and milk, mixing until smooth.
6. Assemble the Macarons:
   • Once the macaron shells have cooled, pipe a tablespoon of vanilla buttercream onto the flat side of one shell, and top it with another shell, pressing gently until the buttercream reaches the edges. Repeat for the remaining macarons.

Notes:

• Macarons are best after resting for 24 hours, allowing the flavors to meld and the shells to soften slightly.
• For flavor variations, try using different essences or extracts (1 teaspoon), such as raspberry, almond, or lemon.
• Always use gel food coloring, as liquid coloring can cause the batter to spread too much during baking.
• You can fill your macarons with buttercream, ganache, lemon curd, or fruit preserves—get creative with your fillings!