Best French Macarons
Description
Go from beginner to baking genius with this step-by-step recipe for French macarons customized with your favorite flavor extracts and colors.
Ingredients
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1 3/4 cups confectioners' sugar
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1 cup blanched almond flour
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1 teaspoon salt, divided
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1/4 teaspoon cream of tartar
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3 egg whites, room temperature
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1/4 cup superfine sugar
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1/2 teaspoon vanilla extract
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2 drops gel food coloring
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1 cup unsalted butter, softened
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3 cups confectioners' sugar
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3 tablespoons heavy cream
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1 teaspoon vanilla extract
Directions
1
Combine confectioners' sugar, almond flour, and 1/2 teaspoon salt in the bowl of a food processor. Pulse a few times until extra-fine. Sift through a fine-mesh sieve into a large bowl.
2
Beat egg whites with the remaining 1/2 teaspoon salt and cream of tartar in the bowl of a stand mixer fitted with a whisk attachment until frothy. Gradually add superfine sugar and vanilla and continue to beat on medium speed until stiff peaks form. Do not overbeat; tips of peaks should hold their shape but curl over slightly.
3
Gently fold 1/3 of the almond flour mixture into the egg whites, turning bowl occasionally, until nearly combined. Drop in food coloring. Add remaining almond flour mixture in 2 additions, gently folding until a batter comes together. Batter should fall off the spatula in thick ribbons without breaking.
4
Transfer batter to a piping bag with a #804 pastry tip. Line 2 light-colored baking sheets with silicone macaron mats. Pipe batter into each circle on the mats. Tap baking sheets 4 times against the counter to release any air bubbles. Let macarons sit at room temperature until dry to the touch, 30 minutes to 1 hour.
5
Preheat the oven to 300 degrees F (150 degrees C).
6
Bake macarons in the preheated oven until bottoms rise slightly off the mats to form 'feet', 17 to 20 minutes. Switch baking sheets positions halfway through.
7
Let macarons cool on the mats for 15 minutes. Transfer to a wire rack to cool completely, at least 15 minutes.
8
Meanwhile, beat butter and confectioners' sugar together using an electric mixer until creamy. Add heavy cream and vanilla extract; beat until combined.
9
Transfer buttercream to a piping bag with a #4 pastry tip. Pipe buttercream onto 1/2 of the macarons. Top with the other halves to create sandwiches.