French Macarons (Macaron)

Tutorial video

Ingredients (11)

• 100 g almond flour
• 100 g powdered sugar
• 2 large egg whites (about 60 g)
• 50 g granulated sugar
• 1/4 tsp cream of tartar
• pinch salt
• a few drops food coloring (optional)
• 100 g unsalted butter, softened
• 150 g powdered sugar
• 1 tsp vanilla extract
• 2 tbsp heavy cream

Nutrition (per serving)

Calories

120 kcal

Carbohydrate

12 g

Protein

2 g

Fat

7 g

Fiber

0.5 g

Sodium

30 mg

Calcium

20 mg

Potassium

30 mg

Iron

0.3 mg

Zinc

0.2 mg

Magnesium

5 mg

Cholesterol

20 mg

Instructions

• Sift the almond flour and powdered sugar together into a bowl and set aside.
• In a clean bowl, whisk the egg whites with cream of tartar and a pinch of salt until foamy.
• Gradually add the granulated sugar while continuing to whisk, then beat until stiff, glossy peaks form.
• If using, add a few drops of food coloring and mix just until the color is uniform.
• Fold the dry almond mixture into the meringue gently until the batter flows like lava and forms a ribbon when lifted.
• Transfer the batter to a piping bag fitted with a round tip and pipe 3‑cm circles onto a parchment‑lined baking sheet.
• Tap the sheet on the counter to release any air bubbles, then let the shells rest at room temperature for 30‑45 minutes until a skin forms and they are no longer tacky to touch.
• Preheat the oven to 150 °C (300 °F) and bake the macarons for 12‑15 minutes, rotating the tray halfway through.
• Remove from the oven and let cool completely before removing from the parchment.
• To make the buttercream filling, beat the softened butter until creamy, then gradually add powdered sugar, vanilla extract, and heavy cream, beating until light and fluffy.
• Pair similar‑sized shells, pipe a dollop of buttercream onto the flat side of one shell, and sandwich with the matching shell.
• Store the assembled macarons in an airtight container in the refrigerator for at least 12 hours to develop flavor, then bring to room temperature before serving.