🍪 Beginner Macaron Recipe
Makes: ~20–25 macarons
Ingredients
Macaron Shells
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1 cup (100 g) almond flour (finely ground)
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1½ cups (150 g) powdered sugar
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3 large egg whites, room temperature
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¼ cup (50 g) granulated sugar
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A pinch of salt
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Optional: food coloring
Filling (Simple Buttercream)
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½ cup (115 g) unsalted butter, softened
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1 cup (120 g) powdered sugar
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1 tsp vanilla extract
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1–2 tsp milk or cream
Instructions
1️⃣ Prep
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Line 2 baking sheets with parchment paper or silicone mats.
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Sift almond flour + powdered sugar together twice to avoid lumps.
2️⃣ Make Meringue
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Beat egg whites + salt on medium speed until foamy.
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Gradually add granulated sugar.
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Increase speed to high and beat until stiff, glossy peaks form.
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Add food coloring here if using.
3️⃣ Macaronage (Folding)
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Gently fold almond flour mixture into meringue using a spatula.
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Fold until batter flows like lava and you can make a ribbon that settles back into the batter in about 10 seconds.
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⚠️ Don’t overmix! It should still be thick enough to hold its shape.
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4️⃣ Pipe
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Transfer batter to a piping bag with a round tip.
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Pipe small rounds (~1.5 inch / 4 cm) onto baking sheet.
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Tap baking sheet lightly on counter to release air bubbles.
5️⃣ Rest
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Let macarons sit at room temperature 30–60 minutes, until they form a skin (no longer sticky to touch).
6️⃣ Bake
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Preheat oven to 150°C / 300°F.
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Bake 15–18 minutes, rotating sheet halfway through.
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Let cool completely before removing from parchment.
7️⃣ Make Filling
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Beat butter until creamy.
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Add powdered sugar, vanilla, and milk.
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Beat until smooth.
8️⃣ Assemble
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Pair shells of similar size.
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Pipe buttercream onto one shell, sandwich with the other.
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Optional: refrigerate 24 hours to “mature” for best texture.
Tips for Beginners
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Age egg whites: Separate a day before and leave in fridge, then bring to room temp.
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Sift well: No lumps = smooth shells.
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Resting is key: Skin prevents cracking.
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Oven temperature: Low and slow—macarons burn easily.
If you want, I can give you a super simplified “first-time success” version that cuts out most technical hurdles but still tastes amazing—perfect for your first try!