How to Make Perfect Macarons

By Preppy Kitchen · 90 min

Ingredients

Instructions

1. Line two baking sheets with parchment or silicone mats and set aside.
2. Sift the powdered sugar and almond flour into a bowl without pressing the mixture through. Pulse in a food processor for 20 seconds, scrape down the sides, and pulse 10 seconds more. Sift again into a bowl.
3. Whisk the egg whites on medium speed for 30 seconds until foamy. Add the cream of tartar, then gradually add the granulated sugar a tablespoon at a time while whisking. Add the vanilla and food colouring if using, and whisk to stiff peaks, about 6 minutes.
4. Fold the almond mixture into the meringue in 3 batches. Once combined, press the batter against the side of the bowl with the spatula to knock out large air bubbles.
5. The batter is ready when it falls from the spatula in a ribbon that holds its shape in a figure eight. Transfer to a piping bag fitted with a medium round tip.
6. Pipe a dot of batter under each corner of the baking sheet to anchor the parchment. Pipe 1-inch rounds about 2 inches apart.
7. Tap the pan on the counter to release air bubbles, and pop any remaining large ones with a toothpick. Rest 40 minutes until dry to the touch and less glossy.
8. Preheat the oven to 270°F (130°C). Bake 18-20 minutes, turning the pan 180° after 8 minutes. Cool completely on the sheet before removing.
9. For the filling, dissolve the sugar in the water over low heat, then bring to a boil over medium-high heat.
10. Meanwhile, beat the egg yolks in a stand mixer with the whisk until thick and foamy.
11. Cook the syrup to 240°F (116°C). Remove from heat and, with the mixer running slowly, pour the syrup into the yolks. Keep mixing until the bowl is no longer warm, about 5 minutes.
12. On medium-low speed, add the butter one tablespoon at a time, fully incorporating each before the next. Add the vanilla and salt and beat 5-6 minutes until smooth and creamy. Add food colouring if desired.
13. Pipe the filling onto the flat side of half the shells, top with an unfilled shell to make a sandwich. Refrigerate 1-3 days to let the filling soften the shells.

Summarized from Preppy Kitchen's video. Watch it for the details.

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