How To Make Stunningly Simple Macarons

By Tasty · 90 min

Ingredients

Instructions

1. In a food processor, pulse the powdered sugar, almond flour and ½ teaspoon salt on low until extra fine. Sift into a large bowl.
2. In another large bowl, whip the egg whites with the remaining ½ teaspoon salt until soft peaks form. Gradually add the granulated sugar, then keep beating until stiff peaks form (the whites must not fall out when the bowl is inverted).
3. Beat in the vanilla, then the pink gel food coloring, until just combined.
4. Fold in the sifted almond flour mixture in three additions, folding gently. After the last addition, keep folding slowly until the batter falls in ribbons and a figure 8 can be drawn with the spatula held up.
5. Pipe the batter into a piping bag fitted with a round tip. Stick parchment to a rimmed baking sheet with four dots of batter at the corners, then pipe 1½-inch (3 cm) circles spaced at least 1 inch (2 cm) apart.
6. Tap the sheet on a flat surface five times to release air bubbles.
7. Leave the piped macarons at room temperature for 30 minutes to 1 hour, until dry to the touch.
8. Preheat the oven to 300°F (150°C).
9. Bake for 17 minutes, until the feet have risen well and the macarons come away from the parchment.
10. Cool the shells completely on a wire rack before filling.
11. For the buttercream, beat the butter for 1 minute until light and fluffy. Sift in the powdered sugar and beat until fully combined, then beat in the vanilla.
12. Add the cream one tablespoon at a time, beating until you reach the desired consistency.
13. Pipe a dollop of buttercream onto one shell and top with a second shell to make a sandwich. Repeat with the rest.
14. Store the filled macarons in an airtight container for 24 hours to let them bloom.

Summarized from Tasty's video. Watch it for the details.

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