Macaron Recipe

40 mins
Serves 36
https://preppykitchen.com/french-macarons/

Directions

  1. 1Sift the confectioners sugar and almond flour into a bowl.
  2. 2Sift the confectioners sugar and almond flour into a bowl.
  3. 3Sift the confectioners sugar and almond flour into a bowl.
  4. 4Add the room temperature egg whites into a very clean bowl.
  5. 5Add the room temperature egg whites into a very clean bowl.
  6. 6Add the room temperature egg whites into a very clean bowl.
  7. 7Using an electric mixer, whisk egg whites. Once they begin to foam add the cream of tartar and then SLOWLY add the granulated sugar.
  8. 8Using an electric mixer, whisk egg whites. Once they begin to foam add the cream of tartar and then SLOWLY add the granulated sugar.
  9. 9Using an electric mixer, whisk egg whites. Once they begin to foam add the cream of tartar and then SLOWLY add the granulated sugar.
  10. 10Add the food coloring (if desired) and vanilla then mix in. Continue to beat until stiff peaks form.
  11. 11Add the food coloring (if desired) and vanilla then mix in. Continue to beat until stiff peaks form.
  12. 12Add the food coloring (if desired) and vanilla then mix in. Continue to beat until stiff peaks form.
  13. 13Begin folding in the 1/3 of the dry ingredients.
  14. 14Begin folding in the 1/3 of the dry ingredients.
  15. 15Begin folding in the 1/3 of the dry ingredients.
  16. 16Be careful to add the remaining dry ingredients and fold gently.
  17. 17Be careful to add the remaining dry ingredients and fold gently.
  18. 18Be careful to add the remaining dry ingredients and fold gently.
  19. 19The final mixture should look like flowing lava, and be able to fall into a figure eight without breaking. Spoon into a piping bag with a medium round piping tip and you’re ready to start piping.
  20. 20The final mixture should look like flowing lava, and be able to fall into a figure eight without breaking. Spoon into a piping bag with a medium round piping tip and you’re ready to start piping.
  21. 21The final mixture should look like flowing lava, and be able to fall into a figure eight without breaking. Spoon into a piping bag with a medium round piping tip and you’re ready to start piping.
  22. 22Pipe one inch dollops onto a baking sheet lined with parchment paper (this should be glued down with dabs of batter). Tap on counter several times to release air bubbles. Allow to sit for about 40 minutes before placing in oven.
  23. 23Pipe one inch dollops onto a baking sheet lined with parchment paper (this should be glued down with dabs of batter). Tap on counter several times to release air bubbles. Allow to sit for about 40 minutes before placing in oven.
  24. 24Pipe one inch dollops onto a baking sheet lined with parchment paper (this should be glued down with dabs of batter). Tap on counter several times to release air bubbles. Allow to sit for about 40 minutes before placing in oven.
  25. 25Bake at 300F for 12-15 minutes, rotate tray after 7 minutes. Allow to cool completely before removing from baking sheet.
  26. 26Bake at 300F for 12-15 minutes, rotate tray after 7 minutes. Allow to cool completely before removing from baking sheet.
  27. 27Bake at 300F for 12-15 minutes, rotate tray after 7 minutes. Allow to cool completely before removing from baking sheet.
  28. 28Combine sugar and water in medium saucepan. Heat over low heat while stirring until sugar dissolves. Increase heat to medium- high and bring to a boil
  29. 29Combine sugar and water in medium saucepan. Heat over low heat while stirring until sugar dissolves. Increase heat to medium- high and bring to a boil
  30. 30Combine sugar and water in medium saucepan. Heat over low heat while stirring until sugar dissolves. Increase heat to medium- high and bring to a boil
  31. 31Put egg yolks in a stand-mixer fitted with a whisk attachment and beat until thick and foamy.
  32. 32Put egg yolks in a stand-mixer fitted with a whisk attachment and beat until thick and foamy.
  33. 33Put egg yolks in a stand-mixer fitted with a whisk attachment and beat until thick and foamy.
  34. 34Cook the sugar and water syrup until it reaches 240 degrees F. Immediately remove from heat. With mixer running, SLOWLY drizzle hot syrup into bowl with yolks.
  35. 35Cook the sugar and water syrup until it reaches 240 degrees F. Immediately remove from heat. With mixer running, SLOWLY drizzle hot syrup into bowl with yolks.
  36. 36Cook the sugar and water syrup until it reaches 240 degrees F. Immediately remove from heat. With mixer running, SLOWLY drizzle hot syrup into bowl with yolks.
  37. 37Continue mixing until the bottom of the bowl is cool to the touch and the yolk mixture has cooled to room temperature.
  38. 38Continue mixing until the bottom of the bowl is cool to the touch and the yolk mixture has cooled to room temperature.
  39. 39Continue mixing until the bottom of the bowl is cool to the touch and the yolk mixture has cooled to room temperature.
  40. 40Add in butter one cube at a time allowing each piece to incorporate before adding the next. Add vanilla and salt. Continue mixing until buttercream is smooth and creamy. (About 5-6 minutes.) Add food coloring if desired.
  41. 41Add in butter one cube at a time allowing each piece to incorporate before adding the next. Add vanilla and salt. Continue mixing until buttercream is smooth and creamy. (About 5-6 minutes.) Add food coloring if desired.
  42. 42Add in butter one cube at a time allowing each piece to incorporate before adding the next. Add vanilla and salt. Continue mixing until buttercream is smooth and creamy. (About 5-6 minutes.) Add food coloring if desired.
  43. 43Pipe your filling onto the back of half the shells. Form a sandwich and repeat. Macarons should be aged in the fridge for 1-3 days for best results. This allows the filling to soften the shells inside
  44. 44Pipe your filling onto the back of half the shells. Form a sandwich and repeat. Macarons should be aged in the fridge for 1-3 days for best results. This allows the filling to soften the shells inside
  45. 45Pipe your filling onto the back of half the shells. Form a sandwich and repeat. Macarons should be aged in the fridge for 1-3 days for best results. This allows the filling to soften the shells inside

Ingredients

  • 100 g egg whites room temperature
  • 100 g egg whites room temperature
  • 100 g egg whites room temperature
  • 140 g almond flour
  • 140 g almond flour
  • 140 g almond flour
  • 90 g granulated sugar
  • 90 g granulated sugar
  • 90 g granulated sugar
  • 130 g powdered sugar
  • 130 g powdered sugar
  • 130 g powdered sugar
  • 1 tsp vanilla
  • 1 tsp vanilla
  • 1 tsp vanilla
  • 0.25 tsp cream of tartar
  • 0.25 tsp cream of tartar
  • 0.25 tsp cream of tartar
  • 1 cup unsalted butter softened
  • 1 cup unsalted butter softened
  • 1 cup unsalted butter softened
  • 5 egg yolks
  • 5 egg yolks
  • 5 egg yolks
  • 0.5 cup granulated sugar
  • 0.5 cup granulated sugar
  • 0.5 cup granulated sugar
  • 1 tsp vanilla
  • 1 tsp vanilla
  • 1 tsp vanilla
  • 3 tbsp water
  • 3 tbsp water
  • 3 tbsp water
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt

Equipment

Baking SheetStand mixerPiping bag

Tips

  • THE MERINGUE HAS TO BE STIFF!
  • Age your egg whites!
  • Sift, Sift, SIFT!
  • The mixing will take some practice, you will fold and fold the batter and then use the spatula to GENTLY press the batter against the bowl.
  • Pipe the macarons perpendicular to the surface.
  • Add your coloring to the meringue after it reaches the soft peak stage.
  • When you are finishing the piping motion stop squeezing the bag and pull up with a circular motion.
  • The macarons will be best after 2-3 days resting in the fridge.
  • If you over-bake the shells and they’re too crisp, brush the bottom with some milk before assembly to soften them up