Macarons Recipe

Course Cookies, Dessert

Cuisine American, French Inspired

Keyword how-to-make-macarons, macarons-recipe

Prep Time 1

Cook Time 12

Cooling time 30

Total Time 1 42

Servings (1 1/2") sandwiched macarons

Calories 142kcal

Ingredients

1 1/2 cups almond flour
1 cup powdered sugar
3 large egg whites room temperature
1/2 cup granulated sugar
1 tsp pure vanilla extract
1/2 tsp cream of tarter
Buttercream filling:
1 cup powdered sugar
4 Tbsp salted butter softened
1 tsp pure vanilla extract
1/4 tsp almond extract
2-3 Tbsp heavy cream

Instructions

Use a cookie cutter or a heart shaped template to make the heart shapes on a parchment lined baking sheet. Leave at least 1 inch of space between each macaron. (If using an oven safe template, place under the parchment)
Pour the almond flour into a food processor and grind until it becomes like a fine powder.
Next, add the almond flour to a sieve with the powdered sugar. Sift together into a medium mixing bowl. Repeat this process two more times (for 3 times total) discarding any larger pieces that don't fully sift through the sieve. (The more you do this step the glossier the top of the macaron will be.) Set aside.
In the large bowl use an electric mixer to beat the egg whites until frothy, about 5 minutes. Add the cream of tartar and beat for 1 minute. To the egg whites, add vanilla and 4-5 drops of the food coloring. (Adjust the intensity of the color to your liking) Beat to combine.
Slowly add the sifted ingredients to the egg white mixture 1/3 at a time and fold into the meringue by hand using a rubber spatula. Repeat until all is added.
Transfer the batter to a piping bag. Fill each heart shape with batter.
Tap the cookie sheet on a counter a couple of times to release any air bubbles. Let sit for 40 minutes to dry on the cookie sheet.
To Bake: After the 40 minutes, preheat the oven to 300°F. Bake macarons on middle rack for 7 minutes. Turn the pan 180 degrees and continue baking for another 5 minutes. The cookies should be just slightly toasted on the edges.
Remove from the oven and let cool on the baking sheet for 10 minutes then carefully remove to a cooling rack to cool completely.
To Make the Filling: Using an electric mixer in a medium bowl beat the softened butter with vanilla extract until fluffy. Gradually add powdered sugar then add cream (or milk) 1 Tablespoon at a time until desired consistency is reached. (It should be thick not runny.)
Transfer to a piping bag OR use an icing spatula to frost one cookie, placing another on top to form the cookie sandwich.

Notes

How do you make your own heart template? Use a heart shaped cookie cutter to make indentations on parchment paper then place onto the sheet pan and follow the lines when piping the macaron batter. You can also use the tip of a knife to outline the cookie cutter, allowing at least 1 inch between each macaron for baking. This will help keep them uniform in shape.

Nutrition