Easy Macaron Recipe

Ingredients:

For the Macaron Shells:

• 1 cup (120g) almond flour
• 1 3/4 cups (200g) powdered sugar
• 3 large egg whites, at room temperature
• 1/4 cup (50g) granulated sugar
• Gel food coloring (optional)
• Flavor extract (optional)

For the Filling:

• Your choice of filling, such as buttercream, ganache, jam, or curd

Instructions:

1. Prepare Baking Sheets: Line two baking sheets with parchment paper or silicone baking mats. You can also use a macaron template placed underneath the parchment paper for evenly sized shells.
2. Prepare Almond Flour Mixture: In a medium bowl, sift together the almond flour and powdered sugar. If you notice any large almond flour pieces left in the sifter, discard them.
3. Whip Egg Whites: In a large, clean mixing bowl, beat the egg whites on medium speed until foamy. Gradually add the granulated sugar while continuing to beat. Increase the speed to high and beat until stiff peaks form and the meringue is glossy. Optionally, add gel food coloring and flavor extract during this stage.
4. Fold Dry Ingredients: Gently fold the almond flour mixture into the whipped egg whites using a spatula. Continue folding until the batter is smooth and forms a lava-like consistency. Be careful not to overmix.
5. Pipe Macaron Shells: Transfer the macaron batter into a piping bag fitted with a round tip. Pipe small circles (about 1 inch in diameter) onto the prepared baking sheets, leaving some space between each shell.
6. Resting Time: Tap the baking sheets firmly against the counter a few times to release any air bubbles in the shells. Let the piped macarons rest at room temperature for 30-60 minutes, or until a slight skin forms on the surface. This helps the macarons develop their characteristic “feet” during baking.
7. Preheat Oven: While the macarons are resting, preheat your oven to 300°F (150°C).
8. Bake Macarons: Once the macarons have formed a skin, place the baking sheets in the preheated oven. Bake for 12-15 minutes, rotating the pans halfway through baking, until the macarons are set and the tops are firm to the touch. Avoid overbaking.
9. Cooling: Remove the macarons from the oven and let them cool completely on the baking sheets before attempting to remove them.
10. Fill and Sandwich: Once the macarons are completely cool, carefully peel them off the parchment paper or silicone mat. Match up macaron shells of similar size and shape. Pipe or spoon your desired filling onto the flat side of one shell, then gently sandwich it with another shell.
11. Chill and Serve: For best results, refrigerate the filled macarons for at least 24 hours before serving to allow the flavors to meld and the texture to mature. Bring them to room temperature before serving for the best flavor and texture.
12. Enjoy: Serve and enjoy your homemade macarons!

Tips:

• Use aged egg whites for best results. Separate the egg whites from the yolks a few days in advance and store them in a covered container in the refrigerator. Bring them to room temperature before using.
• Be gentle when folding the dry ingredients into the whipped egg whites to avoid deflating the batter.
• Experiment with different flavors and colors by adding extracts, food coloring, or mix-ins to the macaron batter or filling.
• Practice makes perfect! Don’t be discouraged if your first batch of macarons isn’t perfect. With practice and patience, you’ll master the art of making macarons.

Enjoy making these delightful Easy Macarons!