Macaron Recipe

Making the Meringue

Beat the egg whites using an electric mixer until foamy. Gradually add granulated sugar and cream of tartar, continuing to beat until stiff peaks form. Optionally add a few drops of food coloring to achieve the desired hue.

Preparing the Dry Ingredients

Sift together almond flour and powdered sugar into a fine mixture. Avoid lumps for a smooth batter.

Combining Ingredients

Gently fold the meringue into the almond flour mixture using a spatula. Add vanilla extract. Mix until the batter has a lava-like consistency, being cautious not to overmix.

Piping and Baking

Pipe the batter onto a baking sheet in small rounds, allowing space for expansion. Tap the baking sheet to release air bubbles. Let them rest until a skin forms on the surface, then bake in a preheated oven at around 150°C (300°F) until they rise and the foot forms.

Preparing the Filling

Beat butter or cream with the chosen flavoring (e.g., pistachio paste) until smooth and creamy. The filling can vary depending on preference, ranging from buttercream to ganache.

Assembly

Once cooled, match macaron shells by size and sandwich them with a dollop of filling. They are best enjoyed after being refrigerated for at least 24 hours, allowing the flavors to meld.