Macaron Recipe

Macaron Shells

1. Begin by sifting the almond flour and powdered sugar together to achieve a fine, smooth texture. This crucial step ensures the classic smooth top of your macarons. 2. In a separate bowl, beat the egg whites until foamy, then gradually add granulated sugar and a pinch of cream of tartar. Continue whisking until stiff peaks form, indicating the meringue is ready for the next step. 3. Gently fold the meringue into the almond flour and powdered sugar mixture until just combined, taking care not to deflate the meringue. This folding technique is key to creating the light, airy texture of the macaron shells. 4. Add a drop of food coloring and flavor extract if desired, gently folding to distribute the color evenly while maintaining the batter's consistency. 5. Pipe the batter onto a baking sheet lined with parchment paper, allowing space between each macaron shell for expansion during baking. 6. Let the piped shells sit at room temperature for about 30 minutes to an hour, forming a skin that contributes to the macaron's signature texture. 7. Bake in a preheated oven at a specific temperature, usually around 150°C (300°F) for about 10 to 15 minutes, or until the shells are set and have a smooth, shiny surface. 8. Allow the shells to cool completely before proceeding with the filling.

Filling

1. Prepare your choice of filling, be it buttercream, ganache, or jam. Each filling offers a unique flavor and texture that complements the delicate almond shells. For buttercream or ganache, beat the base ingredients until smooth and creamy, adjusting the consistency with more liquid or powdered sugar as needed. 2. Once the macaron shells have cooled, pair them by size and spoon or pipe a dollop of filling onto one shell of each pair. 3. Gently press the shells together, allowing the filling to spread to the edge of the shells. 4. Let the filled macarons set in the fridge for a few hours or overnight. This resting period allows the flavors to meld and the texture to soften slightly, resulting in a perfectly balanced macaron.