Macaron Recipe

Step 1: Prepare Dry Ingredients

Sift together 1 3/4 cups (175g) of powdered sugar and 1 cup (120g) of almond flour to remove any lumps.

Step 2: Whip Egg Whites

In a clean bowl, beat 3 large egg whites until foamy. Gradually add 1/4 cup (50g) of granulated sugar and continue to whisk until stiff peaks form.

Step 3: Combine Ingredients

Gently fold the dry ingredients into the whipped egg whites until the mixture is smooth and shiny. Be careful not to overmix.

Step 4: Pipe Macaron Shells

Transfer the batter into a piping bag fitted with a round tip. Pipe small circles (about 1.5 inches in diameter) onto a baking sheet lined with parchment paper. Tap the baking sheet on the counter to release any air bubbles.

Step 5: Rest

Let the piped macarons sit at room temperature for 30-60 minutes, or until a skin forms on the surface. This will help create the characteristic 'feet' during baking.

Step 6: Bake

Preheat the oven to 300°F (150°C). Bake the macarons for 15-18 minutes, rotating the baking sheet halfway through to ensure even baking.

Step 7: Fill and Assemble

Once the macarons are completely cool, pair them by size and fill with your choice of buttercream, ganache, or jam. Sandwich the macarons together gently.

Step 8: Maturation

For the best flavor and texture, let the filled macarons mature in the refrigerator for at least 24 hours before serving. Bring them back to room temperature before enjoying.