Macarons Recipe

Prepare the Ingredients

Measure out approximately 6-8 grams of almond flour, 8-10 grams of powdered sugar, 5-7 grams of granulated sugar, and roughly 10 grams of egg whites (about half an egg's worth). Also, have a pinch of cream of tartar ready, along with your chosen filling (buttercream or ganache), which should be about 5-10 grams depending on the macaron size and filling density. Finally, prepare a few drops each of food coloring and flavor extracts as desired.

Combine the Dry Ingredients

Sift the almond flour and powdered sugar together into a fine, lump-free powder to ensure the smoothest possible shell texture.

Make the Meringue

Whisk the egg whites with a pinch of cream of tartar until foamy. Gradually add the granulated sugar and continue whisking until stiff peaks form. If desired, add food coloring and flavor extracts at this stage.

Fold in the Dry Ingredients

Gently fold the sifted dry ingredients into the meringue until the mixture flows like thick lava. Be careful not to over-mix.

Pipe and Rest

Transfer the mixture to a piping bag and pipe onto a lined baking sheet. Let the macarons sit at room temperature for about 30 minutes to form a skin. This step is crucial for developing the 'feet'.

Bake

Bake in a preheated oven at 150°C (300°F) for about 15-18 minutes. Allow to cool.

Fill and Assemble

Once cooled, pair macarons of similar size and pipe your chosen filling onto one shell before gently sandwiching it with the other.