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French Macarons Recipe | How To Make Macarons
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French Macarons Recipe | How To Make Macarons

An easy recipe to make these dainty and delicious, basic French macarons with vanilla buttercream filling at home!
Course Desserts
Cuisine French
Keyword Macaron
Cook Time 16 minutes
Author Freda Dias

Ingredients

For the Macaron shell

  • 3/4 Cup of Almond Flour Blanched
  • 1 Cup Confectioner’s Sugar
  • 2 Large Egg whites, Aged or at room temp
  • 1/4 Cup Granulated Sugar
  • Gel or powdered color,  I used 1/2 teaspoon of pink rosa gel color

For the vanilla buttercream

  • 1/2 cup (113 grams) unsalted butter, room temp
  • 3-4 cups confectioner’s sugar, sifted
  • 2 Tbsp milk
  • 1 tsp vanilla extract

Instructions

For the macaron shell

  • Sift the Almond Flour and Confectioner’s sugar.  Whisk well to incorporate.
  • Take your stand mixer bowl and wipe clean with a dab of vinegar to ensure its clean. Add egg whites. Attach your whisk attachment, whisk the egg whites until foamy, about a minute or so, then slowly add the sugar. Whisk until stiff peaks are formed, about 4-5 minutes.This is the meringue.  At 3 minutes, add the gel coloring.
  • Add a third of the meringue to the flour and Confectioner’s sugar and with a rubber spatula fold. Repeat until all is added.
  • Fill a piping bag and prepare a baking sheet or two with baking paper or method of choice. Pipe around 2-inch circles. Use a french macaron piping template for convenience. Bang the pans on the counter top a couple times all around to get rid of bubbles.
  • Preheat oven to 325°F.  Let the Macarons dry on your counter top for about 20 minutes until the shiny surface becomes dull and a skin is formed.
  • Turn down your oven to 300°F and bake the Macarons for around 15-16 minutes. Let cool for at least 10 minutes.

For the Vanilla buttercream

  • Cream the butter, add vanilla and mix to incorporate. Add sugar a couple cups at a time until all is added. Adjust your milk and sugar to achieve a medium consistency.
  • Now just add buttercream in between two Macarons and savor all the goodness with each bite!!

Notes

1.The critical part to make a perfect macaron:  you do not want to OVERMIX and you do not want to UNDERMIX. Both could play failure.The consistency you want will be a lava flow, thick with a slow drip.
2.Do not skip the step of sifting the almond flour and sugar, it is necessary for a smooth finish.