French Macarons

Ingredients

• 1 3/4 cups (175g) almond flour, finely ground
• 1 3/4 cups (210g) powdered sugar
• 3 large egg whites, aged at room temperature overnight, uncovered in the fridge then brought to room temp
• 1/4 tsp cream of tartar
• 1/4 cup (50g) granulated sugar
• 1/2 tsp vanilla extract
• 1 gel food coloring (optional)
• 1/2 cup (1 stick / 113g) unsalted butter, softened, for filling
• 1 1/2 cups (180g) powdered sugar, for filling
• 2 tbsp heavy cream, for filling

Instructions

1. Line two baking sheets with parchment paper or silicone baking mats. Sift the almond flour and 1 3/4 cups powdered sugar together twice, discarding any large almond pieces left in the sieve - this fine texture is essential for smooth shells.
2. In a clean, dry bowl, beat the egg whites and cream of tartar on medium speed until foamy, then gradually add the granulated sugar and beat on medium-high until stiff, glossy peaks form that hold a straight point when the beater is lifted, about 4 to 5 minutes. Beat in the vanilla and food coloring in the last 30 seconds.
3. Add the sifted almond flour mixture to the meringue all at once. Fold with a spatula using a firm, deliberate motion: scrape down the sides, cut through the center, and press the batter against the bowl wall - this is the macaronage step.
4. Continue folding for 40 to 60 strokes, until the batter flows off the spatula in a thick ribbon that slowly melts back into itself within about 10 seconds - this is called the 'lava' stage. Stop as soon as you reach it, since underfolded batter makes lumpy shells and overfolded batter spreads too thin.
5. Transfer the batter to a piping bag fitted with a round tip and pipe 1.5-inch circles onto the prepared sheets, spacing them 1 inch apart.
6. Firmly tap each baking sheet flat against the counter 5 to 6 times to release trapped air bubbles, which cause cracked shells.
7. Let the piped shells rest at room temperature, uncovered, for 30 to 60 minutes, until a properly formed skin develops - touch one lightly with a clean finger and it should feel dry and not stick.
8. Preheat the oven to 300 F while the shells rest.
9. Bake one sheet at a time for 14 to 16 minutes, until the shells have risen with a visible ruffled foot at the base and do not wobble when you gently touch the top.
10. Cool the shells completely on the baking sheet, about 20 minutes, before attempting to peel them off the parchment - warm shells will stick and tear.
11. For the filling, beat the softened butter until pale and fluffy, about 2 minutes, then gradually beat in the powdered sugar and heavy cream until smooth and pipeable.
12. Pair shells by similar size, pipe a small amount of filling onto one shell of each pair, and sandwich with the matching shell. Refrigerate filled macarons for 24 hours before serving to let the shells soften slightly and flavors meld.

Nutrition

Nutrition information is an estimate per serving and is not a substitute for professional dietary advice.