Macarons are like magic to me

Hi there, friends! Today, I’m here to share a tried-and-true recipe for making the most delicious macarons in the comfort of your home. A perfect macaron should be chewy on the inside and crispy on the outside. It should have those classic feet and a smooth top.

Ingredients ( for 30 macarons )

• MACARONS

1 cup almond flour (95 g), finely ground.

1 teaspoon salt, divided.

¾ cups powdered sugar (210 g).

3 egg whites, at room temperature

½ teaspoon vanilla extract

¼ cup granulated sugar (50 g)

2 drops of pink gel food coloring.

• VANILLA BUTTERCREAM

3 tablespoons heavy cream

1 cup unsalted butter (230 g)

2 sticks, at room temperature

3 cups powdered sugar (360 g)

1 teaspoon vanilla extract

Method ( for dry ingredients )

First, let egg whites come to room temperature before cooking.

Having the egg whites rest will result in a much fluffier airier meringue. And to separate your whites from your yolks you can use this tool.

Second, add dry ingredients to a food processor, and pulse 10 times. Sift dry ingredients after pulsing in the food processor to ensure a smooth surface. This will ensure a smooth top and ensure that the macarons are picture-perfect.

Method ( for wet ingredients )

• Beat egg whites with salt and whisk attachment to add air to the meringue.

• Add the sugar gradually, and beat until stiff peaks.
• Add the vanilla extract and food coloring, using gel food coloring for a more vibrant color.

• Beat the egg whites until they are frothy and no longer translucent, then add the sugar gradually until stiff peaks.

• Add the vanilla extract and food coloring, using gel food coloring for a more vibrant color.

Next :

Fill a piping bag with batter and place 4 dots of batter in each corner of a baking sheet.

The classic size of the macaron is about an inch and a half wide. You can buy a template for piping.

Once the macarons are piped, drop the tray, so it will help eliminate air bubbles and create a smooth surface. Let the macarons rest at room temperature for 30-60 minutes. Next, bake the macarons at 300 degrees for 17 minutes.

If you have an oven thermometer, make sure your oven is not running too hot or too cold before baking macarons. deflate the macarons.

If your macarons are sticking to the parchment paper after this, it just means they are a little underbaked. You can pop them back in the oven for a minute or two.

Let macarons rest for 15 to 30 minutes on a baking sheet. After they are done, transfer the macarons to a wire rack to fully dry out and cool before filling.

Now we are going to work on our filling:

First, cream room-temperature buttercream and sift powdered sugar into a bowl to create a fluffy, classic vanilla buttercream. Next, add more fillings. Finally, add vanilla and heavy cream to mix until incorporated.

In my opinion, wait at least 24 hours before eating macarons to ensure the best flavor.

You can flavor your buttercream, you can make chocolate ganache lemon curd… The possibilities are truly endless.

Remember to be patient, take your time, and practice, practice, practice.

READ: Easy Chocolate Cupcakes at home

READ: Best Soft Chocolate Chip Cookies