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Fool Proof Macarons

Name: Fool Proof Macarons
Prep time: 1 h 50 min
Total time: 1 h 50 min
Yield: 30
Ingredients: 1 3/4 cups Powdered sugar; 1 cup Almond flour; as needed Salt; 3 Egg whites; 1/4 cup Granulated sugar; 1/2 tsp. Vanilla extract; 2 drops Gel food coloring; 1 cup (2 sticks) Unsalted butter; 3 cups Powdered sugar; 1 tsp. Vanilla extract; 3 tbsp. Heavy cream

Vegetarian

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Macarons are timeless, classy cookies. They have a reputation for being hard to make, but even with a cracked shell, they still taste as good as those that emerge from the oven unscathed. Here’s how you can make your own at home. We recommend watching the video until the end as it's full of tips to help you through the baking process.

Prep Time 1 hour and 50 minutes

Serves: 30

Difficulty Level: Low

Ingredients for Macarons:

Powdered sugar - 1 3/4 cups

Almond flour - 1 cup (finely ground)

Salt - as needed

Egg whites - 3 (at room temperature)

Granulated sugar - 1/4 cup

Vanilla extract - 1/2 tsp.

Gel food coloring - 2 drops (pink)

Unsalted butter - 1 cup (2 sticks) (at room temperature)

Powdered sugar - 3 cups

Vanilla extract - 1 tsp. (for vanilla buttercream)

Heavy cream - 3 tbsp.

Method of preparing the Macarons:

In a food processor, pulse the powdered sugar, almond flour, and a pinch salt on low speed until extra fine. Sift into a large bowl.
Using an electric mixer, beat the egg whites with a pinch of salt until frothy and opaque. Gradually add the sugar. Beat some more until stiff peaks form. Beat in the vanilla and food coloring.
Gradually and in small portions, fold the almond flour mixture into the beaten egg whites.
Transfer the macaron batter into a piping bag fitted with a round tip. Drizzle a few drops of water onto a baking sheet and line it. The water ensures the parchment won't move.
Pipe the macarons onto the parchment paper in 1 1/2 inch circles, spacing at least 1-inch apart. Tap the baking sheet on a flat surface to release any air bubbles.
Let the macarons sit at room temperature for 30-60 minutes, until they’re dry to the touch. Preheat the oven to 300°F (150°C).
Bake for 17 minutes. Don't open the oven during baking. Let cool in the baking sheet for 15-30 minutes. The cookies should lift easily off the parchment. Transfer to a cooling for complete drying.
Cream the butter until light and fluffy. Sift in the powdered sugar and beat until fully incorporated. Add the vanilla and beat to combine. Add the cream, 1 tablespoon at a time, and beat to combine until the desired consistency is reached.
Transfer the buttercream to a piping bag fitted with a round tip. Add a dollop of buttercream to one macaron shell. Top it with another macaron shell to create a sandwich. Repeat with the remaining macaron shells and buttercream.
Place in an airtight container for 24 hours so that they can “bloom.”