Description
Delicate meringue-based cookies with a chewy texture, perfect for special occasions.
Ingredients
Scale
- 150 grams sifted super-fine almond flour
- 180 grams powdered sugar
- 1/4 teaspoon salt
- 120 grams large egg whites (about 4 eggs, at room temperature)
- 60 grams granulated sugar
- 4 drops liquid-gel food coloring
- 1 teaspoon pure vanilla extract
- Vanilla Buttercream Frosting or your choice of filling
Instructions
- Prepare your piping bag: Cut the tip off a large piping bag and fit it with a large plain tip. Secure it in a tall glass.
- Sift dry ingredients: In a bowl, sift almond flour and powdered sugar, and gently mix.
- Make the meringue: Clean a bowl with vinegar. Beat egg whites and salt until bubbles form, then gradually add granulated sugar. Whip until glossy, stiff peaks form.
- Add color and flavor: Fold in the food coloring and vanilla extract until combined.
- Macaronage step: Fold the almond flour mixture into the meringue in three additions until it forms a lava-like consistency.
- Pipe the macarons: Transfer the batter to the piping bag and pipe rounds onto a baking sheet, leaving space between each.
- Dry the shells: Let the piped macarons rest for 30 to 60 minutes until they form a skin.
- Bake: Preheat oven to 315°F and bake for 12 to 15 minutes.
- Cool and assemble: Let cool completely, then pair shells, pipe filling, and sandwich together.
Notes
For vivid color, consider using flavored gel food coloring. Store in an airtight container in the fridge for up to a week.
- Prep Time: 60 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 100
- Sugar: 8g
- Sodium: 70mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 10mg
Keywords: macarons, French dessert, baking, pastry