Classic Macaron Recipe

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Classic macarons are the epitome of elegance and indulgence in the world of desserts. These delicate French confections feature crisp, airy shells with a signature chewy texture, sandwiched together with rich, flavorful fillings like buttercream, ganache, or fruit jam. Loved for their vibrant colors and endless flavor possibilities, macarons are as much a feast for the eyes as they are for the palate. While they may seem intimidating to make, mastering these treats is a rewarding experience that elevates any occasion. From tea parties to weddings, classic macarons add a touch of sophistication to any celebration.

Ingredients

For the shells:

• 90g almond flour (super fine, sifted)
• 90g powdered sugar
• 70g egg whites (about 2 large eggs), aged at room temperature
• 65g granulated sugar
• 1 tsp vanilla extract (or any flavor extract)
• Gel food coloring (optional)

For the filling:

• 100g unsalted butter, softened
• 150g powdered sugar
• 1–2 tbsp heavy cream or milk
• 1 tsp vanilla extract (or flavor of your choice)

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Instructions

1. Prepare the Ingredients

1. Sift the almond flour and powdered sugar together into a bowl. Discard any large pieces.
2. In a clean mixing bowl, whisk the egg whites until foamy using a hand or stand mixer. Gradually add the granulated sugar while mixing on medium-high speed until stiff, glossy peaks form.
3. Add the vanilla extract and a drop of food coloring (optional), and gently mix to combine.

2. Make the Macaron Batter (Macaronage)

1. Gently fold the sifted dry ingredients into the egg whites in three additions.
2. Continue folding until the batter flows in thick ribbons and forms a figure-8 without breaking. Be careful not to overmix or undermix.

3. Pipe the Shells

1. Transfer the batter into a piping bag fitted with a round tip.
2. Pipe small, even circles (about 1 inch) onto a baking sheet lined with parchment paper or a silicone mat.
3. Tap the baking sheet firmly on the counter several times to release air bubbles. Use a toothpick to pop any remaining bubbles.
4. Let the macarons rest at room temperature for 30–60 minutes, or until the tops form a dry skin and are no longer sticky to the touch.

4. Bake the Macarons

1. Preheat your oven to 300°F (150°C).
2. Bake one tray at a time for 14–16 minutes. The macarons are ready when they have risen feet and the tops are firm.
3. Allow the macarons to cool completely on the baking sheet before removing them.

5. Make the Filling

1. Beat the softened butter until creamy.
2. Gradually add powdered sugar, mixing until smooth. Add vanilla extract and heavy cream, one tablespoon at a time, until the desired consistency is reached.
3. Transfer the filling to a piping bag.

6. Assemble the Macarons

1. Pair similar-sized macaron shells.
2. Pipe a small amount of filling onto the flat side of one shell and sandwich with another shell.
3. Place the macarons in an airtight container and refrigerate for at least 24 hours to mature.

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Tips for Success

• Aged Egg Whites: Separate your eggs a day before and leave the whites uncovered in the fridge to reduce moisture.
• Rest Time: Don’t skip the resting period; it helps form the characteristic macaron shell.
• Oven Accuracy: Use an oven thermometer to ensure even baking.

Enjoy your classic macarons.