Description

Elegant French-style macarons with a variety of rich fillings like chocolate ganache, vanilla bean buttercream, and fruity accents. These delicate cookies are perfect for celebrations or as a refined dessert.

Ingredients

Units Scale

1 3/4 cups powdered sugar
1 cup almond flour (finely ground)
3 large egg whites (room temperature)
1/4 cup granulated sugar
Gel food coloring (optional)
Cocoa powder, freeze-dried fruit powder, vanilla powder (optional for flavor variations)
1/2 cup unsalted butter, softened
1 1/4 cups powdered sugar (for buttercream)
1 tbsp heavy cream
1 tsp vanilla bean paste
1/2 cup heavy cream (for ganache)
4 oz dark chocolate, chopped
Strawberry jam or coulis (optional)
Salted caramel spread (optional)

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Instructions

Sift together powdered sugar and almond flour into a bowl. If making flavored shells, add cocoa or fruit powder as desired.
In a separate clean bowl, beat egg whites until foamy. Gradually add granulated sugar and continue to whip until stiff peaks form.
Fold the dry ingredients into the meringue in three additions, mixing gently until the batter flows like lava and ribbons off the spatula.
Pipe 1.5-inch rounds onto parchment-lined baking sheets. Tap the sheets firmly to remove air bubbles. Let rest at room temperature for 30–60 minutes until tops are dry to the touch.
Bake in a preheated oven at 300°F (150°C) for 15–17 minutes. Let cool completely before removing from parchment.
To prepare vanilla buttercream, beat softened butter until fluffy. Add powdered sugar, cream, and vanilla paste. Beat until smooth and creamy.
To make ganache, heat cream just to a simmer and pour over chopped chocolate. Let sit for 1 minute, then stir until smooth and glossy. Cool to piping consistency.
Pair macaron shells by size. Pipe buttercream or ganache onto one half. Add optional fillings like strawberry jam or salted caramel if desired. Top with the matching shell.
Refrigerate macarons in an airtight container for 24 hours to develop flavor and texture. Bring to room temperature before serving.

Notes

Make sure all tools and bowls used for whipping egg whites are grease-free.
Do not skip the resting step; it ensures smooth tops and proper feet.
Macarons are best after maturing in the fridge for 24–48 hours.
Store filled macarons in the fridge for up to 5 days or freeze unfilled shells for longer storage.

Nutrition

Serving Size: 1 macaron
Calories: 120
Sugar: 14g
Sodium: 20mg
Fat: 6g
Saturated Fat: 3g
Unsaturated Fat: 2.5g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 1g
Protein: 2g
Cholesterol: 10mg