Oh how I love making French Macarons! These are by far my favorite cookies to make and I always feel so accomplished after I’ve baked them. They can be intimidating to make but I promise you, you can do it! This is such an easy recipe, and if followed correctly, will turn out perfect macarons every time. I hope you guys enjoy the recipe.
For the Macarons:
-1¾ cups powdered sugar
-1 cup almond flour
-1 tsp. salt divided
-3 egg whites at room temp.
-1/4 cup granulated sugar
-1/2 tsp. vanilla extract
-1/2 tsp. almond extract
-1/4 cup sliced almonds for the tops(optional)
To make Macarons:
In the bowl sift the almond flour and powdered sugar through a fine-mesh sieve. Mix almond flour, powder sugar and 1/2tsp. salt together to combine.
In a separate large bowl, beat the egg whites and the remaining ½ teaspoon of salt with an electric mixer until soft peaks form. Gradually add the granulated sugar until fully incorporated. Continue to beat until stiff peaks form (you should be able to turn the bowl upside down without anything falling out).
Add the vanilla and almond extract and beat until incorporated.
Add about ⅓ of the sifted almond flour mixture at a time to the beaten egg whites and use a spatula to gently fold until combined. After the last addition of almond flour, continue to fold slowly until the batter falls into ribbons and you can make a figure 8 while holding the spatula up.
Transfer the macaron batter into a piping bag fitted with a round tip. (You can also use a zip lock bag and snip off one of the conners)
Place 4 dots of the batter in each corner of a rimmed baking sheet, and place a piece of parchment paper over it, using the batter to help adhere the parchment to the baking sheet.(this is not needed but it helps keep everything in place)
Pipe the macarons onto the parchment paper in 1½-inch (3-cm) circles, spacing at least 1-inch (2-cm) apart.
Tap the baking sheet on a flat surface about 5 times to release any air bubbles. Next carefully place a few sliced almonds(if using) on top of every other macaron.
Let the macarons sit at room temperature for 30 minutes to 1 hour, until dry to the touch.
Preheat the oven to 300˚F (150˚C).
Bake the macarons for 13-17 minutes, until the feet are well-risen and the macarons don’t stick to the parchment paper.
Transfer the macarons to a wire rack to cool completely before filling.
For the buttercream:
-2 sticks unsalted butter at room temp.
-3 cups powdered sugar
-1/2 tsp. vanilla extract
-1/2 tsp. almond extract
-2 tbs. heavy cream(not needed but gives it a nice texture.
To make the buttercream:
In a large bowl, add the butter and beat with a mixer for 1 minute until light and fluffy. Sift in the powdered sugar and beat until fully incorporated. Add the vanilla and almond extract and beat to combine. Add the cream, 1 tablespoon at a time, and beat to combine, until desired consistency is reached.
Transfer the buttercream to a piping bag fitted with a round tip, or a ziplock bag.
Add a dollop of buttercream to one macaron shell. Top it with another macaron shell to create a sandwich. Repeat with remaining macaron shells and buttercream.
Can eat right away or store in an airtight container at room temp. for up to 3 days and up to 5 days in fridge.
In the link below is a great video on how to make macarons:
Jaimes Bakes 