Ingredients
- 3 Egg Whites
- 150g Granulated Sugar
- 150g Powdered Sugar
- 150g Almond Flour
- 1/4 tsp Cream of Tartar
- Food Color Gel (optional)
- Filling of choice (buttercream, ganache, fruit curd)
Instructions
- Prepare your workspace: Start by preheating your oven to 300°F (150°C) and lining several baking sheets with parchment paper.
- Whip your egg whites: In a clean mixing bowl, add the egg whites and cream of tartar. Beat until foamy, then gradually add the granulated sugar and whip until stiff peaks form.
- Fold in dry ingredients: Sift together the almond flour and powdered sugar in a separate bowl. Gently fold into the meringue, careful not to deflate it.
- Color your batter: If using food coloring, add a few drops to the mixture.
- Pipe the macarons: Transfer batter to a piping bag and pipe uniform circles about 1.5 inches in diameter on prepared baking sheets.
- Rest the macarons: Allow them to sit at room temperature for 30 to 60 minutes until they form a skin.
- Bake: Place trays in the oven and bake for 15-20 minutes, rotating halfway through if necessary.
- Cool and fill: Let macarons cool completely before removing from parchment. Fill with your choice of filling.
- Mature (Optional): For better flavor, let filled macarons sit in the refrigerator for at least 24 hours before serving.
Notes
Ensure egg whites are at room temperature for better volume. Avoid making on humid days to ensure proper meringue consistency.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian