For each batch of macarons, you’ll need:
- 1 cup of confectioner’s sugar (powdered sugar)
- 3/4 cup almond flour
- 2 large egg whites (room temperature)
- a pinch of cream of tartar
- 1/4 cup of superfine sugar (You can make superfine sugar by putting granulated sugar through a food processor. Superfine sugar is not the same as powdered sugar, because powdered sugar also contains corn starch)
1. Pulse confectioners’ sugar and almond flour in a food processor until combined. Sift the mixture to remove large chunks of almond flour.
2. Preheat oven to 325 degrees F.
3. Whisk the egg whites with a mixer on medium speed until foamy. I use the whisk attachment as it’s best to incorporate air, which is what you need to do.
4. Add cream of tartar, and whisk until soft peaks form. Reduce speed to low, then add superfine sugar. Increase speed to high, and whisk until stiff peaks form, about 8 minutes.
5. Sift flour mixture over whites, and fold until mixture is smooth and shiny.
6. Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip, (AKA a tiny round tip) and pipe 3/4-inch rounds 1 inch apart on parchment-lined baking sheets, dragging pastry tip to the side of rounds so that they don’t form peaks in the batter. Tap the bottom of each sheet on the counter to release trapped air. I like to put down an oven mitt to tap it on so I can avoid the loud banging noises.
7. Let piped macarons stand at room temperature for 30 minutes before baking 1 sheet at a time, rotating halfway through, until macarons are crisp and firm (about 10 minutes).
8. Let macarons cool on sheets for 2 to 3 minutes, then transfer to a wire rack (still on parchment).
9. Once cookies have cooled, use a pastry bag fitted with a 1/2-inch plain round tip to pipe a layer of filling onto one cookie. When I’m feeling a little fancy I like to use tips that’ll create pretty ruffles in the filling. Sandwich together with another same-size cookie.
Voila! A macaron!
As the filling for my macarons I used buttercream icing and ganache.
The internet is full of delicious buttercream recipes, so choose your favorite!
The macaron flavors I made were honey lavender vanilla, almond vanilla, and chocolate mint.
The honey lavender vanilla and almond vanilla were both filled with a homemade honey vanilla whipped buttercream. The chocolate mint was filled with an andes chocolate ganache (to make I just found a regular ganache recipe and swapped out half of the chocolate with andes mint chips).
You can make any flavor you want when it comes to macarons, I’ve even seen savory ones! Just add a couple drops of whatever colors and flavoring you want to create your own custom flavor!