Classic Almond Macarons
Indulge in the delicate artistry of French pastry with this Classic Almond Macarons recipe, featuring perfectly crisp yet chewy shells made from almond flour and egg whites. These elegant treats offer a delightful balance of sweet and nutty flavors, enhanced with a touch of vanilla and optional vibrant food coloring for personalization. With their signature "feet" and smooth, glossy tops, these macarons are as visually stunning as they are delicious. Ideal for special occasions or gifting, these bite-sized desserts come together with simple techniques like folding and piping, while customizable fillings such as buttercream, ganache, or jam allow for endless flavor possibilities. Whether you’re a seasoned baker or a macaron novice, this recipe makes mastering these iconic French confections attainable and rewarding.
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Recipe Information
Ingredients
- 100 grams almond flour
- 180 grams powdered sugar
- 3 large egg whites
- 50 grams granulated sugar
- 0.5 teaspoons vanilla extract
- 2 drops food coloring (optional)
- 1 pinch pinch of salt
Instructions
Preheat your oven to 300°F (150°C) and line two baking sheets with parchment paper.
In a medium bowl, sift together the almond flour and powdered sugar. Mix well and set aside.
In a clean, separate bowl, whisk the egg whites until foamy. Gradually add the granulated sugar, whisking continuously until stiff, glossy peaks form.
Add the vanilla extract and food coloring (if using) to the meringue and gently fold in with a spatula.
Gradually fold the almond flour mixture into the meringue in three additions, using gentle figure-eight motions. The batter should flow like lava and create smooth, glossy peaks when lifted.
Transfer the macaron batter into a piping bag fitted with a round tip. Pipe small rounds (approximately 1 inch in diameter) onto the prepared baking sheets, leaving space between each macaron.
Tap the baking sheets firmly against the counter to release any air bubbles in the batter.
Let the macarons sit at room temperature for about 20-30 minutes, or until a thin, dry skin forms on the surface.
Bake in the preheated oven for 12-15 minutes, or until the macarons develop feet and are set.
Let the macarons cool completely on the baking sheets before gently removing them.
Pair the shells with your desired filling such as buttercream, ganache, or jam, sandwiching two shells together to form the macaron.
Nutrition Facts
Calories |
1520 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.0 g | 64% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 308 mg | 13% | |
| Total Carbohydrate | 253.7 g | 92% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 230.6 g | ||
| Protein | 32.0 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 223 mg | 17% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 170 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
