Ingredients
for 16 macarons
Cookie
- 3 large egg whites, room temperature
-
¼ cup granulated sugar (50 g) -
1 ¾ cups powdered sugar (210 g) -
1 cup superfine almond flour, if unable to find “superfine” it is recommended that you pulse the almond flour in a food processor first (110 g) -
2 tablespoons instant espresso powder
Buttercream filling
-
½ cup butter, room temperature (115 g) -
2 cups powdered sugar, sifted (240 g) -
2 teaspoons vanilla extract
Garnish
- cocoa powder, optional
Advertisement
Preparation
- Line a large baking tray with parchment paper.
- In a medium mixing bowl, beat the egg whites with an electric hand mixer on medium speed until soft peaks form. Add ⅓ of the granulated sugar and with mixer on high, continue to beat until egg whites are stiff peaks. Add another ⅓ of the sugar and beat again until egg whites are back to stiff peaks. Repeat with last ⅓ of sugar, beating until whites are shiny and fluffy.
- Using a fine mesh strainer, sift together the almond flour, confectioners sugar, and espresso powder into the bowl with the egg whites. Discard any large pieces that remain in the strainer.
- With a rubber scraper, fold the mixture into the egg whites, about 35-45 strokes, or until the batter falls on itself but a slight peak remains (Do not overmix or batter will be too thin and runny).
- Fill a piping bag fitted with a round tip. Pipe batter onto prepared baking tray into 1 ½ inch (4 cm) disks.
- Lift and drop the baking tray onto a hard surface 2-3 times to smooth out the batter and knock out any air bubbles. Allow cookies to rest at room temperature for one hour, until a skin forms on the surface of the cookies.
- Preheat oven to 285˚F (140˚C)
- To make the filling, beat the butter, confectioners sugar and vanilla extract until light and fluffy. Set aside.
- After about one hour, gently brush the top a cookie with your finger to check that a skin has formed. The batter should not stick to your finger, if it does, allow to set for an additional 15 minutes.
- Bake cookies in preheated oven for 15 minutes, or until the cookies peel away from the parchment when lifted.
- Allow the cookie shells to cool completely.
- Pipe the buttercream frosting onto the bottom side of a cooled shell and sandwich together with a similarly sized cookie.
- Dust with optional cocoa powder and serve. *Store in an airtight container in the refrigerator.
- Enjoy!
Advertisement
Advertisement
Advertisement
Tips
-
kaiitlynguyen
I made these for the first time today and it was my first time making macarons overall. THIS RECIPE WORKS. Its absolutely amazing that I was able to get it on the first try and I’m not an experienced baker, I usually use those instant cake mixes, I never made anything from scratch. Try it out! (I used whipped cream for the filling, my preference)
2018-07-16T01:46:21Z Helpful (73) -
kjhkth
This was amazing! A tip would be let your macarons dry COMPLETELY, and it would come out perfectly 100% of the time I put my second batch in when they left a slight fingerprint on the surface, and they cracked a little😅
2018-07-18T11:27:48Z Helpful (37) -
Mai Moh'd
DONT OVER MIX THE BATTER. It’s all fun and games until you over mix the batter then it’s almost doomed to fail. Follow the recipe thoroughly and do not skip over any step. Measure everything in advance and follow it step by step.
2018-07-14T22:30:04Z Helpful (35) -
Cheyenne Silvers
My macarons were underbaked when I followed this temp/time. They took longer to set and bake. I googled my issues though and found some advice that might help! - I undermixed and my batter was ploppy, not like lava like it should have been. Lava, not plop. - I did not tap the tray enough to get the air bubbles out. Tap your tray!
2018-07-18T02:53:09Z Helpful (26)
Related recipes
Strawberry Macaron Ice Cream Sandwich
How To Make Macarons
Strawberry Cheesecake Macarons
Cookies and Cream Macarons
Matcha Macarons
Carrot Cake Cookies
Advertisement
Advertisement