Complete Guide to Making Macarons

Ingredients

• 100 g Egg Whites (Separated from large eggs, weighed for accuracy)
• 0.25 tsp Cream of Tartar (Stabilizes the meringue; can substitute with a few drops of white vinegar)
• 90 g Granulated Sugar (For the meringue)
• 140 g Almond Flour (Super fine; processed in food processor and sifted twice)
• 130 g Confectioners' Sugar (Sifted together with almond flour)
• 2 drops Vanilla Extract (Adds flavor to the meringue)
• 2 drops Food Coloring (Optional, for colored shells)
• 1 cup French Buttercream (Store‑bought or homemade; used as filling)

Instructions

1. Separate and Weigh Egg Whites

   Crack three large eggs one at a time, separate the yolks, and place the whites in a clean bowl. Weigh the whites until you have exactly 100 g, discarding any excess.

   Time: PT5M

2. Process Almond Flour and Confectioners' Sugar

   Add 140 g almond flour and 130 g confectioners' sugar to the food processor. Pulse until the mixture is a fine powder, then sift twice through a fine mesh sieve, discarding any large pieces.

   Time: PT10M

3. Make the Meringue

   In a completely clean bowl, add the weighed egg whites and 1/4 tsp cream of tartar. Whisk on high until frothy, then gradually add 90 g granulated sugar, a little at a time. Continue whisking until stiff peaks form. Add vanilla extract and optional food coloring, whisk briefly to combine.

   Time: PT10M

4. Macaronage (Folding the Batter)

   Spoon about one‑third of the dry almond‑sugar mixture into the meringue. Using a rubber spatula, fold gently: cut down the middle, scrape the sides, and lift over. Add the remaining dry mixture and continue folding until the batter flows like lava and forms a figure‑eight when lifted.

   Time: PT10M

5. Pipe the Shells

   Fit a piping bag with a 1A tip, fill with the batter, and pipe 1‑inch circles onto a parchment‑lined walled baking sheet, spacing about 1 inch apart. Tap the sheet gently on the counter to release surface bubbles.

   Time: PT5M

6. Rest the Shells

   Allow the piped shells to sit at room temperature until the tops are dry to the touch and no longer shiny (about 40 minutes).

   Time: PT40M

7. Bake

   Preheat the oven to 300°F (150°C). Bake the shells for 14 minutes, rotating the sheet halfway through. They are done when they have risen, the tops are matte, and they feel dry underneath.

   Time: PT14M

   Temperature: 300°F

8. Cool and Fill

   Let the shells cool completely on a wire rack. Pipe a small amount of French buttercream onto the flat side of one shell and sandwich with a matching shell.

   Time: PT10M

Nutrition Facts

Calories

120

Protein

2 g

Carbohydrates

12 g

Fat

7 g

Fiber

1 g