French Macarons

Ingredients

• 71 g Blanched sliced almonds (almond flour) (Finely ground; process and sift as described)
• 117 g Confectioners' sugar (Sifted to remove lumps)
• 2 large Egg whites (Room temperature; separate from yolks carefully)
• 53 g Granulated sugar (Adds stability to the meringue)
• 2 drops Lemon yellow gel food coloring (Use gel, not liquid, to avoid altering batter consistency)
• 60 g Unsalted butter, softened (For lemon buttercream filling)
• 80 g Powdered sugar (for filling)
• 15 ml Fresh lemon juice (About 1 tablespoon)
• 1 tsp Lemon zest (Fine zest for flavor)

Instructions

1. Measure almonds

   Weigh 71 g of blanched sliced almonds on a digital scale and place them in the food processor bowl.

   Time: PT2M

2. Process almonds and sugar

   Add 117 g confectioners' sugar to the processor and pulse for about 1 minute until a fine powder forms.

   Time: PT3M

3. Sift the almond‑sugar mixture

   Pass the mixture through a fine mesh sieve, pressing gently. Re‑process any large pieces until only about 2 Tbsp remain in the sieve; discard the remainder.

   Time: PT5M

4. Prepare egg whites and sugar

   Separate 2 large egg whites, let them reach room temperature, and place them in a clean mixing bowl. Add 53 g granulated sugar and stir briefly.

   Time: PT2M

5. Whip the meringue

   Using a hand mixer, beat on medium speed for 2 min, then medium‑high for 2 min, then high for 2 min, finally high for another 2 min to reach stiff peaks.

   Time: PT8M

6. Add gel color

   Turn the mixer off, add 2 drops of lemon yellow gel food coloring, then resume beating on high for 30 seconds until fully incorporated.

   Time: PT1M

7. Fold in almond mixture (macaronage)

   Using a rubber spatula, fold the almond‑sugar powder into the meringue. Lift, fold over, and turn the bowl about 35 times until the batter flows like thick lava.

   Time: PT3M

8. Pipe the shells

   Fit a pastry bag with a 3/4‑inch round tip, fill with batter, and pipe ¾‑inch circles onto parchment‑lined baking sheets, spacing them 1 inch apart. Tap the sheet 2–3 times to release air bubbles.

   Time: PT5M

9. Bake

   Bake in a pre‑heated 350°F oven (rack in lower third) for 13 minutes, rotating the sheet halfway through.

   Time: PT13M

   Temperature: 350°F

10. Cool shells

    Remove the sheet from the oven and let the shells cool completely on the pan before handling.

    Time: PT30M

11. Make lemon buttercream filling

    Beat 60 g softened unsalted butter until creamy. Gradually add 80 g powdered sugar, 15 ml lemon juice, and 1 tsp lemon zest; beat until light and fluffy.

    Time: PT10M

12. Assemble macarons

    Pipe a small dollop of buttercream onto the flat side of one shell, gently press the matching shell on top. For extra filling, press a thumb gently into the center of a shell before adding buttercream to create a well.

    Time: PT5M

Nutrition Facts

Calories

120

Protein

2 g

Carbohydrates

20 g

Fat

5 g

Fiber

1 g