France · Sweet Dishes
Macaron
The Macaron is a true icon of French pâtisserie — a delicate almond meringue cookie with a smooth crisp shell, chewy interior and signature ruffled feet, sandwiched with sweet buttercream.
Ingredients
- almond flour100 g
- powdered sugar100 g
- egg whites, aged75 g
- granulated sugar75 g
- saltpinch
- gel or powder food coloring
- unsalted butter100 g
- powdered sugar150 g
- vanilla extract1 tsp
- milk or cream1-2 tbsp
Method
- 1Sift almond flour and powdered sugar together twice. In a clean bowl, whisk aged egg whites with a pinch of salt to stiff glossy peaks, gradually adding granulated sugar. Add food coloring if using.
- 2Fold meringue into dry ingredients in two stages until the batter flows from the spatula in a slow, continuous ribbon (the 'lava stage'). Do not overmix.
- 3Transfer to a pastry bag with a round tip. Pipe 3-4 cm circles onto a parchment-lined baking sheet. Tap tray firmly to remove air bubbles. Rest at room temperature for 30-60 minutes until a non-sticky skin forms.
- 4Preheat oven to 150°C. Bake 12-15 minutes until shells are stable and have developed 'feet'. Cool completely before removing from parchment.
- 5For buttercream: beat butter, add powdered sugar, vanilla and milk/cream. Pipe filling onto one shell and sandwich with another. Refrigerate in an airtight container for 24 hours to mature before serving.