Delicate French Macarons with Almond and Buttercream

Ingredients

For the Macaron Shells

• 1 cup (100g) almond flour
• 1 3/4 cups (200g) powdered sugar
• 3 large egg whites, room temperature
• 1/4 cup (50g) granulated sugar
• Gel food coloring (optional)

For the Buttercream Filling

• 1/2 cup (1 stick) unsalted butter, softened
• 1 1/2 cups powdered sugar
• 1 tsp vanilla extract
• 1–2 tbsp milk, as needed

Instructions

1. Prepare dry ingredients: Sift almond flour and powdered sugar together into a bowl. Discard any large bits.

2. Make the meringue: In a clean mixing bowl, beat egg whites on medium speed until foamy. Gradually add granulated sugar and beat on high until stiff, glossy peaks form. Add gel food coloring if desired.

3. Macaronage: Gently fold the dry ingredients into the meringue using a spatula until the batter flows in thick ribbons and forms a figure-eight without breaking.

4. Pipe the shells: Transfer the batter to a piping bag fitted with a round tip. Pipe 1.5-inch circles onto parchment-lined baking sheets. Tap the sheets firmly on the counter to release air bubbles.

5. Rest: Let the piped shells sit at room temperature for 30–60 minutes, or until a skin forms on the surface and they are no longer sticky to the touch.

6. Bake: Preheat oven to 300°F (150°C). Bake macarons for 12–15 minutes. Let cool completely on the trays before removing.

7. Make the filling: Beat softened butter until creamy. Add powdered sugar, vanilla extract, and milk as needed, and beat until smooth.

8. Assemble: Pair similar-sized macaron shells. Pipe buttercream onto one half and sandwich with the other.

9. Mature: Store macarons in an airtight container in the fridge for 24 hours to allow flavors and texture to develop.

Notes

• Aging the egg whites overnight can help improve consistency
• Avoid overmixing during macaronage to prevent spreading
• Macarons can be frozen (filled or unfilled) for up to 1 month
• Use flavor extracts or fruit purees to customize the buttercream