Ingredients
Scale
- 100 g super-fine almond flour
- 65 g powdered sugar
- 70 g egg whites (at room temperature)
- 75 g fine granulated sugar
- ¼ teaspoon cream of tartar (optional)
- ¼ teaspoon coarse kosher salt
- Gel food coloring (optional)
Instructions
- Preheat oven to 150°C (300°F) and line a baking sheet with parchment paper.
- Sift together almond flour and powdered sugar in a bowl.
- In a clean bowl, whip egg whites until foamy; gradually add granulated sugar and beat until stiff peaks form.
- If desired, add gel food coloring to the whipped egg whites.
- Gently fold the dry mixture into the whipped egg whites until no streaks remain.
- Pipe small circles onto the baking sheet using a piping bag, leaving space between each macaron.
- Allow piped macarons to rest for 30 minutes until they develop a skin.
- Bake for about 18 minutes, rotating halfway through.
- Prepare filling by whisking egg yolks and sugar over medium heat; gradually add milk until thickened, then mix in softened butter and vanilla extract until smooth.
- Once cooled, pair macaron shells by size, pipe filling onto one shell, and sandwich with another.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 70
- Sugar: 8g
- Sodium: 10mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
Keywords: For best results, use room temperature egg whites that have been aged for at least 24 hours. Feel free to experiment with different fillings like fruit jams or chocolate ganache for unique flavor profiles.