Best French Macarons

Best French Macarons

Recipe by Smart Cookie from allrecipes.com

Dessert 2 Hr. 47 Mins.

Ingredients

48

48 servings

  • 1 ¾ cups confectioners' sugar
  • 1 cup blanched almond flour
  • 1 teaspoon salt, divided
  • ¼ teaspoon cream of tartar
  • 3 egg whites, room temperature
  • ¼ cup superfine sugar
  • ½ teaspoon vanilla extract
  • 2 drops gel food coloring
  • 1 cup unsalted butter, softened
  • 3 cups confectioners' sugar
  • 3 tablespoons heavy cream
  • 1 teaspoon vanilla extract

Instructions

  • Combine confectioners' sugar, almond flour, and 1/2 teaspoon salt in the bowl of a food processor. Pulse a few times until extra-fine. Sift through a fine-mesh sieve into a large bowl.
  • Beat egg whites with the remaining 1/2 teaspoon salt and cream of tartar in the bowl of a stand mixer fitted with a whisk attachment until frothy. Gradually add superfine sugar and vanilla and continue to beat on medium speed until stiff peaks form. Do not overbeat; tips of peaks should hold their shape but curl over slightly.
  • Gently fold 1/3 of the almond flour mixture into the egg whites, turning bowl occasionally, until nearly combined. Drop in food coloring. Add remaining almond flour mixture in 2 additions, gently folding until a batter comes together. Batter should fall off the spatula in thick ribbons without breaking.
  • Transfer batter to a piping bag with a #804 pastry tip. Line 2 light-colored baking sheets with silicone macaron mats. Pipe batter into each circle on the mats. Tap baking sheets 4 times against the counter to release any air bubbles. Let macarons sit at room temperature until dry to the touch, 30 minutes to 1 hour.
  • Preheat the oven to 300 degrees F (150 degrees C).
  • Bake macarons in the preheated oven until bottoms rise slightly off the mats to form 'feet', 17 to 20 minutes. Switch baking sheets positions halfway through.
  • Let macarons cool on the mats for 15 minutes. Transfer to a wire rack to cool completely, at least 15 minutes.
  • Meanwhile, beat butter and confectioners' sugar together using an electric mixer until creamy. Add heavy cream and vanilla extract; beat until combined.
  • Transfer buttercream to a piping bag with a #4 pastry tip. Pipe buttercream onto 1/2 of the macarons. Top with the other halves to create sandwiches.

Nutritional Facts

Per 48 servings

  • Calories: 104
  • Carbohydrate: 14g
  • Fat: 6g
  • Fiber: 0g
  • Protein: 1g
  • Sugar: 13g

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