Simple French Macarons
French Macarons are a meringue sandwich cookie that boasts a sweet chewy cookie with a filling of your choice. Using the Swiss Meringue method, this recipe is practically fail-proof!
Servings: 20 macarons
Ingredients
- 100 grams powdered sugar
- 100 grams super fine almond flour
- 100 grams egg whites
- 100 grams granulated sugar
- food coloring if desired
Vanilla Buttercream Filling
- 4 tbsp butter room temperature
- 1 1/2 cups powdered sugar
- 1 tsp vanilla extract
- up to 2 tbsp heavy cream
- food coloring if desired
Other
- 1 cup water for double boiler
Instructions
- Measure out all ingredients.
- Sift together the powdered sugar and almond flour. Set aside.
- Add the 1 cup of water to your sauce pan or to the liner of your Instant Pot.
- Heat the water over medium heat until steaming.
- While the water is heating, add the egg and 3 tbsp of the measured out sugar to the bowl you'll be using for the double boiler.
- Once the water is steaming, place the bowl over the steaming water and whisk until the egg whites are foamy and white. When they are foamy and white, remove the bowl from the pan or Instant pot and set on a hot pad on the counter. Turn off the burner or Instant Pot.
- Add the remaining sugar to the egg whites and mix using an electric hand mixture until the egg whites are white, glossy and can form stiff peaks.
- Add the fool coloring now if you'd like to color your macarons. Mix until combined.
- Add the powdered sugar and almond flour to the bowl and mix with your mixer for 8 seconds. After the 8 seconds is up, use a silicone spatula to stir and smear the batter from the outside of the bowl towards the center. Turn the bowl as your do this to make sure all of the batter gets stired equally.
- Do this until your batter thins and is able to drizzle a ribbon of batter for a few seconds without it breaking.
- Transfer the batter to a piping bag equipt with a round piping tip.
- Pipe equal circles onto a silicone or parchment lined cookie sheet. Make sure that your piping bag is straight up and down, apply equal pressure and release pulling straight back up. Repeat with the remaining batter.
- Bang the pan gently but firmly onto the counter a few times to remove any air bubbles.
- Preheat oven to 300° F.
- Allow the macarons to dry out as the oven preheats, for about 20-30 mintues. Your macarons should be dry to the touch before going into the oven.
- Bake for 11-13 mintues at 300°. The macarons should not turn brown!
- Allow the macarons to cool completly on the pan.
- When the macarons are completly cool make your filling.
- Make your filling by combining all ingredients using either a stand mixer or your electric hand mixer. Slowly add in that heavy cream (you can substitue milk if you'd like) because we want a thick buttercream so it doesn't squirt out while we eat the macaron.
- Once the buttercream is mixed together and your desired consisency, gently pipe some frosting onto the bottom side of one cookie and then sandwich the frosting with the bottom side of a second cookie to create your macaron.
- Repeat with remiaining cookies.
Nutrition
Calories: 125kcal | Carbohydrates: 20g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 29mg | Potassium: 9mg | Fiber: 1g | Sugar: 19g | Vitamin A: 70IU | Calcium: 12mg | Iron: 1mg