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Almond Macarons
Created by: Howcan Team
Ingredients
- 1 cup almond flour
- 1 3/4 cups powdered sugar
- 3 large egg whites
- 1/4 cup granulated sugar
- 1/2 teaspoon almond extract
- Food coloring (optional)
- 1/2 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream
Instructions
- Preheat the oven to 300°F (150°C). Line two baking sheets with parchment paper.
- In a medium bowl, sift together the almond flour and 1 3/4 cups of powdered sugar. Set aside.
- In a large bowl, beat the egg whites with an electric mixer until foamy. Gradually add the granulated sugar and continue to beat until stiff, glossy peaks form. Add the almond extract and food coloring, if using, and gently fold in the almond flour mixture until smooth and well combined.
- Transfer the mixture to a piping bag fitted with a round tip. Pipe small rounds onto the prepared baking sheets, leaving space between each one. Tap the baking sheets on the counter to release any air bubbles. Let the macarons sit at room temperature for 30 minutes to form a skin.
- Bake the macarons for 12-15 minutes, or until set. Let them cool completely on the baking sheets before carefully removing them.
- To make the filling, beat the softened butter in a medium bowl until creamy. Gradually add the powdered sugar, vanilla extract, and heavy cream, and beat until smooth and fluffy.
- Pair up the macarons by size and spread or pipe the filling onto the flat side of one macaron, then sandwich with another. Repeat with the remaining macarons and filling.
- Store the macarons in an airtight container in the refrigerator for 24 hours before serving to allow the flavors to meld. Enjoy!
Almond macarons have a rich history dating back to the 8th century in Italy, where they were first created by the chefs of Catherine de' Medici. These delicate, meringue-based cookies made their way to France in the 16th century, where they gained popularity and evolved into the colorful, sandwich-style treats we know today. Renowned pastry chefs like Pierre Hermé and Ladurée have elevated the almond macaron to an art form, with their Parisian patisseries becoming famous for these delectable confections. The best almond macarons can still be found in Paris, where the perfect balance of almond flavor, crisp shell, and chewy interior is achieved. Mastering the technique of macaronage, the process of folding the almond flour and meringue, is crucial to achieving the signature smooth, glossy shells and ruffled feet. Whether filled with ganache, buttercream, or jam, almond macarons continue to delight dessert lovers around the world.
45 min
24
90 calories
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