Master classic French macarons with my time-tested easy macaron recipe. Gorgeous meringue-based almond cookies filled with buttercream.
1
Sift almond flour and powdered sugar twice. We’re aerating the dry ingredients to get that beautiful full interior.
2
Combine egg whites, granulated sugar, salt and cream of tartar. Beat the egg whites on a consistent medium speed until soft peaks form.
3
Fold the dry ingredients into the meringue with a large silicone spatula. Then fold the batter until lava-like consistency.
4
Transfer the batter into a piping bag, fitted with a round tip. And pipe 1.5-inch rounds on two baking sheets
5
Rest macaron shells before baking for 15 minutes. Bake, one baking sheet at a time, for 15-18 minutes.
6
Now, pair the shells by size. Pipe a dollop of filling on bottom shells and place the top shell over the filling
7
Place the filled macarons in an airtight container and refrigerate for at least 8 hours or preferably for 24 hours. This process is called maturing,