Macarons, 5 Recipe
Make Macarons, 5 Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Macaron Shells
Filling
Method
Macaron Shells
- 1
Prepare the Dry Ingredients
In a large bowl, sift together the almond flour and powdered sugar to ensure a fine texture. Set aside.
- 2
Whip the Egg Whites
In a clean mixing bowl, whip the egg whites on medium speed until foamy. Gradually add the granulated sugar, increasing the speed to high. Continue whipping until stiff peaks form.
- 3
Combine Ingredients
Gently fold the sifted almond flour mixture into the whipped egg whites using a spatula. If using food coloring, add it now and fold until fully incorporated.
- 4
Pipe the Macarons
Transfer the batter to a piping bag and pipe small circles (about 1.5 inches in diameter) onto a baking sheet lined with parchment paper. Tap the baking sheet on the counter to release any air bubbles.
- 5
Rest the Macarons
Let the piped macarons sit at room temperature for 30-60 minutes, or until a skin forms on the surface.
- 6
Bake the Macarons
Preheat the oven to 300°F (150°C). Bake the macarons for 15-20 minutes, or until they have risen and do not stick to the parchment paper. Let them cool completely.
Filling
- 7
Make the Filling
In a mixing bowl, beat the butter until creamy. Gradually add the powdered sugar and mix until combined. Add the vanilla extract and heavy cream, and beat until smooth and fluffy.
- 8
Assemble the Macarons
Pair up the macaron shells by size. Pipe or spread a small amount of filling on the flat side of one shell and sandwich it with another shell. Repeat until all macarons are assembled.
- 9
Rest the Assembled Macarons
Refrigerate the assembled macarons for at least 24 hours to allow the flavors to meld and the texture to improve.
