Macaron Recipe

Prepare dry ingredients

Sift together the blanched almond flour and powdered sugar into a large bowl. Use a fine-mesh sieve and sift at least once, preferably twice, to remove any lumps. Set aside. If any larger particles remain, press them through the sieve or discard to ensure a smooth shell surface.

Whip egg whites

Place the 3 room-temperature, aged egg whites in the bowl of a stand mixer fitted with the whisk attachment (or use a large clean bowl and electric hand mixer). Begin whisking on low to break them up, then increase speed to medium-high until foamy. Add the pinch of fine sea salt.

Add sugars and reach stiff peaks

With the mixer running, gradually add the granulated sugar (3 tbs) and superfine sugar (2 tbs) over about 1–2 minutes. Continue whipping until the whites reach glossy, stiff peaks—when you lift the whisk peaks should stand straight and the meringue should form a thick, shiny mass. This will take about 4–6 minutes total depending on mixer speed.

Color and flavor

Add the vanilla extract and, if using, gel food coloring (a small amount). Gently whisk just to combine, avoiding deflating the meringue.

Macaronage (folding in dry ingredients)

Add half of the sifted almond-sugar mixture to the meringue. Using a wide spatula, fold the dry into the meringue with a motion that scrapes the sides and turns the mixture over: fold, rotate the bowl, and press the batter through the center. Add the remaining dry mixture and continue folding gently but steadily. The batter is ready when it flows slowly in a thick ribbon from the spatula and smooths out within 10–15 seconds (the 'lava' consistency). Avoid over-mixing (too fluid) or under-mixing (too stiff).

Pipe shells

Transfer the batter to a piping bag fitted with a 0.5-inch plain round tip (or cut a 1/2-inch opening). Line two baking sheets with parchment paper or silicone macaron mats. Pipe 1.5-inch circles spaced about 1 inch apart. To remove peaks, rap the baking sheet firmly on the counter 2–3 times and, if needed, lightly pop any surface air bubbles with a toothpick.

Rest to form skins

Let the piped shells rest at room temperature for 30–60 minutes until a thin dry skin forms on the surface and they are no longer tacky to the touch (touch gently). Rest time varies with humidity; in humid environments it may take longer. Proper skin formation helps create the characteristic macaron 'feet' during baking.

Bake

Preheat the oven to 300°F (150°C). Bake one sheet at a time on the middle rack for 12–16 minutes, rotating the sheet halfway through for even baking. The macarons are done when they have developed 'feet' (ruffled edge at the base), the tops are set and do not wobble when gently touched. If unsure, bake an extra 1–2 minutes but watch carefully to avoid browning.

Cool

Remove the sheet from the oven and allow the shells to cool completely on the baking sheet before removing them. Cooling helps prevent the shells from cracking.

Beat butter

Place the softened unsalted butter in a mixing bowl and beat on medium speed until light and pale, about 2–3 minutes.

Add sugar and flavor

Gradually add the powdered sugar while mixing on low to avoid a cloud. Once incorporated, add the vanilla extract and a pinch (1/8 tsp) of fine sea salt.

Adjust texture

Add the heavy cream (1 tablespoon) and increase mixing speed to medium-high until the buttercream is smooth and spreadable, about 1–2 minutes. If the buttercream is too stiff, add an additional 1 tsp cream; if too loose, add a tablespoon more powdered sugar.

Pipe or spread

Fit a piping bag with a small round or star tip (optional). Place about 1/2 teaspoon to 1 teaspoon of buttercream onto the flat side of one shell and sandwich with a matching-sized shell. Repeat for all shells. Be careful not to overfill; the filling should come to the edge but not squeeze out.

Mature

Place filled macarons in an airtight container and refrigerate for at least 24 hours (up to 48 hours) to allow flavors and moisture to equalize — this improves texture and flavor. Bring to room temperature about 30 minutes before serving.