Macaroon Recipe
Make Macaroon Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dry Ingredients
Egg Mixture
Filling (Optional)
Method
Preparation
- 1
Preheat the Oven
Preheat your oven to 300°F (150°C) and line two baking sheets with parchment paper.
- 2
Mix Dry Ingredients
In a large bowl, sift together the almond flour, powdered sugar, and salt until well combined.
- 3
Whip Egg Whites
In a clean, dry mixing bowl, begin whipping the egg whites on medium speed until they become frothy. Gradually add the granulated sugar while continuing to whip until stiff peaks form.
- 4
Add Vanilla
Once the egg whites have reached stiff peaks, gently fold in the vanilla extract.
- 5
Combine Mixtures
Carefully fold the dry ingredients into the whipped egg whites in three additions. Mix until the batter is smooth and flows like lava.
- 6
Pipe the Macaroon Shells
Transfer the batter to a piping bag fitted with a round tip. Pipe small circles onto the prepared baking sheets, leaving space between each macaroon.
- 7
Rest the Macaroons
Let the piped macaroons sit at room temperature for about 30-60 minutes, until a skin forms on top.
- 8
Bake
Bake the macaroons in the preheated oven for 15-20 minutes, or until they have risen and no longer stick to the parchment paper.
- 9
Cool
Remove the baking sheets from the oven and let the macaroons cool completely before removing them from the parchment paper.
Making the Filling (Optional)
- 10
Prepare Buttercream Filling
In a mixing bowl, cream the butter until smooth. Gradually add the powdered sugar and continue to mix until fluffy. Stir in the vanilla extract.
- 11
Assemble the Macaroons
Once the macaroons are cool, pair them up and pipe or spread a dollop of buttercream filling on the flat side of one macaroon, then top with the matching macaroon.