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
- 2
Whip the Egg Whites
In a clean, dry mixing bowl, whip the egg whites on medium speed until foamy. Gradually add the granulated sugar while continuing to whip until stiff peaks form.
- 3
Add Food Coloring
Once the meringue is ready, add food coloring to achieve the desired shade and gently fold it in until fully incorporated.
- 4
Combine Mixtures
Gently fold the sifted almond flour and powdered sugar mixture into the meringue using a spatula. Be careful not to deflate the mixture.
- 5
Pipe the Shells
Transfer the macaron batter into a piping bag fitted with a round tip. Pipe circles onto a baking sheet lined with parchment paper, leaving space between each.
- 6
Rest the Shells
Let the piped shells rest at room temperature for 30-60 minutes until a skin forms on the surface.
- 7
Bake the Shells
Preheat the oven to 150°C (300°F). Bake the macaron shells for 15-20 minutes, or until they easily lift off the parchment paper.
- 8
Cool the Shells
Remove from the oven and let the shells cool completely on the baking sheet before transferring to a wire rack.
Filling
- 9
Make the Filling
In a mixing bowl, cream the butter until smooth. Gradually add the powdered sugar and vanilla extract, mixing until light and fluffy.
- 10
Assemble the Macarons
Pair the cooled macaron shells and pipe a small dollop of filling onto the flat side of one shell. Top with another shell to create a sandwich.
- 11
Rest the Assembled Macarons
Let the assembled macarons rest in the fridge for at least 24 hours to allow the flavors to meld.