Classic Macaron Assortment Recipe
Make Classic Macaron Assortment 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
Buttercream Filling
Method
Macaron Shells Preparation
- 1
Sift the Dry Ingredients
In a large bowl, sift together the almond flour and powdered sugar. This helps to create a smooth macaron shell.
- 2
Whip Egg Whites
In a clean mixing bowl, whip the egg whites until they become foamy. Gradually add granulated sugar and continue to whip until stiff peaks form.
- 3
- 4
Pipe the Shells
Transfer the macaron batter into a piping bag. Pipe small circles onto a parchment-lined baking sheet. Tap the baking sheet on the counter to release any air bubbles.
- 5
Rest the Shells
Let the piped macarons sit at room temperature for 30-60 minutes until they form a skin.
- 6
Bake the Shells
Preheat the oven to 300°F (150°C). Bake the macarons for 15-20 minutes. They should not be sticky to the touch.
- 7
Cool the Shells
Remove the macarons from the oven and let them cool completely on the baking sheet before transferring them to a wire rack.
Buttercream Filling Preparation
- 8
Cream the Butter
In a mixing bowl, beat the unsalted butter until creamy and smooth.
- 9
- 10
Chocolate Variation
For chocolate buttercream, stir in the cocoa powder until evenly mixed.
Assemble the Macarons
- 11
Pair the Shells
Match the macaron shells by size to create pairs.
- 12
Fill the Macarons
Pipe a dollop of buttercream filling onto the flat side of one shell, then sandwich it with its matching shell.
- 13
Store the Macarons
Place the assembled macarons in an airtight container and refrigerate for 24 hours for the best flavor and texture.
