Macarons Recipe
Make Macarons Recipe in just 3h . 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
- 1
Prepare dry ingredients
Line two baking sheets with silicone mats or parchment paper. Sift together the almond flour and powdered sugar (and cocoa powder if making chocolate shells) into a large bowl. Discard any large bits left in the sifter. Add the pinch of salt and stir to combine.
- 2
Whip egg whites
In a clean, dry mixing bowl, whisk the 4 room-temperature egg whites with the cream of tartar until foamy. Gradually add the granulated sugar in three additions while whipping. Whip on medium-high speed until stiff, glossy peaks form. If using gel coloring, add 1–2 drops near the end and whip just to incorporate color evenly.
- 3
Macaronage (folding)
Gently fold one-third of the sifted almond/powdered sugar mixture into the whipped egg whites using a rubber spatula. When incorporated, add the remaining dry mixture and fold with a scraping-and-scooping motion. Continue folding until batter flows in a thick ribbon from the spatula and the surface smooths out — it should fall back into the bowl in a slow, continuous ribbon (about 20–40 folds). Don’t overmix; batter should still hold some shape but spread slowly.
- 4
Pipe shells
Transfer batter to a piping bag fitted with a 1/2-inch round tip. Pipe 1.5-inch (4 cm) rounds spaced 1 inch apart on prepared sheets. Tap the baking sheet firmly against the counter 2–3 times to pop any large air bubbles. Use a toothpick to pop remaining visible bubbles.
- 5
Rest shells
Allow piped shells to sit 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. Humidity may lengthen drying time.
- 6
Bake shells
Preheat oven to 300°F (150°C). Bake one sheet at a time on the middle rack for 12–16 minutes (chocolate shells may take slightly longer). Rotate the sheet halfway through baking if your oven has hot spots. The shells are done when they have formed 'feet' and are set on top (no wobble) but not browned. Let cool completely on the baking sheet before removing.
- 7
Match and store shells
Pair shells of similar size. If shells stick to the mat, slide them off gently with a thin spatula. For best texture, store shells in an airtight container in the refrigerator with filling (see below) and allow flavors to mature 24 hours before serving (optional).
Buttercream Filling
- 8
Make buttercream
In a bowl, beat the softened butter until smooth and pale (about 2–3 minutes). Gradually add the powdered sugar and beat on low until incorporated, then increase speed to medium-high and beat until light and fluffy (2–3 minutes). Add vanilla, heavy cream, and a pinch of salt. If making chocolate buttercream, sift in the cocoa powder and beat until homogenous. Adjust consistency with a little more cream (thinner) or powdered sugar (stiffer) as needed so filling holds shape when piped.
- 9
Pipe filling
Transfer buttercream to a piping bag fitted with a small round tip. Pipe about 1 teaspoon (or a small dollop) of buttercream onto the flat side of one shell, then sandwich with a matching shell. Press gently to spread filling to the edges without crushing the shells.
- 10
Mature and serve
Place assembled macarons in an airtight container and refrigerate for at least 24 hours to allow the filling to soften the shells evenly and develop flavor. Bring to room temperature for 20–30 minutes before serving. Store refrigerated up to 5 days or freeze for up to 1 month (defrost in fridge overnight).