RoughChop

French Macarons

Chop Rating: —/5

Ingredients

Instructions

  1. Line 2 baking sheets with parchment or silicone mats and fit a piping bag with a 1/2-inch round tip; set aside.
  2. Sift 7.1 ounces powdered sugar and 3.9 ounces almond flour together into a bowl; discard any coarse bits.
  3. In a clean mixer bowl, beat 3.5 ounces egg whites with 0.25 teaspoon cream of tartar on medium speed until foamy, 1–2 minutes. Gradually rain in 1.8 ounces granulated sugar; increase to medium-high and whip to stiff, glossy peaks, 5–7 minutes. Beat in 2 drops gel food coloring, if using.
  4. Add the almond-sugar mixture to the meringue in 3 additions, folding with a spatula. Continue folding (macaronage) until the batter flows slowly like lava and a ribbon dropped from the spatula disappears within 8–10 seconds.
  5. Transfer batter to the piping bag. Pipe 1.25-inch rounds, spacing about 1 inch apart. Rap the trays firmly on the counter 3–4 times to release air bubbles; pop any visible bubbles with a toothpick. Let the shells rest until a dry, matte skin forms and they no longer stick to your fingertip when lightly touched, 30–60 minutes. Meanwhile, preheat the oven to 300°F (150°C).
  6. Bake one tray at a time until feet are formed and tops are set with no wobble when gently nudged, 14–18 minutes, rotating the pan halfway. Cool on the sheet 15 minutes, then carefully peel shells from the liner and cool completely.
  7. Make the buttercream: Beat 4 ounces unsalted butter, 6 ounces powdered sugar, and 0.125 teaspoon fine salt on low until combined, then on medium-high until fluffy, 2–3 minutes. Beat in 1 teaspoon vanilla extract and 1.5 tablespoons heavy cream until smooth and spreadable.
  8. Pair shells by size. Pipe a dollop of buttercream onto the underside of one shell and cap with its mate, twisting gently to seal. For best texture, chill the filled macarons in an airtight container 12–24 hours to mature, then bring to room temperature before serving.