French Macarons Easy (Print Version)
# Ingredients:
→ Macaron Shells
01 -
120g egg whites at room temperature (roughly 4 eggs)
02 -
1/4 tsp salt
03 -
150g finely ground almond flour, sifted
04 -
4 drops gel food coloring of choice
05 -
1 tsp vanilla extract
06 -
60g sugar for whipping
07 -
180g powdered sugar, sifted
→ Filling
08 -
Buttercream or any filling that you like
# Instructions:
01 -
Lay parchment paper on baking sheets. Fit plain tip into a piping bag. Stir almond flour and powdered sugar through a sifter together.
02 -
Start beating egg whites and salt till foamy. Slowly add sugar while beating till stiff peaks are reached. Blend in food color and vanilla extract.
03 -
Add the dry mix to the meringue in thirds. Combine the batter gently until it can flow smoothly enough to create a figure 8 without snapping.
04 -
Pipe 1-inch circles on lined sheets. Tap trays against the counter to pop bubbles. Leave them alone for 30-60 minutes to form a skin.
05 -
Pop them in a preheated oven at 315°F for about 12-15 minutes. Let shells cool fully. Add buttercream between matched halves.
# Notes:
01 -
Measure 150g almond flour after sifting
02 -
Stick to gel or powdered food colors—avoid liquid ones
03 -
Let the shell's surface dry to the touch before baking
04 -
Without added coloring, the natural color will be light yellow