French Macarons

Ingredients

For the Shells

• 1¾ cups powdered sugar
• 1 cup almond flour (finely ground)
• 3 large egg whites, aged at room temperature
• ¼ cup granulated sugar
• ½ teaspoon vanilla extract
• Gel food coloring (optional)

For the Filling

• ½ cup unsalted butter, softened
• 1½ cups powdered sugar
• 1 tablespoon heavy cream
• 1 teaspoon vanilla extract (or flavoring of choice)

Instructions

1. Prep: Sift powdered sugar and almond flour together twice. Line baking sheets with parchment paper or silicone mats.
2. Meringue: Beat egg whites on medium speed until foamy. Gradually add granulated sugar. Increase to high and beat until stiff, glossy peaks form. Add vanilla and food coloring.
3. Macaronage: Fold the almond flour mixture into the meringue in three additions. The batter should flow like lava and flatten within 10 seconds when dropped from the spatula. Don't overfold or underfold.
4. Pipe: Transfer to a piping bag with a round tip. Pipe 1.5-inch circles onto prepared sheets, spacing 1 inch apart. Tap the sheets firmly on the counter 3-4 times to release air bubbles.
5. Rest: Let shells sit at room temperature for 30-60 minutes until dry to the touch. This is crucial for developing the signature "feet."
6. Bake: Preheat oven to 300°F (150°C). Bake for 16-18 minutes. Shells should have feet and not wiggle when gently touched. Cool completely on the pan.
7. Fill: Beat butter until creamy, add powdered sugar, cream, and vanilla. Pipe filling onto half the shells and sandwich with matching pairs.
8. Mature: Refrigerate in an airtight container for 24 hours before serving — this develops the best texture and flavor.

Baker's Tips

• Age your egg whites overnight uncovered in the fridge for best results
• Use a kitchen scale for precision — baking macarons is all about ratios
• Humidity is the enemy — avoid making macarons on rainy or humid days
• The 24-hour maturation makes a HUGE difference in texture