Delightful Macaron Magic: Easy Steps for Perfect Treats

Master the art of macaron making with this beginner-friendly recipe for light and airy French macarons.

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Prep Time 1

Cook Time 16

Resting Time 45

Total Time 2 1

Servings: 24 macarons

Course: Dessert

Cuisine: French

Calories: 100

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Macaron Shells

1 cup Almond Flour Use fine almond flour to avoid grainy textures.
1.75 cups Powdered Sugar Sift with almond flour for best results.
3 large Egg Whites Should be at room temperature.
0.5 cups Granulated Sugar Stabilizes the egg whites.
0.25 teaspoons Cream of Tartar Optional but helpful for stabilization.

For the Buttercream Filling

1 cup Butter Use margarine or vegan butter if preferred.

Equipment

Electric Mixer
piping bag
Baking sheets
Parchment paper
mixing bowls

Method

Step-by-Step Instructions

Preheat your oven to 300°F (150°C) and line several baking sheets with parchment paper.
Sift together 1 cup of almond flour and 1 ¾ cups of powdered sugar in a mixing bowl.
Whip 3 large egg whites and add ½ cup of granulated sugar gradually until stiff peaks form.
Fold the sifted dry ingredient mixture into the whipped egg whites until combined and smooth.
Pipe 1.5-inch circles onto the prepared baking sheets, tapping the sheets to release air bubbles.
Allow the piped macarons to rest for 30-60 minutes until a dry skin forms.
Bake for 15-16 minutes, until the macarons have a firm base and smooth tops.
Let the macarons cool completely before pairing similar sizes and filling with buttercream.

Nutrition

Serving: 1macaronCalories: 100kcalCarbohydrates: 10gProtein: 1gFat: 5gSaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 50mgPotassium: 30mgFiber: 1gSugar: 8gVitamin A: 5IUCalcium: 2mgIron: 4mg

Notes

Store filled macarons in an airtight container in the fridge for up to a week. For longer storage, freeze unfilled macarons for up to three months.

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