Ingredients
- MACARON BATTER
- 3 egg whites (room temperature
- 1/4 cup (50g) white sugar
- 2 cups confectiners sugar (200g)
- 1 cup almond flour (120g)
- pinch of salt
- 1/3 tsp. cream of tartar (can omit if desired, just might take a bit longer to reach stiff peaks but the recipe still works
- BUTTERCREAM
- 1/4 cup salted butter (60g)
- 3/4 cup powdered sugar (75g)
- whatever flavor you want to add
Preparation
Step 1
Preheat oven to 300F degrees
Beat egg whites until foam, then add salt, cream of tartar and white sugar for 8-10 minutes.
Add the food coloring. (Color fades as it bakes, so do a shade or two darker than you'd like them to be.
Sift almond four, and powdered sugar. Discard any remaining lumps or almond pieces. You want a really fine powder mixture to create a smooth and pretty top to your cookie.
Fold flour/sugar mixture into the egg white mixtures.
NOTES: Undermix and your macarons will be lumpy and cracked when baked with no feet. 65-75 turns of your spatula, when folding, is about the right amount of time.
Transfer batter to a pastry bag.
Pipe out 1-inch rounds on a baking sheet lined with parchment paper.
Tap the pan hard at least 2-3 times to release the air bubbles. This will prevent the tops of your macarons from cracking.
Let them sit out for at least 30 minutes, or up to an hour. This will allow them to dry out a bit before hitting the hot oven. They should be "tacky" to the touch, but not stick to your fingertips. This is another iimportant step to assuring your macarons develop feet! When they dry out they can spread out in the oven, and are forced to rise up. That's what creates the feet!
Bake for 20 minutes. DO NOT UNDERBAKE, even if they look done! Otherwise, they will stick to your tray.
Allow to cool completely.
Reverse cookie sheets on their back and pipe a small mount of filling on one of them. Top with the other shell.
Store, refrigerated for up to 3 days.