There are many steps where, if you are not careful, you can ruin the macarons like over-mixing the batter, not maintaining the egg-whites at room temperature, or not beating the egg-whites till stiff peaks are formed. Also, macarons are sensitive to moisture and being very light, should be handled very delicately throughout the process. The best part about macarons is that they require very less ingredients and if all the important points are taken care of, they are pretty easy to make. This recipe will make 15 macarons (30 macaron cookies).
Ingredients for Macarons
- Icing Sugar – 210 gms (1 cup + 3/4 cup)
- Caster Sugar – 50 gms (1/4 cup)
- Almond Flour – 95 gms (1 cup)
- Egg Whites – 3 eggs
- Salt – ½ tsp (Optional)
- Vanilla Extract – 1 tsp
- Food Color (Gel) – Of your choice
- Baking/parchment paper
Ingredients for Buttercream Icing
- Butter – 150 gms
- Icing Sugar – 300 gms
- Vanilla Extract – 1 tsp
Method to make Macarons
Prepare the Almond Flour and Icing Sugar Mixture
- To make smooth and shiny macarons, we should make sure to have a super-fine almond flour. Even if you have bought a fine almond flour, it is a good practice to grind it in a food processor once.
- Take the almond flour (95 gms) in a food processor jar and grind it once. Since almond flour will leave oil, the flour will become lumpy. To avoid this, add the sugar (210 gms) in the flour and then grind it.
- Once done, sift the almond flour and sugar mixture through a fine sieve once or twice.
- Keep this mixture aside
Prepare the Egg Mixture
- In a separate large bowl, add the egg whites and ½ tsp salt.
- Beat with an electric whisk on a high speed till the soft peaks are formed.
- Start adding sugar to the eggs gradually and keep beating till the stiff peaks are formed.
- The egg whites peaks should be stiff and if you invert the bowl, it should not fall down.
Prepare the Final Mixture
- Add vanilla and food color in the egg whites mixture and mix well with an electric whisk.
- Add the almond flour mixture in small batches to the egg whites mixture and mix properly with light hands using the spatula.
- The mixture should be of a ribbon texture. Do not overmix or leave the mixture for long as it will start becoming watery.
Make the Macarons
- Quickly pour the mixture into the piping bag with a round tip.
- Take the cookie/baking tray and line it with a baking or parchment paper.
- Pipe the macarons of small circle size, 1-2 inches apart from each other.
- Tap the baking tray 4-5 times to let the extra air bubbles out.
- Let the macarons sit for at least an hour at room temperature. The macarons should become dry on top when you touch them very lightly.
Bake the Macarons
- After an hour, pre-heat the oven to 150°C.
- Once heated, place the baking tray in the oven and bake the macarons for 16-17 minutes.
- You will know if the macarons are done, when you see the feet (pieds) of macarons risen beautifully.
- Take the baking tray out and let the macarons cool down. Once the macarons begin sliding on the baking paper, pick them up from the baking paper and transfer them to the cooling rack.
- To be extra safe, take a knife and slide it between the cooled down macarons and baking paper. This will make sure the macarons come out smoothly.
Method to make Buttercream Icing
- Take the butter (150 gms) in a bowl. Beat it with an electric whisk till the butter becomes light and fluffy.
- Add icing sugar to the butter and whisk with an electric whisk until stiff peaks are formed.
- Transfer the buttercream icing into the piping bag.
Prepare the Macarons
- Pipe a small circle of buttercream icing on the back of one of the macarons. Place the second macaron on top of it.
- Press them very lightly till the buttercream icing spreads evenly and form a thin layer between two macarons.
- Place the macarons in refrigerator for 7-8 hours.