Easy and Foolproof Macarons

Preheat the oven and prepare ingredients: Preheat your oven to 150°C (300°F). Sift the almond flour and powdered sugar together in a bowl to remove any lumps and ensure a fine mixture.

Whip the egg whites: In another bowl, beat the egg whites until frothy. Once they start to foam, gradually add the granulated sugar while continuing to beat. Continue beating until stiff peaks form, meaning the egg whites hold their shape when the whisk is lifted.

Incorporate dry ingredients: Gently fold in the sifted almond flour and powdered sugar mixture into the whipped egg whites. Use a spatula and mix carefully to avoid deflating the egg whites.

Add food coloring: If you want to color your macarons, add a few drops of food coloring to the mixture and stir until evenly colored.

Pipe the macaron shells: Fill a piping bag with the batter and pipe small, even circles onto a baking sheet lined with parchment paper. Make sure to space them about 2-3 cm apart.

Let the shells “crust”: Allow the piped shells to sit at room temperature for about 30 minutes to form a slight crust on the surface. This helps form the signature “foot” of the macaron during baking.

Bake: Bake the macarons in the preheated oven for 12 to 15 minutes. Let them cool completely on the baking sheet before gently removing them.

Fill and assemble: Once the macaron shells are cooled, fill them with your choice of filling, such as chocolate ganache, jam, or buttercream. Sandwich the shells together to form the macarons.

Preparation Time:
30 minutes

Cooking Time:
15 minutes

Total Time:
45 minutes

Calories:
Approximately 50 calories per macaron

Yields:
20 macarons

Storage Tips: