Step-by-Step Instructions
Prep the Ingredients
Sift almond flour and powdered sugar into a bowl to ensure a smooth batter. Prepare egg whites and separate yolks for the filling.
Create the Italian Meringue
Heat granulated sugar and water to 244°F (118°C). While the syrup cooks, beat half the egg whites to soft peaks. Slowly pour the syrup into the egg whites while beating at medium speed until stiff peaks form. This ensures stability for the shells.
Combine Dry Ingredients
Mix the sifted almond flour and powdered sugar with the remaining egg whites to form a thick paste. Gently fold in the Italian meringue until the batter reaches a "lava-like" consistency, when dropped from a spatula, it should ribbon and disappear back into the batter in 10-15 seconds.
Pipe the Shells
Fill a piping bag with the batter and pipe 1.5-inch rounds onto prepared baking sheets. Tap sheets firmly on the counter to remove air bubbles. Let the macarons rest until the tops are dry to the touch (~30 minutes).
Bake the Shells
Preheat oven to 300°F (150°C). Bake the shells for 14-16 minutes, rotating trays halfway through for even baking. Allow them to cool completely before removing.
Prepare the French Buttercream
Heat sugar and water to 240°F (116°C). Beat egg yolks on medium speed and slowly drizzle in the syrup. Once cooled, add butter piece by piece, whipping until creamy. Mix in vanilla or flavoring of choice.
Assemble the Macarons
Pair shells of similar size. Pipe buttercream onto one shell and sandwich with another, pressing gently.
Variations & Tips
Flavor Variations: Add cocoa powder to the shells for chocolate macarons or use flavored extracts in the buttercream.
Coloring: Use gel food coloring to avoid altering batter consistency.
Substitutions: Replace butter with dairy-free alternatives for a vegan filling.
