Ingredients:

For the macaron shells:

1 cup almond flour
3/4 cup powdered sugar
2 large egg whites, at room temperature
1/4 cup granulated sugar
1/2 tsp vanilla extract
Food coloring (optional)

For the filling:

1/2 cup unsalted butter, at room temperature
1 1/2 cups powdered sugar
1 tsp vanilla extract
Food coloring (optional)

Instructions:

For the macaron shells:

Line a baking sheet with parchment paper or a silicone mat.
In a food processor, pulse together the almond flour and powdered sugar until well combined. Sift the mixture through a fine mesh sieve into a large mixing bowl, discarding any large almond bits that remain.
In a separate mixing bowl, beat the egg whites with an electric mixer on medium speed until foamy. Gradually add the granulated sugar and continue beating until stiff peaks form.
Add the vanilla extract and food coloring (if using) to the egg whites, and gently fold in the sifted almond flour mixture in three parts, using a rubber spatula, until the batter is smooth and thick.
Transfer the batter to a piping bag fitted with a round tip, and pipe small rounds of batter onto the prepared baking sheet, leaving some space between each one.
Tap the baking sheet firmly on the counter a few times to release any air bubbles from the macaron shells. Let the shells rest at room temperature for about 30 minutes to form a slight crust.
Meanwhile, preheat your oven to 300°F (150°C).
Bake the macaron shells in the preheated oven for 15-18 minutes, or until they are set and easily lift off the parchment paper or silicone mat. Let the shells cool completely on the baking sheet before carefully removing them.

For the filling:

In a mixing bowl, beat the butter with an electric mixer on medium speed until creamy and smooth.
Gradually add the powdered sugar and vanilla extract, and continue beating until the filling is light and fluffy.
If desired, add food coloring to the filling and mix until well combined.

Assembling the macarons:

Match up the macaron shells in pairs of similar size and shape.
Pipe or spoon a small amount of the filling onto the flat side of one macaron shell, then gently press another shell on top to form a sandwich.
Repeat with the remaining macaron shells and filling.
Place the assembled macarons in an airtight container and refrigerate for at least 24 hours before serving to allow the flavors to meld and the macarons to mature.
Bring the macarons to room temperature before serving, and enjoy their delicate, sweet, and creamy goodness!

Note: Macarons can be quite finicky and may require practice to achieve the perfect texture and shape. Be sure to follow the instructions carefully and pay attention to details such as egg white consistency, folding technique, resting time, and oven temperature. Don't get discouraged if your first batch doesn't turn out perfectly - practice makes perfect!

A delicate and popular French dessert: Macarons

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Added to Appetizers under category — 1 year ago — 1497 views

Ingredients:

For the macaron shells:

1 cup almond flour
3/4 cup powdered sugar
2 large egg whites, at room temperature
1/4 cup granulated sugar
1/2 tsp vanilla extract
Food coloring (optional)

For the filling:

1/2 cup unsalted butter, at room temperature
1 1/2 cups powdered sugar
1 tsp vanilla extract
Food coloring (optional)

Instructions:

For the macaron shells:

Line a baking sheet with parchment paper or a silicone mat.
In a food processor, pulse together the almond flour and powdered sugar until well combined. Sift the mixture through a fine mesh sieve into a large mixing bowl, discarding any large almond bits that remain.
In a separate mixing bowl, beat the egg whites with an electric mixer on medium speed until foamy. Gradually add the granulated sugar and continue beating until stiff peaks form.
Add the vanilla extract and food coloring (if using) to the egg whites, and gently fold in the sifted almond flour mixture in three parts, using a rubber spatula, until the batter is smooth and thick.
Transfer the batter to a piping bag fitted with a round tip, and pipe small rounds of batter onto the prepared baking sheet, leaving some space between each one.
Tap the baking sheet firmly on the counter a few times to release any air bubbles from the macaron shells. Let the shells rest at room temperature for about 30 minutes to form a slight crust.
Meanwhile, preheat your oven to 300°F (150°C).
Bake the macaron shells in the preheated oven for 15-18 minutes, or until they are set and easily lift off the parchment paper or silicone mat. Let the shells cool completely on the baking sheet before carefully removing them.

For the filling:

In a mixing bowl, beat the butter with an electric mixer on medium speed until creamy and smooth.
Gradually add the powdered sugar and vanilla extract, and continue beating until the filling is light and fluffy.
If desired, add food coloring to the filling and mix until well combined.

Assembling the macarons:

Match up the macaron shells in pairs of similar size and shape.
Pipe or spoon a small amount of the filling onto the flat side of one macaron shell, then gently press another shell on top to form a sandwich.
Repeat with the remaining macaron shells and filling.
Place the assembled macarons in an airtight container and refrigerate for at least 24 hours before serving to allow the flavors to meld and the macarons to mature.
Bring the macarons to room temperature before serving, and enjoy their delicate, sweet, and creamy goodness!

Note: Macarons can be quite finicky and may require practice to achieve the perfect texture and shape. Be sure to follow the instructions carefully and pay attention to details such as egg white consistency, folding technique, resting time, and oven temperature. Don't get discouraged if your first batch doesn't turn out perfectly - practice makes perfect!