Perfect French Macarons – Beginner Friendly Recipe!

🛒 Ingredients (Check Off As You Measure)

• 1 cup (100g) almond flour
• 1 3/4 cups (200g) powdered sugar
• 2 large egg whites (about 60g), aged at room temperature for 24 hours
• 1/4 cup (50g) granulated sugar
• 1/4 tsp cream of tartar
• 1/2 tsp vanilla extract
• 1/4 cup (60g) unsalted butter, softened
• 1 cup (120g) powdered sugar for buttercream
• 1-2 tbsp milk or heavy cream
• Food coloring (gel, optional)

🍳 Step-by-Step Instructions

1. In a food processor, pulse almond flour and powdered sugar together until fine, then sift into a large bowl. Set aside.
2. In a clean mixing bowl, beat egg whites with cream of tartar until frothy. Gradually add granulated sugar, beating until stiff, glossy peaks form. Add vanilla and gel food coloring, if using, and beat just until combined.
3. Fold the dry ingredients into the meringue in three additions, using a spatula. Mix until the batter flows like lava and forms a ribbon that slowly disappears on itself (about 30-40 folds).
4. Transfer batter to a piping bag with a round tip. Pipe 1.5-inch circles onto a parchment-lined baking sheet. Tap the sheet firmly on the counter to release air bubbles. Let rest at room temperature for 30 minutes until the tops are dry to the touch.
5. Preheat oven to 300°F (150°C). Bake for 15 minutes, rotating the pan halfway. Let cool completely on the sheet before filling with buttercream (beat softened butter, powdered sugar, and milk until smooth). Sandwich two shells together and refrigerate for 24 hours for best texture.