Classic Macaron

Instructions

1. 1

   Preheat your oven to 150°C (300°F) and line two baking sheets with parchment paper.

2. 2

   Sift together 120 grams almond flour and 200 grams powdered sugar into a large bowl. Discard any large bits.

3. 3

   In a clean, dry bowl, beat 100 grams egg whites with 1 gram cream of tartar and 1 gram salt until foamy.

4. 4

   Gradually add 50 grams granulated sugar to the egg whites while beating, and continue to whip until stiff, glossy peaks form.

5. 5

   Gently fold the sifted almond flour and powdered sugar mixture into the meringue in three additions. Mix until the batter flows in thick ribbons (the 'lava' stage).

6. 6

   Transfer the batter to a piping bag fitted with a round tip. Pipe small, even circles (about 3 cm in diameter) onto the prepared baking sheets, spacing them about 2 cm apart.

7. 7

   Tap the baking sheets firmly on the counter several times to release any air bubbles. Let the piped macarons sit at room temperature for 30–60 minutes, until a skin forms and they are no longer sticky to the touch.

8. 8

   Bake one sheet at a time for 14–16 minutes, rotating halfway through. The macarons are done when they have risen to form 'feet' and do not wobble when gently touched.

9. 9

   Remove from the oven and let cool completely on the baking sheets before removing.

10. 10

    For the filling, beat 100 grams unsalted butter until creamy. Gradually add 100 grams powdered sugar (for filling) and beat until smooth. Mix in 1 teaspoon vanilla extract.

11. 11

    Transfer the filling to a piping bag. Pipe a small amount onto the flat side of half the macarons, then sandwich with the remaining shells.

12. 12

    Store the macarons in an airtight container in the refrigerator for at least 24 hours to mature. Bring to room temperature before serving.