Here you'll find the basic recipe for macarons - it's taken straight from the Ladurée cookbook.
I use this recipe for every flavor - pro tip, it's easier to get a consistent macaron when you don't add flavorings to the shells. Once you fill the macaron and let it sit over night, the flavor of the filling will absorb into the shell! Why make your life hard by complicating the recipe?!
Prep Time: 30 min. Piping time: 25 min. Rest time: 15-30 min Bake time: 12 min/sheet Total time: 2-3 hours
Yield: 120 shells, or 60 macarons
Ingredients for the shells
275 g. ground almonds (flour)
250 g. confectioners (icing) sugar
215 g. egg whites (6 1/2 eggs)
210 g. caster (granulated) sugar
Ingredients for the Vanilla Buttercream
1/2 c. butter (1 stick) at room temperature
180 g. confectioners sugar (1 1/2 cups)
1 tbsp. vanilla extract or 1/4 tsp vanilla powder (more if you want a stronger taste)
The recipe for different fillings are listed on each flavor of macaron. This is just the basic recipe for the classic shells and vanilla buttercream.
Equipment:
- Food Processor (whisk and paddle attachments)
- Sifter
- Whisk + Spatula
- Piping bags fitted with 1/4 in. tip (Wilton 12 is best)
Instructions for Shells: If this is your first time - please check out 10 Tips to Conquer Macarons
Pulse ground almonds and confectioner's (icing) sugar in a food processor. Pulse to a fine powder (about 20 seconds) then, sift.
In a clean dry bowl, gently whisk the 6 1/2 eggs whites until foamy soft peaks have formed. Add a third of the sugar; whisk for about 1 minutes until dissolved. Add half the remaining sugar; continue whisking for 1 minutes. Add the rest of the sugar, whisking for about a minute until firm, glossy peaks form. (At this point, add the natural food coloring to obtain the desired color of the macaron being prepared). Whisk on low for 10 seconds to incorporate the coloring.
Use a spatula to gently fold the sifted almond-sugar mixture into the whisked egg whites. Keep folding until batter become like lava - or it passes the figure 8 test.
Spoon the bater into a piping bag fitted with a plain tip. Place your macaron template on a baking sheet and cover with parchment paper or a silicon baking sheet.
Pipe small, well spaced 1 1/2 inch rounds of batter onto it, or just to the edge of the template (if you're using one). Lightly tap the baking sheet onto he work surface to spread the rounds. Set aside uncovered for 10 minutes to allow a crust to form - may need extra 10 minutes longer if still wet.
Preheat oven to 300°F
Bake the shells for 12-13 minutes - rotating the sheet halfway through if you have hot spots in the oven.
Remove the baking sheet from the oven, slide the parchment paper with shells off the baking sheet and onto a flat surface. Let the shells cool. They should peal away from the parchment or silicon easily. If not, bake for two more minutes and use a knife to help you remove.
Within 24 hours (store in an airtight container if you are not filling right away) fill the macaron with your desired filling.
Instructions for Vanilla Buttercream:
In a stand mixer fitted with a paddle attachment, whip butter on high for 2 minutes until light and fluffy.
Turn off mixer and add 1/2 cup of confectioner's sugar, (60 g.) Slowly increase speed until pebbles form, and then whip on high for 30 seconds. Repeat this step for the remaining two 1/2 cups.
Add vanilla extract and whip on high for 30 seconds.
Transfer to a piping bag no need for a piping tip! (I've linked the brand I like- they come in packs of 100, but you can never have too many piping bags!).
**Tip: if you want a different flavor buttercream, swap out vanilla for a different flavor extract of your choice!**
I'd love to see how the recipe came out if you tried it. Tag #whatsyourcheatday on your post and I'll be sure to give you a shoutout!
xoxo
Serena
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