French macaroons are a delightful and elegant treat that can be enjoyed on special occasions or as a luxurious everyday indulgence. These delicate sandwich cookies consist of two melt-in-your-mouth meringue shells filled with a smooth ganache or buttercream filling. Although they require some precision and practice, the end result is well worth the effort. With a wide range of flavors and colors, French macaroons can be customized to suit any taste and occasion. Indulge in the art of macaron-making and impress your friends and family with these delectable treats.
Ingredients
- 3 egg whites, room temperature
- 1/4 cup granulated sugar
- 1 3/4 cups confectioners' sugar
- 1 cup almond flour
- Food coloring (optional)
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 tsp vanilla extract
- 1/4 cup heavy cream
Directions
- In a mixing bowl, beat the egg whites until foamy. Gradually add the granulated sugar and continue to beat until stiff peaks form.
- Sift the confectioners' sugar and almond flour together into a separate bowl. Gently fold the dry mixture into the beaten egg whites until well combined. If desired, add food coloring and mix until the desired shade is achieved.
- Transfer the batter into a piping bag fitted with a round tip. Pipe small circles onto a baking sheet lined with parchment paper. Let the piped macaroons sit at room temperature for about 30 minutes to develop a smooth, shiny surface.
- Preheat the oven to 325°F (165°C). Bake the macaroons for 10-15 minutes, or until they are set and easily lift off the parchment paper. Remove from the oven and allow them to cool completely on a wire rack.
- In a mixing bowl, cream the softened butter until smooth. Gradually add the powdered sugar and continue to mix until light and fluffy. Stir in the vanilla extract.
- Add the heavy cream to the buttercream mixture and beat until well combined and creamy.
- Match up similar-sized macaroon shells and spread a generous amount of buttercream filling onto one shell. Gently press the matching shell on top to create a sandwich.
- Repeat the process with the remaining macaroon shells and filling. For best results, refrigerate the filled macaroons for at least 24 hours before serving to allow the flavors to meld and the cookies to become tender.
- Serve the French macaroons at room temperature and enjoy every bite of these delicate and indulgent treats!
