These petite gluten-free treats are very tasty, and notoriously tricky to make for a bunch of reasons; type of oven, elevation, the way you mix ingredients, the type of nut flour (many people in france use walnut flour instead of almond flour!) BUT don’t let the difficulty stop you from giving this recipe a try! It took me many attempts to get these wonderful cookies to look like French Macarons, it’s gotten easier over time, but I’m still learning to perfect these babies! Patience and experimentation is key! French macarons are perfect for parties, gifts, yourself… and for whatever else!
- 3/4 cup fine blanched almond flour
- 1 cup powdered sugar
- 1/4 cup granulated sugar
- 2 egg whites
- 1/2 tsp. pure vanilla extract
- Optional- food coloring gel (no oil based)
- Line 2 baking sheets with parchment paper- set aside.
- In a food processor, grind almond flour and powdered sugar until combined. Sift mixture into a separate bowl and set aside.
- In a large bowl of an electric mixer, pour egg whites and granulated sugar in a large bowl. Whip on medium speed for about 2 minutes. Add vanilla and whip on high for an extra 2-3 minutes until stiff, glossy peaks form. Make sure whatever bowl you use is dry and clean- egg whites won’t whip well if oil or any liquid are in the bowl.
- Gently and swiftly, using a rubber spatula, fold in dry ingredients until mixture is smooth and has a lava like consistency- LOOK AT TIPS!
- Pour the batter into a pastry bag fitted with a 1/2 inch round tip, or you can cut off the tip of the pastry bag if you don’t own a pipping tip. I like to fit the pastry bag into a medium size cup, that way you can use both your hands to pour the batter in the bag:)
- Pipe batter into 3/4 inch circles, 1 inch apart. Tap the sheets firmly against countertop to release air bubbles, I usually put a hand towel on counter so its not as noisy.
- Set aside the piped macarons for 15-30 minutes at room temperature- this allows the tops to hardened a bit and rise up instead of out when baked.
- Preheat the oven to 350F. Once 15-30 minutes pass, lower the oven to 325F and place the macarons in the oven and bake for 10-12 minutes.
- Let them cool for 5-10 minutes before transferring them to a wire rack or to your mouth!😋
- 1/2 cup softened butter
- 2 cups powdered sugar (or more depending on how buttery or sweet you want the filling)
- 2-3 Tbsp heavy cream
- 1/2 tsp pure vanilla extract
- In a bowl of an electric mixer, using a whisk or paddle attachment, whip softened butter on medium-high speed for 4-5 minutes- until butter is light and fluffy. Scrape down the sides of the bowl frequently.
- Add powdered sugar a cup at a time and mix on low speed. Once powdered sugar is incorporated, add heavy cream and vanilla extract. Whip on low, then increase to medium/medium-high until light and fluffy. Scrape down the sides of the bowl frequently.
- Immediately pipe or spread onto cooled macarons! Any extra buttercream can be saved in the fridge for 1-2 weeks.
*Do not overfold- The batter will become runny and the macaron shells will be flat when baked. Do not underfold- macaron will crack and break when baked!
*I fold roughly 35 times in a circular motion, running the spatula through the middle each time!
*For buttercream I use salted butter, but you can use unsalted if desired. If you want another buttercream flavor you can use other extracts coconut, almond, peppermint, maple, etc. Although, I recommend using real flavors instead of extracts, sometimes the alcohol used in them gives a nasty after taste!
*Or pipe the macarons whatever size you’d like, keep in mind the larger the cookie the flatter it will be!