Easy French Macaroon Recipe

Easy macaroons recipe
Easy macaroons recipe

Lets all admit. Its not easy to make macaroons. It takes a lot of patience and practice to make a perfect macaroons. I also have failed a lot of time before I learned to unlock the secret of perfect macaroon. And does it worth the effort? Hell yeah!! I mean look at those perfect shells! Isn’t she a stunner?!

Secret of making a perfect Macaroon

As I have told you before, it takes a lot of patience and practice to get everything right. But the most important step while making the macaroon is the ‘folding’. It is too important to not fold the batter vigorously and destroy all the lovely air bubbles we created. And to see if the batter is ready to go, try drawing a ‘8’ shape ribbon with the batter. If you can do that without breaking the ribbon, you are good to go. Another tip for the perfect macaroon is the exact amount of ingredients. Make sure to measure it correctly by using the correct measuring tool.

Easy macaroons recipe
Easy macaroons recipe

AuthorRukhsana_sherinCategoryDifficultyAdvanced

Yields1 Serving
Prep Time30 minsCook Time20 minsTotal Time2 hrs

 1 ¾ cups Powdered sugar
 1 cup Almond flour
 1 tsp Salt
 3 Egg whites (room temperature)
 ¼ cup Granulated sugar
 1 tsp Vanilla extract
 Pink food colour
Vanilla Butter Cream
 1 cup Unsalted Butter
 3 cups Powdered sugar
 3 tbsp Double cream
 1 tsp Vanilla extract

1

Easy Macaroon Recipe: To make Macaroons, take powdered sugar, almond flour, and 1/2 tsp salt in a bowl and mix everything together. Sift this mixture well to remove any lumps.

2

Beat the egg whites and 1/2 tsp salt in another bowl until you get a soft peak.

3

Gradually add the granulated sugar to these egg whites and beat again until a soft peak is formed. (If you turn the bowl over your head, the egg white shouldn't fall off from the bowl)

4

Pour the vanilla essence and beat again. Add the pink food coloring and beat again until well combined.

5

Into the egg whites, add 1/3rd of the almond flour mixture at a time, and fold it into the egg whites. This step is very crucial. Make sure not to mix it vigorously. Fold the batter until it's well combined.

6

Continue to fold the batter after finishing the almond flour and try drawing an '8' with the batter in the same bowl.

7

Transfer this batter into a piping bag and use a round tip to pipe it.

8

Using a piping template helps to get equal-sized macaroons. Pipe it over the baking sheet and tap the tray carefully to remove any air bubbles. Let it rest at room temperature for an hour. After an hour, it should be dry to touch.

9

Preheat the oven at 150C

10

after an hour, bake the macaroons for 17 minutes or until it doesn’t stick to the baking sheet anymore.

11

Allow it to cool completely on a wire rack.

12

To make the vanilla buttercream, beat the unsalted butter at high speed until it turns fluffy. Add powdered sugar and vanilla essence and beat again until everything is well combined. Now add the double cream gradually and beat until you get the desired consistency.

13

Fill the piping bag with buttercream and pipe it on the flat side of the macaroon. Top it with another macaron shell.

14

Macaroons are best enjoyed after 24 hours of making. You can store this in an air-tightened container.

Ingredients

 1 ¾ cups Powdered sugar
 1 cup Almond flour
 1 tsp Salt
 3 Egg whites (room temperature)
 ¼ cup Granulated sugar
 1 tsp Vanilla extract
 Pink food colour
Vanilla Butter Cream
 1 cup Unsalted Butter
 3 cups Powdered sugar
 3 tbsp Double cream
 1 tsp Vanilla extract

Directions

1

Easy Macaroon Recipe: To make Macaroons, take powdered sugar, almond flour, and 1/2 tsp salt in a bowl and mix everything together. Sift this mixture well to remove any lumps.

2

Beat the egg whites and 1/2 tsp salt in another bowl until you get a soft peak.

3

Gradually add the granulated sugar to these egg whites and beat again until a soft peak is formed. (If you turn the bowl over your head, the egg white shouldn't fall off from the bowl)

4

Pour the vanilla essence and beat again. Add the pink food coloring and beat again until well combined.

5

Into the egg whites, add 1/3rd of the almond flour mixture at a time, and fold it into the egg whites. This step is very crucial. Make sure not to mix it vigorously. Fold the batter until it's well combined.

6

Continue to fold the batter after finishing the almond flour and try drawing an '8' with the batter in the same bowl.

7

Transfer this batter into a piping bag and use a round tip to pipe it.

8

Using a piping template helps to get equal-sized macaroons. Pipe it over the baking sheet and tap the tray carefully to remove any air bubbles. Let it rest at room temperature for an hour. After an hour, it should be dry to touch.

9

Preheat the oven at 150C

10

after an hour, bake the macaroons for 17 minutes or until it doesn’t stick to the baking sheet anymore.

11

Allow it to cool completely on a wire rack.

12

To make the vanilla buttercream, beat the unsalted butter at high speed until it turns fluffy. Add powdered sugar and vanilla essence and beat again until everything is well combined. Now add the double cream gradually and beat until you get the desired consistency.

13

Fill the piping bag with buttercream and pipe it on the flat side of the macaroon. Top it with another macaron shell.

14

Macaroons are best enjoyed after 24 hours of making. You can store this in an air-tightened container.

Easy macaroon recipe