The Most Fool-Proof Macarons You'll Ever Make

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[katiehancock]

I did this, and it worked so well! I made amazing soup.

[docoffb]

Never baked any cookie or cake
*decides to bake macarons*

[sarahr.]

why do I feel the NEED to master this after having never baked in my life

[girlscarf]

I make macarons regularly (at least once a month.) The first time I ever made them 2 years ago, I followed this recipe. I am grateful for the video, but I found the recipe calls for way too much sugar and is way too sweet. The granulated and powdered sugar in the macaron cookie mixture cannot be altered much, because it helps create smooth tops. However, you can halve the amount of confectioners sugar in the icing recipe. I highly recommend doing so. Also, I highly recommend only making half the amount of icing recommended. The recipe left me with bags full of icing left over, and if you halve the recipe you will only have a little left over and the perfect amount to fill all your cookies.
Finally, to anyone trying out this recipe I recommend you look up the oven drying method. It really helps me ensure that my macarons do not have cracked tops or have hollow shells (common problem.) And don't be afraid of silicon baking sheets, a ton of professional macaron makers use them for baking these cookies, like Sugar Bean 슈가빈.

Good luck!!!

[saraswathyb]

Can anyone appreciate that they worked a lot to find the perfect recipe.

[reinys]

You know you're a real legend when you mess up a fool proof recipe

[amre]

this gonna take me 28 hours to make and 4 minutes to eat.

[Monica-rgid]

Preparation
Make the macarons: In the bowl of a food processor, combine the powdered sugar, almond flour, and ½ teaspoon of salt, and process on low speed, until extra fine. Sift the almond flour mixture through a fine-mesh sieve into a large bowl.
In a separate large bowl, beat the egg whites and the remaining ½ teaspoon of salt with an electric hand mixer until soft peaks form. Gradually add the granulated sugar until fully incorporated. Continue to beat until stiff peaks form (you should be able to turn the bowl upside down without anything falling out).
Add the vanilla and beat until incorporated. Add the food coloring and beat until just combined.
Add about ⅓ of the sifted almond flour mixture at a time to the beaten egg whites and use a spatula to gently fold until combined. After the last addition of almond flour, continue to fold slowly until the batter falls into ribbons and you can make a figure 8 while holding the spatula up.
Transfer the macaron batter into a piping bag fitted with a round tip.
Place 4 dots of the batter in each corner of a rimmed baking sheet, and place a piece of parchment paper over it, using the batter to help adhere the parchment to the baking sheet.
Pipe the macarons onto the parchment paper in 1½-inch (3-cm) circles, spacing at least 1-inch (2-cm) apart.
Tap the baking sheet on a flat surface 5 times to release any air bubbles.
Let the macarons sit at room temperature for 30 minutes to 1 hour, until dry to the touch.
Preheat the oven to 300˚F (150˚C).
Bake the macarons for 17 minutes, until the feet are well-risen and the macarons don’t stick to the parchment paper.
Transfer the macarons to a wire rack to cool completely before filling.
Make the buttercream: In a large bowl, add the butter and beat with a mixer for 1 minute until light and fluffy. Sift in the powdered sugar and beat until fully incorporated. Add the vanilla and beat to combine. Add the cream, 1 tablespoon at a time, and beat to combine, until desired consistency is reached.
Transfer the buttercream to a piping bag fitted with a round tip.
Add a dollop of buttercream to one macaron shell. Top it with another macaron shell to create a sandwich. Repeat with remaining macaron shells and buttercream.
Place in an airtight container for 24 hours to “bloom”.
Enjoy!


Total Time
1 hr 50 min

Prep Time
30 minutes

Cook Time
20 minutes

Ingredients
for 30 macarons

MACARONS

1 ¾ cups powdered sugar
1 cup almond flour, finely ground
1 teaspoon salt, divided
3 egg whites, at room temperature
¼ cup granulated sugar
½ teaspoon vanilla extract
2 drops pink gel food coloring
VANILLA BUTTERCREAM

1 cup unsalted butter, 2 sticks, at room temperature
3 cups powdered sugar
1 teaspoon vanilla extract
3 tablespoons heavy cream

[iniya]

*Tips:*

- Crack you eggs and separate the whites the day before. Keep them in the fridge until you make your macarons. This dehydrates the egg whites, which makes your macarons have a better texture.

- If your aren’t the best at piping, I would consider using a template. Just get a image from the internet of just a bunch of circles. Then print it out. You can put that paper under the parchment paper, and pipe the batter onto the parchment, following the circle template. After your done piping, carefully slide out the template from under the parchment. You can also reuse it. I would consider myself pretty good at piping. I’ve made over 50 batches of macarons, but I still use the template. It helps space them evenly, and makes sure they are all the same size. I would definitely recommend this.

- If you think your macarons are under baked, because they wont come cleanly off of the parchment paper, they're probably not. I've made this mistake so many times, thinking they weren't ready yet. They wont come of cleanly immediately, you have to let them cool for at least 5 minutes.

- If you do end up over-cooking them, leave them in the fridge for at least around 4 hours, but up to 24 hours would be best. I am not lying. If your macarons are over baked and hard. Leave them in the fridge with the filling in it, and it works wonders. My past 4 tries have all been over-baked, and doing this has helped so much.

Hope this helps, Good Luck!

[thezhtube]

I’m a year late but this still might be helpful to some people


Ingredients
for 30 macarons:

MACARONS:

1 ¾ cups powdered sugar (210 g)
1 cup almond flour (95 g), finely ground
1 teaspoon salt, divided
3 egg whites, at room temperature
¼ cup granulated sugar (50 g)
½ teaspoon vanilla extract
2 drops pink gel food coloring

VANILLA BUTTERCREAM:

1 cup unsalted butter (230 g), 2 sticks, at room temperature
3 cups powdered sugar (360 g)
1 teaspoon vanilla extract
3 tablespoons heavy cream

This may take an extra hour but here’s how to do it

Make the macarons: In the bowl of a food processor, combine the powdered sugar, almond flour, and ½ teaspoon of salt, and process on low speed, until extra fine. Sift the almond flour mixture through a fine-mesh sieve into a large bowl.

In a separate large bowl, beat the egg whites and the remaining ½ teaspoon of salt with an electric hand mixer until soft peaks form. Gradually add the granulated sugar until fully incorporated. Continue to beat until stiff peaks form (you should be able to turn the bowl upside down without anything falling out).

Add the vanilla and beat until incorporated. Add the food coloring and beat until just combined.

Add about ⅓ of the sifted almond flour mixture at a time to the beaten egg whites and use a spatula to gently fold until combined. After the last addition of almond flour, continue to fold slowly until the batter falls into ribbons and you can make a figure 8 while holding the spatula up.

Transfer the macaron batter into a piping bag fitted with a round tip.

Place 4 dots of the batter in each corner of a rimmed baking sheet, and place a piece of parchment paper over it, using the batter to help adhere the parchment to the baking sheet.

Pipe the macarons onto the parchment paper in 1½-inch (3-cm) circles, spacing at least 1-inch (2-cm) apart.

Tap the baking sheet on a flat surface 5 times to release any air bubbles.

Let the macarons sit at room temperature for 30 minutes to 1 hour, until dry to the touch.
Preheat the oven to 300˚F (150˚C).

Bake the macarons for 17 minutes, until the feet are well-risen and the macarons don’t stick to the parchment paper.

Transfer the macarons to a wire rack to cool completely before filling.
Make the buttercream: In a large bowl, add the butter and beat with a mixer for 1 minute until light and fluffy. Sift in the powdered sugar and beat until fully incorporated. Add the vanilla and beat to combine. Add the cream, 1 tablespoon at a time, and beat to combine, until desired consistency is reached.

Transfer the buttercream to a piping bag fitted with a round tip.

Add a dollop of buttercream to one macaron shell. Top it with another macaron shell to create a sandwich. Repeat with remaining macaron shells and buttercream.

Place in an airtight container for 24 hours to “bloom”.

Enjoy!

[aegla]

if you breath the wrong way, the macarons will explode

[apavlo]

I tried making macaroons for the first time a few days ago following this recipe and it turned out perfectly. I couldn't believe it turned out so good on my first try. I'm scared of making them again because maybe I just had begginers luck.

[rashirathore]

I feel like diffusing a bomb is much more easier than making this

[funkyaquariuss]

Me: flips bowl while making
Also me: *everything falls out and I have to restart*

[nelewinter]

I didn't think this was possible, but these macarons seem to be more sensitive than me

[happyperson]

I made these, and unfortunatly, they didnt come out as a classic macaron. They didn't have the feet, and they cracked on top a little. However, the texture and flavor was really spot on. It was my first time, so there's always room for improvement! The only thing I messed on might have been undermixing possibly. I would also just do a literal pinch of salt instead of 1 tsp bc they were slightly salty when you first bite into them.

[VioVanHelsing]

How to make the perfect macarons:
Ingredients:
A few gallons of gas.
A working car.
A local bakery that sells macarons.
Enough money to buy the macarons plus $20 extra to keep the attendant quiet.

[yourboyfefe]

Don’t look at them too much or they’ll get offended and deflate!!!!

[itscallista]

INGREDIENTS:
- 3 egg whites
- 1 3/4 cups powdered sugar
- 1 cup almond flour
- 1 tsp salt
- 1/4 cup granulated sugar
- 1/2 tsp vanilla extract
- 2 drops food coloring
- 2 sticks unsalted butter
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 3-4 tbsp heavy cream

thank you all for the gratitude, i hope it really does come in handy!

[gsqzcrg]

These were delightful but incredibly sweet. I ended up making a raspberry shell with a tart lemon buttercream. It really helped balance the flavour!