Ingredients
Scale
- 1 cup powdered sugar
- 1/2 cup almond flour
- 2 large egg whites (at room temperature)
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- Red or pink food coloring (optional)
- 1/2 cup unsalted butter (softened)
- 1 cup powdered sugar (for filling)
- 1 teaspoon vanilla extract (for filling)
- 2 tablespoons heavy cream or milk
- Pinch of salt
- Red food coloring (optional for filling)
Instructions
- Sift the powdered sugar and almond flour together into a bowl and set aside.
- In a clean mixing bowl, whisk the egg whites using a mixer. Start on low speed, then increase to medium-high, gradually adding the granulated sugar until stiff peaks form.
- Fold in the sifted almond flour and powdered sugar mixture gently using a spatula. If using, add food coloring and continue folding until mixture flows like thick lava.
- Transfer the batter into a piping bag and pipe heart shapes onto a baking sheet lined with parchment paper.
- Let piped macarons sit at room temperature for 30 minutes to 1 hour until they form a dry skin.
- Preheat the oven to 300°F (150°C) and bake macarons for 18 to 20 minutes.
- In a mixing bowl, beat softened butter until smooth, gradually adding powdered sugar, vanilla, and salt, mixing until combined.
- Add heavy cream or milk until the filling is smooth, tinting with food coloring if desired.
- Once the macaron shells are cool, pipe buttercream onto one shell and sandwich with another.
- For best flavor, refrigerate assembled macarons for at least 24 hours before serving.
Notes
For best results, use room temperature egg whites and a clean bowl when whipping. Macarons can be made ahead of time and stored in an airtight container.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 macaron
- Calories: 120
- Sugar: 10g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg