Ingredients
1 cup (100 g) almond flour
1 3/4 cups (200 g) powdered sugar
3 large egg whites (room temperature)
1/4 cup (50 g) granulated sugar
1/2 tsp vanilla extract
Food coloring (optional)
1/2 cup (120 g) unsalted butter (room temperature, for the filling)
1 3/4 cups (200 g) powdered sugar (for the filling)
2-3 tbsp heavy cream (for the filling)
1 tsp vanilla extract (for the filling)
Pinch of salt (for the filling)
Directions
1. Line two baking sheets with parchment paper or a silicone baking mat. Set aside.
2. Sift the almond flour and powdered sugar together in a bowl. Discard any large pieces that don’t pass through the sifter.
3. In a clean, dry mixing bowl, beat the egg whites on medium speed until they become frothy.
4. Gradually add the granulated sugar to the egg whites while continuing to beat. Increase the speed to high and beat until stiff peaks form.
5. Add the vanilla extract and food coloring (if using) to the meringue and gently fold in until evenly mixed.
6. Gently fold the sifted almond flour and powdered sugar mixture into the meringue. Continue folding until the batter flows like lava, holding its shape for a few seconds before settling back into the bowl.
7. Transfer the batter to a piping bag fitted with a round tip. Pipe small, even circles onto the prepared baking sheets, about 1 inch apart.
8. Tap the baking sheets firmly against the counter a few times to release any air bubbles. Let the piped macarons sit at room temperature for about 30-60 minutes until a thin, dry “skin” forms on the surface.
9. Preheat your oven to 300°F (150°C).
10. Bake the macarons, one sheet at a time, for 15-18 minutes, rotating the sheet halfway through. The macarons are done when they have risen and developed “feet” (the ruffled edge at the base) and can be easily lifted from the parchment paper without sticking.
11. Remove from the oven and allow them to cool completely on the baking sheets.
12. To prepare the filling, beat the room temperature butter until creamy.
13. Gradually add the powdered sugar, heavy cream, vanilla extract, and a pinch of salt. Beat until smooth and fluffy. Adjust the consistency with more heavy cream if needed.
14. Transfer the filling to a piping bag and pipe a small amount onto the flat side of one macaron shell.
15. Top with another shell to create a sandwich.
16. Repeat with the remaining macarons.
17. Store the assembled macarons in an airtight container in the refrigerator for at least 24 hours to allow the flavors to mature.
18. Bring to room temperature before serving.