Ingredients
For the Macarons
- 5 egg whites (at room temperature)
- ½ cup superfine sugar (caster sugar)
- 1¾ cups almond flour
- 2 cups powdered sugar
For the Filling
- 2 egg whites
- ¼ teaspoon salt
- ¼ cup granulated sugar
- ¾ cup light corn syrup
- 1 teaspoon pure vanilla extract
Instructions
- Prepare Baking Sheets: Line three baking sheets with parchment paper or baking mats and set them aside to use later for piping the macarons.
- Make the Meringue: Place 5 egg whites in a mixer bowl and beat until frothy. Gradually add the superfine sugar while beating until the mixture becomes glossy and forms stiff peaks, indicating a stable meringue.
- Add Color (Optional): If desired, add a few drops of food coloring into the meringue and gently mix until combined. Set aside if colored.
- Sift Dry Ingredients: Sift together almond flour and powdered sugar into a large bowl and whisk well to combine evenly.
- Fold Batter: Using a rubber spatula, gently fold one-quarter of the meringue into the almond flour mixture to lighten it. Then, carefully fold in the remaining meringue until the batter is smooth and uniform without deflating excessively.
- Pipe Macaron Shells: Fit a piping bag with a ⅜-inch round tip and fill it with the macaron batter. Pipe small rounds of batter onto the prepared baking sheets, spacing them evenly. Allow the piped shells to dry at room temperature for 1 hour until they form a skin.
- Bake: Preheat the oven to 315ºF (157ºC). Place a baking sheet in the oven and bake macarons for 12–15 minutes, rotating the sheet halfway through for even baking. The macarons are done when they no longer jiggle when touched.
- Cool: Remove the baking sheets from the oven and place them on cooling racks. Let the macarons cool completely on the sheets before removing.
- Make the Filling: In a clean bowl, beat 2 egg whites and ¼ teaspoon salt until foamy. Gradually add ¼ cup granulated sugar and continue beating to soft peaks.
- Add Corn Syrup: Microwave ¾ cup light corn syrup on high for 1½ to 2 minutes until boiling. Slowly stream the hot corn syrup into the egg whites while beating continuously until the mixture becomes stiff, glossy, and shiny. Beat in 1 teaspoon vanilla extract until fully combined.
- Assemble Macarons: Once macarons have cooled, flip half of the shells over. Pipe about ½ teaspoon of meringue filling onto the flat side of each bottom shell and sandwich with another shell to close.
- Rest the Macarons: Place the assembled macarons in an airtight container and refrigerate for 24 hours to allow flavors to meld and texture to improve before serving.
Notes
- Ensure egg whites are at room temperature for better volume when whipping meringue.
- Letting piped shells dry for an hour is crucial to get the characteristic macaron 'feet' during baking.
- Rotate the baking sheets halfway through baking to ensure even browning.
- Resting macarons in the fridge for 24 hours enhances their flavor and texture.
- Use superfine sugar for smoother meringue and better incorporation.
- If using food coloring, avoid adding too much liquid to prevent batter from becoming too runny.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Baking
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
