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The Most Fool-Proof Macarons You'll Ever Make

https://www.buzzfeed.com/marietelling/how-to-make-macarons?utm_term=.kkgkRxLmw#.ae7RewPg4

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24 Replies to “The Most Fool-Proof Macarons You'll Ever Make”

  1. Thanks for the perfect recipe and clear instructions! It turned out very well!!

  2. I have a question, I was mixing the whites for 20 minutes now they are still not stiff

  8. I love this recipe!!though, I am wondering if I can double the recipe in one go?????

  9. Here instructions to how to make them are great but the instroction to what temperature are so bad she said 300 degrees and the first batch didn't work but when I put them in a 180 degrees oven they worked so yeah

  10. What about the storage of the macron shells and the ones after the filling is done?

  11. wow, super nice shots, super ambient and asthetic feeling and goooood tips- thank you for sharing

  16. Ok, I followed this to a T, but I was perplexed at the amount of salt.. 1/2 teaspoons twice.
    I still followed the recipe.
    Alllll finish, but seemed a bit runnier than normal (I’ve made different macaron recipes ) and I tasted the batter. Holy cow is it salty! I don’t understand how that wasn’t noticed by others. Please trust me , I followed this perfectly.

  18. I did these yesterday, they had some funny shapes because the consistency wasn't really perfect, but they tasted pretty good.
    I do have to warn everyone about that Buttercream though, i did everything in the recipe and it is just pure sweet butter and it tastes exactly like biting into a stick of butter with sugar.
    Wouldn't recommend that.

  20. 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

  22. I tried the recipe, mine came out completely flop. It deflated and nothing looked like a macaron. Everything went in trash.

  23. Hey chef, one doubt..
    The macarons came out superb except for one thing, the feet was oddly shaped, n not even risen, why would that have happened? I followed the 8 number method also n rested ur for 45 mins, till it was fine..
    Can u tell me what could have gone wrong?

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