Macrons make the most delicate and delicious cookies, which melt right away in your mouth, and this super delicious recipe is easy to follow and cook. Pink Macarons not only tastes amazing but also looks so beautiful; they make a perfect dessert to be gifted.
A macaron should have a delicate, light texture. On the outside, it is crispy and a bit airy, and on the inside ever so slightly chewy. So surprise your kids with tasty vanilla macarons by making them at home with the help of this macarons recipe.
Prepare time: 30 mins
Cook: 20 mins
Ready in: 50 mins
Ingredients
- 1 ¾ cups powdered sugar(210 g)
- almond flour(95 g), finely ground (1 cup)
- 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
Preparation
Make the pink macarons:
- In the bowl of a food processor, mix 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.
- Take a separate large bowl, and beat the egg whites, and add the remaining ½ teaspoon of salt, with an electric hand mixer until soft peaks form.
- Slowly add the granulated sugar until fully incorporated.
- Continue to beat until stiff peaks form
- Now, add vanilla into the bowl and beat until incorporated.
- Add the food coloring of your choice and beat until mixed properly.
- Add about ⅓ of the sifted almond flour mixture at a time to the beaten egg whites and using a spatula gently fold until mixed.
- After adding the 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 3 cm circles, spacing at least 2 cm apart from each other.
- Tap the baking sheet on a flat surface 5 times to release any air bubbles.
- Let the macarons sit at room temperature for 30-60 mins, until dry to the touch.
- Preheat the oven to 300 degrees F.
- Bake the macarons for 17 minutes, until the feet are well-risen and the macarons don’t stick to the parchment paper.
- Keep the macarons on a wire rack to cool completely before filling.
Make the buttercream:
- Take a large bowl, and add the butter and beat with a mixer for almost 1 minute until light and fluffy.
- Sieve the powdered sugar and beat until fully incorporated.
- Add the vanilla and beat to mix properly.
- Now, add the cream, 1 tablespoon at a time, and beat to mix, until the desired consistency is reached.
- Put the buttercream in a piping bag fitted with a round tip.
- Add a dollop of buttercream to one macaron shell.
- Finally, top it with another macaron shell to create a sandwich.
- Place in an airtight container for at least 24 hours to “bloom.”
Place the pink macarons on a nice plate and serve. You may pack it in a nice transparent box and tie a ribbon for decoration while gifting it to someone.