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Pretty little classic macaron (with the Caribbean in the far background)

Macarons

Yield 48 macarons

Ingredients

Macaron Shells

  • 170 g almond flour
  • 300 g powdered sugar
  • 180 g egg whites, at room temperature
  • 160 g sugar
  • 1/2 tsp pure almond extract (optional)
  • Gel or powder food coloring (optional)
  • Decorations, like food glitter or nonpareils (optional)

American Buttercream

  • 10 tbsp unsalted butter, at room temperature
  • 1 1/4 cups powdered sugar, sifted
  • pinch sea salt
  • 1/2 vanilla bean, split lengthwise (optional)
  • 1 tbsp heavy cream
  • 1 tsp pure almond extract, or other flavoring of choice
  • fresh berries (optional, though raspberries are highly recommended)
  • Food coloring (optional)

Notes

Source: Macaron Shell adapted from Cloudy Kitchen; Buttercream from America's Test Kitchen

The buttercream recipe will be enough for a scant amount of filling. Double it if you want to ensure plenty of filling.

The yield will depend on the size of your macarons, but I generally get about 48 filled and assembled.