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Macarons | What's For Dinner | What's For Dinner

Ingredients

For the filling

1/4 cup unsalted butter, softened1 cup powdered sugar1 tbsp heavy cream1/2 tsp vanilla extract

Instructions

1

Sift almond flour and powdered sugar together twice to remove any lumps. This is essential for smooth-topped macarons.

2

Beat egg whites with cream of tartar until foamy. Gradually add granulated sugar and beat to stiff, glossy peaks. Add vanilla and food coloring if using.

Tip: Age your egg whites in the fridge overnight, then bring to room temp. Aged whites are more stable and produce better meringue.

3

Fold the almond flour mixture into the meringue using the macaronage technique: press the batter against the side of the bowl with a spatula, then fold. Repeat 40-50 times until the batter flows like lava and falls in a ribbon that dissolves in 10 seconds.

4

Pipe 1.5-inch circles onto parchment-lined baking sheets. Tap the sheets firmly on the counter 3 times to release air bubbles. Let rest at room temperature for 30-60 minutes until they form a dry skin (not tacky to touch).

5

Bake at 300F for 14-16 minutes until the shells are firm and don't wobble when tapped. Cool completely. Beat the filling ingredients until smooth and sandwich the shells together. Refrigerate overnight before eating for the best texture.

Nutrition per Serving

110kcal

Calories

2g

Protein

16g

Carbs

5g

Fat

1g

Fiber

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Macarons

Ingredients

For the filling

Instructions

Nutrition per Serving

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