This is my recipe for a basic vanilla macaron using the French method. I also use this recipe when making chocolate macarons. I simply add 3 tablespoons of cocoa powder to the almond flour mixture.

Tools Needed

• Kitchen scale
• Sifter or Mesh Strainer
• 16 inch Piping bags
• Wilton 12 or Wilton 1A Piping Tip
• Silicone Baking Mat or Parchment Paper
• Baking Trays
• Mixer
• Mixing Bowls
• Silicone Spatula

Ingredients

• 100 grams egg whites (room temperature) approx. 3-4 eggs
• ½ teaspoon vanilla extract
• ¼ teaspoon cream of tartar
• Pinch of salt
• 90 grams granulated white sugar
• 130 grams almond flour
• 130 grams powdered sugar

Instructions

1. Line two baking trays with silicon mats or parchment paper. Prepare the piping bag by fitting it with a Wilton 12 or Wilton 1A Piping Tip.
2. Measure out the almond flour and powdered sugar. I like to sift each separately a few times and then combine and sift together, getting rid of any clumps. If making chocolate shells, this is the time to add the cocoa powder. Set aside until needed.
3. In a clean, separate bowl add the egg whites, vanilla, cream of tartar, and salt.
4. With an electric mixer begin beating the egg whites on low, gradually turning the speed to high.
5. When the egg whites become frothy, slowly start adding in the granulated sugar.
6. If using food coloring, you may add now.
7. Continue beating the egg whites until you have stiff, glossy peaks.
8. Add the egg whites to the almond flour mixture.
9. Begin folding in the egg whites. Pay close attention to your mixture. A good way to test the consistency of the mixture is by letting the batter fall off the spatula into a figure 8. The figure 8 should take no more than 8 to 10 seconds to run back into itself.
10. Spoon the macaron batter into the prepared piping bag.
11. Pipe the batter at a 90-degree angle over the baking tray. Pipe 1.5 inch to 2-inch rounds.
12. Tap the pans onto the countertop a few times to get rid of any air bubbles. You can use a toothpick to pop any remaining bubbles.
13. Preheat the oven to 325°F while the shells rest.
14. Let the macaron shells rest for 35 to 60 minutes. When ready, the top of the shell should have formed a skin and will feel dry to the touch.
15. When heated, place one tray into the oven. Bake for 10 minutes then rotate the tray 180° and continue baking for 4 minutes. Remove from the oven.
16. Let the macaron shells cool for at least 10 minutes before removing them from the tray.
17. Once cooled you can sandwich them together and fill with whatever you wish. Some examples are ganache, buttercream, jam, curd, and caramel.
18. For optimal taste, macarons are best kept in a cool place and consumed within 4 days. Your macarons should be removed from the refrigerator 15 to 20 minutes before eating in order to enjoy their flavor fully.¹