Description
Delicious and delicate Swiss Meringue Macarons filled with a creamy buttercream filling.
Ingredients
Scale
- 100 g egg whites
- 100 g granulated sugar
- 100 g almond flour
- 100 g powdered sugar
- Pinch salt
- Food coloring (optional)
- 6 Tablespoons unsalted butter, room temperature
- 2 cups powdered sugar (for filling)
- 1 teaspoon vanilla extract
- Pinch salt (for filling)
Instructions
- Preheat the oven to 300°F. Line two baking sheets with parchment paper. Set aside.
- Heat a small pot of water over medium-low heat until it steams. In the bowl of a stand mixer, combine egg whites and roughly 3 tablespoons of the granulated sugar. Place bowl over steaming pot, creating a double boiler.
- Whisk egg whites and sugar continuously until sugar melts completely and egg whites become white and frothy, about 1 minute. Remove from heat and place the bowl back onto the stand mixer.
- Fit stand mixer with whisk attachment and whisk on high speed while slowly adding in the remaining granulated sugar. Add the food coloring (if using). Continue to whisk for another 3-4 minutes, until stiff meringue peaks form.
- Next, sift together the almond flour, powdered sugar, and salt twice, then gently shake the mixture into the meringue bowl.
- Place the bowl back onto a stand mixer, still fitted with a whisk attachment. Turn the mixer to medium speed and whisk for 5 seconds.
- Stop the mixer and use a large spatula to hand-mix the batter for the remainder of your mixing, gently folding the mixture without breaking the batter.
- Once your batter is the correct consistency, scoop it into a large pastry bag fitted with a 1 inch tip. Pipe silver dollar-sized circles onto prepared baking sheets, keeping about 1 inch between each.
- Bang baking sheet on counter two times to remove any air bubbles. Sprinkle tops with a little sea salt as a garnish.
- Let the macarons air dry for 15 to 30 minutes or until dry to the touch.
- Bake them in the prepared oven for 13 minutes, turning around halfway through, then allow to cool completely before removing from baking sheets.
- While the macarons are cooling, make the filling by combining all filling ingredients in a bowl and using an electric mixer to beat until fluffy and fully combined.
- Scoop mixture into a piping bag fitted with a 1/2 inch tip and set aside until ready to assemble the macarons.
- Once the macarons are completely cool to the touch, pipe the filling onto a macaron and sandwich with another macaron. Repeat with all macarons.
Notes
- Ensure the egg whites are at room temperature for better volume.
- The consistency of the batter is crucial; it should flow like slow-moving lava.
- Macarons can be flavored with various extracts or fillings as desired.
- Prep Time: 30 minutes
- Cook Time: 13 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 2 macarons
- Calories: 150 per serving
- Sugar: 13 g
- Sodium: 5 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 20 mg