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Colorful French Macarons

Delicate, beautiful pastel almond meringue cookies sandwiched with a luscious, creamy vanilla buttercream. A classic French bakery treat you can make at home.
Print Recipe
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 2 hours
Servings: 24 macarons
Course: Dessert, Snack, Treats
Cuisine: European, French
Calories: 115
Ingredients Equipment Method Notes

Ingredients
  

Macaron Shells
  • 140 g almond flour super-fine
  • 130 g powdered sugar
  • 100 g egg whites room temperature
  • 90 g granulated sugar
  • 0.25 tsp cream of tartar optional
  • 1 tsp vanilla extract
  • 1 dash gel food coloring pink, yellow, blue, green, purple
Vanilla Buttercream Filling
  • 115 g unsalted butter softened
  • 180 g powdered sugar sifted
  • 1 tsp vanilla extract
  • 1-2 tbsp heavy cream or milk
  • 1 pinch salt

Equipment

  • Digital kitchen scale
  • Stand Mixer or Hand Mixer
  • Fine mesh sifter
  • Piping bags and round tip
  • Silicone baking mats or parchment paper

Method
 

  1. Line baking sheets with silicone mats or parchment paper. Sift almond flour and powdered sugar together in a large bowl. Discard any large bits.
  2. Whip egg whites and cream of tartar until frothy. Gradually add granulated sugar and whip to stiff, glossy peaks. Add vanilla.
  3. Divide the meringue into separate bowls and add a tiny amount of different gel food coloring to each.
  4. Divide dry ingredients evenly into the bowls. Gently fold the dry ingredients into the meringue until the batter flows like thick lava (the macaronage).
  5. Transfer batters to piping bags. Pipe 1.5-inch circles straight down onto the prepared baking sheets.
  6. Tap the baking sheets firmly on the counter to release air bubbles. Let sit at room temperature for 30-60 minutes until a dry skin forms.
  7. Bake at 300°F (150°C) for 14-16 minutes. Let cool completely on the trays before removing.
  8. For the filling, beat softened butter until pale. Gradually add powdered sugar, vanilla, salt, and cream until fluffy.
  9. Pipe buttercream onto the flat side of half the shells and sandwich with the remaining shells. Refrigerate for 24 hours to mature before eating.

Notes

Macarons are best enjoyed after maturing in the fridge for 24 hours! This softens the shell and blends the flavors. Bring to room temp before serving.