Description
Delicious and delicate Swiss Meringue Macarons filled with a creamy buttercream.
Ingredients
Scale
- 100g egg whites
- 100g granulated sugar
- 100g almond flour
- 100g powdered sugar
- 1 pinch salt
- Food coloring (optional)
- 6 tablespoons unsalted butter, room temperature
- 2 cups powdered sugar (for filling)
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 1 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 (just enough to combine the almond flour mixture with the egg whites).
- Stop the mixer and use a large spatula to hand-mix the batter for the remainder of your mixing. You’ll want to gently fold mixture with your spatula, scooping up the batter from the outside of the bowl and gently twisting it into the center in a circle-like manner.
- 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 meringue. Bang the baking sheet on counter twice 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 in the oven for 13 minutes, turning halfway through, then allow to cool completely before removing from baking sheets.
- While the macarons are cooling, make the filling. Combine all filling ingredients in a bowl and use an electric mixer to beat until fluffy and fully combined, about 2 minutes.
- 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, 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 the best whipping results.
- For a smoother macaron, sift the dry ingredients multiple times.
- Experiment with different food coloring for a fun appearance.
- Prep Time: 30 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 80
- Sugar: 10g
- Sodium: 10mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 10mg