I have loved macarons since the moment I first tried them. The crispy outer shell, the soft middle… And then the flavours! I have come across some amazing and unusual concoctions over the years, from your traditional vanilla, raspberry, pistachio or caramel, to your coconut, lamington or bubblegum varieties. I have even had the pleasure of trying the infamous Laduree macarons while in Paris.
Below is a recipe I have used time and time again from Tasty to create delicious macarons from home, and with this recipe, you can choose your own filling. I will include a dulce de leche filling, but you could always go with a more traditional vanilla buttercream which I will also include below.
- 1 ¾ cups powdered sugar
- 1 cup almond flour, finely ground
- 1 teaspoon salt, divided
- 3 egg whites, at room temperature
- ¼ cup granulated sugar
- ½ teaspoon vanilla extract
- 2 drops gel food coloring (if desired)
Cheats Dulce de Leche
- Can of condensed milk
- 1 cup unsalted butter, at room temperature
- 3 cups powdered sugar
- 1 ½ teaspoon vanilla extract
- 3-4 tablespoons heavy cream
To make the macarons: In a food processor, combine the powdered sugar, almond flour, and ½ teaspoon of salt, and process on low speed, until extra fine. Sift the almond flour mixture through a fine-mesh sieve into a large bowl.
In a separate large bowl, beat the egg whites and the remaining ½ teaspoon of salt with an electric hand mixer until soft peaks form. Gradually add the granulated sugar until fully incorporated. Continue to beat until stiff peaks form (you should be able to turn the bowl upside down without anything falling out).
Add the vanilla and beat until incorporated. Add the food coloring and beat until just combined.
Add about ⅓ of the sifted almond flour mixture at a time to the beaten egg whites and use a spatula to gently fold until combined. After the last addition of almond flour, continue to fold slowly until the batter falls into ribbons and you can make a figure 8 while holding the spatula up.
Transfer the macaron batter into a piping bag fitted with a round tip.
Place 4 dots of the batter in each corner of a rimmed baking sheet, and place a piece of parchment paper over it, using the batter to help adhere the parchment to the baking sheet.
Pipe the macarons onto the parchment paper in 3cm circles, spacing at least 2cm apart.
Tap the baking sheet on a flat surface 5 times to release any air bubbles.
Let the macarons sit at room temperature for 30 minutes to 1 hour, until dry to the touch.
Preheat the oven to 150˚C.
Bake the macarons for 17 minutes, until the feet are well-risen and the macarons don’t stick to the parchment paper.
Transfer the macarons to a wire rack to cool completely before filling.
Make the dulce de leche: Heat oven to 230°C with rack in middle. Pour the contents of 1 can sweetened condensed milk into a deep-dish pie plate and cover tightly with foil. Set plate in a roasting pan and add enough hot water to pan to reach halfway up pie plate. Bake milk in middle of oven 45 minutes. Check water level and add additional, if necessary, then continue to bake 45 minutes more, or until milk is thick and brown. Remove pie plate from water bath and cool, uncovered. Makes about 1 1/4 cups.
Make the buttercream: In a large bowl, add the butter and beat with a mixer for 1 minute until light and fluffy. Sift in the powdered sugar and beat until fully incorporated. Add the vanilla and beat to combine. Add the cream, 1 tablespoon at a time, and beat to combine, until desired consistency is reached.
Transfer the buttercream to a piping bag fitted with a round tip.
Add a dollop of buttercream to one macaron shell. Top it with another macaron shell to create a sandwich. Repeat with remaining macaron shells and buttercream.
Place in an airtight container for 24 hours to “bloom”.