Ingredients
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1 ¾ cups confectioners' sugar
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1 cup blanched almond flour
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1 teaspoon salt, divided
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¼ teaspoon cream of tartar
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3 egg whites, room temperature
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¼ cup superfine sugar
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½ teaspoon vanilla extract
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2 drops gel food coloring
Buttercream:
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1 cup unsalted butter, softened
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3 cups confectioners' sugar
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3 tablespoons heavy cream
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1 teaspoon vanilla extract
Directions
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Combine confectioners' sugar, almond flour, and 1/2 teaspoon salt in the bowl of a food processor. Pulse a few times until extra-fine. Sift through a fine-mesh sieve into a large bowl.
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Beat egg whites with the remaining 1/2 teaspoon salt and cream of tartar in the bowl of a stand mixer fitted with a whisk attachment until frothy. Gradually add superfine sugar and vanilla and continue to beat on medium speed until stiff peaks form. Do not overbeat; tips of peaks should hold their shape but curl over slightly.
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Gently fold 1/3 of the almond flour mixture into the egg whites, turning bowl occasionally, until nearly combined. Drop in food coloring. Add remaining almond flour mixture in 2 additions, gently folding until a batter comes together. Batter should fall off the spatula in thick ribbons without breaking.
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Transfer batter to a piping bag with a #804 pastry tip. Line 2 light-colored baking sheets with silicone macaron mats. Pipe batter into each circle on the mats. Tap baking sheets 4 times against the counter to release any air bubbles. Let macarons sit at room temperature until dry to the touch, 30 minutes to 1 hour.
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Preheat the oven to 300 degrees F (150 degrees C).
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Bake macarons in the preheated oven until bottoms rise slightly off the mats to form 'feet', 17 to 20 minutes. Switch baking sheets positions halfway through.
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Let macarons cool on the mats for 15 minutes. Transfer to a wire rack to cool completely, at least 15 minutes.
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Meanwhile, beat butter and confectioners' sugar together using an electric mixer until creamy. Add heavy cream and vanilla extract; beat until combined.
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Transfer buttercream to a piping bag with a #4 pastry tip. Pipe buttercream onto 1/2 of the macarons. Top with the other halves to create sandwiches.
Smart Cookie
Cook's Note:
Substitute vanilla with any of your favorite flavor extracts, such as almond and mint.
Nutrition Facts (per serving)
104 | Calories |
6g | Fat |
14g | Carbs |
1g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 48 | |
Calories 104 | |
% Daily Value * | |
Total Fat 6g | 7% |
Saturated Fat 3g | 14% |
Cholesterol 11mg | 4% |
Sodium 53mg | 2% |
Total Carbohydrate 14g | 5% |
Dietary Fiber 0g | 1% |
Total Sugars 13g | |
Protein 1g | 2% |
Calcium 2mg | 0% |
Potassium 8mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.