Description
Delicious homemade macarons with a vibrant red color and a fluffy filling.
Ingredients
Scale
- 1 ½ cups almond flour
- 1 cup powdered sugar
- 3 large egg whites (room temperature)
- ¼ teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 4–5 drops red food coloring (or to desired shade)
- ½ cup fine granulated sugar
- ½ cup salted butter (softened)
- 1 tablespoon vanilla extract
- 1 cup powdered sugar
- 2–3 tablespoons milk
Instructions
- Add the almond flour to a food processor and process until very fine, about 30-60 seconds.
- Sift the almond flour and powdered sugar together into a medium bowl. Repeat sifting 2 more times, discarding any large bits that will not pass through.
- In a large bowl, beat the egg whites until frothy, about 5 minutes.
- Add the cream of tartar and beat 1 more minute.
- Beat in the vanilla extract and 4-5 drops of red food coloring (it will look light pink at first).
- With the mixer running on medium speed, slowly add the fine granulated sugar. Continue beating until you have a glossy, fluffy meringue with stiff peaks.
- Add about 1/3 of the sifted almond flour mixture to the meringue and gently fold with a spatula. Repeat with the remaining mixture in 2 more additions, folding just until combined each time.
- Transfer the batter to a piping bag. Line a baking sheet with parchment paper and place a heart template underneath the parchment.
- Pipe heart shapes, leaving at least 1 inch of space between each one. Slide the template as needed to fill the baking sheet.
- Tap the baking sheet on the counter a few times to release air bubbles.
- Let the shells rest at room temperature for 40 minutes, or until the tops feel dry to the touch.
- Preheat the oven to 300°F. Bake on the middle rack for 7 minutes.
- Rotate the pan 180° and bake 5 minutes more (12 minutes total). The edges should be lightly toasted.
- Cool on the baking sheet for 10 minutes, then transfer to a cooling rack to cool completely.
- Make the filling: beat the softened butter until fluffy. Beat in the vanilla extract, then gradually add the powdered sugar until smooth.
- Beat in the milk, 1 tablespoon at a time, until the frosting is thick but smooth (usually 2-3 tablespoons).
- Pipe filling onto one shell, then sandwich with a second shell. Repeat with the remaining macarons.
Notes
- Ensure your egg whites are at room temperature to achieve the best meringue.
- Use a scale for precise measurements, especially for the almond flour.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 90
- Sugar: 7g
- Sodium: 50mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg