Description
These Mini French Macarons are delicate, bite-sized treats made with almond flour, aged egg whites, and a luscious buttercream frosting. Perfectly crisp on the outside with a chewy center, these macarons are ideal for special occasions or an elegant dessert bite. The recipe includes detailed steps for making the macaron shells and a tiny batch of classic buttercream frosting, ensuring perfect flavor and texture every time.
Ingredients
Macaron Shells
- 35 g superfine almond flour – blanched (1/3 cup)
- 31 g powdered sugar (1/3 cup)
- 30 g aged egg whites (about 1 large egg white)
- Pinch cream of tartar (optional)
- 30 g granulated sugar (2 Tbsp)
- Pink gel food coloring (optional)
Buttercream Frosting
- 28 g unsalted butter, room temperature (2 Tbsp)
- 2 g vanilla extract or vanilla bean paste (1/2 tsp)
- Pinch fine salt
- 60 g powdered sugar (1/2 cup)
- 5 g heavy whipping cream, room temperature (1 tsp)
Instructions
- Prepare the meringue: Pour 30g of aged egg whites into a mixing bowl and beat with a hand mixer at medium speed until small bubbles form on the surface. Add a pinch of cream of tartar, if using, and continue beating until soft peaks form.
- Add sugar and color: Gradually add 30g granulated sugar to the egg whites while mixing on medium speed for 30 seconds. Add gel food coloring if desired, then increase speed to medium-high and beat until stiff, glossy peaks form.
- Fold in dry ingredients: Sift together 35g superfine almond flour and 31g powdered sugar into the meringue. Carefully fold the dry ingredients into the meringue using a circular motion until the batter forms a thick ribbon that slowly runs off the spatula when lifted.
- Pipe the macarons: Transfer the batter into a small piping bag fitted with a small round tip (Ateco 802). Pipe 1/2-inch rounds onto baking sheets lined with silpat mats or parchment paper, spacing them about 1 inch apart.
- Release air bubbles: Firmly bang the baking sheets on the counter a few times to release trapped air bubbles. Pop any remaining air bubbles on the surface with a toothpick.
- Rest the macarons: Let the piped macarons rest at room temperature for 15 minutes or until they develop a matte skin on the surface.
- Preheat oven: While resting, preheat the oven to 315°F (157°C).
- Bake the macarons: Bake one tray at a time on the middle rack for 12-14 minutes. Rotate the pan halfway through baking to ensure even cooking.
- Cool the shells: Remove from the oven and let cool on the pan for about 10 minutes, then gently peel them off the silpat mats.
- Make the buttercream frosting: Beat 28g of room-temperature unsalted butter on medium speed with a whisk attachment until smooth.
- Add flavor and salt: Mix in 2g vanilla extract and a pinch of fine salt on low speed.
- Incorporate sugar and cream: Gradually blend in 60g powdered sugar and 5g heavy whipping cream on low speed until fully combined.
- Adjust consistency: Continue mixing on low speed for a couple of minutes until the frosting reaches the desired smooth consistency. If it’s too thick, add heavy cream or milk 1/2 tsp at a time; if too thin, add powdered sugar 1 tsp at a time.
- Prepare for piping: Transfer the buttercream frosting into a small piping bag with a small round tip and set aside.
- Assemble the macarons: Pair similar-sized shells. Pipe a dollop of buttercream onto one shell, then gently sandwich with the second shell.
- Chill and serve: Place finished macarons in an airtight container and chill overnight in the refrigerator. Before serving, let them warm to room temperature for the best texture and flavor.
Notes
- Use aged egg whites (left uncovered at room temperature for 24-48 hours) for better meringue stability.
- Ensure almond flour and powdered sugar are finely sifted to avoid lumps and create smooth shells.
- Macarons are best stored refrigerated and allowed to come to room temperature before eating.
- If macarons crack or have feet that spread excessively, check oven temperature accuracy and try baking at a slightly lower temperature.
- Macaron batter should flow like thick lava; avoid over or under folding.
- The resting time is critical to form the skin which helps create the signature foot of macarons.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
