Ingredients
Scale
- 100g almond flour
- 100g powdered sugar
- 2 large egg whites, aged at room temperature
- 25g granulated sugar
- Red gel food coloring
- For the Cream Cheese Filling:
- 113g (1/2 cup) unsalted butter, softened
- 225g (8 oz) cream cheese, softened
- 3 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
Instructions
- Prepare the Macaron Shells: Sift the almond flour and powdered sugar together into a large bowl. Discard any large pieces.
- In a separate, clean bowl, whisk the egg whites until foamy. Gradually add the granulated sugar and continue whisking until stiff, glossy peaks form.
- Add red gel food coloring to the meringue until you reach your desired shade of red.
- Gently fold the dry ingredients into the meringue in three additions. Macaronage: Use a spatula to gently fold the batter, pressing it against the side of the bowl to deflate it. The batter should flow like lava, and form a ribbon when lifted.
- Transfer the batter to a piping bag fitted with a round tip. Pipe 1.5-inch circles onto a baking sheet lined with parchment paper or a silicone mat, spacing them about 1 inch apart.
- Tap the baking sheet firmly on the counter several times to release any air bubbles.
- Let the macarons rest at room temperature for 30-60 minutes until a skin forms on the surface.
- Preheat the oven to 300°F (150°C).
- Bake for 12-15 minutes, or until the feet have formed and the shells are set.
- Let the macarons cool completely on the baking sheet before removing.
- Make the Cream Cheese Filling: In a large bowl, beat the softened butter and cream cheese together until smooth.
- Gradually add the sifted powdered sugar, beating until combined.
- Stir in the vanilla extract.
- Transfer the filling to a piping bag fitted with a round tip.
- Assemble the Macarons: Pipe the cream cheese filling onto the flat side of one macaron shell. Top with another shell and gently press together.
- Repeat with the remaining shells and filling.
- Store the assembled macarons in an airtight container in the refrigerator for at least 24 hours to allow the flavors to meld.
- Enjoy!
Notes
- For best results, use aged egg whites (egg whites that have been separated from the yolks and left at room temperature for 24-48 hours).
- Be careful not to over-mix the macaron batter. Over-mixing can result in flat macarons.
- The resting time is crucial for developing the feet.
- Macarons are best enjoyed after resting in the refrigerator for at least 24 hours.
- Prep Time: PT45M
- Cook Time: PT15M
- Category: Cookies & Macarons
- Method: Bake
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 150
- Sugar: 15g
- Fat: 8g
- Saturated Fat: 5g
- Carbohydrates: 18g
- Protein: 2g