This is the simplest and easiest macaron recipe I have come across that actually works well. It's not complicated, nor does it require a lot of time. Even better, the almond meal mentioned in the recipe is the very cheap one that is sold at Trader Joe's. Did you know they also sell cashew meal? I've yet to try it but it'd probably make a delicious macaron as well.
Be sure to not get any yolk mixed in with the egg whites, otherwise it won't make the meringue correctly. And no stiff, glossy peaks makes everyone sad. Let me know how yours turn out and what you like filling yours with. Enjoy!
The Easiest Macarons
Yield: about 30 macarons
- 1 1/3 cups powdered sugar
- 2/3 cup almond meal
- 3 egg whites, room temperature
- 1/4 cup white sugar
- Through a sieve, sift the powdered sugar and almond meal together to remove large pieces.
- Using a stand mixer, whip the egg whites on low speed until frothy. Gradually add the sugar, and then whip on high speed until stiff peaks form. The egg whites should be glossy and thick.
- Fold half of the almond mixture into the egg whites. Add the rest. Fold the mixture 15 to 20 times; the batter will be thick and fall slowly from the spatula.
- Put the batter into a pastry bag. Pipe 1-inch circles onto baking sheets lined with silicon mats or parchment paper. Let rest until a skin forms on top and is dry to the touch, 15 to 30 minutes.
- Preheat the oven to 350 degrees F.
- Bake for 10 to 12 minutes, rotating the pans halfway through the baking time. If you are baking two sheets at a time, the bottom and top sheets should be switched to prevent browning on the bottom. If only baking one sheet at a time, bake on the bottom rack first for 5 minutes with an empty sheet on top. After 5 minutes, rotate the sheet and move the bottom sheet to the top and the top sheet to the bottom.
- You will know the macarons are done when you can touch them and the top of the macaron is set, and it does not slide around under your finger. The macarons must be set before you take them out of the oven. If the macaron tops slide, put them back in the oven on the middle rack for another 2 minutes.
- Let them cool for about 10 minutes on the baking sheet and then take them off. Fill as desired with your favorite fillings. A honey buttercream recipe follows. Allow the completed macarons to sit for at least a few hours.
For the honey buttercream:
Makes enough to fill about 40 macarons
1/2 cup butter (1 stick), room temperature
1 cup powdered sugar
2 tablespoons honey
In the bowl of a stand mixer, beat the butter using the whisk attachment for about 2 minutes. Slowly add the powdered sugar, and whisk until everything is incorporated. Do the same with the honey. Beat another minute or so to get everything well incorporated.