Do these macarons look good or what? They are the perfect bite size cookies. The best part is that this recipe is so simple to follow, and if you follow it step by step you should have perfect macarons. Macarons are the most complicated cookie to make, so be sure to read the recipe in it’s entirety and follow closely. If you stir it too much they won’t turn out. If you don’t stir them enough they won’t turn out. There are quite a few variables so just follow along exactly. But once you take them out of the oven you will feel so accomplished. So give this recipe a try- it may take a few tries but once you have them perfect, and you take a bite of these cookies with the delicious buttercream frosting, it will be all worth it.
Macarons, Or Macaroons?
A lot of people want to know, what is the difference between a macaron and a macaroon? There actually is a vast difference. Macaroons are a completly different thing. They are cocount based, with condensed milk. And they don’t look even remotely the same as macarons.
Macarons are two cookies, with filling in the middle, with all different flavors. And are meringue based. So hopefully that helps your understanding of the difference between the two!
I do have another recipe for macarons on my blog. If you scroll down on the page you will see a few helpful tips. I encourage you to check it out.
Pink Foolproof French Macarons With Vanilla Buttercream Frosting
- 3 Egg Whites (at room temperature)
- ¼ cup white sugar (50 g)
- 2 cups powdered sugar (200 g)
- 1 cup almond flour (120 g)
- pinch of salt
- ¼ tsp cream of tartar (2 ml)
For the Filling:
- 1/4 cup unsalted butter
- 3/4 cup and 2 tablespoons confectioners’ sugar
- 1 teaspoon milk
1/2 teaspoon pure vanilla extrac
- Preheat oven to 300F degrees
- Beat egg whites until foamy, then add salt, cream of tartar and white sugar for 8-10 mins.
- Whip until they form a peak that stands upright. Think Seattle Space needle.
- Then add the food coloring.
- Sift almond flour, and powdered sugar. What remains will be the larger lumps of almond pieces. Just discard those, or use them to snack on 🙂 You want a really fine powder mixture to create a smooth and pretty on top to your cookie.
- Fold flour/sugar mixture into the egg white mixture. About 65-75 good strokes.
- Transfer batter to a pastry bag.
- Pipe out 1 inch rounds on a baking sheet lined with parchment paper.
- Tap the pan hard at least 2-3 times to release the air bubbles. This will prevent the tops of your macaroons from cracking.
- Let them sit out for 20-30 mins, or up to an hour if you want. This will allow them time to dry out a bit before hitting the hot oven. They should be “tacky” to the touch, but not stick to your fingertips. This is another important step to assuring your macarons develop feet! When they dry out they can’t spread out in the oven, and are forced to rise up. That’s what creates the feet!
- Bake for 20 mins. DO NOT UNDER BAKE, even if they look done! Otherwise they will stick to your tray.
VANILLA BUTTERCREAM FILLING:
- Using a hand mixer or a stand mixer, cream butter until soft and smooth.
- Add powdered sugar, milk, and vanilla and mix until light and fluffy.
MAKE THE MACARONS:
- Transfer the buttercream filling into a piping bag with a round tip.
- Pipe a swirl of filling on half the cookies.
- Sandwich cookies together with the remaining halves.
If these didin’t turn out, or you have any questions let me know in the comments below!