Ingredients
Method
- Sift almond flour and powdered sugar together twice to remove lumps.
- Beat egg whites until foamy, add granulated sugar gradually, and whip to stiff glossy peaks.
- Fold dry ingredients into meringue gently until batter flows like lava.
- Pipe small circles onto lined baking sheets and tap trays to release air bubbles.
- Let shells rest 30–45 minutes until tops are dry to touch.
- Bake at 300°F (150°C) for 14–16 minutes and cool completely.
- Fill shells with buttercream or desired filling and sandwich together.
Notes
- Accurate measurements and proper folding are key to smooth shells.
- Avoid humidity for best results and let macarons mature in the fridge 24 hours for the best texture.
- Experiment with different fillings and colors for variety.