Ingredients
Scale
- 100 g super-fine almond flour
- 65 g powdered sugar
- 70 g egg whites (room temperature)
- 75 g fine granulated sugar
- ¼ teaspoon cream of tartar (optional)
- ¼ teaspoon coarse kosher salt
- Gel food coloring (optional)
- For filling: 2 large egg yolks
- ¼ cup granulated sugar
- 3 ½ tablespoons milk
- ½ cup unsalted butter (softened)
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 150°C (300°F) and line two baking sheets with Silpat or parchment paper.
- Sift together almond flour and powdered sugar in a mixing bowl.
- In another bowl, whip egg whites until foamy, gradually adding granulated sugar until stiff peaks form.
- Gently fold the dry ingredients into the whipped egg whites until well combined; it should flow like lava.
- If desired, add gel food coloring and mix gently.
- Pipe small circles onto prepared baking sheets and let sit for about 30 minutes.
- Bake for approximately 15-18 minutes; allow to cool completely before removing from sheets.
- Prepare filling by whisking egg yolks and sugar in a saucepan over medium heat, then stir in milk until thickened; cool before beating in butter and vanilla.
- Assemble by pairing macaron shells and piping filling in between.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 72
- Sugar: 7g
- Sodium: 22mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 18mg