How to make the perfect macarons, according to science.
3 egg whites, or 100 gram egg whites, aged and room temperature
1/4 cup, or 55 grams, caster sugar
1/4 teaspoon cream of tartar
2 cups, or 260 grams, powdered sugar
1 cup, or 115 grams, fine almond flour
Gel food coloring
For the vanilla buttercream:
1/4 cup unsalted butter
3/4 cup, plus 2 tablespoons, or 100 grams, powdered sugar
1 teaspoon milk
1/2 teaspoon pure vanilla extract
A day prior to making the macarons crack the eggs into a bowl, separate the whites and cover with plastic film poked with small holes. Refrigerate overnight but make sure to bring back to room temperature before using.
Preheat oven to 300 degrees Fahrenheit.
Put the powdered sugar and almond flour in a food processor and pulse several times, until they are fully incorporated and all the clumps have been broken up. Sift ingredients through a fine mesh strainer into a bowl and set aside.
Using a stand mixer with a whisk attachment, whisk together the egg whites on low speed. Once foamy, add the cream of tartar and continue to whisk until the whisk attachment leaves streaks in the whites. Then slowly pour in the sugar a bit at a time and beat on medium speed for approximately 8 minutes, or until the meringue has reached a stiff peaks stage. Gently fold food coloring into the meringue.
Pour 1/3 of the powdered sugar mixture into the meringue and gently fold until fully incorporated. And the remaining sugar mixture and incorporate.
Now you’re ready to macronage. Gently fold the mixture, while pressing your spatula against the bowl to deflate some of the air from the meringue. Continue until the batter has a smooth and shiny appearance and flows like wet sand or lava.
Test the batter consistency by allowing it to flow off of your spatula. The batter should have a continuous flow and should coil onto the top of the batter without breaking up.
Allow the ribbons to sit on the batter for 30 seconds, if it sinks back into itself it is ready to pipe.
Fill a piping bag with a circular tip with the macaronage batter. Pipe in uniform circles onto a sheet tray lined with a silicone baking mat.
Drop baking sheet over the counter 3-5 times to get rid of any excess air bubbles. Poke any small remaining bubbles with a toothpick.
Allow the macarons to rest at room temperature for 30-45 minutes, or until they develop a skin. They are finished once you can touch the top of a macaron and your finger does not stick or tear into the macaron.
Put sheet tray in oven and allow to cook for 20 minutes.
While the macarons are baking, prepare your vanilla buttercream. Using your stand mixer, cream butter until soft and smooth. Add remaining ingredients and mix until light and fluffy. Transfer to a piping bag for easy decorating and assembly.
Remove macarons from the oven and allow to cool completely before filling. You can tell the macarons are done when they come off the sheet tray easily and do not stick.
Once cooled pipe buttercream filling onto the macarons and top with second piece.
Allow the finished macarons to sit in an airtight container for 1-3 days to fully saturate and mature for the best consistency and flavor.