Classic French Macarons

Prep

1. Line and set up. Line 2 baking sheets with parchment or silicone macaron mats. Fit a piping bag with a round tip. Set a small cup of water nearby for smoothing peaks later, and use it sparingly so you do not spot the shells.

   Degrease your tools: Wipe the mixing bowl and whisk with a little vinegar or lemon juice, then dry completely. Any trace of fat can sabotage meringue.

   Oven: Preheat to 300°F (150°C). If your oven runs hot, start at 295°F (about 146°C). Macarons are oven-dependent, so do not be surprised if your sweet spot is anywhere from 285 to 320°F (140 to 160°C) depending on fan/no-fan and how accurate your oven is. Use an oven thermometer if you have one.

2. Make the dry mix. Sift almond flour and powdered sugar together into a large bowl. If you have a few coarse bits left, you can pulse the mixture in a food processor for a few seconds, then sift again. Do not force chunks through the sieve.

Make the meringue

3. Foam, then sugar. Add egg whites to the mixer bowl. Whip on medium until foamy, then add cream of tartar if using. Slowly rain in the granulated sugar while the mixer runs.

4. Soft peaks, then stiff peaks. Keep whipping until you reach soft peaks. Add gel coloring now if using. Increase speed to medium-high and whip to stiff peaks. The meringue should look glossy and hold a point that stands upright. If it looks dry or clumpy, you went a little far, but you can still try to proceed gently.

Macaronage

5. Fold in dry ingredients. Add the sifted dry mix to the meringue in two additions. Fold with a spatula, scraping the sides and bottom of the bowl.

6. Mix to ribbon stage. Continue folding and pressing the batter against the bowl until it flows off the spatula in a thick ribbon. The ribbon should disappear back into the batter in about 10 to 20 seconds. If it breaks off in chunks, keep folding. If it runs like pancake batter, you over-mixed.

Pipe, rest, bake

7. Pipe shells. Pipe 1.25 to 1.5 inch circles, spacing them about 1 inch apart. Firmly tap the baking sheet on the counter 6 to 10 times to release air bubbles.

   Use a toothpick to pop any visible bubbles. If you have little points on top, dip your fingertip in water and gently smooth them.

8. Rest. Let shells sit at room temperature until the tops feel dry to the touch, typically 25 to 45 minutes depending on humidity.

9. Bake. Bake one tray at a time on the middle rack for 13 to 15 minutes. The shells are done when they have set feet and the tops do not shift if you gently nudge one. If your oven bakes unevenly, rotate the tray once near the end.

10. Cool completely. Let shells cool on the tray for 10 minutes, then slide the parchment (with the shells on it) onto a cooling rack. Peel shells only when fully cool.

Fill and mature

11. Make buttercream. Beat butter until smooth. Add powdered sugar, vanilla, and salt, then beat until fluffy. Add cream 1 tablespoon at a time until it is pipeable.

12. Pair and fill. Match shells by size. Pipe a ring or dollop of buttercream on one shell, then gently sandwich with another.

13. Rest for best bite. Refrigerate filled macarons in an airtight container for 12 to 24 hours before serving, then bring to room temp for 15 to 30 minutes.