Comforting Macaron Recipe

1) Prep your pans

1. Line two baking sheets with parchment or silicone macaron mats.
2. Fit a piping bag with a round tip. Stand the piping bag in a tall cup for easy filling (now for the shells, and later for the buttercream).
3. Small but mighty tip: make sure your bowl and whisk are grease-free. A quick wipe with a little vinegar or lemon juice helps the meringue behave.

2) Make the dry mix

1. Sift together the almond flour, powdered sugar, salt, and cinnamon (if using) into a bowl. If you have larger almond bits left behind, do not force them through. Toss them.
2. Optional for extra-smooth tops: pulse the almond flour and powdered sugar together in a food processor for 10 to 15 seconds, then sift.

3) Whip the meringue

1. Add egg whites to a clean mixing bowl. Start mixing on medium until foamy.
2. Add cream of tartar (if using). Slowly rain in the granulated sugar while mixing.
3. Increase to medium-high and whip to stiff, glossy peaks. The peak should stand straight up when you lift the whisk.
4. Mix in vanilla just until combined.

4) Macaronage (fold to the right texture)

1. Add the sifted dry ingredients to the meringue.
2. Fold with a spatula: scrape around the bowl, then cut through the center. Repeat.
3. Stop when the batter flows off the spatula in a thick ribbon and the ribbon disappears back into the batter in about 10 to 15 seconds. Do not chase perfection by over-mixing.

5) Pipe and rest

1. Pipe 1 1/4 to 1 1/2 inch circles onto your lined trays, spacing about 1 inch apart. Smaller circles yield more sandwiches, bigger circles yield fewer.
2. Tap the trays firmly on the counter 3 to 5 times to pop air bubbles. Use a toothpick to pop any visible bubbles on top.
3. Let macarons rest at room temperature until the tops are dry to the touch, typically 25 to 45 minutes. In humid weather it can take 45 to 90 minutes, so let the shells tell you when they are ready.

6) Bake

1. Preheat oven to 300°F.
2. Bake one tray at a time on the center rack for 13 to 15 minutes. If your oven has hot spots, rotate the tray at the 8 minute mark, and do it quickly and gently to avoid heat loss.
3. They are done when the tops feel set and the shells do not wobble on their feet when gently nudged.
4. Cool completely on the tray before removing.

7) Make the brown butter buttercream

1. Brown the butter: melt butter in a small saucepan over medium heat. It will foam, then the milk solids will turn golden and smell nutty. Immediately pour into a heat-safe bowl to stop cooking.
2. Cool until it is opaque and soft, like room temperature butter. (If it is liquid, the frosting will be greasy.)
3. Beat browned butter until smooth. Add powdered sugar, vanilla, salt, and cinnamon (if using). Add cream 1 tablespoon at a time until it is fluffy and pipeable. Beat on medium-high for 1 to 2 minutes at the end for extra lift.

8) Fill and mature

1. Pair shells by size. Pipe a ring or dollop of buttercream on the flat side of half the shells, then gently sandwich.
2. For the best cozy-chewy texture, refrigerate in an airtight container for 24 to 48 hours before serving. You can push it to 72 hours if you like a softer shell, but it depends on your filling and fridge humidity.
3. Bring to room temperature for 20 to 30 minutes before eating.

Quick rescue tip: If your buttercream feels too sweet, add a bigger pinch of salt and 1 teaspoon of cream. Salt and a little dairy bring the flavor back into balance fast.