Easy Macarons

Make the Macarons

1. Gather the ingredients.

2. In a large bowl, sift together the almond flour, confectioners' sugar, and salt. Whisk to combine.

3. Make a well in the center of the almond flour mixture and pour in 3 egg whites. Using a rubber spatula, fold and stir to make a paste. Set aside.

4. Place the granulated sugar and water in a small pot and stir to combine. Wet your fingertips and wash down any sugar crystals on the side of the pot.

5. Heat on medium-high heat until the mixture reaches 238 F on a candy thermometer.

6. While you are waiting for the syrup to reach temperature, place the remaining 4 egg whites in the bowl of a stand mixer fitted with the whisk attachment. Whisk on medium-high speed until it reaches medium peaks. Turn off the mixer and wait for the sugar syrup to reach temperature.

7. Once the sugar syrup has reached 238 F, turn the mixer back on medium speed to bring the egg whites back together and slowly drizzle the syrup down the side of the mixer bowl until fully incorporated in the egg whites.

8. Turn the mixer on medium-high and continue whisking until the egg whites are inflated, smooth, shiny, flexible, and still a little warm, about 1 minute.

9. If using food coloring, squeeze a few drops to reach your desired color into the meringue and whisk for another 5 seconds or until completely incorporated.

10. Take a small amount of the meringue and fold it into the almond flour mixture to lighten it up.

11. Fold about half of the remaining meringue into the almond mixture using broad strokes until few streaks are left.

12. Fold the rest of the meringue into the batter until no streaks are left. Use as few strokes as possible to incorporate everything as overmixing can lead to flat macarons.

13. The consistency is correct when the batter slowly drips off the spatula like lava and slowly settles flat, not leaving any peaks.

14. Prepare a piping bag with a 1/3-inch circle piping tip and pour some of the macaron batter into the bag.

15. Pipe 4 small dots of batter directly onto each corner of a 12 x 17-inch sheet tray, then place a piece of parchment on top. This will prevent the paper from lifting up in the oven.

16. Hold the piping bag vertically (perpendicular to the work surface) about a half-inch from the parchment and gently squeeze to pipe a 1 1/2-inch circle without moving the piping bag. Repeat, making sure to leave space in between each macaron, until all the batter is gone.

17. Gently tap the tray on the counter to remove any air bubbles. Let sit for about 30 minutes until the surface of the macaron is dry to the touch. Preheat the oven to 300 F.

18. Bake the macarons for 15 to 20 minutes, rotating halfway through, until the shell is hard and the center is still chewy. Let cool completely.

Make the Filling

1. Gather the ingredients.

2. In a small pot, add 1 1/2 cups sugar and the water and stir to combine. Wet your fingers to wipe any sugar crystals off the sides of the pot.

3. Place over medium-high heat until the sugar syrup reaches 238 F. Do not stir the syrup while it is cooking—this will cause the sugar to crystalize.

4. In the meantime, place the egg whites and salt into a stand mixer bowl fitted with the whisk attachment. Whisk on medium speed until the whites become frothy.

5. Slowly add the remaining 1/4 cup sugar until fully combined. Turn the speed up to high and continue to whisk until medium-stiff peaks. Turn off the mixer and wait for the sugar syrup to reach temperature.

6. When the sugar syrup reaches 238 F, remove the pot from the heat and turn the mixer back on low speed. Slowly pour the sugar syrup down the side of the mixing bowl until fully incorporated.

7. Turn the speed to medium-high and continue to beat until it has doubled in size and the bowl is no longer warm.

8. Turn the speed back down to medium and slowly add the butter chunks until smooth and fluffy.

9. Lower the speed and add the vanilla. Continue to mix until everything comes together into a beautiful silky smooth buttercream.

Assemble the Macarons

1. Prepare a piping bag with 1/4-inch circle piping tip.

2. Fill the piping bag with the buttercream.

3. Flip half of the macaron shells upside down and pipe a circle of buttercream onto each shell.

4. Place the other half of the macaron shells on top of the buttercream. Make sure to pair similar-sized discs together for more consistent macarons.

5. The macarons can be served immediately, but many say they are actually better after freezing overnight.