Easy French Macarons (Print Version)

# Ingredients:

→ Macaron Shells

01 - 3/4 cup (75g) almond flour, sifted and finely ground
02 - 1 cup (100g) powdered sugar
03 - 2 large egg whites, brought to room temperature
04 - 1/4 cup (50g) regular sugar
05 - Optional: gel food coloring

→ Filling

06 - 1/2 cup unsalted butter, soft
07 - 1 cup powdered sugar
08 - 1 teaspoon vanilla or your choice of flavor
09 - 1-2 tablespoons milk, only if needed

# Instructions:

01 - Run almond flour and powdered sugar through a sieve a few times till it’s super smooth. Put to the side.
02 - Beat egg whites till soft peaks show. Slowly add sugar while whipping till the peaks stiffen. Stir in color if using.
03 - Fold dry mix into the meringue in two goes. Stir till batter ribbons melt into the rest in about 10-15 seconds.
04 - Squeeze into 1.5-inch rounds on prepared pans. Bang pans on the counter to pop bubbles. Let sit 30-60 minutes till the tops feel dry.
05 - Pop shells into a 300°F oven for 15-18 minutes, turning the pans halfway. Let cool when they’re firm.
06 - Whisk butter till fluffy. Slowly mix in the powdered sugar and vanilla. Splash in milk if you need to loosen it.
07 - Pair shells by size, pipe filling on one, and stick the other on top. Chill for 1-2 days to get a better texture.

# Notes:

01 - Egg whites work best at room temperature for whipping up.
02 - Careful folding is key — do it too much or too little, and it can mess things up.
03 - Letting the macarons rest filled makes them taste better and feel softer.

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