Macarons are lauded as a French delicacy, but are actually of Italian origin as Venetian monasteries have made them for centuries1.
There are varying methods of making a macaron, but this method using an Italian meringue as the base creates the most stable version. Macarons can be tricky to make, but practice and patience makes perfect!
For the Macarons:
- 2 cups blanched almond flour
- 2 cups confectioners’ sugar
- 1/4 teaspoon salt
- 7 medium egg whites, room temperature, divided
- 1 cup granulated sugar
- 2/3 cup water
- Food coloring paste (white or your choice)
For the Filling:
- 1 3/4 cups granulated sugar, divided
- 1 cup water
- 5 medium egg whites
- 1/4 teaspoon salt
- 1 pound unsalted butter, room temperature and cubed
- 1 vanilla bean, split and seeds scraped out (or 2 teaspoons vanilla extract)
Prep: 60 mins
Cook: 30 mins
Rest: 30 mins
Total: 2 hrs
Servings: 20 servings
More at the link below:
Make the Macarons
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