Valentine’s Day Macarons
Delightful French macarons filled with buttercream or ganache, perfect for expressing love on Valentine’s Day.
Ingredients
Macaron Base
- 1 cup almond flour Can be substituted with finely ground seeds for nut allergies.
- 1 ¾ cups powdered sugar For a sugar-free option, powdered erythritol can be used.
- 4 large egg whites Aging egg whites can improve meringue texture.
- ¼ cup granulated sugar Gradually added to egg whites while beating.
- ½ teaspoon vanilla extract For additional flavor.
- Food coloring Optional; for customizing colors.
Filling
- to taste Buttercream or ganache Filling options can vary.
Instructions
Preparation
- Gather all ingredients, sifting together almond flour and powdered sugar.
Baking
- Preheat oven to 300°F (150°C) and line baking sheets with parchment paper.
- Beat egg whites in a clean bowl until frothy; gradually add granulated sugar until stiff peaks form.
- Fold in vanilla extract and food coloring, being careful not to deflate the meringue.
- Gently fold in sifted almond flour and powdered sugar mixture in three parts until combined.
- Transfer batter to a piping bag and pipe small circles onto baking sheets.
- Tap baking sheets gently on the counter to release air bubbles.
- Let piped macarons rest at room temperature for about 30 minutes.
- Bake macarons for 15-20 minutes or until they lift easily from parchment paper.
- Cool completely before removing from baking sheets and filling with buttercream or ganache.
Notes
Macarons store well in an airtight container in the fridge for up to a week. For longer storage, freeze in a single layer with parchment paper in between.