Ingredients
Equipment
Method
Preparation
- Preheat your oven to 320°F (160°C). Line two baking sheets with silicone macaron mats or parchment paper.
- Fit a piping bag with a round tip, ensuring everything is ready for assembling your macarons.
Almond Flour Mixture
- Pulse together almond flour and powdered sugar until fine and well-combined. Sift the mixture to remove clumps.
Making Meringue
- Whip egg whites on low speed until frothy, then gradually increase to medium speed and add granulated sugar until stiff peaks form.
- Stir in vanilla bean paste and blue food coloring to achieve a lovely pastel hue.
Macaronage
- Fold the sifted almond flour mixture into the meringue using a spatula until smooth and glossy.
Piping
- Transfer the batter to the piping bag and pipe egg-shaped shells onto lined baking sheets. Tap sheets to release air bubbles.
- Allow the shells to rest for 20-30 minutes until no longer tacky.
Baking
- Bake macarons for 16-18 minutes until risen and firm.
Cooling
- Cool the macarons on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Speckling
- Mix brown gel food coloring with vodka and flick onto cooled macaron shells for a speckled effect.
Meringue Filling
- Combine egg whites and sugar over simmering water until it reaches 160°F (71°C). Whip until glossy and forms stiff peaks.
Assembly
- Pipe a border of meringue filling on half of the shells, add lemon curd, and sandwich with matching shell.
Nutrition
Notes
Macarons must be measured accurately for best results.