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COFrench Macarons
Ingredients
• 3 egg whites (room temp)
• 5 tbsp sugar
• 1⅓ cups powdered sugar
• ⅞ cup almond flour
• 1 tsp vanilla
• Food gel coloring (optional)
Instructions
1. Sift almond flour and powdered sugar together. Set aside.
2. Whip egg whites on medium until foamy (about 1½ min). Add sugar and continue mixing 3–4 minutes until glossy stiff peaks form. Add vanilla and food color in last 30 seconds.
3. Fold dry ingredients into egg mixture (50–75 folds) until lava-like consistency.
4. Pipe quarter-size circles onto parchment or silicone mat, spacing apart.
5. Tap tray on counter 5 times to remove air bubbles.
6. Rest shells on top of oven (oven off) for 45–60 minutes.
7. Bake at 315°F for 16–20 minutes, rotating pan every 4 minutes. If bottoms are wet, bake 4 more minutes.
8. Cool completely, then fill.
9. Best eaten 1–2 days later after maturing.
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Buttercream Filling
Ingredients
• 1 cup butter (room temp)
• 4 cups powdered sugar
• 2–3 tbsp heavy cream
• 1 tsp vanilla
• Pinch of salt
Instructions
1. Beat butter for 3 minutes.
2. Add vanilla and salt, mix 1 minute.
3. Gradually add powdered sugar and cream.
4. Beat 2 more minutes until fluffy.
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