Makaron Prancis

Name: Makaron Prancis
Cuisine: french
Ingredients: 150 g almond flour; 150 g powdered sugar; 100 g egg whites (about 3 large eggs); 50 g granulated sugar; 1 pinch cream of tartar; 1 tsp vanilla extract; Food coloring (optional, as needed); 50 g unsalted butter, softened; 100 g confectioners sugar; 2 tbsp heavy cream

MBG-eligible

Macarons

Makaron Prancis — Photo: Benoît Prieur, CC0 · wikimedia-commons

Ingredients

150 g almond flour
150 g powdered sugar
100 g egg whites (about 3 large eggs)
50 g granulated sugar
1 pinch cream of tartar
1 tsp vanilla extract
Food coloring (optional, as needed)
50 g unsalted butter, softened
100 g confectioners sugar
2 tbsp heavy cream

Instructions

1Sift almond flour and powdered sugar together into a bowl.
2Whisk egg whites with cream of tartar to soft peaks.
3Gradually add granulated sugar while whisking until stiff, glossy meringue forms.
4Fold the sifted dry mixture into the meringue until the batter flows like lava and forms a ribbon when lifted.
5Add vanilla extract and food coloring, folding gently to incorporate.
6Pipe 3 cm circles onto parchment-lined trays, tap to release air bubbles, and let rest 30 minutes until surface is dry to touch.
7Bake in a preheated oven at 150 °C for 12‑15 minutes, until shells are set and have a smooth top.
8Cool macarons completely on the tray before removing.
9For the filling, whisk softened butter with confectioners sugar, heavy cream, and vanilla until smooth and glossy.
10Pair shells of similar size, pipe a small amount of filling onto the flat side, sandwich, and refrigerate for at least 30 minutes before serving.

Source: llm-generated