Green Macarons
These green macarons are delicate, airy, and just the right balance of sweetness and elegance.
Equipment
- Mixing Bowls
- Electric mixer or stand mixer
- Sifter
- Rubber spatula
- Piping bag with round tip
- Baking sheets
- Silicone baking mat (optional but recommended)
- Oven thermometer
Ingredients
For the Macaron Shells:
- 1 cup 120g almond flour, finely ground
- 1 ¾ cups 200g powdered sugar
- 3 large egg whites at room temperature
- ¼ cup 50g granulated sugar
- Green gel food coloring a few drops
For the Filling:
- ½ cup 115g unsalted butter, softened
- 1 ½ cups 180g powdered sugar
- 1 tsp vanilla extract
- 1 –2 tsp milk as needed for consistency
- Optional: ¼ tsp peppermint or lime extract for extra flair
Instructions
Step 1: Prep Your Ingredients and Workspace
- Measure out all your ingredients carefully—accuracy is key with macarons.
- Line two baking sheets with parchment paper or silicone mats.
- Separate the egg whites from the yolks (you’ll only need the whites) and let them sit at room temperature for about 30 minutes.
- Pro tip: Room temperature egg whites whip better and give more volume.
Step 2: Sift Dry Ingredients
- Sift the almond flour and powdered sugar together into a large bowl.
- Gently mix with a spatula to combine evenly.
- Pro tip: Sifting is crucial—it ensures smooth macaron shells and prevents cracking.
Step 3: Whip the Egg Whites
- In a clean, dry bowl, start whipping the egg whites on medium speed until they become foamy.
- Gradually add the granulated sugar, one tablespoon at a time, while continuing to whip.
- Increase speed to high and whip until stiff peaks form.
- Pro tip: Stop whipping as soon as stiff peaks form—overwhipping can make the batter dry.
Step 4: Add Color and Fold Dry Ingredients
- Add a few drops of green gel food coloring to the whipped egg whites and mix gently until evenly colored.
- Gradually fold the sifted almond flour mixture into the egg whites using a rubber spatula.
- Fold carefully until the batter flows like lava and forms a ribbon when lifted.
- Pro tip: Don’t overfold! The batter should be smooth but still slightly thick.
Step 5: Pipe the Macaron Shells
- Transfer the batter into a piping bag fitted with a round tip.
- Pipe small, even circles (about 1–1.5 inches) onto the prepared baking sheets, leaving space between them.
- Tap the baking sheets gently on the counter to release air bubbles.
- Pro tip: If any bubbles remain, lightly pop them with a toothpick to prevent cracking.
Step 6: Rest the Macarons
- Let the piped shells rest at room temperature for 30–60 minutes, until a thin skin forms on the surface.
- Pro tip: The skin ensures your macarons develop that signature smooth, shiny top and prevents cracking during baking.
Step 7: Bake
- Preheat the oven to 300°F (150°C).
- Bake one sheet at a time for 15–18 minutes, rotating halfway through for even baking.
- Let the shells cool completely on the baking sheet before removing.
- Pro tip: Use an oven thermometer if possible—oven temperatures vary and can affect the delicate shells.
Step 8: Make the Filling
- Beat the softened butter until smooth and creamy.
- Gradually add powdered sugar and mix until fully combined.
- Add vanilla extract and milk, and optional peppermint or lime extract, adjusting for consistency.
- Pro tip: The filling should be thick enough to pipe but soft enough to spread—too stiff can tear shells, too runny will ooze out.
Step 9: Assemble the Macarons
- Pair shells of similar size.
- Pipe a small dollop of filling onto the flat side of one shell and gently sandwich with the other.
- Press lightly to spread the filling evenly.
Step 10: Rest Before Serving
- Place assembled macarons in an airtight container.
- Let them rest in the fridge for at least 24 hours for the best flavor and texture—this allows the filling to meld with the shells.
- Pro tip: Bringing them to room temperature before serving makes them soft and melt-in-your-mouth perfect.
Notes
Nutritional Value (per macaron, approximate):
- Calories: 95–110 kcal
- Carbohydrates: 12–14g
- Sugars: 10–12g
- Fat: 5–6g
- Saturated Fat: 3–4g
- Protein: 2g
- Fiber: <1g
- Sodium: 15–20mg