Making a perfect macaron is a work of art. A crisp and light exterior, fudgy and only slightly sweet interior that serves as a canvas for buttercream of any flavour, is what a delicious macaron must-have. A macaron could brighten up anyone’s day. Here is recipe for making a tasty macaron. Take a look-

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How to make a delicious macaron?

Ingredients

Macaron

• 1 ¾ cups of powdered sugar (210 g)
• 1 cup of finely ground almond flour (95 g)
• 1 teaspoon of divided salt
• 3 egg whites, kept in room temperature
• ¼ cup of granulated sugar (50 g)
• ½ teaspoon of vanilla extract
• 2 drops of pink gel food colour

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Vanilla Buttercream

• 1 cup of unsalted butter (230 g), at room temperature, 2 sticks
• 3 cups of powdered sugar (360 g)
• 1 teaspoon of vanilla extract
• 3 tablespoons of heavy cream

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Recipe

Macarons

• Combine powdered sugar, almond flour, and ½ teaspoon of salt, in bowl of a food processor, and process on low speed, until extra fine.
• Sift almond flour mixture through a fine-mesh sieve into a large bowl.
• Beat egg whites and remaining ½ teaspoon of salt with an electric hand mixer until soft peaks form, in a separate large bowl.
• Grually, d granulated sugar until fully incorporated.
•  Continue to beat until stiff peaks form.
• d vanilla and beat until incorporated.
•  d food colouring and beat again, until just combined.
• d about ⅓ of sifted almond flour mixture at a time to beaten egg whites and use a spatula to gently fold until combined.
• After last dition of almond flour, continue to fold slowly until batter falls into ribbons and you can make a figure 8 while holding spatula up.
• Transfer macaron batter into a piping bag fitted with a round tip.
• Place 4 dots of batter in each corner of a rimmed baking sheet, and place a piece of parchment paper over it, using batter to help here parchment to baking sheet.
• Pipe macarons onto parchment paper in 1½-inch (3 cm) circles, spacing at least 1 inch (2 cm) apart.
• Tap baking sheet on a flat surface 5 times to release any air bubbles.
• Let macarons sit at room temperature for 30 minutes to 1 hour, until dry to touch.
• Preheat oven to 300˚F (150˚C).
• Bake macarons for 17 minutes, until feet are well-risen and macarons don’t stick to parchment paper.
• Transfer macarons to a wire rack to cool completely before filling.

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Make buttercream

•  In a large bowl, d butter and beat with a mixer for 1 minute until light and fluffy.
• Sift in powdered sugar and beat until fully incorporated.
• d vanilla and beat to combine.
• d cream, 1 tablespoon at a time, and beat to combine, until desired consistency is reached.
• Transfer buttercream to a piping bag fitted with a round tip.
• d a dollop of buttercream to one macaron shell.
• Top it with ar macaron shell to create a sandwich.
• Repeat with remaining macaron shells and buttercream.