Ingredients
Scale
- 200g almond flour
- 200g powdered sugar
- 3 large egg whites, aged
- 1/2 tsp cream of tartar
- 120g granulated sugar
- 60g water
- For filling: 150g butter, softened
- 250g powdered sugar, sifted
- 1 tsp vanilla extract
- Food coloring: pink, gold Dust, edible glitter
- Fresh raspberries & rose petals for garnish
Instructions
- Sift almond flour and powdered sugar together twice.
- Beat egg whites and cream of tartar until soft peaks form. Gradually add sugar syrup (boiled sugar + water to 118°C), beating until stiff glossy peaks form.
- Fold dry ingredients into meringue in 3 additions untilRibbond stage.
- Divide batter, tint some pink, some gold, some ivory. Pipe uniform 1.5-inch circles onto baking mats.
- Tap trays, let dry 45 mins until dry to touch.
- Bake at 300°F (150°C) for 12–14 mins. Cool completely.
- Beat butter, then gradually add powdered sugar & vanilla. Fill piping bag with buttercream.
- Pipe filling onto shells and sandwich carefully.
- Stack tower vertically using royal icing as “glue” on a cake stand.
- Garnish with edible gold, raspberries, and rose petals.
Notes
- Aging egg whites (24–48 hrs uncovered in fridge) improves stability.
- Use a food scale—precision is key for macarons!
- For a Blair-worthy finish, dust each macaron lightly with gold luster powder.
- Best assembled the day of serving for maximum crispness.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Method: Baking, piping
- Cuisine: French-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 2 macarons
- Calories: 130 Kcal
- Sugar: 12g
- Sodium: 45mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 20mg
