A Simple Guide On How To Make Macarons

Transfer to a fine mesh sieve set over a bowl and sift to remove any remaining lumps.

In a large bowl, beat the egg whites until soft peaks, about 30-45 seconds. With the beaters still running on medium-high, gradually add the sugar, half a tablespoon at a time. Raise the speed to high and continue to beat until stiff peaks form.

Add a tiny amount of food coloring to the beaten egg whites and blend until combined. If a darker shade is desired, add a little more food coloring and blend.

Pour the dry ingredients into the egg whites and gently fold with a large rubber spatula until fully incorporated and the mixture is smooth and glossy, with no large air pockets.

Transfer the mixture to a piping bag fitted with a round tip.

Apply a light coat of cooking spray on a large baking sheet and line with parchment paper.

Pipe the batter into 1.5 inches rounds, spaced 1 inch inch apart. Tap the baking sheet against the counter to remove excess air bubbles. Let the macarons sit at room temperature for 30-60 minutes. Leave the pan uncovered so that the top of the macarons can dry out.

Preheat the oven to 285°F.

Bake the macarons for 17-19 minutes. Let the macarons cool on the tray for a few minutes before carefully peeling them off the parchment. Arrange the macarons on a wire rack and cool completely.

In a medium bowl, beat the butter until smooth and creamy. Add the remaining 0.75 cup powdered sugar and salt. Beat until well combined. Add the rosewater, vanilla extract and milk, and beat until thoroughly incorporated.

Transfer the filling to a clean piping bag fitted with a round tip. Pipe 1 tablespoon onto the flat side of a macaron, right in the center. Place another macaron on top, flat side facing down and press gently to help push the filling to the edges. Repeat with the remaining macarons.