Mini Macarons

Learn how to make these adorable mini macarons! They're the perfect bite-sized version of our favorite French cookie!!

📝 Ingredients

• 35 g superfine almond flour - blanched (1/3 cup)
• 31 g powdered sugar (1/3 cup)
• 30 g aged egg whites - about 1 large egg white
• pinch cream of tartar - optional
• 30 g granulated sugar (2 Tbsp)
• pink gel food coloring - optional
• 28 g unsalted butter, room temperature (2 Tbsp)
• 2 g vanilla extract or vanilla bean paste (1/2 tsp)
• pinch fine salt
• 60 g powdered sugar (1/2 cup)
• 5 g heavy whipping cream, room temperature (1 tsp)
• Kitchen scale
• Stand Mixer or Electric Mixer
• Large, flat baking sheets
• Silpat Mats (or parchment paper)
• 2 Small Piping Bags (12-inch)
• Small Round Piping Tip - Ateco 802

👨‍🍳 Instructions

1. 1--- Mini French Macarons ---
2. 2Pour 30g of aged egg whites into the bowl and beat with a hand mixer on a medium speed until the surface of the egg whites is covered in small bubbles. Add in a pinch of cream of tartar and continue to mix until it reaches the soft peak stage.
3. 3Add 30g of granulated sugar into the eggs and mix on a medium speed for 30 seconds. If desired, add in gel food coloring at this point then increase the mixing speed to a medium high speed. Keep mixing until stiff, glossy peaks form.
4. 4Sift 35g superfine almond flour and 31g powdered sugar into the meringue. Fold the dry ingredients into the meringue using circular motion until a thick ribbon of batter runs off the spatula when it's lifted.
5. 5Pour the batter into a small piping bag fit with a small, round piping tip and pipe 1/2-inch rounds on the prepared baking sheets, spacing them about 1 inch apart.
6. 6Bang the pans firmly on the counter a few times to release air bubbles, then pop any remaining air bubbles that come to the surface with a toothpick.
7. 7Let the macarons rest for 15 minutes, or until they develop a skin. The macarons should look matte once the skin has formed. While the macarons rest, preheat the oven to 315 F / 157 C.
8. 8Bake one tray of macarons at a time on the middle rack of your oven for 12-14 minutes and rotate the pan halfway through to help the macarons bake evenly.
9. 9Remove from oven and let the macarons cool on the pan (about 10 minutes), then gently remove them from the silpat mat.
10. 10--- Tiny Batch Buttercream Frosting ---
11. 11Beat 28g of room-temperature butter on a medium speed with a whisk attachment until smooth.
12. 12Mix in 2g vanilla extract and a tiny pinch of salt on a low speed.
13. 13Slowly mix in 60g of powdered sugar and 5g heavy cream on a low speed.
14. 14Continue to mix on low for a couple minutes until the ingredients are fully incorporated and the desired consistency is reached.
15. 15If the frosting is too thick, add in additional heavy cream or milk (1/2 tsp at a time). If the frosting is too thin, add in more powdered sugar (1 tsp at a time).
16. 16Place in a small piping bag with a small round tip, and set aside.
17. 17--- Assembling These Mini Macarons ---
18. 18Pair up the shells then pipe a dollop of buttercream or frosting of your choice on one macaron shell. Gently press a second shell on top of the frosting to create a sandwich.
19. 19Place the finished macarons in an airtight container and chill in the fridge overnight, then let them warm to room temperature and enjoy!