French Macarons

Method

Make it

1. 01

   Prepare the dry ingredients

   Use a digital kitchen scale to measure 90 grams of confectioners sugar and 80 grams of almond flour. Sift both ingredients into a bowl and add the sea salt. Transfer the mixture to a food processor and blend on high speed for about 20 seconds. Sift it into the bowl again. Repeat this process one more time to ensure a super-fine sugar and almond flour mixture.

2. 02

   Whip the egg whites

   Clean your stand mixer bowl with vinegar, then add 70 grams of egg whites. Whisk on medium speed. Once they begin to foam, add the cream of tartar and mix for an additional minute. Slowly add the granulated sugar by the spoonful while continuing to whisk. Before the mixture reaches stiff peaks, stop the mixer and add the vanilla extract and gel food coloring. Continue beating on medium-high until stiff peaks form. You should be able to turn the bowl upside down without the mixture falling out; the peaks should be firm but still slightly drooping. Do not over-whisk, because too much air can create large holes when the macarons bake. Timing is crucial.

3. 03

   Fold to the right consistency

   Fold one-third of the dry ingredients into the egg-white mixture, then add the remainder and continue folding gently. Scrape the rubber spatula from the bottom of the bowl upward, then press its flat side through the center of the batter against the side of the bowl. Turn the bowl and repeat until the mixture resembles thick cake batter that slowly flows from the spatula in ribbons. It should be slightly runny, similar to soft ice cream.

4. 04

   Pipe and form the skin

   Spoon the mixture into a piping bag fitted with a medium round tip. Pipe onto a macaron baking sheet or parchment paper. Let the piped batter rest for about 45 minutes to form a skin. This is a crucial step; in high humidity it may take longer. Gently touch the surface to confirm it feels dry before baking.

5. 05

   Bake and cool

   While the macarons rest, preheat the oven to 310°F and position the rack in the center. Bake for 10 to 12 minutes. Remove from the oven and allow the shells to cool for about 45 minutes before lifting them from the baking sheet.

6. 06

   Make the tequila-lime buttercream

   In a stand mixer fitted with the flat beater, beat the butter and lime zest on medium speed until light and fluffy, about 2 to 3 minutes. Add the confectioners sugar, Tequila Blanco, freshly squeezed lime juice, and sea salt. Beat until combined, then increase to high speed and continue for 3 to 5 minutes, until the buttercream is fluffy.

7. 07

   Fill and mature

   Transfer the buttercream to a piping bag. Match each macaron shell with another of similar size, pipe in the filling, and gently sandwich them together. Store the filled macarons in an airtight container in the refrigerator for up to three days. Bring them back to room temperature before serving.