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The French macaron is a meringue-based confection known for its pillowy texture, crunchy outer shell, and silky filling. Early versions of this bite-sized dessert date back to the 8th century, however, the macaron as we know it today was introduced to the world in the 1830s by Parisian confectioners, most famously Louis-Ernest Ladurée.

While these miniature confectionery delights have just four basic ingredients, the process requires a great deal of finesse and precision. Though a with a little practice, anyone can master these scrumptious treats.

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1. What You'll Need

For the macarons:

  • 1 cup powdered sugar (120 g)
  • 1 cup almond flour, finely ground (95 g)
  • 3 egg whites, at room temperature
  • ¼ cup granulated sugar (50 g)
  • 1 to 2 drops of gel food coloring (optional)
  • For the vanilla buttercream filling:

    • 1 cup unsalted butter, 2 sticks, at room temperature (230 g)
    • 3 cups powdered sugar (360 g)
    • 1 teaspoon vanilla extract
    • ¼ cup whole milk
    • You will also need: 2 baking sheets, parchment paper, food processor, fine-mesh sieve, stand mixer with whisk and paddle attachments, piping bag fitted with a plain tip

      Makes: Around 2 dozen filled macarons

      stsvirkun / Getty Images
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