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.
For the macarons:
For the vanilla buttercream filling:
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
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