Description
Learn how to make delicious Kissable Macaron Stack. Easy recipe with step-by-step instructions.
Ingredients
Scale
- 1 cup almond flour (finely ground)
- 1 3/4 cups powdered sugar
- 3 large egg whites, at room temperature
- 1/4 cup granulated sugar
- 1/2 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- Food coloring of your choice (optional)
- 1 cup unsalted butter, softened (for buttercream filling)
- 2 cups powdered sugar (for buttercream)
- 2 tablespoons heavy cream or milk
- 1 teaspoon almond extract (optional, for filling)
- Fresh berries or edible flowers (optional, for garnish)
Substitution tips: If almond flour is hard to find, you can try finely ground hazelnuts, but the texture and flavor will vary slightly. For the buttercream, substituting part of the butter with cream cheese adds a lovely tang and creaminess, which Eli adored during our testing rounds.
Instructions
- Preheat your oven to 300°F (150°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
- In a food processor, pulse the almond flour and powdered sugar together until finely combined. This step is key for smooth macaron shells—my first attempts were lumpy, so I learned to be patient here.
- In a clean, dry bowl, whisk the egg whites with an electric mixer on medium speed until foamy. Add the cream of tartar, then gradually add the granulated sugar while continuing to beat until stiff peaks form. This meringue is the backbone of your shells, so don’t rush it!
- Gently fold the almond flour mixture into the meringue using a spatula. Add vanilla extract and food coloring here if using. The batter should flow like lava—thick but smooth. My tip: fold carefully to maintain airiness but avoid overmixing, which can flatten the batter.
- Transfer the batter to a piping bag fitted with a round tip. Pipe small circles (about 1.5 inches in diameter) evenly spaced on the baking sheets. Tap the trays firmly on the counter to release air bubbles. I learned this trick after many cracked shells!
- Let the piped shells rest at room temperature for 30-45 minutes until they form a skin. You should be able to touch them lightly without batter sticking to your finger.
- Bake for 15-20 minutes, rotating the trays halfway through. The shells should have risen and developed “feet” (the ruffled base). Cool completely on the trays before gently peeling them off.
- While the shells cool, prepare the buttercream filling. Beat the softened butter until creamy, then gradually add powdered sugar, alternating with heavy cream or milk, until you reach a fluffy consistency. Stir in almond extract if desired. I remember Eli sneaking tastes here—it’s that good!
- Pair up shells by size, then pipe a generous dollop of buttercream on one shell of each pair. Sandwich them together gently to avoid breaking the delicate shells.
- To assemble the stack, layer the filled macarons carefully on a serving plate, stacking about 3-4 high. Decorate with fresh berries or edible flowers for a personal touch that always brings smiles around our table.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Kissable Macaron Stack, recipe, cooking, food
