Almond Praline Macarons Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">100g almond flour (finely ground blanched almonds)</li><li class="ingredients-single-item">170g powdered sugar</li><li class="ingredients-single-item">100g egg whites, aged overnight and at room temperature</li><li class="ingredients-single-item">1/4 tsp cream of tartar</li><li class="ingredients-single-item">70g granulated sugar</li><li class="ingredients-single-item">1/2 tsp almond extract (optional)</li><li class="ingredients-single-item">For the Praline Paste:</li><li class="ingredients-single-item">100g blanched whole almonds</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">30ml water</li><li class="ingredients-single-item">For the Filling:</li><li class="ingredients-single-item">115g unsalted butter, softened</li><li class="ingredients-single-item">150g powdered sugar, sifted</li><li class="ingredients-single-item">60g praline paste (from above)</li><li class="ingredients-single-item">1/4 tsp salt</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Food processor</li><li class="equipment-single-item">Stand mixer with whisk attachment</li><li class="equipment-single-item">Silicone baking mats or parchment paper</li><li class="equipment-single-item">Baking trays</li><li class="equipment-single-item">Piping bags</li><li class="equipment-single-item">Round piping tip (1cm diameter)</li><li class="equipment-single-item">Digital kitchen thermometer</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin with the praline paste. Preheat your oven to 180°C and spread the almonds on a baking tray. Toast for 8-10 minutes until golden and fragrant, giving them a shake halfway through. Allow to cool slightly while you prepare the caramel.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a medium saucepan, combine the sugar and water for the praline. Heat over medium flame without stirring, until the mixture turns amber (about 165°C on a candy thermometer). Swirl the pan gently if needed for even coloring. This caramelization process creates the complex flavor foundation of your praline.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Working quickly, add the toasted almonds to the caramel, stirring to coat. Immediately pour onto a silicone mat or parchment paper-lined tray and allow to cool completely until hardened (about 30 minutes). The praline will transform from glossy to matte as it sets.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Once hardened, break the praline into pieces and process in a food processor until it forms a smooth, thick paste (about 5-7 minutes). The friction from processing will release the oils in the almonds, helping create a spreadable consistency. Set aside.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>For the macaron shells, pulse the almond flour and powdered sugar together in a food processor, then sift twice into a bowl to remove any lumps. This extra step ensures the perfectly smooth tops that are characteristic of macarons.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>In a very clean, dry stand mixer bowl, combine the room temperature egg whites and cream of tartar. Beat on medium speed until foamy, then gradually add the granulated sugar while increasing to medium-high speed. Continue beating until stiff, glossy peaks form (about 5-6 minutes). The meringue should be firm enough that you can hold the bowl upside down without it falling.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Add the almond extract if using, then gently fold in the sifted almond flour mixture in three additions using a rubber spatula. Use a folding motion, cutting through the middle and sweeping around the edges. The batter is ready when it flows like lava and a ribbon of batter dropped back into the bowl disappears into the surface within 30 seconds (about 40-50 folds total).</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Transfer the batter to a piping bag fitted with a round tip. Pipe 3-4cm circles onto silicone mats or parchment-lined baking sheets, spacing them about 2.5cm apart. Tap the trays firmly against the counter 3-4 times to release air bubbles.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Let the macaron shells rest at room temperature for 30-60 minutes until they develop a skin – when touched lightly, they shouldn't stick to your finger. This resting period is crucial for developing the characteristic "feet" (the ruffled edge at the bottom of each macaron).</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Preheat your oven to 150°C. Bake one tray at a time in the middle rack for 16-18 minutes. The shells should be firm and just slightly wobbly when gently pushed. Allow them to cool completely on the trays before removing.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>For the filling, beat the softened butter until creamy. Add the sifted powdered sugar gradually, beating until light and fluffy (about 3 minutes). Add 60g of the praline paste and salt, then beat until well combined and smooth. Transfer to a piping bag.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Match macaron shells of similar size into pairs. Pipe a generous amount of filling onto the flat side of one shell, then sandwich with its matching partner, applying gentle pressure and giving a slight twist to secure the filling to the edges.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Place the filled macarons in an airtight container and refrigerate for at least 24 hours to mature. This resting period allows flavors to meld and the shells to soften slightly, creating that perfect macaron texture. Bring to room temperature for 30 minutes before serving.</li></ol>