Rice Flour Macarons
Rice Flour Macarons
Ingredients
For the Macaron Shells
- 3 egg whites, aged at room temperature for 30 minutes
- 1/4 cup granulated sugar
- 1 1/2 cups powdered sugar, sifted
- 1/2 cup fine rice flour, sifted
- 1/4 teaspoon cream of tartar
- 1 drop gel food coloring, optional
For the Vanilla Buttercream Filling
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1 tablespoon milk, or more, as needed
Instructions
- 1
Preheat oven to 300°F (150°C). Line two baking sheets with parchment paper or silicone mats. Prepare a piping bag with a round tip (about 1/2-inch opening).
⏱️ 5 min•🌡️ 300
- 2
In a large, clean bowl, beat the aged egg whites with an electric mixer on medium speed until foamy. Add the cream of tartar and continue to beat.
⏱️ 3 min
- 3
Gradually add the granulated sugar, 1 tablespoon at a time, while continuing to beat on high speed. Beat until stiff, glossy peaks form. If using, add the gel food coloring and beat until just combined.
⏱️ 7 min
- 4
In a separate bowl, whisk together the sifted powdered sugar and sifted fine rice flour. Gradually fold the dry ingredients into the meringue in three additions, using a spatula. Mix until just combined, being careful not to overmix. The batter should flow like lava, forming a ribbon when dropped from the spatula, but not be too runny (this is the 'macaronage' stage).
⏱️ 10 min
- 5
Transfer the macaron batter to the prepared piping bag. Pipe 1 1/2-inch rounds onto the prepared baking sheets, leaving about 1 inch between each macaron. Gently tap the baking sheets firmly on the counter several times to release any air bubbles.
⏱️ 10 min
- 6
Let the piped macarons rest at room temperature for 1 to 2 hours, or until a skin forms on top and they are no longer sticky to the touch. This is crucial for developing the 'feet'.
⏱️ 120 min
- 7
Bake one sheet at a time in the preheated oven for 12-15 minutes, or until the feet have formed and the shells are firm. The tops should not brown significantly. Let cool completely on the baking sheet before removing.
⏱️ 15 min•🌡️ 300
- 8
While the macarons cool, prepare the vanilla buttercream filling. In a medium bowl, beat the softened unsalted butter with an electric mixer until light and fluffy. Gradually add the sifted powdered sugar, beating until smooth. Beat in the vanilla extract. Add milk, 1 tablespoon at a time, until the desired consistency is reached.
⏱️ 10 min
- 9
Once the macaron shells are completely cool, pipe or spread a small amount of buttercream onto the flat side of one shell. Top with another shell to create a sandwich. Repeat with the remaining shells and filling.
⏱️ 5 min
- 10
Store macarons in an airtight container in the refrigerator for at least 24 hours before serving for best flavor and texture. This allows the filling to soften the shells slightly.
Kitchen Tools
Nutrition Facts (per serving)
Rice Flour Macarons
For the Macaron Shells
- 3 egg whites, aged at room temperature for 30 minutes
- 1/4 cup granulated sugar
- 1 1/2 cups powdered sugar, sifted
- 1/2 cup fine rice flour, sifted
- 1/4 teaspoon cream of tartar
- 1 drop gel food coloring, optional
For the Vanilla Buttercream Filling
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1 tablespoon milk, or more, as needed
Instructions
- 1
Preheat oven to 300°F (150°C). Line two baking sheets with parchment paper or silicone mats. Prepare a piping bag with a round tip (about 1/2-inch opening).
⏱️ 5 min•🌡️ 300 - 2
In a large, clean bowl, beat the aged egg whites with an electric mixer on medium speed until foamy. Add the cream of tartar and continue to beat.
⏱️ 3 min - 3
Gradually add the granulated sugar, 1 tablespoon at a time, while continuing to beat on high speed. Beat until stiff, glossy peaks form. If using, add the gel food coloring and beat until just combined.
⏱️ 7 min - 4
In a separate bowl, whisk together the sifted powdered sugar and sifted fine rice flour. Gradually fold the dry ingredients into the meringue in three additions, using a spatula. Mix until just combined, being careful not to overmix. The batter should flow like lava, forming a ribbon when dropped from the spatula, but not be too runny (this is the 'macaronage' stage).
⏱️ 10 min - 5
Transfer the macaron batter to the prepared piping bag. Pipe 1 1/2-inch rounds onto the prepared baking sheets, leaving about 1 inch between each macaron. Gently tap the baking sheets firmly on the counter several times to release any air bubbles.
⏱️ 10 min - 6
Let the piped macarons rest at room temperature for 1 to 2 hours, or until a skin forms on top and they are no longer sticky to the touch. This is crucial for developing the 'feet'.
⏱️ 120 min - 7
Bake one sheet at a time in the preheated oven for 12-15 minutes, or until the feet have formed and the shells are firm. The tops should not brown significantly. Let cool completely on the baking sheet before removing.
⏱️ 15 min•🌡️ 300 - 8
While the macarons cool, prepare the vanilla buttercream filling. In a medium bowl, beat the softened unsalted butter with an electric mixer until light and fluffy. Gradually add the sifted powdered sugar, beating until smooth. Beat in the vanilla extract. Add milk, 1 tablespoon at a time, until the desired consistency is reached.
⏱️ 10 min - 9
Once the macaron shells are completely cool, pipe or spread a small amount of buttercream onto the flat side of one shell. Top with another shell to create a sandwich. Repeat with the remaining shells and filling.
⏱️ 5 min - 10
Store macarons in an airtight container in the refrigerator for at least 24 hours before serving for best flavor and texture. This allows the filling to soften the shells slightly.