Perfect Black and Gold Macarons
Elegant and easy-to-make black and gold macarons with crisp shells and a creamy vanilla buttercream filling, perfect for entertaining and gifting.
- Prep Time: 45 minutes
- Cook Time: 18 minutes
- Total Time: 1 hour 15 minutes
- Yield: 20-24 macarons (about 10-12 sandwiches) 1x
- Category: Dessert
- Cuisine: French
Ingredients
Scale
- 110g (3.9 oz) almond flour, finely ground
- 200g (7 oz) powdered sugar
- 100g (about 3 large) egg whites, room temperature, aged 24 hours
- 50g (1.75 oz) granulated sugar
- 15g (1 tablespoon) black cocoa powder
- Black gel food coloring, a few drops
- Pinch of cream of tartar
- Edible gold dust or luster dust, for decoration
- 113g (4 oz) unsalted butter, softened
- 150g (5.3 oz) powdered sugar (for filling)
- 1 teaspoon pure vanilla extract
- 1–2 tablespoons heavy cream
Instructions
- Sift almond flour, powdered sugar, and black cocoa powder together into a large bowl; set aside.
- In a clean, dry bowl, beat egg whites with cream of tartar until frothy. Gradually add granulated sugar and whip until stiff, glossy peaks form. Fold in black gel food coloring gently.
- Carefully fold sifted dry ingredients into whipped egg whites until batter flows like lava and forms a thick ribbon when lifted.
- Transfer batter to a piping bag fitted with a ½ inch (1.3 cm) round tip. Pipe 1.5-inch (4 cm) circles onto a silicone baking mat or parchment-lined baking sheet. Tap tray to release air bubbles and pop any remaining bubbles with a toothpick.
- Let piped shells rest at room temperature for 30-60 minutes until a dry skin forms on top.
- Preheat oven to 300°F (150°C). Bake macarons for 15-18 minutes, rotating tray halfway through. Shells should be firm but not browned and release easily from the mat. Cool completely.
- Beat softened butter until creamy. Gradually add powdered sugar, vanilla extract, and heavy cream. Whip until light and fluffy, adjusting cream for desired consistency.
- Pair shells by size. Pipe filling onto one shell and sandwich with its mate. Press gently to spread filling evenly.
- Using a small angled brush, lightly dust edges or tops with edible gold dust for an elegant finish.
Notes
Age egg whites 24 hours at room temperature for best meringue stability. Use gentle folding to achieve perfect macaronage consistency. Rest shells until dry skin forms to prevent cracking and ensure feet development. Oven temperatures vary; use an oven thermometer for accuracy. Macarons can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 1 month. Let come to room temperature before serving.
Nutrition
- Serving Size: 1 macaron sandwich
- Calories: 100
- Sugar: 10
- Sodium: 20
- Fat: 6
- Saturated Fat: 3.5
- Carbohydrates: 12
- Fiber: 1
- Protein: 2
Keywords: black macarons, gold macarons, elegant desserts, French macarons, vanilla buttercream, party treats, gluten-free macarons