1-Getting started: Getting started with brown sugar macarons means following a clear path from prep to baking. First, gather your ingredients and tools, like a large piping bag with a round tip about 1/4 inch in diameter. Line your baking sheets with parchment paper or a silicone mat and wipe tools with vinegar to remove any grease. Sift 105 grams powdered sugar and 105 grams almond flour together for a smooth mix, and preheat your oven to 310ºF for a large oven or 290ºF for a countertop one, which might take 30 to 90 minutes to stabilize.

2-Swiss meringue: Next, for the Swiss meringue, whisk 66 grams brown sugar and 4 grams egg white powder (if using) over simmering water without letting it touch the water. Add 100 grams egg whites and keep whisking until the sugar dissolves, then transfer to a mixer and whip for about 13-15 minutes until stiff peaks form. This step is crucial for that light, airy structure.

3-Macaronage: Now, move to macaronage: Fold the sifted dry ingredients into the meringue with a gentle letter J motion. If you want to add food coloring, do it here. Keep folding until the batter is glossy and flows slowly, like when it forms a figure 8 or spreads smoothly. For piping and resting, pipe the batter onto your trays using a template, tap to remove air bubbles, and use a toothpick for any stubborn ones. Let them rest for 20-40 minutes until the surface dries, or bake right away if your oven is steady.

4-Baking and filling details: When baking, do one tray at a time for 15-20 minutes until the shells have feet and feel firm. Rotate the tray if needed for even heat. After cooling, prepare your buttercream filling. For Swiss meringue, heat 1 large egg white and 66 grams brown sugar to 140ºF, whip to stiff peaks, then add 85 grams unsalted butter at 72ºF and mix until smooth, stirring in 1/2 teaspoon vanilla extract.

5-American buttercream option: For American buttercream, beat 85 grams unsalted butter at room temperature until fluffy, mix in 50 grams brown sugar, then add 125 grams powdered sugar and 1 teaspoon vanilla extract. Use 1 to 2 tablespoons milk if it needs thinning. Finally, pipe the filling onto cooled shells, sandwich them, and decorate with melted gold chocolate chips and sprinkles. The total time is about 2 hours prep and 40 minutes cooking, making it manageable for a weekend project. For more dessert ideas, check out our easy vanilla ice cream recipe to pair with your macarons.