Best 12 French Macarons Recipes

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Indulge in the exquisite world of French macarons, a culinary masterpiece that combines delicate meringue shells with a variety of luscious fillings. These colorful and flavorful treats are not only visually stunning but also a delight to the palate. From classic flavors like chocolate and vanilla to adventurous options like pistachio and salted caramel, our collection of French macaron recipes offers something for every taste bud. Whether you're a seasoned baker or just starting your culinary journey, our detailed instructions and helpful tips will guide you through the process of creating these delightful confections. Get ready to impress your friends and family with homemade French macarons that are sure to leave a lasting impression. Dive into the world of French macarons and embark on a sweet adventure today!

Check out the recipes below so you can choose the best recipe for yourself!

FRENCH MACARONS



French Macarons image

Even decorated simply-a sprinkle of sugar, a drizzle of icing-these stylish beauties are part of our creative Christmas cookies collection. They will be the showstoppers on any cookie tray. -Josh Rink, Photo Stylist Taste of Home

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 26 macarons.

Number Of Ingredients 12

MACARON SHELL:
1-1/3 cups almond flour
2-1/4 cups confectioners' sugar, divided
3 extra large egg whites, room temperature
2 tablespoons superfine sugar
1/8 teaspoon salt
BUTTERCREAM FILLING:
1/4 cup unsalted butter, softened
1 cup confectioners' sugar
2 tablespoons heavy whipping cream
1/2 teaspoon vanilla extract
1/8 teaspoon salt

Steps:

  • Place the almond flour and 1-1/2 cups plus 3 Tbsp. confectioners' sugar in a food processor; pulse until thoroughly mixed to ensure almond flour is very fine. Pass almond flour mixture through a fine-mesh sieve; discard any large pieces that remain. , Place egg whites in a very clean bowl of a stand mixer fitted with whisk attachment; whisk on medium-low speed until frothy. Slowly add superfine sugar; whisk until dissolved, 1-2 minutes. Slowly add remaining confectioners' sugar; increase speed to high and whip until meringue is glossy and stiff peaks form, 2-3 minutes. , Gently fold one-third of the almond flour mixture into meringue; gently fold in remaining almond flour in 2 additions. Using side of spatula, smooth batter up sides of bowl several times to remove air bubbles and ensure there are no lumps; do not overmix. Run spatula down the center of the bowl; the line in the batter should remain visible for a moment before mixture runs back into itself., Position rack in upper third of oven; preheat oven to 300°. Transfer batter into a pastry bag fitted with a #7 or #10 round tip. Pipe 1-3/8-in. rounds onto parchment about 1 in. apart. Tap tray against counter 2-3 times to remove excess air bubbles. Let macarons rest until no longer wet or sticky to the touch, 30-60 minutes. Bake, 1 tray at a time, until cookies rise about 1/8-in. to form "feet," 14-16 minutes, rotating tray halfway through baking. Remove tray and let macarons cool completely; repeat with remaining trays. Once macarons have cooled completely, remove from parchment. , To make filling, cream butter in a stand mixer fitted with whisk attachment; slowly add powdered sugar until incorporated. Add heavy cream, vanilla and salt; mix until smooth. Pour frosting into a pastry bag fitted with a small round tip; pipe buttercream onto half the macarons. Top with remaining macaron shells. Refrigerate, covered, until ready to serve. , Peppermint Variation: For macaron shells: Add green gel food coloring (do not use liquid food coloring) to whipped meringue until desired color is reached. To decorate: If desired, top macaron shells with crushed candy canes just after they have been piped and before skin has formed. For filling: Add 1/4 to 1/2 teaspoon peppermint extract to mixed frosting. Assemble as directed. , Cranberry Variation: For macaron shells: Add red gel food coloring (do not use liquid food coloring) to whipped meringue until desired color is reached. To decorate macaron shells: Place white candy melts or white chocolate in a microwave-safe bowl and microwave at 30-second intervals, stirring frequently, until melted and smooth. Place chocolate in a piping bag fitted with a fine round decorating tip; drizzle over macaron shells. Immediately sprinkle with red, green and white assorted sprinkles. For filling: If desired, add 2-3 drops cranberry flavoring to frosting. Pipe a circle of frosting onto bottoms of half the macaron shells. Place 1/4 teaspoon canned cranberry sauce in center of frosting circle. Top with remaining macaron shells. , Hot Chocolate Variation: For macaron shells: Add 2 tablespoons dark cocoa powder to almond flour and confectioners' sugar before sifting. To decorate: Using stiff royal frosting, pipe snowflake designs onto half of the cooled macaron shells. For filling: If desired, using marshmallow fluff instead of frosting, pipe a circle onto bottoms of half the macaron shells. Place 1/2 cup chocolate chips and and 2 tablespoons heavy cream in a microwave-safe bowl; microwave at 30-second intervals, stirring frequently, until melted and smooth. Place 1/4 teaspoon chocolate mixture in the center of marshmallow circle; top with remaining macaron shells.

Nutrition Facts : Calories 253 calories, Fat 11g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 69mg sodium, Carbohydrate 37g carbohydrate (34g sugars, Fiber 1g fiber), Protein 4g protein.

FRENCH MACARONS



French Macarons image

These cookies are a labor of love and we did a lot of research to perfect this recipe for you, after our own failures. Please follow as written and you will have a delicious and well-presented cookie. You may wish to experiment with different fillings. Enjoy!

Provided by Wendy

Categories     World Cuisine Recipes     European     French

Time 1h33m

Yield 24

Number Of Ingredients 8

3 extra-large egg whites
⅓ cup white sugar
1 ⅔ cups confectioners' sugar
1 cup almond flour
1 pinch salt
½ cup butter, softened
⅔ cup confectioners' sugar
½ teaspoon vanilla extract

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
  • Beat egg whites in a glass, metal, or ceramic bowl with an electric mixer on medium speed until foamy, about 30 seconds. Add white sugar and continue to beat until peaks are stiff enough they stay in place when the bowl is turned upside down, about 5 minutes.
  • Sift 1 2/3 cup confectioners' sugar, almond flour, and salt together twice. Fold into the egg whites until batter is creamy and falls slowly off the lifted spatula, about 50 turns with a spatula. Transfer batter to a piping bag fitted with a round tip.
  • Pipe batter onto the parchment paper, using a circular motion to make macarons 1 inch in diameter. Tap the baking sheet against the counter about 10 times to release any air bubbles.
  • Bake in the preheated oven for 9 minutes. Rotate baking sheet and continue baking until macarons are shiny and rise slightly to form "feet", about 9 minutes more. Peel off the parchment paper and allow to cool completely, about 30 minutes.
  • Beat butter, 2/3 cup confectioners' sugar, and vanilla extract with an electric mixer until creamy and thick, about 10 minutes. Transfer filling to a piping bag fitted with a round tip.
  • Pipe a small amount of filling onto the center of 1 macaron; top with another macaron and press gently to sandwich the filling between the two.

Nutrition Facts : Calories 124.6 calories, Carbohydrate 16.1 g, Cholesterol 10.2 mg, Fat 6.4 g, Fiber 0.5 g, Protein 1.6 g, SaturatedFat 2.6 g, Sodium 40.8 mg, Sugar 14.9 g

BASIC FRENCH MACARONS



Basic French Macarons image

Want to learn how to make macarons? We've taken the guesswork out of making these patisserie beauties, so you can prepare them at home. Our foolproof macarons recipe calls for making your own almond flour (it's so much easier than it seems), then adding just four other ingredients: powdered sugar, egg whites, white sugar, and any filling you please.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 2h

Yield Makes 20 to 25 sandwich cookies

Number Of Ingredients 5

2/3 cup sliced blanched almonds (71 grams)
1 cup confectioners' sugar (117 grams)
2 large egg whites, room temperature
1/4 cup granulated sugar (53 grams)
Jam or other filling

Steps:

  • Preheat oven to 350 degrees with rack in lower third. Place almonds in a food processor; process until as fine as possible, about 1 minute. Add confectioners' sugar; process until combined, about 1 minute.
  • Pass almond mixture through a fine-mesh sieve. Transfer solids in sieve to food processor; grind and sift again, pressing down on clumps. Repeat until less than 2 tablespoons of solids remains in sieve.
  • Whisk egg whites and granulated sugar by hand to combine. Beat on medium speed (4 on a KitchenAid) 2 minutes. Increase speed to medium-high (6) and beat 2 minutes. Then beat on high (8) 2 minutes more.
  • The beaten egg whites will hold stiff, glossy peaks when you lift the whisk out of the bowl. Add flavoring and food coloring, if desired, and beat on highest speed 30 seconds.
  • Add dry ingredients all at once. Fold with a spatula from bottom of bowl upward, then press flat side of spatula firmly through middle of mixture. Repeat just until batter flows like lava, 35 to 40 complete strokes.
  • Rest a pastry bag fitted with a 3/8-inch round tip (Ateco #804) inside a glass. Transfer batter to bag; secure top. Dab some batter remaining in bowl onto corners of 2 heavy baking sheets; line with parchment.
  • With piping tip 1/2 inch above sheet, pipe batter into a 3/4-inch round, then swirl tip off to one side. Repeat, spacing rounds 1 inch apart. Tap sheets firmly against counter 2 or 3 times to release air bubbles.
  • Bake 1 sheet at a time, rotating halfway through, until risen and just set, 13 minutes. Let cool. Pipe or spread filling on flat sides of half of cookies; top with remaining half. Wrap in plastic and refrigerate.

EASY FRENCH MACARONS



Easy French Macarons image

These French sandwich cookies seem like quite the task, but with a few simple tricks, you'll find these Macarons is easy to make-you'll be an expert in no time.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h35m

Yield Makes 28

Number Of Ingredients 7

1 1/4 cups almond meal
1 3/4 cups confectioner's sugar
1/4 teaspoon salt
4 large egg whites
1/2 cup granulated sugar
1/4 teaspoon almond extract
Strained jam or other desired fillings

Steps:

  • Whisk together almond meal and confectioner's sugar and sift over a large bowl.
  • Beat egg whites until frothy, 1 to 2 minutes. Slowly add granulated sugar and almond extract, beat until medium shiny peaks, about 3 to 5 minutes.
  • Fold egg whites into almond mixture until combined. Mix vigorously with spatula until the mixture sinks easily into a smooth mass and has the consistency of honey. Transfer mixture to a pastry bag, cut off 1/2 inch off tip. Pipe 1-inch rounds about 1 inch apart on parchment-lined sheets.
  • Let dry 30 minutes to an hour and a half until tops are firm and dry. Preheat oven to 350. Bake one sheet at a time for about 14 minutes, rotating once. Let cool completely on wire racks before filling and sandwiching cookies together.

FRENCH ALMOND MACARONS



French Almond Macarons image

These classic French cookies have a crisp exterior and a slightly chewy center. Make all three versions for a festive dessert buffet.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 30

Number Of Ingredients 8

1 1/4 cups confectioners' sugar
1 1/2 cups (4 ounces) sliced almonds, finely ground, or almond flour
All-purpose flour, for dipping
3 large egg whites
Pinch of salt
1/4 cup granulated sugar
1/4 teaspoon pure vanilla extract
1/2 recipe Swiss Meringue Buttercream for French Almond Macarons

Steps:

  • Preheat oven to 300 degrees. Sift confectioners' sugar into a bowl. Whisk in almonds; set aside. Line 2 baking sheets with parchment paper or nonstick baking mats (such as Silpats), and mark circles using a 1 1/2-inch cutter dipped in flour.
  • Put egg whites in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed until foamy, then beat in salt. Beat in granulated sugar, 1 teaspoon at a time, until medium-soft peaks form. Transfer mixture to a large bowl.
  • Using a rubber spatula, fold half the almond mixture into the egg white mixture until just incorporated. Fold in vanilla and remaining almond mixture until just incorporated. Firmly tap bottom of bowl on counter to eliminate air pockets.
  • Transfer mixture to a pastry bag fitted with a 1/2-inch plain tip (such as Ateco #806). Pipe mixture into marked circles on prepared baking sheets. Bake, rotating sheets halfway through, until macarons are slightly firm and can be gently lifted off parchment (bottoms will be dry), 20 to 25 minutes. Let cool on sheets 5 minutes. Transfer macarons on parchment to a wire rack; let cool completely.
  • Spread 2 teaspoons buttercream on flat sides of half the macarons, then sandwich with remaining halves, keeping flat sides together. Refrigerate until firm, about 20 minutes, before serving.

MIX-AND-MATCH FRENCH MACARONS



Mix-and-Match French Macarons image

Macarons are light-as-a-feather French cookies that can be assembled using any sweet fillings and bases that you please. Our best, step-by-step recipe for this sophisticated French dessert offers variations for vanilla bean, chocolate, peanut buttter, coconut, raspberry, and pistachio macarons.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 35 macarons

Number Of Ingredients 11

1 cup confectioners' sugar
3/4 cup almond flour
2 large egg whites, room temperature
Pinch of cream of tartar
1/4 cup superfine sugar
Chocolate: Chocolate Ganache
Coconut: 1 cup Ombre Swiss Meringue Buttercream, mixed with 1/3 cup angel-flake coconut.
Peanut: Chocolate Ganache, or store-bought dulce de leche, jam, or peanut butter.
Pistachio: 1 cup Ombre Swiss Meringue Buttercream, mixed with 1/3 cup finely chopped pistachios.
Raspberry: 3/4 cup seedless raspberry jam
Vanilla Bean: 1 cup Pineapple Buttercream, 1 cup Ombre Swiss Meringue Buttercream, or 3/4 cup storebought jam or preserves

Steps:

  • Pulse confectioners' sugar and almond flour in a food processor until combined. Sift mixture 2 times.
  • Preheat oven to 375 degrees. Whisk whites with a mixer on medium speed until foamy. Add cream of tartar, and whisk until soft peaks form. Reduce speed to low, then add superfine sugar. Increase speed to high, and whisk until stiff peaks form, about 8 minutes. Sift flour mixture over whites, and fold until mixture is smooth and shiny.
  • Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip, and pipe 3/4-inch rounds 1 inch apart on parchment-lined baking sheets, dragging pastry tip to the side of rounds rather than forming peaks. Tap bottom of each sheet on work surface to release trapped air. Let stand at room temperature for 15 minutes. Reduce oven temperature to 325 degrees. Bake 1 sheet at a time, rotating halfway through, until macarons are crisp and firm, about 10 minutes. After each batch, increase oven temperature to 375 degrees, heat for 5 minutes, then reduce to 325 degrees.
  • Let macarons cool on sheets for 2 to 3 minutes, then transfer to a wire rack. (If macarons stick, spray water underneath parchment on hot sheet. The steam will help release macarons.)
  • Sandwich 2 same-size macarons with 1 teaspoon filling. Serve immediately.

BEST FRENCH MACARONS



Best French Macarons image

Magic happens when sugar, almond flour, and airy egg whites come together in perfect harmony to form the delicate disks the French call macarons. Follow this step-by-step guide and what goes on in those patisseries will no longer be a mystery! Store macarons in an airtight container for up to 1 week.

Provided by Smart Cookie

Categories     World Cuisine Recipes     European     French

Time 1h47m

Yield 48

Number Of Ingredients 12

1 ¾ cups confectioners' sugar
1 cup blanched almond flour
1 teaspoon salt, divided
¼ teaspoon cream of tartar
3 egg whites, room temperature
¼ cup superfine sugar
½ teaspoon vanilla extract
2 drops gel food coloring
1 cup unsalted butter, softened
3 cups confectioners' sugar
3 tablespoons heavy cream
1 teaspoon vanilla extract

Steps:

  • Combine confectioners' sugar, almond flour, and 1/2 teaspoon salt in the bowl of a food processor. Pulse a few times until extra-fine. Sift through a fine-mesh sieve into a large bowl.
  • Beat egg whites with the remaining 1/2 teaspoon salt and cream of tartar in the bowl of a stand mixer fitted with a whisk attachment until frothy. Gradually add superfine sugar and vanilla and continue to beat on medium speed until stiff peaks form. Do not overbeat; tips of peaks should hold their shape but curl over slightly.
  • Gently fold 1/3 of the almond flour mixture into the egg whites, turning bowl occasionally, until nearly combined. Drop in food coloring. Add remaining almond flour mixture in 2 additions, gently folding until a batter comes together. Batter should fall off the spatula in thick ribbons without breaking.
  • Transfer batter to a piping bag with a #804 pastry tip. Line 2 light-colored baking sheets with silicone macaron mats. Pipe batter into each circle on the mats. Tap baking sheets 4 times against the counter to release any air bubbles. Let macarons sit at room temperature until dry to the touch, 30 minutes to 1 hour.
  • Preheat the oven to 300 degrees F (150 degrees C).
  • Bake macarons in the preheated oven until bottoms rise slightly off the mats to form 'feet', 17 to 20 minutes. Switch baking sheets positions halfway through.
  • Let macarons cool on the mats for 15 minutes. Transfer to a wire rack to cool completely, at least 15 minutes.
  • Meanwhile, beat butter and confectioners' sugar together using an electric mixer until creamy. Add heavy cream and vanilla extract; beat until combined.
  • Transfer buttercream to a piping bag with a #4 pastry tip. Pipe buttercream onto 1/2 of the macarons. Top with the other halves to create sandwiches.

Nutrition Facts : Calories 103.9 calories, Carbohydrate 13.5 g, Cholesterol 11.4 mg, Fat 5.5 g, Fiber 0.3 g, Protein 0.8 g, SaturatedFat 2.7 g, Sodium 52.9 mg, Sugar 12.8 g

SWISS MERINGUE BUTTERCREAM FOR FRENCH ALMOND MACARONS



Swiss Meringue Buttercream for French Almond Macarons image

Use this recipe to make our French Almond Macarons.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes     Fillings & Frostings     Buttercream Frosting Recipes

Yield Makes 4 cups

Number Of Ingredients 4

4 large egg whites
1 1/4 cups sugar
1 1/2 cups unsalted butter, (3 sticks), softened, cut into tablespoons
2 1/2 teaspoons pure vanilla extract

Steps:

  • Put egg whites and sugar in the heatproof bowl of an electric mixer set over a pan of simmering water. Whisking constantly, cook until sugar has dissolved and mixture is warm (about 160 degrees).
  • Attach bowl to a mixer fitted with the whisk attachment. Beat egg white mixture on high speed until it forms stiff (but not dry) peaks. Continue beating until fluffy and cooled, about 6 minutes.
  • Switch to the paddle attachment. With mixer on medium-low, add butter several tablespoons at a time, beating well after each addition. (If frosting appears to separate after all butter has been added, beat on medium-high speed until smooth again, 3 to 5 minutes more.) Beat in vanilla. Reduce speed to low; beat 2 minutes to eliminate air bubbles. Stir with a rubber spatula until smooth.

FRENCH MACARONS



French Macarons image

This delicious macaron recipe from Food Network Kitchen is sure to impress. Share with guests, or keep this sweet French treat all to yourself!

Provided by Food Network Kitchen

Time 2h30m

Yield 36 servings

Number Of Ingredients 9

1 3/4 cups confectioners' sugar
1 cup almond flour
3 large egg whites, at room temperature
1/4 teaspoon cream of tartar
Pinch of salt
1/4 cup superfine sugar
2 to 3 drops gel food coloring (see below)
1/2 teaspoon vanilla, almond or mint extract
Assorted fillings (see below)

Steps:

  • Preheat the oven to 300 degrees F using the convection setting. Line 3 baking sheets with silicone mats. Measure the confectioners' sugar and almond flour by spooning them into measuring cups and leveling with a knife. Transfer to a bowl; whisk to combine.
  • Sift the sugar-almond flour mixture, a little at a time, through a fine-mesh sieve into a large bowl, pressing with a rubber spatula to pass through as much as possible. It will take a while, and up to 2 tablespoons of coarse almond flour may be left; just toss it.
  • Beat the egg whites, cream of tartar and salt with a mixer on medium speed until frothy. Increase the speed to medium high; gradually add the superfine sugar and beat until stiff and shiny, about 5 more minutes.
  • Transfer the beaten egg whites to the bowl with the almond flour mixture. Draw a rubber spatula halfway through the mixture and fold until incorporated, giving the bowl a quarter turn with each fold.
  • Add the food coloring and extract (see below). Continue folding and turning, scraping down the bowl, until the batter is smooth and falls off the spatula in a thin flat ribbon, 2 to 3 minutes.
  • Transfer the batter to a pastry bag fitted with a 1/4-inch round tip. Holding the bag vertically and close to the baking sheet, pipe 1 1/4-inch circles (24 per sheet). Firmly tap the baking sheets twice against the counter to release any air bubbles.
  • Let the cookies sit at room temperature until the tops are no longer sticky to the touch, 15 minutes to 1 hour, depending on the humidity. Slip another baking sheet under the first batch (a double baking sheet protects the cookies from the heat).
  • Bake the first batch until the cookies are shiny and rise 1/8 inch to form a "foot," about 20 minutes. Transfer to a rack to cool completely. Repeat, using a double sheet for each batch. Peel the cookies off the mats and sandwich with a thin layer of filling (see below).
  • Almond-Raspberry:
  • Tint the batter with 2 drops neon pink gel food coloring; flavor with almond extract. Fill with seedless raspberry jam (you'll need about 3/4 cup).
  • Mint-White Chocolate:
  • Tint the batter with 2 drops mint green gel food coloring; flavor with mint extract. For the filling, microwave 3 ounces chopped white chocolate, 2 tablespoons heavy cream and 1 tablespoon butter in 30-second intervals, stirring, until smooth. Stir in 1/4 teaspoon mint extract and 1 drop mint green gel food coloring.
  • Blueberry Cheesecake:
  • Tint the batter with 3 drops royal blue gel food coloring; flavor with vanilla extract. For the filling, mix 4 ounces softened cream cheese and 3 tablespoons blueberry jam.
  • Lavender-Honey:
  • Tint the batter with 2 drops violet gel food coloring; flavor with almond or vanilla extract. For the filling, mix 3/4 cup mascarpone cheese, 2 tablespoons honey and 1 teaspoon ground dried lavender.
  • Pineapple:
  • Tint the batter with 2 drops lemon yellow gel food coloring; flavor with vanilla extract. For the filling, press 3/4 cup pineapple jam through a sieve, discarding any large pieces.

Nutrition Facts : Calories 65 calorie, Fat 2 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 14 milligrams, Carbohydrate 12 grams, Protein 1 grams, Sugar 11 grams

FRENCH MACARONS



French Macarons image

I have been asked by some of you to explain how to bake the perfect French macaron and while they are the divas of the cookie world, you can make them at home with a little bit of practice and patience. The result is worth it, as what you can achieve are perfectly smooth, rounded little sweets that you can colour to your hearts desire and fill with the most intoxicating flavours. Macarons are the picture of class, dainty tea parties and are perfect for any gathering you wish! First-off, what are they? Macarons are little, almond-meringue based cookies that have a crisp, eggshell-like top and a soft interior. Macarons are usually filled with buttercream, ganache or fruit gels and are a very dainty, fragile and sought after French/Italian pastry. A version of macarons have been produced since the 8th century AD and were a popular sweet in the household of Catherine de' Medici and Henry II of France. In 1792, another version of the macaron was created by two Carmelite nuns who baked and sold the sweets to pay for their housing during the French Revolution. The colourful "sandwich" version of macarons did not exist until the 1830's, their creation generally credited to the French patisserie Laduree . I first made these when I worked at Europea as the stand-in pastry chef when the restaurant lost theirs overnight. The macarons craze was just beginning and I had only just heard of them. I had to learn how to make the small sweets quite quickly as they were a staple on the menu and had to be perfect each time. As I had not been trained how to make them, I lost a few batches along the way. One night, after service, I started a batch of about 500 mini macarons intent on getting a jump on the next days' mise en place. The executive chef sat in the restaurant, unbuttoned his pristine chef coat and cracked a beer as he waited for me to finish up. I followed all the steps closely, making sure everything was precisely measured, sifted and at the right temperatures. The batter looked perfect, I piped perfect little rounds on multiple baking trays and fed them into the convection oven, set the timer and cleaned the kitchen to a gleaming shine. When the timer went off, I flung open the oven doors and my heart sank to the floor, as every single macarons was cracked, dull and uneven. I still had about 20 baking sheets left to bake and I foolishly hoped that maybe the next trays would come out better than the last, which they did not. Needless to say, I was very embarrassed and I didn't know what to say to the chef who had waited for hours for me to finish. At 2 am, I shame walked out of the kitchen, wringing an imaginary towel in my hands, and timidly explained that the whole batch of expensive macarons were ruined and that I had wasted his time. Oh my goodness... My heart felt like a sinking ship and my fingers and toes were tingling with embarrassment. Luckily I wasn't scolded, as he was exhausted and a few beers in. Instead, he began to chuckle, which turned into a loud, deep, hearty laugh and tears formed in the corners of his eyes. He walked me back into the kitchen and looked at the costly disaster I had made, picked up some of the ruined macarons and crushed them in his chef-scarred fist, letting the crushed cookies sprinkle down to the baking sheet like shattered egg shells. "Look, it's decoration! Not all is lost." he exclaimed. My heart stopped racing, the tears burning the back of eyes subsided and I realized that although I royally screwed the pooch, it was OK... As the years have passed, I have come up with my own little tricks to ensure a 98% success rate when making macarons, and I have since made thousands. Once you get the hang of it, macarons will become one of your favourite sweets to make and you can play with colours and flavours to create your own version. There are many ways to make these beautiful little sweets, and while I am going to walk you through my favourite way to make them, you can always try a different way and see how it goes! While I pray you succeed, and I will instruct you so that you have the best chance of success, remember this story the first time you mess these up, because as I did, so will you, a few times. Don't feel bad, just crush them up and use them on ice cream, cakes, add the crushed cookies to icing for texture or top your favourite mousse for some crunch. The crumbs will keep in the freezer for quite a while! follow on Instagram @fairytaleflavour

Provided by ecerulli

Categories     Dessert

Time 35m

Yield 30 macarons

Number Of Ingredients 6

1 1/2 cups almond flour
1 cup icing sugar
3 large egg whites
2 drops lemon juice
1/2 cup granulated sugar
3 tablespoons water

Steps:

  • Combine almond flour and icing sugar in a food processor. Pulse for 30 seconds until light, airy and fine.
  • Sift the icing sugar and almond powder mixture into a large mixing bowl and set aside.
  • In a small saucepan, combine sugar and water. Stir until all the sugar is moistened. Try not to get any sugar up the sides of the saucepan as this will burn.
  • Fit the saucepan with a candy thermometer and set over medium-high heat. Bring to a boil and cook until the thermometer reaches 238°F DO NOT STIR.
  • Immediately after turning on the heat under the sugar, add egg whites to the bowl of a stand mixer, fitted with a whisk attachment and start to whip on medium speed.
  • Once the egg whites are foamy, add the lemon juice and continue to beat until soft, rounded peaks form.
  • When the sugar syrup is ready, pour into the whipping egg whites by gently tipping the saucepan into the space between the whisk and the side of the bowl, using the side of the bowl as a guide. You want a slow, steady stream of syrup to pour into the egg whites. You can pour the sugar directly down the inner side of the bowl, using the lip of the bowl as a rest, if it is easier on your wrists.
  • Once all the sugar is incorporated into the egg whites, turn the mixer up and whip the egg whites until stiff peaks form and the bowl of the mixer is no longer warm.
  • If you wish to add food colouring, add it now to the egg whites. The food colouring must be in powder or gel form, do not use liquids.
  • Using a rubber spatula, scrape half of the egg whites out and fold into the almond flour mixture until fully combined.
  • Fold in the remaining egg whites into the almond mixture and mix well.
  • Now it is time to stir. This step is called "Macaronnée", which is basically slapping the mixture against the side of the bowl using the spatula to thin the mixture. It is ready when a scoop of the mixture falls from the spatula in a continuous ribbon and disappears back into the batter in the bowl in about 15 seconds. *This is part that will usually make or break the cookies.
  • Fit a large piping bag with a round tip and spoon the mixture into the bag.
  • Use a baking sheet fit with a silicone baking mat (best results) or a piece of parchment paper cut to size.
  • Pipe equal rounds of batter about 1.5" apart. Use steady pressure when pushing the batter out of the bag to ensure equal rounds. I also count to three, then I move on the the next and repeat. That's my little trick. Pipe straight up and down so the rounds are perfect. the piped macarons should look like flattened Hershey's kisses.
  • Gently tap the bottom of the pastry sheets to smooth the macarons tops. *This will smooth out the "nipples" as I call them. The little points from where the piping bag was pulled up.
  • Let the macarons sit for 1 to 2 hours until the tops are dry to the touch and matte. The time will differ based on multiple variables so don't worry if it takes less or more time.
  • Preheat oven to 275°F.
  • When macarons are dry, bake them in the middle of the oven for 20 minutes. *They should have a smooth, rounded shell-like top and a "foot" which looks like a thin cloud.
  • Let the macarons cool completely before removing them from the trays. They should have a smooth, rounded shell-like top and a "foot" which looks like a thin cloud.
  • Once the macarons are cool, you can package them and freeze them, or fill them with your desired flavoured buttercream, chocolate or fruit filling.

Nutrition Facts : Calories 30.2, Sodium 5.6, Carbohydrate 7.3, Sugar 7.3, Protein 0.4

REAL FRENCH ALMOND MACARONS



Real French Almond Macarons image

A sophisticated little cookie that bring a smile to all the almond lovers. *A golfer has one advantage over a fisherman: he does not have to show anything to prove it. * A good thing about telling the truth is that you don't have to remember what you said.

Provided by Francine ---

Categories     Cookies

Time 35m

Number Of Ingredients 8

1-8 oz almond paste
1 c sugar
3 large egg white
1/4 tsp vanilla extract
1/2 tsp almond extract
3 Tbsp flour
1/2 c confectionners'sugar
pinch of salt

Steps:

  • 1. In a mixer bowl break up the almond paste.
  • 2. Combine almond paste sugar egg whites and flavoring in food processor bowl and mix for about one minute. Add remaining ingredients and process for about 60 seconds.
  • 3. Cover baking sheets with brown paper. Drop almond mixture by the tablespoon onto pan. Dampen finger and flatten dough. Let stand for an hour, uncovered.
  • 4. Preheat oven at 300. Enjoy it!
  • 5. Bake for about 15-20 minutes or until gold.
  • 6. I never can have enough of these French macaroons.
  • 7. Delicate, soft chewy inside, gold outside. In my opinion there is nothing in the world to substitute these FRENCH MACARONS.

HIGH ALITITUDE FRENCH MACARONS



High Alititude French Macarons image

As a recent transplant to Colorado I am working on converting my favorite recipes to High Altitude. This is my attempt at French Macarons.

Provided by AKgirlinCO

Categories     Drop Cookies

Time 50m

Yield 60 cookies, 30 serving(s)

Number Of Ingredients 9

4 large egg whites
1/3 cup caster sugar
1 teaspoon caster sugar
1 1/2 cups buttercream icing
4 teaspoons buttercream icing
1 cup almond meal
3 teaspoons almond meal
1/8 teaspoon salt
gel food coloring (optional)

Steps:

  • Preheat the oven to 300 degrees F.
  • Place egg whites and cater sugar in a bowl and mix with electric mixer until stiff enough to turn the bowl upside down without it falling out, continue to whip for 1-2 more minutes. How long this takes will depend on you mixer. Add gel or powdered food coloring and continue to mix for a further 20seconds.
  • Sift the almond meal and icing sugar and salt twice, discarding any almond lumps that are too big to pass through the sieve. Fold into the egg white mixture. It should take roughly 30-50 folds using a rubber spatula. The mixture should be smooth and a very viscous, not runny. Over-mix and your macarons will be flat and have no foot, under mix and they will not be smooth on top - see the macaron troubleshooting post for examples.
  • Pipe onto trays lined with baking paper, rap trays on the bench firmly (this prevents cracking) and then bake in the oven for 20 minutes. Check if one comes off the tray fairly cleanly, if not bake for a little longer (make sure you are using NON-stick baking paper or they will stick).

Tips:

  • Use a kitchen scale to measure ingredients. This is the most accurate way to ensure that your macarons are the perfect consistency.
  • Allow the egg whites to come to room temperature before whipping them. This will help them reach their full volume and give your macarons a light and airy texture.
  • Do not overmix the batter. Overmixing will cause the macarons to be tough and chewy.
  • Let the macarons rest for at least 30 minutes before baking. This will help them form a skin, which will prevent them from cracking in the oven.
  • Bake the macarons at a low temperature for a long time. This will help them dry out slowly and develop a chewy texture.
  • Let the macarons cool completely before filling them. This will help prevent the filling from making the macarons soggy.

Conclusion:

French macarons are a delicious and delicate treat that can be enjoyed by people of all ages. By following these tips, you can make perfect macarons at home. With a little practice, you'll be able to impress your friends and family with these beautiful and tasty cookies.

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