Best 7 French Macaroons Recipes

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**Indulge in the Delightful World of French Macarons: A Culinary Journey of Exquisite Flavors and Textures**

French macarons, also known as Parisian macarons or simply macarons, are a delectable treat that has captured the hearts of dessert enthusiasts worldwide. These delicate and colorful confections, made from a mixture of almond flour, powdered sugar, egg whites, and granulated sugar, are characterized by their crisp outer shell and chewy, moist interior.

This article presents a curated collection of French macaron recipes that cater to a variety of tastes and preferences. From classic flavors like chocolate and vanilla to unique creations infused with Earl Grey tea or pistachio, these recipes offer a symphony of flavors that will tantalize your taste buds.

1. **Classic French Macarons:** This recipe provides a comprehensive guide to creating the quintessential French macaron, with step-by-step instructions and tips for achieving the perfect texture and flavor.

2. **Chocolate French Macarons:** Indulge in the irresistible combination of rich chocolate ganache filling sandwiched between delicate macaron shells. This recipe promises a decadent treat that will satisfy any chocolate lover's cravings.

3. **Vanilla French Macarons:** Experience the timeless allure of vanilla in this classic macaron recipe. With its smooth and creamy vanilla buttercream filling, this macaron is a delightful choice for those who appreciate simplicity and elegance.

4. **Earl Grey French Macarons:** Embark on a journey of flavors with these Earl Grey macarons. Infused with the aromatic essence of Earl Grey tea, these macarons offer a unique and sophisticated taste that will impress your guests.

5. **Pistachio French Macarons:** Discover the nutty delight of pistachio in this delectable macaron recipe. Featuring a vibrant green color and a creamy pistachio buttercream filling, these macarons are a feast for both the eyes and the palate.

Whether you are a seasoned baker or just starting your culinary adventures, this collection of French macaron recipes is designed to guide you in creating these exquisite treats in the comfort of your own kitchen. With detailed instructions, helpful tips, and a variety of flavors to choose from, you'll be able to impress your friends and family with these delightful French confections.

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

RASPBERRY CHOCOLATE FRENCH MACAROONS



Raspberry Chocolate French Macaroons image

Yield Makes about 2 1/2 dozen cookies

Number Of Ingredients 14

For macaroons
6 oz sliced blanched almonds (not slivered; 2 cups)
1 1/2 cups confectioners sugar
3 large egg whites
3/4 teaspoon salt
3 tablespoons granulated sugar
Red or pink food coloring
For chocolate raspberry ganache
3 oz fine-quality bittersweet chocolate (60 to 64% cacao), finely chopped
1/3 cup heavy cream
1 tablespoon unsalted butter, softened
1/16 teaspoon raspberry extract (preferably McCormick brand)
Special Equipment
parchment paper; a gallon-size sealable plastic bag (not pleated)

Steps:

  • Make macaroons:
  • Line 2 baking sheets with parchment paper.
  • Pulse almonds with 1/2 cup confectioners sugar in a food processor until very finely ground, 2 to 3 minutes, then transfer to a bowl. Sift in remaining cup confectioners sugar, stirring to combine.
  • Beat egg whites with salt in another bowl with an electric mixer at medium speed until they just hold soft peaks. Add granulated sugar, a little at a time, beating, then increase speed to high and continue to beat until whites just hold stiff, glossy peaks. Add drops of food coloring to reach desired shade and mix at low speed until evenly combined. Stir almond mixture into meringue with a rubber spatula until completely incorporated. (Meringue will deflate.)
  • Spoon batter into bag, pressing out excess air, and snip off 1 corner of plastic bag to create a 1/4-inch opening. Twist bag firmly just above batter, then pipe peaked mounds of batter (the size of a chocolate kiss) onto lined sheets about 1 1/2 inches apart. Let cookies stand, uncovered, at room temperature until tops are no longer sticky and a light crust forms, 20 to 30 minutes.
  • Meanwhile, put oven racks in upper and lower thirds of oven and preheat oven to 300°F.
  • Bake cookies, switching position of sheets halfway through baking, until crisp and edges are just slightly darker, 20 to 25 minutes. Cool completely on sheets on racks, about 30 minutes.
  • Make ganache while macaroons bake:
  • Melt chocolate with cream in a metal bowl set over a pan of barely simmering water or in top of a double boiler, stirring until smooth. (Bowl should not touch water.) Remove bowl from heat, then add butter and raspberry extract, stirring until butter is melted. Let stand at room temperature until cooled completely and slightly thickened.
  • Assemble cookies:
  • Carefully peel cookies from parchment (they will be fragile). Sandwich a thin layer of ganache (about 1/2 teaspoon) between flat sides of cookies.

FRENCH ALMOND MACAROONS



French Almond Macaroons image

Provided by Julia Moskin

Categories     dessert

Time 30m

Yield 24 large cookies

Number Of Ingredients 6

1 1/2 cups sugar
1 1/4 cups blanched slivered almonds
1/4 cup potato starch
3 large egg whites
Pinch fine sea salt
1 1/2 teaspoons almond extract

Steps:

  • Preheat oven to 325 degrees. Line 2 baking sheets with parchment paper or nonstick baking mats. Combine sugar and almonds in food processor fitted with metal blade. Process 3 minutes to grind into a fine powder. If mixture is sticking, scrape down sides of bowl. Add starch and process 1 minute more.
  • In another bowl or a mixer, whip egg whites, salt and extract together at medium-high speed until stiff peaks form. Working in 3 additions, fold almond mixture into egg whites, turning over and over until incorporated. Batter will be sticky and thick. Set aside to rest 20 minutes.
  • Spoon batter by tablespoons onto prepared pans; cookies will spread to about 3-inch rounds, so leave plenty of room. Bake 1 sheet at a time until cookies are puffed, golden and shiny, 18 to 20 minutes. As soon as cookies come out of oven, remove paper (with cookies on it) from baking sheet. Let cookies cool completely before removing from paper; use a thin metal spatula or knife blade if cookies stick.

Nutrition Facts : @context http, Calories 101, UnsaturatedFat 3 grams, Carbohydrate 15 grams, Fat 4 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 21 milligrams, Sugar 13 grams, TransFat 0 grams

CHOCOLATE PEANUT BUTTER BURGERS (FRENCH MACAROONS)



Chocolate Peanut Butter Burgers (French Macaroons) image

Do Not Double This Recipe! I serve these on the petit four cart at Tru. They are very pop-able!

Provided by Food Network

Categories     dessert

Time 57m

Yield 36 servings

Number Of Ingredients 8

2 1/2 cups confectioners' sugar, plus 1/2 cup
1 1/2 cups, plus 1 tablespoon ground almonds
2 1/2 tablespoons cocoa powder
5 egg whites
1/2 cup butter, at room temperature
1/2 cup peanut butter, at room temperature
1 cup confectioners' sugar
1/4 teaspoon vanilla extract

Steps:

  • Make the Macaroons: Preheat the oven to 300 degrees F.
  • Line several sheet pans with parchment paper and set aside. In a bowl, combine 2 1/2 cups of the sugar, almonds, and cocoa powder.
  • In another clean dry bowl whip the egg whites with the remaining 1/2 cup sugar until medium peaks form (do not beat to stiff peaks). Fold egg whites into dry ingredients to a make a meringue. Fill the pastry bag with the meringue. (To easily fill the pastry bag, place it (with a clothespin holding it shut at the bottom) in a tall round container such as a coffee can, mayonnaise jar, or vase, folding the edge over the rim of the container.)
  • Pipe rows of kisses 1-inch in diameter (about the size of a quarter), keeping them 1/2 inch apart, onto the sheet pans. Bake until very light brown, rotating the pans after 8 minutes, about 17 minutes. Let the macaroons cool on the pan.
  • Meanwhile, make the Peanut Butter Buttercream: In a standing mixer fitted with a whisk attachment, cream the butter until light and fluffy. Add the peanut butter and whip. Add the confectioners' sugar and vanilla and whip until fluffy. Transfer the buttercream to a clean pastry bag fitted with a round tip.
  • Peel 2 macaroons off the parchment, pipe the buttercream on 1 flat side and sandwich the other flat-side down on top. Repeat with the remaining macaroons. Keep chilled in an airtight container until ready to serve.

EASY FRENCH VANILLA COCONUT MACAROONS



Easy French Vanilla Coconut Macaroons image

Are you craving some tasty, melt in your mouth macaroons with the marvelous taste of French vanilla? What could be better than anything, the heavenly smell of these baking in your kitchen, and being done start to finish in less than 30 minutes. From McCormick to you.

Provided by FLUFFSTER

Categories     Drop Cookies

Time 17m

Yield 22 serving(s)

Number Of Ingredients 3

1 (14 ounce) can sweetened condensed milk
2 (7 ounce) packages flaked coconut (about 4 cups)
1 teaspoon mccormick french vanilla (Blend)

Steps:

  • Mix sweetened condensed milk, coconut, and French Vanilla Blend.
  • Drop by teaspoonfuls onto greased baking sheets.
  • Bake in preheated 350* oven 10 to 12 minutes or until edges of cookies are golden brown.
  • Immediately remove from sheets.
  • Cool on wire racks.

Nutrition Facts : Calories 144, Fat 7.4, SaturatedFat 6.1, Cholesterol 6.1, Sodium 69.1, Carbohydrate 18.4, Fiber 0.8, Sugar 17.6, Protein 2

FRENCH ALMOND MACAROONS



FRENCH ALMOND MACAROONS image

Categories     Cookies     Egg     Dessert     Bake     Quick & Easy     Kosher for Passover

Yield 30 cookies

Number Of Ingredients 11

Yield
Makes about 30
Ingredients
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

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 macaroons 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 macaroons on parchment to a wire rack; let cool completely. Spread 2 teaspoons buttercream on flat sides of 1/2 the macaroons, then sandwich w/ remaining halves, keeping flat sides together. Refrigerate until firm, about 20 minutes, before serving.

FRENCH MACAROONS



French Macaroons image

Fantabulous colored, bite-sized macaroons. Divide batter into thirds and color one-third pink and flavor with raspberry flavoring; color one-third yellow and flavor with lemon flavoring; color one-third pale blue and flavor with vanilla. Fill and make sandwich cookies with filling of choice, like peach jam or strawberry preserves.

Provided by crazymary98

Categories     World Cuisine Recipes     European     French

Time 1h35m

Yield 24

Number Of Ingredients 5

3 egg whites
6 tablespoons superfine (castor) sugar
1 cup finely ground almonds
1 ½ teaspoons finely ground almonds
1 ⅓ cups confectioners' sugar

Steps:

  • Preheat oven to 320 degrees F (160 degrees C). Line baking sheets with parchment paper or a silicon mat.
  • Whisk egg whites in a clean metal mixing bowl until thick, about 5 minutes; whisk the superfine sugar into the egg whites until thick, glossy, and the mixture holds stiff peaks, 5 to 8 more minutes. Place a sieve over the bowl containing egg whites and sieve both amounts of almond meal and confectioners' sugar into the egg white mixture. Gently fold the almond meal and confectioners' sugar into the egg whites, retaining as much air as possible.
  • Separate the meringue into separate bowls to flavor and color, if desired. Spoon the meringue into a piping bag fitted with a 3/8-inch tip. Pipe 1-inch disks of meringue onto the prepared baking sheets, leaving about 2 inches between cookies.
  • Let the cookies stand at room temperature for about 15 minutes to form a thin skin. Pick up the baking sheets and let drop from several inches above the work surface to adhere cookies to the baking sheets.
  • Bake in the preheated oven until tops are dry, about 15 minutes; let cool completely on the baking sheets before peeling off the parchment paper.

Nutrition Facts : Calories 61 calories, Carbohydrate 11.4 g, Fat 0.9 g, Protein 2.3 g, SaturatedFat 0.1 g, Sodium 7.4 mg, Sugar 9.9 g

LOW CARB FRENCH MERINGUE MACAROONS RECIPE - (4.1/5)



Low Carb French Meringue Macaroons Recipe - (4.1/5) image

Provided by aerin8

Number Of Ingredients 10

4 large egg whites, cold
1/2 teaspoon coconut extract
1/4 teaspoon cream of tartar
1/4 cup sugar substitute
1 cup almond flour
Coconut Butter Cream Cheese Filling
6 ounces cream cheese, softened to room temperature
2 tablespoons butter, softened to room temperature
1/3 cup sugar substitute
1 teaspoon coconut extract, may use vanilla

Steps:

  • 1. Preheat the oven to 325 degrees F. and line a cookie sheet with parchment paper. 2. Add the egg whites to a mixing bowl and whisk until frothy. Add all the remaining ingredients, except the almond flour, and whisk until a little more frothy and thick. 3. Fold in the almond flour until well combined. Place heaping tablespoons of the meringue mixture in rows on the prepared sheet pan, leaving a couple inches of space between each cookie. The recipe should make about 24 cookies. 4. Bake for about 25 minutes until just starting to brown and they are firm to the touch. Remove and cool completely before frosting. 5. While the meringue cookies cool, make the filling by adding all of the filling ingredients to an electric mixer and beating on the highest speed until light and fluffy. 6. NOTE: Only frost right before serving. To serve, spread a thin layer of filling between 2 cooled baked cookies to make the meringue macaroons. Serve immediately once frosted; otherwise, store unfrosted cookies in an airtight container on the counter, keeping the filling in the refrigerator. HELPFUL HINTS Try adding food coloring or unsweetened cocoa powder to the cookies and filling to create unique cookies as pictured. Calories:115 /Fat: 10.5 g /Protein: 4g /Fiber: 1g /Net Carbs: 1.5g See MORE of my Recipes on Pinterest---> http://www.pinterest.com/thegeorgestella/low-carb/

Tips:

  • For the perfect macaron, use a kitchen scale to accurately measure your ingredients.
  • Make sure your egg whites are at room temperature before you start baking. This will help them whip up more easily.
  • Whip your egg whites until they are stiff and glossy. This will help your macarons rise properly.
  • When adding the powdered sugar to the egg whites, do it in three additions. This will help prevent the macarons from becoming too runny.
  • When piping the macarons onto the baking sheet, hold the piping bag perpendicular to the sheet and pipe in a circular motion.
  • Let the macarons rest at room temperature for 30 minutes before baking. This will help them develop a skin and prevent them from cracking in the oven.
  • Bake the macarons in a preheated oven at 325 degrees Fahrenheit for 15-18 minutes, or until the tops are matte and the bottoms are firm.
  • Let the macarons cool completely before filling them. This will help prevent the filling from seeping out.

Conclusion:

French macarons are a delicious and delicate pastry that can be enjoyed by people of all ages. With a little practice, you can easily make these treats at home. Just remember to use high-quality ingredients and follow the recipe carefully. Once you've mastered the basics, you can experiment with different flavors and fillings to create your own unique macarons.

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