Macarons

I am a sucker for a fancy dessert. I don’t know what it is, maybe just knowing that a lot of thought and time went into it makes it taste better to me! Whether it’s a batch of cinnamon rolls, a delicious and well-planned out chocolate cheesecake, or a not-so-simple Homemade Croissant, I can really appreciate the taste of all of that love and effort.

Macarons Recipe

A macaron is a delicious French sandwich cookie with a meringue and almond flour base. It has a really subtle sweet almond flavor and is seriously addicting! I couldn’t stop eating these when I went to France and knew I needed to come back and perfect the recipe. The most important thing to get these cookies right is to follow the recipe exactly and to really pay attention to the details! It isn’t hard, but you do have to get a few things right for this cookie to turn out. You want the cookie to puff up and leave a foot around the bottom, which looks like a little ruffle around the edges. This is the best way to tell right off the bat if your cookie worked. They should rise up evenly and have a nice smooth top. You will need to use egg whites, and no egg yolks in this recipe. I love to make creme brulee with the leftover yolks! You fill these sandwich cookies with anything you want! I like to do a mousse or white chocolate buttercream. If you want to add a jam in the center, you can pipe a ring of something a little stiffer around the outside of the shell (leaving a space in the middle for jam) and add your favorite jam (mine is strawberry jam). When you close your cookie it is a delicious flavorful surprise in the inside!

Ingredients

You will want to get out your kitchen scale for these French macarons! They are not hard to make, they just take a lot of attention to detail. Measuring in cups won’t be as accurate as measuring by grams. So grab your kitchen scale and lets get baking!

Granulated Sugar: This is your regular pantry sugar. This is added to the egg whites to help make the meringue.Egg Whites: You will want to separate your egg whites from your yolks. Make sure absolutely NO yolk gets into your whites or it will not whip up the right way.Almond Flour: Yes, you will need almond flour! This is the traditional flour, and it also makes this cookie gluten-free. So yay for all our gluten-free friends, this is a tasty treat just for you!Powdered Sugar: This adds extra sweetness, and also helps you get that nice crispy shell on the outside. Trust me, you DO need to use both powdered and granulated sugar in this recipe.Filling of Choice: I talk more about what filling options you have in the tip box below, as well as share some of my suggested recipes.Gel Food Coloring: This is optional. The macarons will be a cream color if you don’t add coloring. I think they look so fun with a little color! Don’t use liquid coloring, only use gel or powder. Any additional liquid can throw off the consistency of the cookies.

How to Make Macarons

Ok let’s talk about macarons. First off, I want you to stop thinking they are a hard cookie to make! We’ve all seen those baking shows on TV where a lot of people mess up their macarons, but don’t forget that KIDS can also make these cookies and do it perfectly! That’s because all you have to do is pay attention to the details and there are no cutting corners. These cookies have to be made a certain way, and if you do that they will be perfect. So find your courage and lets get to it.

Make the Batter

Pipe and Rest

Bake and Assemble

Age Egg Whites: separate the egg yolks from the egg whites days before making your macarons. Take care to not get any yolk in the whites. Cover the whites with plastic wrap, poke a few holes and leave them in the fridge for 24 hours, or up to 4 days. This allows the proteins in the egg whites to relax and will allow them to whip up easier.Clean Your Tools: Use vinegar or lemon juice to wipe down your bowl and whisk before making your meringue. This will eliminate any residual fat on them that might otherwise prevent your meringue from whipping up properly. Form a Skin: Let the macarons sit for at least 30 minutes before putting them in the oven. This allows them to form a skin, which prevents air from escaping through the top and leaving you with cracked cookies. Baking: If they don’t seem to be baked enough, try turning the temperature down to 275 degrees fahrenheit. Bake for 2-3 minutes at a time before testing the macarons again. Leave Overnight: Maturing will really help your macarons absorb flavor. Plan to let them mature at least overnight, if not a full 24 hours before serving. Fillings: Fill with ganache, buttercream, mousse, or jam! The shell is a light almond flavor and will absorb the flavor of whatever filling you choose. I prefer to make a coconut mousse, or a chocolate mousse for the chocolate lovers! You can never go wrong with a simple chocolate buttercream frosting.

Unfilled Macaron Shells: These can be stored in the freezer for up to 3 months in an airtight container. I would make the filling once you are ready to assemble the cookies.Filled Macarons: Store in the fridge for up to 3 days in an airtight container.

1 hr 25 mins