About the Recipe
French macarons, exquisite and delicate sandwich cookies, have captivated dessert enthusiasts worldwide. These delightful confections are primarily crafted from meringue, almond flour, and sugar, resulting in a light and airy texture that melts in the mouth. The meticulous process of making macarons demands precision and skill, as the meringue must be whipped to the perfect stiff peak to ensure the cookies maintain their structure during baking. The almond flour, finely ground, not only imparts a unique flavor but also contributes to the signature chewy texture of macarons. This essential nut flour achieves the ideal consistency for the shells, which are renowned for their smooth tops and characteristic ruffled edges, often referred to as “feet.” These feet serve as a visual contrast to the vibrant colors of the cookies, making them a hallmark of a well-made macaron. Typically, French macarons are filled with an array of delectable fillings, including buttercream, rich ganache, or various types of jam. These fillings enhance the flavor and complement the sweetness of the meringue shells, creating a harmonious balance that is both satisfying and indulgent. The flavor possibilities are virtually limitless, ranging from classic options like chocolate, vanilla, and raspberry to adventurous combinations like lavender, pistachio, or even salted caramel. Beyond their taste and texture, French macarons are often beautifully decorated and presented, making them a popular choice for special occasions, weddings, and gourmet dessert displays. Their vibrant colors, achieved through food coloring, allow for creative expression and personalization, transforming them into a feast for the eyes as well as the taste buds. French macarons, renowned for their captivating aesthetics, boast a rich history that traces back to the 18th century. Their origins are often attributed to Italy, where they gained popularity before becoming an integral part of French patisserie. Over time, they have evolved into a symbol of French culinary excellence, embodying the artistry and meticulous techniques that define the craft of pastry-making. As you delve into the world of French macarons, you will uncover not only the technical intricacies of their preparation but also the sheer joy they bring to those who savor their sweet, delicate flavors. Whether enjoyed with a cup of tea or as a decadent dessert at a fine dining establishment, these cookies stand as a testament to the beauty and complexity of French patisserie.
Ingredients
15-18 servings
1 ¼ cup almond flour
1 ¾ cups confectioner's sugar
¼ tsp. salt
3 egg whites, room temperature
⅓ cup granulated sugar
1 teaspoon vanilla extract
1-2 drops gel food coloring or 1 teaspoon Suncore Foods powder add more for a darker color
Vanilla Buttercream
1 ½ cups Unsalted butter, room temperature
2 ½ cups confectioner's sugar
2-3 tablespoons heavy whipping cream
2 teaspoons vanilla extract
¼ teaspoon salt
Preparation
In a food processor, combine the almond flour and confectioner’s sugar. Pulse the mixture 5-10 times until it’s fine and well-blended.
Sift the almond flour and confectioner’s sugar mixture through a sieve into a medium-sized bowl. Set aside.
On medium speed, beat the egg whites until they’re frothy, about 2 minutes.
On medium-high speed, gradually add the sugar in a steady stream until stiff peaks form, about 5-6 minutes.
On low speed, beat in the vanilla extract and salt.
In a separate large bowl, whip the egg whites on high speed using an electric mixer. As soon as the mixture starts to look foamy, gradually add half of the sugar, then the salt, and finally the granulated sugar.
Mix the egg white mixture for 10 minutes.
As the egg white mixture transitions from foamy to white and fluffy, add the vanilla and gel food coloring. Mix just until stiff peaks form. Increase the speed to 6 and bake for 3 minutes.
In three additions, fold the dry ingredients (the almond flour and confectioner’s sugar mixture) into the egg white mixture.
Use a silicone spatula for this step. Gently fold everything together to ensure the egg whites remain stiff, which will help the batter maintain its thickness for piping.
Gently fold after each addition. Adding in three additions will ensure even incorporation of the dry ingredients.
Mix just until the batter is evenly combined and forms thick ribbons when the spatula is lifted.
Transfer the batter to a piping bag fitted with a large round tip.
Pipe a macaron mat on a standard 13 inch x 9 inch cookie sheet, then place a sheet of parchment paper on top.
Hold the piping bag about ½ inch above the cookie sheet and gently squeeze to create about 1 ½ inch sized circles, roughly 3-4 inches in diameter.
Pipe the macarons at least 2 inches apart from each other.
Once you’ve finished piping each macaron, gently tap the cookie sheet 5-10 times to release any air bubbles in the macarons.
Allow the piped macarons to sit out for at least 45 minutes or up to an hour. The top of the macarons should be dry when gently tapped on the top before baking.
Preheat the oven to 300 degrees Fahrenheit.
Bake one sheet at a time. Bake for 15-17 minutes or until the macarons have developed nice feet.
The macarons should easily pop off the parchment paper. Allow them to cool completely on a wire rack before filling.
Making Vanilla Buttercream
Using an electric mixer, beat the butter on low speed until it becomes light and creamy.
Gradually add the confectioner’s sugar to the butter and continue to combine.
Slowly incorporate the heavy cream until the buttercream reaches a smooth consistency.
Add the vanilla and salt, then mix the buttercream until there are no lumps and the mixture is smooth.
Transfer the buttercream to a piping bag.
Starting from the outside of a fully cooled macaron, gently pipe the buttercream, working your way into the center of the bottom side of the macaron.
Top each macaron with another macaron facing down.
Store in the fridge and enjoy!
For Assembly
Pipe the filling onto the back of half the shells.
Form a sandwich and repeat the process.
For the best results, macarons should be aged in the fridge for 1-3 days. This allows the filling to soften the shells inside.
Notes
Notes
The macarons will be best after 2-3 days resting in the fridge.
If you over-bake the shells and they're too crisp, brush the bottom with some milk before assembly to soften them up.
Filling Variations
Jam-Filled Almond Macarons
Ingredients
1 cup confectioners' sugar
½ cup whole blanched almonds, very finely ground
2 large egg whites, at room temperature
Pinch kosher salt
2 tablespoons granulated sugar
¼ teaspoon almond extract
2 to 4 drops gel food coloring, optional
¼ cup apricot preserves or seedless raspberry jam
Variation: Hazelnut-Honey Macaron Filling
Place ½ cup of the macaron filling in a small bowl.
Combine with ⅓ cup finely ground hazelnuts and 2 tablespoons good-quality honey, stirring gently to mix.
Store-Bought Fillings
Seedless raspberry jam or other fruit jam or preserves
Dulce de leche
Chocolate-hazelnut spread
Peanut butter
Homemade Fillings
Chocolate Ganache
Swiss Meringue Buttercream
Coffee Buttercream
Lemon Curd