Nothing looks as dainty and perfect as a French macaron. I used to think they were impossible to make but as it turns out, they are BEYOND EASY! The best part? Choosing the flavors and colors. I made coffee with a chocolate filling and a double vanilla with a dash of pink for good measure. Which flavors will you do?
Delicate cookies made from meringue and almond flour filled with buttercream.
- 1.25 cups confectioner's sugar
- 0.75 cup ground almonds
- 3 egg whites
- 1 pinch salt
- 1/4 cup sugar
- 2 tsp instant espresso
- Food coloring of choice
For the Pastries:
- Sieve the icing sugared mix well with the ground almonds.
- Whip the egg whites.
- Add salt and gradually add the sugar until the merengue is thick.
- Add half of the confectioner's sugar and almond mixture and fold in gently.
- Stir from top to bottom, add the remnant dry mixture.
- Divide the mixture in two so you can flavor them separately.
- I added two teaspoons of instant espresso and folded until well mixed.
- I have a macaron mat that has guides built in but you can pipe onto parchment paper, just try to be consistent with the sizes.
- Tap the tray to remove air bubbles.
- Allow to sit for 20 minutes to reduce cracking. I sprinkles some coffee powder onto some of the tops for visual interest.
- Heat oven to 300F.
- Bake for 20 minutes.
- Allow to cool completely.
For the Assembly:
- Pipe dollops of buttercream on the pastries.
- Make that sandwich.
Click here for my buttercream recipe. I flavored one batch with cocoa powder and instant espresso and another batch with vanilla and a few drops of red food coloring to get a nice pale pink color.