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?
Are macarons really that hard to make?
Macarons are not hard to make but they’re not easy to make well! These are finicky cookies… Here are some tips to make the best macarons:
- Age your egg whites! Separate the eggs, place the whites in a clean glass, cover with plastic wrap and let them hang out in the fridge for a few days before using. This will make them more watery and perfect for macarons.
- Gently fold the dry mixture into your meringue. You’ll know it’s ready when it has a “lava-like” consistency, forming a thick ribbon that slowly blends back into itself when drizzled from your spatula.
- Tap the pan on the floor or counter hard several times to release any large air bubbles.
- Make sure to let your cookies dry out before putting them in the oven. This is how you get that nice cap on top with the “foot” on the side.
Can you make macarons on parchment paper?
Parchment paper is actually the best surface to piping macaron shells. I used a silicone mat for the macarons in the photos but the silicone is a bit sticky for the batter. Don’t use wax paper or a buttered/greased surface.
What is the texture of a French macaron?
A French macaron should have a delicate light texture. On the outside it’s crisp and airy, on the inside ever so slightly chewy.
Do macarons need cream of tartar?
Cream of tartar helps to stabilize the egg whites when you whip them up. It’s not necessary but can help you on a humid day.
Steps to make French macarons
1. Sieve the icing sugar and the ground almonds together in a large bowl. Whisk together and set aside.
2. Whip the egg whites with the cream or tartar. Add salt and gradually add the sugar
3. Mix until the merengue reaches the soft peak stage.
If you’ve tried these French Macarons then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Delicate cookies made from meringue and almond flour filled with buttercream.
For the cookies
- 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
- 1/4 tsp cream of tartar
For the Buttercream
- 1 cup unsalted butter room temp
- 1 pound powdered sugar
- 1/2 tsp salt
- 2 tsp cream
- 2 tsp vanilla extract
- 2 tsp espresso powder
- 2 tbsp strawberry jam strained
For the Cookies:
Sieve the icing sugar and the ground almonds together in a large bowl. Whisk together and set aside.
Whip the egg whites with the cream or tartar.
Add salt, sugar and gradually add the sugar until the merengue reaches the soft peak stage.
- 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 to one batch 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 Buttercream
Cream the butter then add in powdered sugar in small batches while mixing on low.
Add in salt, and vanilla. Add cream a tablespoon at a time until desired consistency is reached.
Divide buttercream into two batches and flavor one with the espresso powder and the other with the strained strawberry jam. Transfer to piping bag.
For the Assembly:
- Pipe dollops of buttercream on the pastries.
- Make that sandwich.
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