Macaron recipe
User Reviews
5
Macaron recipe
Description
Macarons are delicate meringue-based cookies typically made from almond flour and powdered sugar folded into whipped egg whites. This recipe starts with sifting the dry ingredients to ensure smoothness. The egg whites are whipped with cream of tartar and granulated sugar until they reach stiff peaks. The dry ingredients are folded gently yet thoroughly into the meringue until the mixture flows slowly off the spatula like molten lava, a critical step for proper texture. The batter is piped into small rounds on parchment paper and allowed to rest so they form a slight crust, which helps develop the signature shell during baking. They are baked at a low temperature to dry the cookies without browning excessively. The resulting macarons have a crisp outer shell with a tender, slightly chewy interior. Coloring can be added after the meringue reaches soft peaks, and piping technique affects their final shape.
These macarons require precision and practice with folding technique and perfecting meringue stiffness. The recipe notes emphasize sifting multiple times to avoid grainy shells and describe the importance of the batter's lava-like consistency. Resting the piped macarons before baking and watching for a marshmallowy meringue texture improve the final result. Overbaking can make the shells too crisp; brushing the bottom with milk can soften them. The macarons are best after resting 2-3 days in the fridge, allowing flavors to develop.
Ingredients
For the Cookie
- 100 g egg room temperature 3 large eggs, white
- 140 g almond flour 1 1/2 cups
- 90 g granulated sugar just under 1/2 cup
- 130 g powdered sugar 1 cup
- 1 tsp vanilla 5mL
- 1/4 tsp cream of tartar 800mg
For the Buttercream
- 1 cup butter 226g, unsalted, softened
- 5 egg yolk
- 1/2 cup granulated sugar 100g
- 1 tsp vanilla
- 3 tbsp water 30mL
- 1 pinch salt
Instructions
For the Macarons:
- Sift the confectioners sugar and almond flour into a bowl.
- Add the room temperature egg whites into a very clean bowl.
- Using an electric mixer, whisk egg whites. Once they begin to foam add the cream of tartar and then SLOWLY add the granulated sugar.
- Add the food coloring (if desired) and vanilla then mix in. Continue to beat until stiff peaks form.
- Begin folding in the 1/3 of the dry ingredients.
- Be careful to add the remaining dry ingredients and fold gently.
- The final mixture should look like flowing lava, and be able to fall into a figure eight without breaking. Spoon into a piping bag with a medium round piping tip and you’re ready to start piping.
- Pipe one inch dollops onto a baking sheet lined with parchment paper (this should be glued down with dabs of batter). Tap on counter several times to release air bubbles. Allow to sit for about 40 minutes before placing in oven.
- Bake at 300F for 12-15 minutes, rotate tray after 7 minutes. Allow to cool completely before removing from baking sheet.
For the French Buttercream Filling:
- Combine sugar and water in medium saucepan. Heat over low heat while stirring until sugar dissolves. Increase heat to medium- high and bring to a boil
- Put egg yolks in a stand-mixer fitted with a whisk attachment and beat until thick and foamy.
- Cook the sugar and water syrup until it reaches 240 degrees F. Immediately remove from heat. With mixer running, SLOWLY drizzle hot syrup into bowl with yolks.
- Continue mixing until the bottom of the bowl is cool to the touch and the yolk mixture has cooled to room temperature.
- Add in butter one cube at a time allowing each piece to incorporate before adding the next. Add vanilla and salt. Continue mixing until buttercream is smooth and creamy. (About 5-6 minutes.) Add food coloring if desired.
For Assembly
- Pipe your filling onto the back of half the shells. Form a sandwich and repeat. Macarons should be aged in the fridge for 1-3 days for best results. This allows the filling to soften the shells inside.
Notes
- Sift almond flour and powdered sugar multiple times to ensure smooth macaron shells and discard any large particles.
- Whip the egg whites to a stiff, marshmallow-like meringue for stability and proper texture.
- Fold the dry ingredients gently into the meringue until the mixture flows like lava and can form a figure eight without breaking.
- Pipe macarons with the piping bag perpendicular to the baking surface to maintain round shape.
- Allow piped macarons to rest for about 40 minutes before baking to form a skin and reduce cracking.
- Overbaking can cause shells to be too crisp; if needed, brush the bottoms with milk to soften before assembly.
- Macarons taste best after resting in the refrigerator for 2-3 days to develop flavor and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36Macarons
Amount Per Serving
Calories 63 kcal
% Daily Value*
| Serving | 11g | |
| Calories | 63kcal | 3% |
| Carbohydrates | 6g | 2% |
| Protein | 0.8g | 2% |
| Fat | 1.9g | 3% |
| Saturated Fat | 0.7g | 4% |
| Cholesterol | 0.7mg | 0% |
| Sodium | 18mg | 1% |
| Potassium | 30mg | 1% |
| Fiber | 0.5g | 2% |
| Sugar | 5.2g | 10% |
| Calcium | 10mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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