These delicate, lacy fringed pastries look like little sandwiches, or in my case, little burgers. The first time I made French Macarons I made chocolate and sure enough, they look liked tiny burgers. At least they didn’t taste like one. They were a little bigger than they were suppose to be, I used silicon mats, so they stuck a little. I now use parchment paper, and every time I make them, the process is easier and they come out a little better. All that being said, from the very first time, they have tasted delicious, and everyone who has one, loves them!
Don’t be afraid to step out of your comfort zone and make these. They are delicate and come with a learning curve, but every bite is worth it! I promise! And practice makes perfect and the process is yummy!
Let me know if you have ever made these or if you do make them. Share your photos and tips. Don’t forget to comment and tag me!
Hope you enjoy these as much as I do!
Cheers ~Jeanne <3
Equipment
- Stand mixer or hand mixer
Ingredients
Macarons:
- 1¾ cups powdered sugar
- 1 cup almond meal
- ¼ tsp salt
- 3 egg whites, room temperature
- ¼ tsp cream of tarter
- ¼ cup granulated sugar
- few drops gel food coloring (see "coloring the cookie" below)
Filling | Basic Buttercream (additional flavors in notes below)
- ½ cup (1 stick) softened butter
- 2 cups powdered sugar
- 2 tbsp heavy cream
- ½ tsp vanilla
- dash of salt
Instructions
Macarons:
- Sift powdered sugar, almond meal, and slat through a fine-mesh sieve into a bowl. Discard and larger pieces left in sieve.
- In a large bowl beat room temperature egg whites and cream of tartar with a mixer on medium, about 1 minute or until frothy. Gradually add granulated sugar, 2 tsp. at a time, while beating on high. Continue beating until soft peaks form. Add flavoring and coloring; beat until stiff peaks form and stand when you pull the beaters from the bowl.
- Add one-third of the sifted dry mixture to beaten egg whites. Using a silicone spatula, fold together until incorporated. Repeat with remaining third of dry mixture. Continue folding batter, giving bowl a quarter turn each fold, until batter is smooth and falls off spatula in a thin flat ribbon. Don't over mix.
- Transfer batter to a large pastry bag fitted with a 1/4-inch round tip. For cookies that are equal in size, crate a guide by drawing 1 1/4-inch circles 1 inch apart on the parchment paper. Flip the paper over so no marks transfer to the cookies. Line two large baking sheets with the parchment paper. Pipe the batter straight down to fill circles. Stop piping before lifting the bag. Tap cookie sheets flat on counter five times to release any air bubbles (this step is critical to prevent cracks on the surface of cookies).
- Let macarons stand at room temperature 15-60 minutes or until tops are shiny and dry to the touch. (this step is also critical to ensure cookies develop those classic "feet" and do not spread when baking. Stand time will vary based on humidity)
- Preheat oven to 300°F. Bake 15 minutes or until tops of cookies are set and do not move if you gently shake the pan. Do not under bake. Cool completely on baking sheets on wire racks. Once cool, carefully peel cookies off parchment paper.
- Spoon macaron filling into pastry bag fitted with a round tip. Pipe filling onto flat side of cookie to a little smaller than the cookie. Press the flat side of a second cookie against filling until filling is just to the edge. Repeat with remaining cookies and filling. Allow cookies to stand at room temperature at least 20 minutes before serving (but they are best if refrigerated at least 24 hours). Makes about 30 sandwiches.
Filling | Basic Buttercream
- In a large bowl beat butter with a mixer on medium, about 1 minute or until creamy.
- Beat in 1/2 cup of the powdered sugar. Add 1 tbsp. of the cream, the vanilla, and salt; beat on low until combined.
- Gradually beat in the remaining 1 ½ cups powdered sugar just until combined. Beat on medium 1 to 2 minutes or until fluffy, scraping bowl occasionally. Add the remaining 1 tbsp. cream; beat on high 1 minute more. yields 1⅓ to 1⅔ cups.
Notes
BASIC BUTTERCREAM – is a classic for a reason and can be a nice complement – all on its own – to a colored cookie shell.
PISTACHIO – Beat in 2 drops green gel food coloring. Fold in 1/2 cup very finely chopped pistachio nuts.
LAVENDER – Place cream in a small bowl and stir in 1/2 to 1 tsp. dried lavender. Microwave 15 second. Let stand 10 minutes. Strain cream through a fine-mesh sieve to remove lavender; use cream as directed. Beat in 3 drops purple/lavender gel food coloring.
KEY LIME – Beat in 1 tsp. key lime zest with butter and substitute 2 tsp. fresh key lime juice for the vanilla
BLOOD ORANGE – Beat 1 tsp. blood orange zest with the butter and substitute 2 tsp. fresh blood orange juice for the vanilla. Beat in 6 drops orange gel food coloring and 1 drop red get food coloring.
STRAWBERRY – Beat 2 tbsp. strawberry jam (chop any large pieces in jam) with the butter.
LEMON – Beat 1 tsp. lemon zest with the butter and substitute 2 tsp. fresh lemon juice for the vanilla. Beat in 4 drops yellow gel food coloring.
CHOCOLATE – Add 2 tbsp. heavy cream with the vanilla and 1/4 cup unsweetened cocoa powder with the 1 1/2 cups powdered sugar. Use with mint cookies.
Tried this recipe?Let us know how it was!
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