MACARONS

Macaron Recipe

My daughter Abriana is an avid teen baker. This is the French macaron recipe she adapted from The Preppykitchen.com and it is her go to recipe; she has had great success using it. It makes a batch of the most dainty, delicate, and delicious cookies that will float right into your mouth and disappear. 

Even if your cookies come out of the oven looking totally wrong, they’ll still be delicious if not picture perfect.

Egg Whites- Aging egg whites for macarons are an important step. Separate the eggs, place the whites in a clean glass, cover with plastic wrap with a few holes poked in and let them hang out in the fridge for a few days before using. This will dehydrate them and make them perfect for macarons. This step isn’t a must do but a bunch of little things can add up to a big difference when making these cookies. 

Almond Flour- Almost all brands will say “super-fine”, but you will still need to sieve and process them to be even finer, so don’t stress out at the market it will all work out.

Ingredients

For the Cookie

• egg whites room temperature 3 large eggs
• almond flour 1 1/2 cups
• granulated sugar just under 1/2 cup
• powdered sugar 1 cup
• 1 tsp vanilla 
• 1/4 tsp cream of tartar 

For the Buttercream

• 1 cup unsalted butter softened 
• 5 egg yolks
• 1/2 cup granulated sugar 
• 1 tsp vanilla
• 3 tbsp water 
• 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

• THE MERINGUE!!!! That meringue HAS TO BE STIFF! I had no idea French meringue could be whipped to such a thick marshmallowy consistency but all it takes is a bit of extra whisking. You’ll notice the meringue start to fill the whisk when you’re getting close to the right stage. 
• Sift, Sift, SIFT! Those larger pieces of almond flour will mar the surface of your macarons. Best practice is to sift then whiz in the food processor and repeat two more times. Discard the larger particles, don’t try to press them through the sieve.
• Use a scale if possible, accuracy helps with this recipe.
• The mixing will take some practice, you will fold and fold the batter and then use the spatula to GENTLY press the batter against the bowl. You want to remove some of the bubbles but not to many… Continue this until it reaches a thick “lava” consistency. It should slowly fall off the spatula in ribbons and be able to form a figure eight without breaking.
• Pipe the macarons perpendicular to the surface. If your tip is pointing a bit in any particular direction when you pipe the macarons might be oblong or malformed.
• Add your coloring to the meringue after it reaches the soft peak stage.
• When you are finishing the piping motion stop squeezing the bag and pull up with a circular motion.
• 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. 

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Thanks,

Colleen