Basic French Macarons Recipes

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FRENCH MACARONS



French Macarons image

Even decorated simply-a sprinkle of sugar, a drizzle of icing-these stylish beauties are part of our creative Christmas cookies collection. They will be the showstoppers on any cookie tray. -Josh Rink, Photo Stylist Taste of Home

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 26 macarons.

Number Of Ingredients 12

MACARON SHELL:
1-1/3 cups almond flour
2-1/4 cups confectioners' sugar, divided
3 extra large egg whites, room temperature
2 tablespoons superfine sugar
1/8 teaspoon salt
BUTTERCREAM FILLING:
1/4 cup unsalted butter, softened
1 cup confectioners' sugar
2 tablespoons heavy whipping cream
1/2 teaspoon vanilla extract
1/8 teaspoon salt

Steps:

  • Place the almond flour and 1-1/2 cups plus 3 Tbsp. confectioners' sugar in a food processor; pulse until thoroughly mixed to ensure almond flour is very fine. Pass almond flour mixture through a fine-mesh sieve; discard any large pieces that remain. , Place egg whites in a very clean bowl of a stand mixer fitted with whisk attachment; whisk on medium-low speed until frothy. Slowly add superfine sugar; whisk until dissolved, 1-2 minutes. Slowly add remaining confectioners' sugar; increase speed to high and whip until meringue is glossy and stiff peaks form, 2-3 minutes. , Gently fold one-third of the almond flour mixture into meringue; gently fold in remaining almond flour in 2 additions. Using side of spatula, smooth batter up sides of bowl several times to remove air bubbles and ensure there are no lumps; do not overmix. Run spatula down the center of the bowl; the line in the batter should remain visible for a moment before mixture runs back into itself., Position rack in upper third of oven; preheat oven to 300°. Transfer batter into a pastry bag fitted with a #7 or #10 round tip. Pipe 1-3/8-in. rounds onto parchment about 1 in. apart. Tap tray against counter 2-3 times to remove excess air bubbles. Let macarons rest until no longer wet or sticky to the touch, 30-60 minutes. Bake, 1 tray at a time, until cookies rise about 1/8-in. to form "feet," 14-16 minutes, rotating tray halfway through baking. Remove tray and let macarons cool completely; repeat with remaining trays. Once macarons have cooled completely, remove from parchment. , To make filling, cream butter in a stand mixer fitted with whisk attachment; slowly add powdered sugar until incorporated. Add heavy cream, vanilla and salt; mix until smooth. Pour frosting into a pastry bag fitted with a small round tip; pipe buttercream onto half the macarons. Top with remaining macaron shells. Refrigerate, covered, until ready to serve. , Peppermint Variation: For macaron shells: Add green gel food coloring (do not use liquid food coloring) to whipped meringue until desired color is reached. To decorate: If desired, top macaron shells with crushed candy canes just after they have been piped and before skin has formed. For filling: Add 1/4 to 1/2 teaspoon peppermint extract to mixed frosting. Assemble as directed. , Cranberry Variation: For macaron shells: Add red gel food coloring (do not use liquid food coloring) to whipped meringue until desired color is reached. To decorate macaron shells: Place white candy melts or white chocolate in a microwave-safe bowl and microwave at 30-second intervals, stirring frequently, until melted and smooth. Place chocolate in a piping bag fitted with a fine round decorating tip; drizzle over macaron shells. Immediately sprinkle with red, green and white assorted sprinkles. For filling: If desired, add 2-3 drops cranberry flavoring to frosting. Pipe a circle of frosting onto bottoms of half the macaron shells. Place 1/4 teaspoon canned cranberry sauce in center of frosting circle. Top with remaining macaron shells. , Hot Chocolate Variation: For macaron shells: Add 2 tablespoons dark cocoa powder to almond flour and confectioners' sugar before sifting. To decorate: Using stiff royal frosting, pipe snowflake designs onto half of the cooled macaron shells. For filling: If desired, using marshmallow fluff instead of frosting, pipe a circle onto bottoms of half the macaron shells. Place 1/2 cup chocolate chips and and 2 tablespoons heavy cream in a microwave-safe bowl; microwave at 30-second intervals, stirring frequently, until melted and smooth. Place 1/4 teaspoon chocolate mixture in the center of marshmallow circle; top with remaining macaron shells.

Nutrition Facts : Calories 253 calories, Fat 11g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 69mg sodium, Carbohydrate 37g carbohydrate (34g sugars, Fiber 1g fiber), Protein 4g protein.

BASIC FRENCH MACARONS



Basic French Macarons image

It's crispy. It's delicate. It's a mouthful of heaven's worth. It's a special treat that's made just for you! I got this recipe from yumsugar.com, and this is a reliable recipe. Enjoy and have fun!

Provided by marshmallow dude

Categories     Drop Cookies

Time 2h35m

Yield 24 macarons, 12 serving(s)

Number Of Ingredients 10

2/3 cup almond meal or 2/3 cup ground almonds
1 1/2 cups powdered sugar
3 large egg whites, at room temperature preferably aged up to 3 days
5 tablespoons granulated sugar
1 teaspoon vanilla extract
7 tablespoons unsalted butter, softened
2 egg yolks
1/4 cup granulated sugar
3 1/2 tablespoons milk
1 teaspoon vanilla extract

Steps:

  • How to make the meringue cookies:
  • Preheat the oven to 280º and position two racks in the lower section of the oven. Line two rimmed baking sheets with parchment paper. If you have time, draw 1-inch circles on the back of each sheet, spacing the circles at least 1/2-inch apart.
  • If your almond meal is very coarse, grind it with the powdered sugar in a food processor until fine. Sift the almond meal-powdered sugar mixture twice through a mesh sieve.
  • Place egg whites in the bowl of a stand mixer (or use a hand mixer) and begin to beat on medium-high. When the eggs are frothy, gradually add granulated sugar one tablespoon at a time until fully incorporated. Continue to beat the egg white mixture until glossy and stiff peaks form when you lift the beaters. Gently stir in the vanilla extract. Be careful to not overbeat the meringue (e.g., the meringue takes on a clumpy texture).
  • Add half of the sifted almond mixture and gently fold it into the meringue using a flexible silicone spatula. Lift from the bottom, up around the sides, and toward the middle, being careful to not overagitate the meringue and lose too much air. Once the almond mixture is predominantly incorporated, add the second half and repeat the folding motion.
  • When the almond mixture is just incorporated, you will need to transform the batter into the appropriate texture. Using the flat of the spatula, "punch" down into the center of the batter, then scrape more batter from the sides to the center, and punch again. You will need to repeat this 10-15 times (or more, depending on your arm strength and the beginning texture of your batter) until the batter slowly and continuously drips back into the bowl when you scoop it up with the spatula. Think of the consistency of molten lava. For the best results, punch the batter a few times, check the consistency, then punch a few more times, etc. Do not make the batter too runny or the macarons won't rise as they should, and you could end up with oil stains on the surface.
  • Pour batter into a pastry bag fitted with a 0.4-inch tip. In a pinch, you can also use a gallon size Ziploc bag: just snip a teeny bit from one of the bottom corners. Twist and clip the top of the bag to avoid overflow. On your prepared baking sheets, pipe out 1-inch rounds in the circles you drew (remember to draw the circles on the back side of your parchment to avoid ink or pencil stains on your macarons!).
  • Holding the baking sheet in both hands, rap each baking sheet firmly on the counter two or three times. This smooths out the tops and helps form the "pied" or frilly foot on the bottoms of the macarons. Allow the piped macarons to dry, uncovered, for at least 15 minutes. The macarons should form a very thin, smooth crust where, if you tap it lightly with your finger, the batter will not stick to your finger. If after 15 minutes, the batter is still sticky, let it dry longer. This may take up to an hour on humid days.
  • Place both baking sheets in the oven and bake for 15-18 minutes. After the first 2 minutes, open the oven to allow any excess humidity to escape. Halfway through, swap oven racks and rotate the sheets for even baking. The macarons are done when they are baked all the way through and the shells are just hard. Take care to not underbake (insides will still be mushy) or overbake (tops will begin to brown). Remove them from the oven, and cool on baking sheet placed on a wire rack.
  • How to make the sandwich filling:
  • Cut butter into pieces and mash with a spatula until the consistency resembles mayonnaise.
  • In a small bowl, whisk the egg yolks, then add the granulated sugar and whisk until the mixture lightens to an off-white and you can no longer see the granules of sugar. Add the milk, and whisk to combine.
  • Pour the egg mixture into a small saucepan and heat over low heat, whisking frequently to ensure that the mixture does not curdle or scorch. Cook until the mixture becomes thick and custardy, like pudding.
  • Pour the egg mixture back into its bowl and whisk constantly until it returns to room temperature. Whisk in the butter in three batches, add the vanilla, and stir until smooth and all ingredients are fully combined. Pipe or spread onto one macaron half and sandwich between the other.

Nutrition Facts : Calories 201.9, Fat 10.2, SaturatedFat 4.8, Cholesterol 46.1, Sodium 18.5, Carbohydrate 26, Fiber 0.6, Sugar 24.4, Protein 2.6

FRENCH MACARONS



French Macarons image

This delicious macaron recipe from Food Network Kitchen is sure to impress. Share with guests, or keep this sweet French treat all to yourself!

Provided by Food Network Kitchen

Time 2h30m

Yield 36 servings

Number Of Ingredients 9

1 3/4 cups confectioners' sugar
1 cup almond flour
3 large egg whites, at room temperature
1/4 teaspoon cream of tartar
Pinch of salt
1/4 cup superfine sugar
2 to 3 drops gel food coloring (see below)
1/2 teaspoon vanilla, almond or mint extract
Assorted fillings (see below)

Steps:

  • Preheat the oven to 300 degrees F using the convection setting. Line 3 baking sheets with silicone mats. Measure the confectioners' sugar and almond flour by spooning them into measuring cups and leveling with a knife. Transfer to a bowl; whisk to combine.
  • Sift the sugar-almond flour mixture, a little at a time, through a fine-mesh sieve into a large bowl, pressing with a rubber spatula to pass through as much as possible. It will take a while, and up to 2 tablespoons of coarse almond flour may be left; just toss it.
  • Beat the egg whites, cream of tartar and salt with a mixer on medium speed until frothy. Increase the speed to medium high; gradually add the superfine sugar and beat until stiff and shiny, about 5 more minutes.
  • Transfer the beaten egg whites to the bowl with the almond flour mixture. Draw a rubber spatula halfway through the mixture and fold until incorporated, giving the bowl a quarter turn with each fold.
  • Add the food coloring and extract (see below). Continue folding and turning, scraping down the bowl, until the batter is smooth and falls off the spatula in a thin flat ribbon, 2 to 3 minutes.
  • Transfer the batter to a pastry bag fitted with a 1/4-inch round tip. Holding the bag vertically and close to the baking sheet, pipe 1 1/4-inch circles (24 per sheet). Firmly tap the baking sheets twice against the counter to release any air bubbles.
  • Let the cookies sit at room temperature until the tops are no longer sticky to the touch, 15 minutes to 1 hour, depending on the humidity. Slip another baking sheet under the first batch (a double baking sheet protects the cookies from the heat).
  • Bake the first batch until the cookies are shiny and rise 1/8 inch to form a "foot," about 20 minutes. Transfer to a rack to cool completely. Repeat, using a double sheet for each batch. Peel the cookies off the mats and sandwich with a thin layer of filling (see below).
  • Almond-Raspberry:
  • Tint the batter with 2 drops neon pink gel food coloring; flavor with almond extract. Fill with seedless raspberry jam (you'll need about 3/4 cup).
  • Mint-White Chocolate:
  • Tint the batter with 2 drops mint green gel food coloring; flavor with mint extract. For the filling, microwave 3 ounces chopped white chocolate, 2 tablespoons heavy cream and 1 tablespoon butter in 30-second intervals, stirring, until smooth. Stir in 1/4 teaspoon mint extract and 1 drop mint green gel food coloring.
  • Blueberry Cheesecake:
  • Tint the batter with 3 drops royal blue gel food coloring; flavor with vanilla extract. For the filling, mix 4 ounces softened cream cheese and 3 tablespoons blueberry jam.
  • Lavender-Honey:
  • Tint the batter with 2 drops violet gel food coloring; flavor with almond or vanilla extract. For the filling, mix 3/4 cup mascarpone cheese, 2 tablespoons honey and 1 teaspoon ground dried lavender.
  • Pineapple:
  • Tint the batter with 2 drops lemon yellow gel food coloring; flavor with vanilla extract. For the filling, press 3/4 cup pineapple jam through a sieve, discarding any large pieces.

MACARONS



Macarons image

Edd Kimber, champion of BBC's Great British Bake Off, shares his expert knowledge for baking picture-perfect macarons

Provided by Good Food team

Categories     Afternoon tea, Treat

Time 49m

Yield Makes 35

Number Of Ingredients 9

170g icing sugar
160g ground almonds
120ml egg whites from about 4 medium eggs, separated into 2 equal batches
160g granulated sugar
½ tsp red food colouring (see tip)
120g double cream
110g dark chocolate, finely chopped
25g unsalted butter, room temperature
75g raspberry jam

Steps:

  • Place the icing sugar and ground almonds in the bowl of a food processor and pulse about 15 times until fully combined. Sieve this mixture into a large bowl, discarding any particles that stay in the sieve. Add the first batch of egg whites to the almond mixture, mix to form a thick paste and set aside.
  • Tip the second batch of egg whites into a spotlessly clean, heatproof bowl and have an electric whisk at the ready. Place 50ml water and the granulated sugar into a small saucepan on medium heat. Bring to a boil and cook until the syrup registers 110C, using a sugar thermometer, at which time start to beat the egg whites on high speed. Once the syrup is at 118C pour it slowly down the side of the mixer bowl, avoiding the moving whisk. Continue to whisk on high until the mixture has cooled slightly and you have a shiny peaked meringue mixture - the bowl should no longer be hot to the touch, but still warm. Add the colouring and whisk to combine.
  • Tip the meringue onto the almond mixture and gently fold together. It is important not to over-mix the batter - it should fall in a thick ribbon from the spatula. The ribbon should also fade back into the batter within about 30 secs - if it doesn't, fold a few more times.
  • Heat oven to 170C/150C fan/gas 3-4. Line three baking sheets with baking parchment. Transfer the batter to a piping bag fitted with a large round nozzle. Hold the bag vertically to the tray, with the nozzle about 1cm from it. Pipe rounds about 2.5cm in diameter onto the prepared baking sheets. Leave to rest for 30 mins, or until the macarons have developed a skin.
  • Bake the macarons for 14 mins (this needs to be precise, so you could test a macaron first). Immediately slide the parchment onto the work surface and cool for a few minutes before gently peeling the macarons off the paper.
  • To make the filling, place the cream in a small saucepan and the chocolate in a medium bowl. Bring the cream just to the boil and pour over the chocolate. Leave to stand for a few mins, then stir to combine. Add the butter and stir until smooth, then leave to set until thickened. Place the chocolate mix into a clean piping bag with a smaller nozzle and pipe around the edge of half the macarons. Fill the centre with jam and sandwich with another macaron shell.
  • Once finished, the macarons will improve with an overnight rest in the fridge.

Nutrition Facts : Calories 110 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 14 grams sugar, Protein 2 grams protein, Sodium 0.02 milligram of sodium

MACARON (FRENCH MACAROON)



Macaron (French Macaroon) image

This is the quintessential macaron (NOT macaroon) recipe. I am a baker's apprentice, and after much trial and error, we (the baker and I) finally perfected the technique. We decided to share with you all. Pipe your choice of filling on a cookie and sandwich another cookie on top. These are like cloud cookie sandwiches and are delicious if done correctly. If you want to do it the super-easy way, just fill with your favorite flavor of frosting. Enjoy!

Provided by Liz

Categories     World Cuisine Recipes     European     French

Time 2h10m

Yield 8

Number Of Ingredients 4

3 egg whites
¼ cup white sugar
1 ⅔ cups confectioners' sugar
1 cup finely ground almonds

Steps:

  • Line a baking sheet with a silicone baking mat.
  • Beat egg whites in the bowl of a stand mixer fitted with a whisk attachment until whites are foamy; beat in white sugar and continue beating until egg whites are glossy, fluffy, and hold soft peaks. Sift confectioners' sugar and ground almonds in a separate bowl and quickly fold the almond mixture into the egg whites, about 30 strokes.
  • Spoon a small amount of batter into a plastic bag with a small corner cut off and pipe a test disk of batter, about 1 1/2 inches in diameter, onto prepared baking sheet. If the disk of batter holds a peak instead of flattening immediately, gently fold the batter a few more times and retest.
  • When batter is mixed enough to flatten immediately into an even disk, spoon into a pastry bag fitted with a plain round tip. Pipe the batter onto the baking sheet in rounds, leaving space between the disks. Let the piped cookies stand out at room temperature until they form a hard skin on top, about 1 hour.
  • Preheat oven to 285 degrees F (140 degrees C).
  • Bake cookies until set but not browned, about 10 minutes; let cookies cool completely before filling.

Nutrition Facts : Calories 189.5 calories, Carbohydrate 36.4 g, Fat 2.6 g, Protein 6.9 g, SaturatedFat 0.3 g, Sodium 22 mg, Sugar 31.9 g

FRENCH MACARONS



French Macarons image

These cookies are a labor of love and we did a lot of research to perfect this recipe for you, after our own failures. Please follow as written and you will have a delicious and well-presented cookie. You may wish to experiment with different fillings. Enjoy!

Provided by Wendy

Categories     World Cuisine Recipes     European     French

Time 1h33m

Yield 24

Number Of Ingredients 8

3 extra-large egg whites
⅓ cup white sugar
1 ⅔ cups confectioners' sugar
1 cup almond flour
1 pinch salt
½ cup butter, softened
⅔ cup confectioners' sugar
½ teaspoon vanilla extract

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
  • Beat egg whites in a glass, metal, or ceramic bowl with an electric mixer on medium speed until foamy, about 30 seconds. Add white sugar and continue to beat until peaks are stiff enough they stay in place when the bowl is turned upside down, about 5 minutes.
  • Sift 1 2/3 cup confectioners' sugar, almond flour, and salt together twice. Fold into the egg whites until batter is creamy and falls slowly off the lifted spatula, about 50 turns with a spatula. Transfer batter to a piping bag fitted with a round tip.
  • Pipe batter onto the parchment paper, using a circular motion to make macarons 1 inch in diameter. Tap the baking sheet against the counter about 10 times to release any air bubbles.
  • Bake in the preheated oven for 9 minutes. Rotate baking sheet and continue baking until macarons are shiny and rise slightly to form "feet", about 9 minutes more. Peel off the parchment paper and allow to cool completely, about 30 minutes.
  • Beat butter, 2/3 cup confectioners' sugar, and vanilla extract with an electric mixer until creamy and thick, about 10 minutes. Transfer filling to a piping bag fitted with a round tip.
  • Pipe a small amount of filling onto the center of 1 macaron; top with another macaron and press gently to sandwich the filling between the two.

Nutrition Facts : Calories 124.6 calories, Carbohydrate 16.1 g, Cholesterol 10.2 mg, Fat 6.4 g, Fiber 0.5 g, Protein 1.6 g, SaturatedFat 2.6 g, Sodium 40.8 mg, Sugar 14.9 g

EASY FRENCH MACARONS



Easy French Macarons image

These French sandwich cookies seem like quite the task, but with a few simple tricks, you'll find these Macarons is easy to make-you'll be an expert in no time.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h35m

Yield Makes 28

Number Of Ingredients 7

1 1/4 cups almond meal
1 3/4 cups confectioner's sugar
1/4 teaspoon salt
4 large egg whites
1/2 cup granulated sugar
1/4 teaspoon almond extract
Strained jam or other desired fillings

Steps:

  • Whisk together almond meal and confectioner's sugar and sift over a large bowl.
  • Beat egg whites until frothy, 1 to 2 minutes. Slowly add granulated sugar and almond extract, beat until medium shiny peaks, about 3 to 5 minutes.
  • Fold egg whites into almond mixture until combined. Mix vigorously with spatula until the mixture sinks easily into a smooth mass and has the consistency of honey. Transfer mixture to a pastry bag, cut off 1/2 inch off tip. Pipe 1-inch rounds about 1 inch apart on parchment-lined sheets.
  • Let dry 30 minutes to an hour and a half until tops are firm and dry. Preheat oven to 350. Bake one sheet at a time for about 14 minutes, rotating once. Let cool completely on wire racks before filling and sandwiching cookies together.

EASY TO FOLLOW FRENCH MACARON RECIPE



Easy to Follow French Macaron Recipe image

French Macarons is probably one of the most complicated French desserts around. You might think that it's a breeze at first try until you make a mistake on your second and then you're not too sure what you're doing anymore. Needless to say, it takes a lot of love and understanding of the art. Not to fear though, in this recipe I have some tips and advices to make your "Macaron conquest" fun until you get the hang of it.

Provided by RMMDUNN

Categories     Dessert

Time 1h15m

Yield 24 pieces at least, 8 serving(s)

Number Of Ingredients 4

142 g blanched and skinned almonds, ground to fine sand (or Almond flour, but I always prefer the prior)
234 g confectioners' sugar
4 larger egg whites, room temperature
1/2 cup granulated sugar

Steps:

  • Pre heat oven to 300 degrees Farenheit.
  • Through a fine sifter, run your scaled ground almonds and confectioner's sugar together. When big pieces are left on the sifter, pulse it back to the grinder and sift it again until all pieces get through the fine mesh holes. .
  • With a mixer and a whisk attachment, add the egg whites in the bowl and whisk in medium speed. Gradually add the granulated sugar when the egg whites are already foamy and white. Put mixer on to high speed and whisk until egg whites form in to stiff peaks.
  • *If you want to add some color to your cookie, now is your chance to do so. With a rubber spatula, gently and carefully fold in your GEL COLORING, one or a couple of drops at a time until desired color and shade is achieved.
  • With another clean rubber spatula, fold the almond-confectioner's sugar mix in to the whipped egg whites. Remember to do this gently, carefully, and slowly as not kill most air bubbles that will help you achieve a good looking cookie.
  • Now is the time to pipe your cookie batter on to a baking pan. Always put a silicone mat or a parchment paper on the pan before placing the batter so it won't stick. Using a pastry bag and a round pastry tip (preferably Ateco#804) pipe the batter on to the pan by directly pointing the bag to it in a diagonal direction. Without moving your hands, gently squeeze the batter out of the bag until it reaches desired cookie size. Unsqueeze the bag and move the tip to counter-clockwise until the batter detaches from the pastry tip.
  • *To keep cookie sizes consistent, you may draw circles on a parchment paper and if you're also using it as pan liner, flip over so the drawn side facing the pan surface so the ink won't touch the batter. If using a silicon mat, there is no need to flip the parchment over, instead, place the drawn parchment under the silicon mat.
  • When the batter is piped and almost ready to go, tap the pan with a bang a couple of times so as to let it spread a little bit. Let it sit for 10-15 minutes before baking that the batter may develop a skin. You'll know if it is ready when you try gently poking it and the batter won't stick to you finger.
  • Bake for 10-13 minutes or until the cookie has risen, set, and has develop its feet.
  • As for the filling, you may use buttercream, ganache or whatever you may wish just as long as it is thick and will keep its shape inside the cookie. Here is your chance to get creative. You may even use nut chunks or chocolate chips to add texture and flavor. .

Nutrition Facts : Calories 541, Fat 10.5, SaturatedFat 0.8, Sodium 97.7, Carbohydrate 110.3, Fiber 2.2, Sugar 105.1, Protein 6

HOW TO MAKE MACARONS RECIPE BY TASTY



How To Make Macarons Recipe by Tasty image

It's never a bad time for dessert. Cookies, cake, pie, you name it! But sometimes you need to change it up with something a little fancier: enter macarons. They may seem intimidating but with our easy-to-follow guide, they don't have to be. And you can customize them! Want a variety? Use different types of food coloring. Prefer a different flavored icing? Add some lavender extract for a floral feel. One bite, and you'll feel like you're in Paris yourself.

Provided by Jody Tixier

Categories     Bakery Goods

Time 1h50m

Yield 30 macarons

Number Of Ingredients 11

1 ¾ cups powdered sugar
1 cup almond flour, finely ground
1 teaspoon salt, divided
3 egg whites, at room temperature
¼ cup granulated sugar
½ teaspoon vanilla extract
2 drops pink gel food coloring
1 cup unsalted butter, 2 sticks, at room temperature
3 cups powdered sugar
1 teaspoon vanilla extract
3 tablespoons heavy cream

Steps:

  • Make the macarons: In the bowl of a food processor, combine the powdered sugar, almond flour, and ½ teaspoon of salt, and process on low speed, until extra fine. Sift the almond flour mixture through a fine-mesh sieve into a large bowl.
  • In a separate large bowl, beat the egg whites and the remaining ½ teaspoon of salt with an electric hand mixer until soft peaks form. Gradually add the granulated sugar until fully incorporated. Continue to beat until stiff peaks form (you should be able to turn the bowl upside down without anything falling out).
  • Add the vanilla and beat until incorporated. Add the food coloring and beat until just combined.
  • Add about ⅓ of the sifted almond flour mixture at a time to the beaten egg whites and use a spatula to gently fold until combined. After the last addition of almond flour, continue to fold slowly until the batter falls into ribbons and you can make a figure 8 while holding the spatula up.
  • Transfer the macaron batter into a piping bag fitted with a round tip.
  • Place 4 dots of the batter in each corner of a rimmed baking sheet, and place a piece of parchment paper over it, using the batter to help adhere the parchment to the baking sheet.
  • Pipe the macarons onto the parchment paper in 1½-inch (3-cm) circles, spacing at least 1-inch (2-cm) apart.
  • Tap the baking sheet on a flat surface 5 times to release any air bubbles.
  • Let the macarons sit at room temperature for 30 minutes to 1 hour, until dry to the touch.
  • Preheat the oven to 300˚F (150˚C).
  • Bake the macarons for 17 minutes, until the feet are well-risen and the macarons don't stick to the parchment paper.
  • Transfer the macarons to a wire rack to cool completely before filling.
  • Make the buttercream: In a large bowl, add the butter and beat with a mixer for 1 minute until light and fluffy. Sift in the powdered sugar and beat until fully incorporated. Add the vanilla and beat to combine. Add the cream, 1 tablespoon at a time, and beat to combine, until desired consistency is reached.
  • Transfer the buttercream to a piping bag fitted with a round tip.
  • Add a dollop of buttercream to one macaron shell. Top it with another macaron shell to create a sandwich. Repeat with remaining macaron shells and buttercream.
  • Place in an airtight container for 24 hours to "bloom".
  • Enjoy!

Nutrition Facts : Calories 173 calories, Carbohydrate 21 grams, Fat 9 grams, Fiber 0 grams, Protein 1 gram, Sugar 19 grams

More about "basic french macarons recipes"

HOW TO MAKE MACARONS (FRENCH MACAROONS): BASIC FRENCH …
how-to-make-macarons-french-macaroons-basic-french image
2019-04-22 Last updated: Aug 2, 2021 • 4 min read. Macarons, the colorful, photogenic sandwich cookies, have made their way from the patisseries of …
From masterclass.com
3/5 (63)
Category Dessert
Cuisine French
Total Time 1 hr
  • Place oven rack in the center position and preheat to 350°F. Line two baking sheets with parchment paper or silicone baking mats. In the clean bowl of a stand mixer, whisk the egg whites and granulated sugar until stiff, glossy peaks form. Add food coloring, if using.
  • Combine the almond flour and confectioners' sugar. Gently fold the almond-sugar mixture into the egg whites with a rubber spatula by pulling upward from the bottom of the bowl in a clockwise motion, cutting the batter in half and pressing the side of the spatula through the middle of the dough, until the batter is thick and lava-like, about 30-50 strokes. To test the batter, drop a small amount on a plate. If the peaks retreat into the batter within 10 seconds, it’s ready. If not, keep folding. Do not overmix.
  • Transfer the batter to a pastry bag fitted with a ⅜- or ½-inch tip. Pipe batter into 1-1½ -inch rounds, swirling the tip off to the side to create a flatter top. Repeat, spacing cookies at least 1 inch apart, until sheets are full. Tap the sheets against the counter to remove air bubbles.
  • Bake cookies one sheet at a time, rotating halfway through, until risen and just stiff, about 13 minutes. Let them cool on the baking sheets and then carefully peel away the parchment. Spoon or pipe filling onto the flat side of one cookie and top with another, gently twisting so that the filling spreads to the edges. Transfer to an airtight container or wrap with plastic and refrigerate at least 24 hours, up to 5 days.


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From sidechef.com


EASY MACARON RECIPE FOR BEGINNERS FRENCH - EMILYFABULOUS
2020-01-29 Bake one pan at a time for 5 minutes, rotate, and bake for 5 more minutes. Remove the pan from the oven, turn the heat back up to 375°F, and let the macarons rest on the pan for 10 minutes. Carefully transfer them to a wire rack to cool completely. Turn the oven down to 325°F and bake the second sheet.
From emilyfabulous.com


8 EASY MACARON RECIPES FOR BEGINNERS (WITH NEVER FAIL TIPS)
1. Easy Macarons. Required ingredients: For the shells: powdered and fine sugar, ground almond, egg whites, salt; For the filling: unsalted butter, powdered sugar. Make these basic macarons in about 30 minutes. While the oven preheats, pour the powdered sugar and ground almonds through a sieve and into a bowl.
From lifehack.org


HOW TO MAKE MACARONS (STEP BY STEP!) - COOKING WITH KARLI
2021-05-28 Add the remaining sugar to the egg whites and mix using an electric hand mixture until the egg whites are white, glossy and can form stiff peaks. Add the fool coloring now if you'd like to color your macarons. Mix until combined. Add the powdered sugar and almond flour to the bowl and mix with your mixer for 8 seconds.
From cookingwithkarli.com


BASIC FRENCH MACARONS FOR BEGINNER BAKERS | HUFFPOST LIFE
2015-04-23 Common macaron fillings include chocolate ganache, caramel, jams, custard, sweetened cheese spreads and buttercream. Once you master the cookie and start testing out different flavors, you can decide what filling will pair well with the cookies you made. For the basic almond macarons, I like to do a simple buttercream. You blend the softened butter, sugar, …
From huffpost.com


BEST FRENCH MACARONS RECIPE - HOW TO MAKE FRENCH MACARONS
2018-11-30 Discard solids. In a mixer, beat egg whites, cream of tartar, and a pinch of salt until frothy. Increase speed to medium-high and slowly add superfine sugar. Continue to beat on medium-high until ...
From delish.com


THE BEST BASIC FRENCH MACARON RECIPE - HAPPY HAPPY …
Continue to heat the sugar to 116 degrees Celcius. When your sugar reaches 116 degrees, your egg whites should form soft peaks. Remove sugar from the stove and slowly add it to the egg whites. Continue to whip the mixture. Whisk the sugar and egg meringue at a higher speed.
From happyhappynester.com


BEGINNER'S GUIDE TO FRENCH MACARONS - SALLY'S BAKING …
2021-03-01 Dry The Shells. There’s one more crucial step before you bake the shells. Let the piped circles sit out until they are dry and no longer tacky on top, usually 30-60 minutes. This time allows the top to firm up and form a skin, which helps the macarons rise UP and form their trademark ruffly “feet.”.
From sallysbakingaddiction.com


BASIC FRENCH MACARON RECIPE - BAKING MADE SIMPLE BY BAKEOMANIAC
2020-04-26 Instructions. Place the ground almond and powdered sugar in a food processor at high-speed until its very fine (4 minutes). Use a spoon to dislodge those stuck at the side. Next, beat the egg whites at high speed for 2.5 minutes until frothy. Add in cream of tartar at the 1.5 minute mark if using.
From bakeomaniac.com


MACARON RECIPE - PREPPY KITCHEN
2020-04-23 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 …
From preppykitchen.com


A FRENCH MACARON RECIPE FOR BEGINNERS | FRENCH MACARONS
Using a rubber spatula, gently fold in the confectioners' sugar/almond flour mixture until combined. Be very gently as you fold in the dry ingredients. Once combined your mixture will be smooth, sticky and glossy. Let batter sit uncovered at room temp for 10-30 minutes.
From myfamilydinner.com


EASY MACARON RECIPE - THE SPRUCE EATS
2021-09-09 In a large bowl, sift together the almond flour, confectioners' sugar, and salt. Whisk to combine. The Spruce / Abbey Littlejohn. Make a well in the center of the almond flour mixture and pour in 3 egg whites. Using a rubber spatula, fold and stir to make a paste. Set aside. The Spruce / Abbey Littlejohn.
From thespruceeats.com


50 FRENCH MACARON FLAVORS TO EXPERIMENT WITH IN THE KITCHEN
11. Red Velvet. Notes from My Food Diary has a French macaron recipe for another flavor that so many people crave and love. Red velvet bites with cream cheese filling, yum! 12. Coffee & Bailey’s. Here’s a more grown-up flavor to indulge in over at Liv for Cake.
From diys.com


FRENCH MACARONS WITH VANILLA BUTTERCREAM FILLING - AHEAD OF THYME
2022-02-01 In a large bowl, beat the egg whites using a hand-mixer or stand-mixer on medium speed for 2 minutes until soft peaks form. Add the granulated sugar and beat on high for 2 more minutes until stiff, glossy peaks form. Add vanilla and beat on high for another 30 seconds. Fold in dry ingredients.
From aheadofthyme.com


EASY FRENCH MACARONS RECIPE (NOT TOO SWEET - LESS SUGAR)
2018-08-24 Fold the mixture clockwise. Starting from the top with the spatula, scrape the side down to the bottom and upwards. Pressing the batter in the center with the spatula.
From todaysdelight.com


EASY MACARONS RECIPE | MYRECIPES
Directions. Instructions Checklist. Step 1. Prepare the Macarons: Preheat oven to 300°F. Line 2 baking sheets with parchment paper. Beat egg whites in the bowl of a stand mixer fitted with the whisk attachment, until loose peaks form. Gradually add granulated sugar, and beat until sugar is dissolved and stiff peaks form. Advertisement.
From myrecipes.com


BASIC FRENCH MACARONS - MOMWIFESURGEON.COM
2019-01-01 Makes 25-30 assembled 1.5 inch macarons. Find below instructions for macarons made with the french meringue method. These pictures are from the second batch of macarons I ever made, back in 2018. I started making macarons the french meringue method. It is the most employed method for beginer bakers. Now, I tend to use the swiss method. Ingredients: 1 3/4 …
From momwifesurgeon.com


EASY FRENCH MACARON RECIPE - VICTORIA HANEVEER
Instructions. Preheat the oven to 300 degrees F (150 degrees C) and line 3 baking sheets with silicone mats. Whisk the powdered sugar with the almond flour, then sift through a fine-mesh sieve into a bowl. Discard any coarse almond flour that won’t go through.
From victoriahaneveer.com


EASY MACARON RECIPE FOR BEGINNERS ~SWEET & SAVORY
2020-05-27 Let the macarons sit out on the counter for at least 15-30 minutes, maybe up to couple hours, depending on humidity. When you lightly touch the macarons and the batter does not stick to your finger, then it’s ready to go into the oven. Meanwhile, preheat the oven to 300°F (150°C). Note: I don't use convection settings.
From sweetandsavorybyshinee.com


MACARONS RECIPE (CLASSIC FRENCH VERSION) | KITCHN
2021-12-23 Macarons Recipe. Print Recipe. Homemade macarons are well worth the effort and easy enough to make with a little patience and care. Yield Makes about 40 macarons. Prep time 1 hour 30 minutes. Cook time 12 minutes. Show Nutrition. shellfish-free. kidney-friendly.
From thekitchn.com


EASY FRENCH MACARON RECIPE
2018-08-05 Directions: To make French meringue: Add granulated sugar, salt, and cream of tartar to the egg whites. Whisk until dissolved. Beat the egg white mixture at medium speed until the meringue is glossy and stiff peaks are formed, about 8 minutes. Add food color and flavoring extract. Beat for a few seconds to mix.
From le-nouveau-macaron.com


BASIC FRENCH MACARONS RECIPE - SUMOPOCKY | CUSTOM BAKES
2015-07-10 1. Using an electric mixer, beat the egg whites on low speed until it is white and frothy (approximately 1 minute) 2. Gradually add 1/4 of the sugar and continue to beat on low speed. 3. When the first addition of sugar has completely dissolved (approximately 1 minute later), gradually add another 1/4 of the sugar. 4.
From sumopocky.com


HOW TO MAKE MACARONS RECIPE - EMMA FONTANELLA
Fold in the sifted powdered sugar, almond flour and a pinch of salt. Transfer the mixture into a piping bag fitted with a round tip and pipe the cookies onto a baking sheet lined with parchment paper. Allow the cookies to dry out at room temperature for 30 - 45 minutes. Bake macarons one sheet at a time in a preheated oven at 140 °C (280-300 ...
From emmafontanella.com


BASIC FRENCH MACARONS – THE WHITE WHISK
2021-11-22 Place egg whites, granulated sugar, and cream of tartar into a large mixing bowl, and begin beating with a whisk attachment using either a handheld mixer or a stand mixer for 2 minutes on a medium low speed (Kitchen Aid Speed 4). Turn up the mixer to a medium speed (Kitchen Aid Speed 6) and beat for an additional 2 minutes.
From thewhitewhisk.com


FRENCH MACARONS (FRENCH METHOD) - THE SCRANLINE
2019-12-10 Here it is guys. After popular demand, I finally have a French macaron recipe using the French method for you. And boy are these good. If there’s one thing I don’t tolerate, it’s bad macaron recipes. They need to work for everyone. Now, the other good thing about this recipe is that it make less macarons than the Italian method macaron ...
From thescranline.com


BASIC FRENCH MACARONS - THE BORED BAKER
2020-10-10 This is my basic French macaron recipe! Every single time I make them they are absolutely delicious! Macarons can be tricky but I've prepared some helpful tips for you: Make sure your egg whites are at room temperature. This will make it a lot easier. Also make sure to beat your egg whites until stiff peaks form! Sift your ingredients together, you don't want …
From theboredbaker.com


EASY FRENCH MACARONS RECIPE - ANNABEL'S BAKES
2019-04-07 Get practicing so you can make the perfect macarons for National Macaron Day on 20 th March. French macarons are so light and fluffy and often colourful which should match the flavour. When cooked correctly, the outside of the cookie creates a very thin crisp shell, protecting a slightly chewy inside.
From annabelsbakes.com


COMPLETE GUIDE TO FRENCH MACARONS + 7 COMMON MISTAKES (W/ …
2020-02-12 With the mixer running, gradually add the granulated sugar, 2 teaspoons at a time, and beat until the meringue is stiff and shiny. Once all the sugar has been added, whip for 2 minutes more or until stiff peaks. Re-sift the dry ingredients over the meringue. If using food coloring, add in at this time.
From biggerbolderbaking.com


10 BEST FRENCH MACAROONS RECIPES | YUMMLY
2022-04-24 French Macaroons The Complete Savorist. milk, unsalted butter, granulated sugar, food coloring, powdered sugar and 8 more. French Macaroons, & GIVEAWAY! The Happy Flammily. large egg whites, ground almonds, granulated sugar, egg whites and 4 more.
From yummly.com


FRENCH MACARONS RECIPE STEP BY STEP - MON PETIT FOUR®
2021-02-09 Holding the pastry bag straight above the stenciled circles (or just piece of parchment paper), pipe out batter to the rim of the stenciled circles (or 1 inch wide mounds). After 15 seconds, the batter should smooth out a bit on the top. Space the macarons about 3/4” apart if you're not using a stenciled mat.
From monpetitfour.com


HOW TO MAKE FRENCH MACARONS AT HOME - CLOUDY KITCHEN
2021-07-20 Preheat oven to 300˚f / 150˚c, and position the oven rack in the centre of the oven. Using a round cookie cutter or the base of a large piping tip (something about 1.5 inches in diameter), draw a "template" for your macarons on a piece of parchment paper, leaving about ¾" between each circle.
From cloudykitchen.com


MAKE EASY FRENCH MACARONS: RECIPE AND LESSON - SKILLSHARE
2021-06-10 Slide two macaron templates under the parchment paper, if you want to use them. Sift the ground almonds and powdered sugar together: Combine the powdered sugar and the ground almonds together in the bowl of a food processor. Process for 30 seconds to a minute, or until both ingredients are thoroughly mixed together.
From skillshare.com


FRENCH MACARONS: DETAILED RECIPE & STEP BY STEP TUTORIAL
2020-10-19 As the macarons rest, preheat your oven to 315 F. Bake one tray of macarons at a time on the middle rack of your oven for 16-18 minutes and rotate the pan halfway through to help them bake evenly. Remove from the oven and let the macarons cool on …
From chelsweets.com


EASY FRENCH MACARONS RECIPE FOR BEGINNERS - BAKE FRESH
2020-06-28 Bake in a preheated oven for about 12-15 mins at 325 F. Cool for 5 minutes and gently peel off the parchment and cool them upside down till ready to fill. Melt chocolate in microwave or double boiler stirring continuously. Gently heat cream until it …
From bakefresh.net


EASY MACARON RECIPE STEP BY STEP - BAKING WITH BUTTER
2021-03-06 Use a dab of macaron mixture to keep the parchment paper stuck down on the tray. Pipe 1 inch (2.5cm) circles on the baking sheets. Once piped, bang the tray on the bench once or twice to remove any air bubbles. Leave the macarons to sit out for about a 40 minutes until they are no longer sticky when touched.
From bakingwithbutter.com


EASY FRENCH MACARON RECIPE | BEGINNER STEP BY STEP GUIDE …
Easy French Macaron Recipe | Beginner Step by Step Guide (FOOLPROOF) // Want an easy French macaron recipe? This video will show you an easy French macaron r...
From youtube.com


EASY FRENCH-MACARON RECIPE | POPSUGAR FOOD
2020-05-25 Directions. Preheat the oven to 280ºF, and position 2 racks in the lower section of the oven. Line 2 rimmed baking sheets with parchment paper. If you have time, draw 1-inch circles on the back ...
From popsugar.com


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