Easter Egg French Macarons Recipes

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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

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.

MACARON EASTER EGGS



Macaron Easter Eggs image

Here's a recipe for a classic macaron that's piped into an egg shape and filled with jam and buttercream. It's a perfect treat to welcome spring with!

Provided by Dan Langan

Categories     dessert

Time 2h50m

Yield 12 to 14 sandwich cookies

Number Of Ingredients 10

180 grams (1 1/2 cups plus 1 tablespoon) confectioners' sugar
125 grams (1 1/4 cups) finely ground almond flour
105 grams egg whites (about 3 large egg whites)
1/4 teaspoon white vinegar
Pinch fine salt
50 grams (1/4 cup) granulated sugar
1/2 teaspoon pure vanilla extract
Blue, yellow and pink gel food coloring, for decorating
2 1/2 cups buttercream
1/3 cup jam

Steps:

  • Trace twelve 2-by-2.5-inch egg shapes onto a half sheet of parchment in 3 rows of 4. Repeat with another sheet of parchment. Line 2 baking sheets with the parchment, pencil-side down, and set aside.
  • Place the confectioners' sugar and almond meal in a food processor. Pulse until very finely ground, about 30 seconds. Sift the mixture into a medium bowl, discarding or saving for another use any large chunks of almond that to remain behind (don't push them through). Set aside.
  • Place the egg whites, vinegar and salt in the clean bowl of an electric mixer and whip on medium speed until they look foamy, about 1 minute. Very slowly sprinkle in the granulated sugar. Raise the speed to medium-high and whip until the whites are shiny and form soft peaks. Add the vanilla and a large drop of food coloring. Continue whipping the whites until they form stiff peaks with tips that stand straight up. The meringue will gather in a mass around the whisk attachment when it is ready.
  • Transfer the meringue to a large mixing bowl. Fold in the almond-and-sugar mixture in 3 additions with a rubber spatula. Spread the mixture up the sides of the bowl then scrape down to the middle. You want the batter to be the consistency of soft-serve ice cream and run off the spatula in a thick stream like lava and hold a figure 8 in the bowl. Don't over mix.
  • Spoon the batter into a piping bag fitted with an open coupler or medium open round tip. Pipe
  • the batter onto the prepared sheet pans using the stencils as a guide. After all the eggs are piped, rap the tray on the counter 4 or 5 times to help remove any air bubbles. Tap the underside of the pan with your hand to pop remaining bubbles that you see on the surface of the macarons. Use a toothpick to pop any large bubbles. Let the macarons rest, uncovered, until they have lost their shine and aren't sticky when you gently touch the edge of one, 30 to 45 minutes.
  • Preheat the oven to 325 degrees F. Bake the macarons in the center of the oven, one sheet pan at a time, until the tops no longer move when nudged gently, 16 to 18 minutes, but making sure that the macarons don't brown. If the tops slide around, bake them for another 2 to 3 minutes.
  • Cool the macarons completely on the parchment. Fill one piping bag with 2 cups of the buttercream and another piping bag with the prepared jam. Pipe a ring of buttercream 1/4 inch from the edge on the flat bottom of a macaron, then fill the hole with the jam. Press another macaron on top to sandwich together. Repeat with the remaining macarons.
  • Divide the remaining 1/2 cup buttercream between two small bowls. Tint the buttercream to your desired color with gel food coloring, then transfer to piping bags fitted with small round piping tips, such as a number 2 or 3. Decorate with the extra buttercream as desired. Store in an airtight container in the refrigerator for up to 3 days.

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