I’m working on a menu for a bridal shower and my party co-host requested macarons as part of the dessert spread, so I knew I had to deliver. I’ve never made macarons before, so I was a little intimidated by the idea, but they were easier than I thought! I think just the idea of a delicate French pastry was what made me think these would be so tedious and finicky to make.
Now let’s begin by clearing something up- a Macaron is a round, mostly flat almond and meringue cookie, and a macaroon is a mounded coconut cookie. Here’s an awesome article that better describes the difference.
Alright- we’re all on the same page, so let’s get going! Printable recipe card below.
Typically macarons are filled with buttercream, but I had some fudge frosting on hand so I went with that as my filling. But the possibilities are endless, you can fill with any flavor of buttercream, a ganache, or use the fudge frosting and a little bit of jam! Yum!
We begin by combining the almond flour, powdered sugar, and half the salt in the food processor. Process until extra fine. I combined everything in a bowl and then processed in batches because I have a tiny processor. Sift into a bowl and set aside.
Add egg whites and the other half of the salt to another bowl and beat until soft peaks form.
Gradually add the sugar and continue to beat until stiff peaks form. You should be able to tip the bowl over without anything falling out. I went with a 90° tilt because I’m a chicken.
Add your vanilla and food coloring of choice and beat until combined.
Add the almond flour/powdered sugar mixture in your egg whites in thirds. Folding as you go.
Fold until you reach the ribbon stage with your batter.
Add batter to a piping bag- be sure you don’t overfill your piping bag, I did not heed my own warning and made a big mess. DO AS I SAY-NOT AS I DO!
Pipe dollops about an inch and half wide and about an inch apart.
The fun part! Whack your baking sheets on the counter to release any air bubbles.
Let your macarons sit out to dry for 30 minutes to an hour.
Make the fudge frosting: Instructions in recipe card below. I don’t have pictures because these was leftover frosting from another project.
Check on the macarons after 30 minutes, they should be dry to the touch. If not, keep waiting!
Preheat the oven to 300℉.
Bake your macarons for 17 minutes, until the feet are well risen and the macarons no longer stick to the baking sheet.
Cool on wire rack. (Don’t pile them in a big heap like me… again do as I say, not as I do!)
I whipped up my frosting to make it a little lighter, and then added to a piping bag.
Pipe a dollop of frosting on one cookie and top with another. Next time I make these I may pair the fudge frosting with raspberry jam!
I added a little bit of edible glitter for a fun topping, but they are just as good without the glitter!
You can store in an airtight container on the counter for a few days, or keep in the fridge for about a week.
What is your favorite macaron flavor?
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
1 drop of pink gel food coloring
2 cups granulated sugar
1 cup unsweetened baking cocoa
1 cup milk
½ cup butter- cut into pieces
¼ cup light corn syrup
¼ tsp salt
2 teaspoons vanilla
2 1/2 – 3 cups powdered sugar
Can be made in advance and kept in the freezer or refrigerator. Bring to room temp before filling macarons.
Combine the almond flour, powdered sugar, and half the salt in the food processor and process until very fine and light. Sift into a large bowl.
In a second bowl add egg whites and the other half of the salt and beat with a hand mixer until soft peaks form. Add the sugar in slowly and in batches. Continue beating until stiff peaks form. You should be able to turn the bowl over without it moving!
Add vanilla and food coloring and beat until it’s just combined.
Add your almond flour/ powdered sugar mixture to your egg whites in thirds, folding as you go. Fold until you get to the ribbon stage. You should be able to make a figure 8 with your batter.
Transfer the batter into a piping bag- Cut the tip off.
Pipe macarons onto your parchment paper/silicone mat about 1 ½ inches wide and try to space them about 1 inch apart.
Whack your baking sheets on the counter 5-6 times to release any air bubbles.
Let your baking sheets rest for 30 minutes to 1 hour to form a crust on the macarons. They should be dry to the touch.
Preheat the oven to 300℉.
Bake for 17-20 minutes- until the feet are well risen, and the macarons don’t stick to your parchment/silicone.
Cool on a wire rack.
Make the fudge frosting: Mix granulated sugar and cocoa in saucepan. Stir in milk, butter, corn syrup, and salt. Heat to boiling- stirring frequently. Boil 3 minutes and cool for 45 minutes. Beat in vanilla and enough powdered sugar to create a spreading consistency.
Add fudge frosting to piping bag- cut the tip
Pipe a dollop of fudge frosting on one half of the cookie, and add a top.
Store in an airtight container.
Recipe credit:https://tasty.co/recipe/macarons and https://www.bettycrocker.com/recipes/fudge-frosting/21ed49e9-5d25-4302-926c-02cf2d02938f