Ooh Macaron-ies!
Have you ever tried baking french macarons? Well, if you haven’t, then this is the time to try it!
But first, we should know what macarons are. A lot of people think that macaroons and macarons are the same but Macaroons are very different from macarons. Macaroons have an extra “O” in the name and those are coconut cookies. Macarons are delicate sandwich cookies. And I'm going to teach you how to make them. If you’ve never tasted french macarons before, you’re missing out. French macarons are delicate meringue-based cookies with a crisp exterior. The cookies have a unique nougat-like, chewy texture. They are not hollow as some people might think. They have a good snap when biting into them yet chewy at the same time. You can flavor macarons in many ways, They taste like sweet almonds– and they’re really tasty! You can always have fun with different flavorful fillings such as Vanilla buttercream, Chocolate Ganache, Cream Cheese, and you can even get creative with it and use fruit fillings or go with a theme like oreo macarons, strawberry, and even milk tea!
But before you start baking them, you need to prepare these important equipment: 1. Glass Bowl 2. Kitchen Scale - You can certainly find French macaron recipes online given in cup measurements, but for true accuracy you should weigh in ingredients by grams) 3. Hand Mixer / Standmixer or if you don’t have one, a whisk. -good luck though ‘cause you’re gonna have an arm workout later. 4. Sifter - To obtain a shiny and smooth macaron shell, you must run the almond flour and confectioners’ sugar through a fine-mesh sieve 5. Piping bag 6. Baking sheet and liner
You’ll also need the following ingredients: (Recipe for 30 Macarons) For the macaron shells:
1 cup almond flour(95 g), finely ground
1 teaspoon salt, divided
3 egg whites, at room temperature
¼ cup granulated sugar(50 g)
½ teaspoon vanilla extract
1 ¾ cups powdered sugar(210 g)
A few drops of gel food coloring (you can try any color)
For the filling:
1 cup unsalted butter(230 g), 2 sticks, at room temperature
3 cups powdered sugar(360 g)
1 teaspoon vanilla extract
3 tablespoons heavy cream
Now let’s get into baking!
Step One: Measure out your ingredients.
Macarons don’t have to be hard, but you do have to be pretty precise in your preparation.
Step Two: Sift together the powdered sugar and almond flour three times to get out any clumps that would cause air bubbles or lumpy macarons.
Step Three: Whisk egg whites and roughly 3 tablespoons of the granulated sugar continuously until sugar melts completely and egg whites become white and frothy.
Step Four: Transfer the egg whites to a stand mixer and slowly add the remaining granulated sugar, beating on high speed until stiff peaks form and the mixture is glossy. If using food coloring add here as well! Stiff peaks people! Stiff peaks!
You’ll know it’s done when the mixture is no longer grainy when you rub it between your fingers.
Step Five: Add the sifted powdered sugar and almond flour to the egg whites. Turn the mixer to medium speed and whisk for 5 seconds.
Step Six: Using a rubber spatula, scrape down the bowl and gently fold the batter from the outside of the bowl, and gently twisting it into the center in a circle-like manner.
Do this until the batter is a lava-like consistency and you can make a figure 8 with the batter without it breaking.
Step Seven: Transfer the batter to a pastry bag fitted with a ½ inch tip. Pipe the macarons out a few inches apart onto two cookie sheets lined with parchment paper.
Step Eight: Bake the macarons at 300°F for 13 to 15 minutes (depending on the size). Step Nine: Allow the macarons to cool completely before transferring to a cooling rack.
Step Ten: While the macarons cool, make the 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.
Step Eleven: Once the macarons are completely cool, sandwich them together with the filling.
Step Twelve: Devour!! Or what they say in french “Bouffer!!”
Now go enjoy your macarons, close your eyes maybe? Imagine that Parisian life you’d wanna be in. coffee, tea, and champagne are the three most popular pairings so if you’re feeling a bit fancy. You should try matching the flavor to it’s drink! Nom nom on that macarons.











