#macaronmagic

The flavors of tropical coconut and zesty lime come together beautifully in these Coconut Lime Macarons. They're the ideal sweet treat for any situation.

Ingredients: 1 cup 100g almond flour. 3/4 cup 100g powdered sugar. 2 large egg whites, room temperature. 1/4 cup 50g granulated sugar. 1/4 tsp cream of tartar. Zest of 1 lime. 1/2 tsp lime extract. 1/2 cup 50g shredded coconut. Green food coloring optional. Lime buttercream filling:. 1/2 cup 1 stick unsalted butter, softened. 1 1/2 cups 180g powdered sugar. Zest of 1 lime. 2 tbsp lime juice. 1/2 tsp lime extract.

Instructions: Prepare a baking sheet with parchment paper or a silicone baking mat. In a food processor, combine almond flour and powdered sugar. Pulse until well combined. Sift the almond flour and powdered sugar mixture into a large mixing bowl. Discard any large bits that remain in the sifter. In a separate mixing bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add granulated sugar and continue to beat until stiff peaks form. Fold the egg white mixture into the sifted almond flour and powdered sugar mixture until the batter reaches a lava-like consistency. Add lime zest, lime extract, and green food coloring if desired. Fold in the shredded coconut. Transfer the batter into a piping bag with a round tip and pipe small circles onto the prepared baking sheet. Let the macarons sit at room temperature for about 20-30 minutes to form a skin on top. Preheat the oven to 300F 150C. Bake the macarons in the preheated oven for 15-18 minutes, or until they are set and have developed feet. While the macarons are baking, prepare the lime buttercream filling by beating the softened butter until creamy. Gradually add powdered sugar, lime zest, lime juice, and lime extract. Beat until well combined. Once the macarons have cooled completely, pair them up by size and pipe a small amount of lime buttercream onto one macaron shell. Sandwich it with another shell to create a macaron cookie. Serve and enjoy your delicious Coconut Lime Macarons!

Prep Time: 30 minutes

Cook Time: 15 minutes

These Spiked Raffaello Macarons are a delightful twist on the classic Raffaello candy. They feature a delicate almond shell with a hint of coconut and amaretto, filled with a creamy white chocolate ganache and a whole almond. Perfect for a special treat!

Ingredients: 120g almond flour. 200g powdered sugar. 100g egg whites aged for 24 hours. 30g granulated sugar. 1/2 tsp coconut extract. 1/2 tsp amaretto liqueur. 1/4 cup shredded coconut, toasted. White chocolate ganache:. 100g white chocolate, chopped. 50g heavy cream. 1 tbsp amaretto liqueur. 1/4 cup chopped almonds, toasted for garnish. Whole almonds for filling.

Instructions: Preheat your oven to 300F 150C and line a baking sheet with parchment paper. Sift together the almond flour and powdered sugar into a large bowl, and set it aside. In a separate bowl, beat the egg whites until they form soft peaks. Gradually add the granulated sugar while continuing to beat until stiff, glossy peaks form. Gently fold the almond flour mixture into the egg whites in two parts, using a spatula. Be careful not to deflate the mixture. Add the coconut extract and amaretto liqueur to the macaron batter and fold until well combined. Transfer the batter into a piping bag fitted with a round tip and pipe small rounds onto the prepared baking sheet. Tap the baking sheet on the counter to remove any air bubbles and let the macarons rest for 20-30 minutes until a skin forms on the surface. Bake in the preheated oven for about 15-18 minutes, or until the macarons have a firm shell but are still soft on the inside. While the macarons cool, prepare the white chocolate ganache by heating the heavy cream in a saucepan until it begins to simmer. Pour the hot cream over the chopped white chocolate and let it sit for a minute. Stir until smooth and add the amaretto liqueur. Spread a small amount of white chocolate ganache on the bottom of one macaron shell, place a whole almond in the center, and sandwich it with another shell. Roll the edges of the filled macarons in toasted shredded coconut and garnish the top with chopped toasted almonds. Allow the macarons to set in the refrigerator for a few hours or overnight before serving. Enjoy your Spiked Raffaello Macarons!

Prep Time: 45 minutes

Cook Time: 18 minutes

These Spiced Pecan Macarons with Caramelized Apple Buttercream are a delightful treat, combining the nutty flavor of pecans with warm spices and the sweet, caramelized goodness of apple buttercream. They make for a perfect fall dessert or anytime indulgence.

Ingredients: 150g almond flour. 150g powdered sugar. 50g finely ground spiced pecans. 3 large egg whites, room temperature. 100g granulated sugar. 1/4 teaspoon cream of tartar. 1/2 teaspoon cinnamon. 1/4 teaspoon nutmeg. 1/4 teaspoon allspice. 1/4 teaspoon vanilla extract. For the Caramelized Apple Buttercream:. 2 medium apples, peeled, cored, and diced. 1/4 cup unsalted butter. 1/2 cup granulated sugar. 1/4 cup heavy cream. 1/2 teaspoon cinnamon. 1/4 teaspoon nutmeg. 1/4 teaspoon allspice. 1/2 teaspoon vanilla extract. Pinch of salt.

Instructions: Adjust the oven temperature to 300F 150C and place parchment paper on two baking sheets. Blend almond flour, powdered sugar, seasoned pecans, nutmeg, nutcorn, and allspice in a food processor. Process until thoroughly mixed and finely chopped. Move to a sizable bowl. Beat the egg whites with the cream of tartar in a different bowl until soft peaks form. Add the granulated sugar gradually while beating the mixture until stiff, glossy peaks form. Stir in vanilla extract and stir until well combined. To create a smooth, thick batter, fold the egg white mixture into the almond flour mixture. Spoon the batter into a piping bag fitted with a circular tip. Macaron shells are made by piping tiny circles onto the baking sheets that have been prepared. After removing any air bubbles by tapping the baking sheets on the counter, allow the macarons to rest for approximately half an hour or until a skin forms on the top. Bake for 15 to 18 minutes, or until the macarons are set and have feet, in a preheated oven. Take them out of the oven and leave them on the baking sheets to cool completely. Make the Caramelized Apple Buttercream while the macarons are cooling. Melt the butter in a saucepan over medium heat, then add the diced apples. Simmer for ten minutes or so, or until apples are tender and caramelized. To the caramelized apples, add vanilla extract, granulated sugar, heavy cream, cinnamon, nutmeg, allspice, and a dash of salt. Stirring constantly, cook for an additional five minutes or until the mixture thickens and turns into a caramelized apple sauce. Turn off the heat and allow it to cool. After the macarons and caramelized apple sauce have cooled, sandwich two macaron shells together by spreading a generous amount of caramelized apple buttercream between them. Continue until all macaron shells are used. For optimal flavor and texture, let the macarons age in the fridge for a full day before serving. Savor your Caramelized Apple Buttercream with Spiced Pecan Macarons!

Prep Time: 45 minutes

Cook Time: 18 minutes

These Spiced Pecan Macarons with Caramelized Apple Buttercream are a delightful treat, combining the nutty flavor of pecans with warm spices and the sweet, caramelized goodness of apple buttercream. They make for a perfect fall dessert or anytime indulgence.

Ingredients: 150g almond flour. 150g powdered sugar. 50g finely ground spiced pecans. 3 large egg whites, room temperature. 100g granulated sugar. 1/4 teaspoon cream of tartar. 1/2 teaspoon cinnamon. 1/4 teaspoon nutmeg. 1/4 teaspoon allspice. 1/4 teaspoon vanilla extract. For the Caramelized Apple Buttercream:. 2 medium apples, peeled, cored, and diced. 1/4 cup unsalted butter. 1/2 cup granulated sugar. 1/4 cup heavy cream. 1/2 teaspoon cinnamon. 1/4 teaspoon nutmeg. 1/4 teaspoon allspice. 1/2 teaspoon vanilla extract. Pinch of salt.

Instructions: Adjust the oven temperature to 300F 150C and place parchment paper on two baking sheets. Blend almond flour, powdered sugar, seasoned pecans, nutmeg, nutcorn, and allspice in a food processor. Process until thoroughly mixed and finely chopped. Move to a sizable bowl. Beat the egg whites with the cream of tartar in a different bowl until soft peaks form. Add the granulated sugar gradually while beating the mixture until stiff, glossy peaks form. Stir in vanilla extract and stir until well combined. To create a smooth, thick batter, fold the egg white mixture into the almond flour mixture. Spoon the batter into a piping bag fitted with a circular tip. Macaron shells are made by piping tiny circles onto the baking sheets that have been prepared. After removing any air bubbles by tapping the baking sheets on the counter, allow the macarons to rest for approximately half an hour or until a skin forms on the top. Bake for 15 to 18 minutes, or until the macarons are set and have feet, in a preheated oven. Take them out of the oven and leave them on the baking sheets to cool completely. Make the Caramelized Apple Buttercream while the macarons are cooling. Melt the butter in a saucepan over medium heat, then add the diced apples. Simmer for ten minutes or so, or until apples are tender and caramelized. To the caramelized apples, add vanilla extract, granulated sugar, heavy cream, cinnamon, nutmeg, allspice, and a dash of salt. Stirring constantly, cook for an additional five minutes or until the mixture thickens and turns into a caramelized apple sauce. Turn off the heat and allow it to cool. After the macarons and caramelized apple sauce have cooled, sandwich two macaron shells together by spreading a generous amount of caramelized apple buttercream between them. Continue until all macaron shells are used. For optimal flavor and texture, let the macarons age in the fridge for a full day before serving. Savor your Caramelized Apple Buttercream with Spiced Pecan Macarons!

Prep Time: 45 minutes

Cook Time: 18 minutes

These Spiced Pecan Macarons with Caramelized Apple Buttercream are a delightful treat, combining the nutty flavor of pecans with warm spices and the sweet, caramelized goodness of apple buttercream. They make for a perfect fall dessert or anytime indulgence.

Ingredients: 150g almond flour. 150g powdered sugar. 50g finely ground spiced pecans. 3 large egg whites, room temperature. 100g granulated sugar. 1/4 teaspoon cream of tartar. 1/2 teaspoon cinnamon. 1/4 teaspoon nutmeg. 1/4 teaspoon allspice. 1/4 teaspoon vanilla extract. For the Caramelized Apple Buttercream:. 2 medium apples, peeled, cored, and diced. 1/4 cup unsalted butter. 1/2 cup granulated sugar. 1/4 cup heavy cream. 1/2 teaspoon cinnamon. 1/4 teaspoon nutmeg. 1/4 teaspoon allspice. 1/2 teaspoon vanilla extract. Pinch of salt.

Instructions: Adjust the oven temperature to 300F 150C and place parchment paper on two baking sheets. Blend almond flour, powdered sugar, seasoned pecans, nutmeg, nutcorn, and allspice in a food processor. Process until thoroughly mixed and finely chopped. Move to a sizable bowl. Beat the egg whites with the cream of tartar in a different bowl until soft peaks form. Add the granulated sugar gradually while beating the mixture until stiff, glossy peaks form. Stir in vanilla extract and stir until well combined. To create a smooth, thick batter, fold the egg white mixture into the almond flour mixture. Spoon the batter into a piping bag fitted with a circular tip. Macaron shells are made by piping tiny circles onto the baking sheets that have been prepared. After removing any air bubbles by tapping the baking sheets on the counter, allow the macarons to rest for approximately half an hour or until a skin forms on the top. Bake for 15 to 18 minutes, or until the macarons are set and have feet, in a preheated oven. Take them out of the oven and leave them on the baking sheets to cool completely. Make the Caramelized Apple Buttercream while the macarons are cooling. Melt the butter in a saucepan over medium heat, then add the diced apples. Simmer for ten minutes or so, or until apples are tender and caramelized. To the caramelized apples, add vanilla extract, granulated sugar, heavy cream, cinnamon, nutmeg, allspice, and a dash of salt. Stirring constantly, cook for an additional five minutes or until the mixture thickens and turns into a caramelized apple sauce. Turn off the heat and allow it to cool. After the macarons and caramelized apple sauce have cooled, sandwich two macaron shells together by spreading a generous amount of caramelized apple buttercream between them. Continue until all macaron shells are used. For optimal flavor and texture, let the macarons age in the fridge for a full day before serving. Savor your Caramelized Apple Buttercream with Spiced Pecan Macarons!

Prep Time: 45 minutes

Cook Time: 18 minutes

Indulge in the delightful combination of peanut butter and banana with these exquisite macarons from I Sugar Coat It! These sweet treats are perfect for any occasion and will satisfy your cravings for a unique flavor pairing.

Ingredients: 150g almond flour. 150g powdered sugar. 55g egg whites aged, room temperature. 150g granulated sugar. 40g water. 5g banana extract. 5g peanut butter extract. Brown and yellow food coloring optional. Peanut butter filling:. 120g unsalted butter room temperature. 250g powdered sugar. 50g creamy peanut butter. 1 ripe banana mashed. A pinch of salt. 1 tsp vanilla extract. Yellow food coloring optional.

Instructions: Prepare a baking sheet with parchment paper or a silicone baking mat. Sift together the almond flour and powdered sugar. If using food coloring, add a small amount of brown and yellow coloring to the dry mixture. Mix well and set aside. In a clean, dry bowl, whisk the egg whites until foamy. Gradually add granulated sugar while continuing to whisk. Whisk until stiff peaks form. Add banana and peanut butter extracts and mix until combined. Fold the dry mixture into the egg white mixture in three parts until fully combined. Be gentle to maintain the macaronage consistency. Transfer the mixture into a piping bag fitted with a round tip. Pipe small rounds onto the prepared baking sheet. Tap the sheet gently to remove air bubbles and let the macarons rest for 30-45 minutes until a skin forms on top. Preheat your oven to 300F 150C during the resting time. Bake the macarons in the preheated oven for 15-18 minutes, or until they have formed feet and are set. Let them cool on the baking sheet before removing. For the peanut butter filling, beat the butter until creamy. Add powdered sugar, peanut butter, mashed banana, salt, and vanilla extract. Mix until smooth and creamy. Add yellow food coloring if desired. Pair up the macaron shells by size and spread a generous amount of peanut butter filling on one shell. Sandwich it with another shell of similar size. Place the filled macarons in an airtight container and refrigerate for 24-48 hours to allow the flavors to meld. Enjoy your delicious Peanut Butter Banana Macarons!

Make these colorful and delicious macarons to wow your family and friends. These candies will add color to your dessert table and are ideal for any occasion.

Ingredients: 110g almond flour. 200g powdered sugar. 100g egg whites aged for 24 hours. 30g granulated sugar. Gel food coloring assorted colors. Buttercream or ganache filling of your choice.

Instructions: Sift almond flour and powdered sugar together into a bowl. In a separate bowl, whip the aged egg whites until foamy, then gradually add granulated sugar while continuing to whip until stiff peaks form. Gently fold the sifted dry ingredients into the whipped egg whites until a smooth batter forms. Divide the batter into separate bowls and add gel food coloring to each bowl to create vibrant colors. Transfer each colored batter into a piping bag with a round tip. Pipe small, even circles onto a parchment-lined baking sheet. Let them rest for 30-45 minutes to form a skin. Preheat your oven to 300F 150C. Bake the macarons for 12-15 minutes until they have risen and have a firm shell. Remove from the oven and let them cool completely on the baking sheet. Once cooled, pair up macaron shells of similar size and pipe your chosen filling onto one shell before sandwiching with another. Store in an airtight container in the refrigerator for 24 hours before serving for the best flavor.

Prep Time: 60 minutes

Cook Time: 15 minutes

Perfect for any occasion, these delicate and colorful raspberry macarons have a rich white chocolate raspberry ganache filling. They are completely irresistible with their crisp outside and soft, chewy inside.

Ingredients: 2 cups almond flour. 2 cups powdered sugar. 3 large egg whites. 1/4 cup granulated sugar. 1/2 teaspoon raspberry extract. Pink food coloring optional. 1/2 cup fresh raspberries. 1 cup white chocolate chips. 1/2 cup heavy cream. 1 tablespoon unsalted butter. A pinch of salt.

Instructions: Preheat your oven to 300F 150C and line a baking sheet with parchment paper. In a food processor, combine almond flour and powdered sugar. Pulse until well combined. Sift the almond flour and powdered sugar mixture into a large bowl to remove any lumps. In a separate bowl, beat the egg whites until they form stiff peaks. Gradually add the granulated sugar and continue beating until glossy. Add the raspberry extract and a few drops of pink food coloring if desired to the egg white mixture and gently fold it in. Carefully fold the sifted almond flour and powdered sugar mixture into the egg white mixture until you get a smooth batter. Transfer the batter into a piping bag fitted with a round tip and pipe small rounds onto the prepared baking sheet. Tap the baking sheet on the counter to remove air bubbles, and let the macarons sit for 20-30 minutes until they form a dry skin on the surface. Bake the macarons in the preheated oven for 15-18 minutes, or until they are set and have formed feet. While the macarons cool, make the white chocolate raspberry ganache. In a small saucepan, heat the heavy cream until it just begins to simmer. Pour the hot cream over the white chocolate chips and let it sit for a minute to melt the chocolate. Stir until smooth. Add the fresh raspberries and butter to the ganache, and continue stirring until the raspberries break down and the mixture is well combined. Let the ganache cool to room temperature, and then refrigerate it until it thickens. Once the ganache is ready, pair up the macaron shells by size and spread a generous amount of ganache on one shell before sandwiching it with another. Store the assembled macarons in an airtight container in the refrigerator for at least 24 hours to allow the flavors to meld. Serve and enjoy your delicious Raspberry Macarons with White Chocolate Ganache!

Prep Time: 30 minutes

Cook Time: 15 minutes