General Macarons Recipe *Modifications to make the other flavors- green tea, pineapple, lemon- will follow the recipe*
Makes: 25 macarons
- 110 grams almond flour (~ 1 cup)
- 200 grams confectioner’s sugar (~ 1 2/3 cup)
- 100 grams egg whites (about 3 eggs)
- 50 grams white granulated sugar (~¼ cup)
- pinch salt
- food coloring (optional)
**Highly recommended to invest in a scale and measure out the ingredients in grams**
- Blend the almonds finely in a food processor. Add the confectioner’s sugar and blend until very fine.
- Sift the almond-sugar mixture about 2 times into a medium bowl and place on the side for use later. If you have any large pieces, food process them again until they are smooth.
- Place egg whites in a large bowl and whisk at medium speed, until foamy.
- Mix in the granulated sugar slowly until stiff peaks form. If you lift the whisk, the peaks should remain standing and will look shiny and smooth.
- Add food coloring at this point. I took a toothpick, dipped it in the gel food coloring, and then wiped it into the mix.
- Use a spoon to fold your almond-sugar mixture into the stiffened egg whites. About 40-50 strokes works. Be careful not to overmix it!! It should look like the consistency of lava. If you spoon up the batter and drop it back into the bowl, it will take about 10 seconds to incorporate itself back in. Watch a video here if you are unsure of how to complete this step; it will be well worth it.
- Put parchment paper on your baking sheets and draw your desired circle size. You can use a bottle cap or print out a template and trace it.
- Spoon your batter into a piping bag fitted with a large circle tip. Pipe the macarons onto your templates.
- Pick up the pan (about 12 inches high) and drop it onto the counter about 2-3 times to get rid of any air bubbles.
- Let the macarons dry for about 30 minutes-1 hour in an undisturbed area before baking them. You will know that they are ready when you touch the top of the macaron and it doesn’t stick to your finger.
- Bake the macarons at 300 F for about 12 minutes. Remove and allow to cool completely.
- Make your desired filling (recipes will follow).
- use a measuring scale for all the ingredients for accuracy!! Baking is a science and with improper measurements, the macarons may not turn out to your standards.
- for more help, visit SouthernFatty for step by step pictures and a printable template
Matcha Green Tea Macarons
- Add 2 tsp of matcha green tea powder to the almonds after you have food processed them
- Check out ThirstyforTea’s wonderful post on making green tea macarons for more pictures and tips
Matcha Green Tea Buttercream:
- 1 stick of unsalted butter, room temperature
- 1 cup powdered sugar
- 1 tablespoon matcha powder
- 1 tablespoon milk
- Beat the butter on high until fluffy.
- Add powdered sugar and matcha powder and beat until incorporated.
- Add milk while beating for another 3 minutes.
Adapted from OhSweetDay
- Add orange food coloring at step 5
Pineapple Curd Filling
- 2 egg yolks
- 1 cup pineapple juice, canned
- ¼ cup sugar
- 2 tablespoons cornstarch
- 1 tablespoon butter
- Whisk all of the ingredients, other than the butter, together in a small pan over medium heat.
- Keep on whisking until it starts to simmer. It will start to thicken and you will start to see bubbles on the top.
- Remove from heat and stir in the butter. Let it cool and place in the refrigerator while you wait. Cover with plastic wrap that is touching the curd so that no skin forms on the top.
Adapted from MissHangryPants
- Add 1 teaspoon of lemon zest and yellow food coloring at step 5
Meyer Lemon Curd Filling
*makes about 1 ¼ cups; double it to fill a 9 inch pie
- grated zest of 1 lemon
- ½ cup freshly squeezed lemon juice
- ¼ cup of sugar
- 6 tablespoons unsalted butter, cubed
- 2 large eggs
- 2 large egg yolks
- Zest the lemon over a medium sized bowl. Place a mesh strainer on top of the bowl.
- In a medium pan, heat up the lemon juice, sugar, and butter. Still until the butter has melted.
- Stir together the eggs and egg yolks in another bowl.
- Once the lemon juice mix starts to warm up, pour it slowly into the eggs while whisking quickly.
- Pour it all back into the pan and cook it until it starts to thicken. Mix it with a wooden spoon frequently. If you see white bits floating, those are pieces of egg whites which you will strain out later.
- Once it has thickened, strain the mixture into the bowl with the zest.
- Stir the curd frequently to let the steam and heat out. Allow it to cool and then refrigerate it until ready for use.
Adapted from DavidLebovitz
Now sit back and enjoy your hard work, because you deserve to relax! You can choose to eat the macarons by themselves or pair them up with another dessert, such as vanilla bean ice-cream.
What are some other ways that you have enjoyed your macarons?