French Macarons

Macarons

I recently bought some edible rose buds from Chinatown and love using them every chance I get. We had a Valentine’s Day bake sale coming up and I figured, why not make some macarons? It was a good opportunity to make them considering we just had an exam aka post exam stress-relief. Macarons themselves are not difficult to make. It definitely takes practice though to become familiar with all of the steps required and getting used to using the scale for measurements. With practice you’ll be on your way to success. Bake these macarons whether it’s for Valentine’s or even just to treat yourself (because you know you deserve it).

For ideas on other flavors of macarons to make check out my previous posts on Chocolate, Green Tea, Lemon, Pineapple, or Pistachio macarons. You can also go the extra step and make a Macaron Tree if you’re having any special events!

Macarons

Printable Recipe

Makes: 35 macarons (1 ½″)

Ingredients:

  • 110 grams almonds or almond flour (~ 1 cup)
  • 200 grams confectioner’s sugar (~ 1 2/3 cup)
  • 100 grams egg whites (3-3 1/2 eggs- no need to age)
  • 50 grams granulated sugar (~1/4 cup)
  • pinch salt
  • food coloring (optional)

**Highly recommend to invest in a scale (cheap on Amazon) and measure out the ingredients in grams- I have used both methods and my success rate is always higher using grams**

Directions:

  1. Prep two baking sheets with parchment paper and draw your desired circle size. You can use a bottle cap or print out a template and trace it.
  2. If you don’t have almond flour, blend the almonds in a food processor until very fine. Add in the confectioner’s sugar and pulse until incorporated. Sift the mixture using a sieve into a medium bowl and set aside. Add any large pieces that don’t go through the sieve back to the food processor and pulse until smooth.
  3. Place egg whites in a large bowl and whip at medium speed, until foamy.
  4. Mix in the granulated sugar and salt and whip for 3-6 minutes until stiff peaks form. If you lift the whisk, the peaks should remain standing and will look shiny and smooth.
  5. Add any food coloring at this point (I took a toothpick, dipped it in the pink gel food coloring, and wiped it into the mix). Blend until the color is distributed.
  6. Use a rubber spatula to fold your almond-sugar mixture into the stiffened egg whites. You won’t expect it to come together at first but after 40-50 strokes (it’s really important to keep track!), the macaron mixture 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 this 1-minute video here if you are unsure of how to complete this step; it will be well worth it.
  7. Spoon your batter into a large piping bag (18″) fitted with a large circle tip (1/2″). Don’t overfill your bag or it will be harder when piping the macarons.
  8. Pipe the macarons onto your templates. Don’t fill the whole circle because the macaron batter will spread by a small amount.
  9. Pick up the pan and drop it onto the counter about 2-3 times to get rid of any air bubbles which can cause your macarons to crack.
  10. Preheat the oven to 300 F°. Let the macarons dry for about 30 minutes to 1 hour in an undisturbed area before baking them. You will know when they are ready when you touch the top of the macaron and it doesn’t stick to your finger.
  11. Bake the macarons for about 12 minutes. Remove and allow to cool completely on a wire rack.

Tips:

-I use a macaron silicon mat that I place underneath the parchment paper and use as a template when piping. After I pipe one sheet of macarons, I quickly slide the silicon mat out so I can use it for the next sheet.

-Sprinkle some crushed edible rose on top and color the batter with pink gel food coloring to make the macarons pictured.

-For more tips check out the Ten Commandments on Macarons here

Macarons

Chocolate Ganache

Printable Recipe

Ingredients

  • 4 ounces finely chopped semi-sweet chocolate
  • 2 tablespoons unsalted butter
  • 2 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Directions

  1. Fill a saucepan with 1 inch of water and bring to a simmer. Combine the chopped chocolate and butter in a heat proof bowl and set over the saucepan (should not be touching the water).
  2. Stir until melted and smooth. Remove from heat and add in the heavy cream, vanilla extract, and salt.
  3. Set aside until cooled and thickened while mixing occasionally.

Tips:

-The ganache can take about 30 minutes to thicken at room temperature. It is important to stir it frequently so that no clumps form. You can refrigerate it for a few minutes so that it can thicken faster.

Macarons

 

 

 

 

 

 

Green Tea, Lemon, & Pineapple Macarons

Macarons

The sweet life of macarons. They are stunning for photography and even more satisfying to eat. One bite leads to another and before you realize it, they have all disappeared. And once they have disappeared, you go back to craving them. And find yourself waiting innocently in line to choose wild, tangy, or fruity flavors to satisfy your needy stomach. And then the whole cycle happens again. With macarons costing about $3 each, there are only so many that you will be willing to buy. It’s a pretty clever technique as they price them so that you buy a few that invite you for a second visit in the near future.
Macarons
Ready to make your own Laduree style macarons at home? It is challenging for a first try, but going through that struggle will only make the success of your buttercream-filled green tea macarons that much more delicious. Some of my past attempts include Nutella (my first success), pistachio, and peppermint flavored macarons. My ultimate creation with these was making a macaron tree, which I made as a pre-wedding gift for my best friend. Today we can add matcha green tea, lemon, and pineapple to that list! Keep posted as I will be experimenting with more adventurous flavors such as popcorn and Milano.

General Macarons Recipe *Modifications to make the other flavors- green tea, pineapple, lemon- will follow the recipe*

Printable Recipe Here

Makes: 25 macarons

Ingredients:

  • 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**

Directions:

  1. Blend the almonds finely in a food processor. Add the confectioner’s sugar and blend until very fine.
  2. 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.
  3. Place egg whites in a large bowl and whisk at medium speed, until foamy.
  4. 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.
  5. Add food coloring at this point. I took a toothpick, dipped it in the gel food coloring, and then wiped it into the mix.
  6. 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.
  7. 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.
  8. Spoon your batter into a piping bag fitted with a large circle tip. Pipe the macarons onto your templates.
  9. 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.
  10. 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.
  11. Bake the macarons at 300 F for about 12 minutes. Remove and allow to cool completely.
  12. Make your desired filling (recipes will follow).

Tips

  • 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:

Ingredients

  • 1 stick of unsalted butter, room temperature
  • 1 cup powdered sugar
  • 1 tablespoon matcha powder
  • 1 tablespoon milk

Directions

  1. Beat the butter on high until fluffy.
  2. Add powdered sugar and matcha powder and beat until incorporated.
  3. Add milk while beating for another 3 minutes.

Adapted from OhSweetDay

Pineapple Macarons

  • Add orange food coloring at step 5

Pineapple Curd Filling

Ingredients

  • 2 egg yolks
  • 1 cup pineapple juice, canned
  • ¼ cup sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon butter

Directions

  1. Whisk all of the ingredients, other than the butter, together in a small pan over medium heat.
  2. Keep on whisking until it starts to simmer. It will start to thicken and you will start to see bubbles on the top.
  3. 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

Macarons

Lemon Macarons

  • 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

Ingredients

  • 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

Directions

  1. Zest the lemon over a medium sized bowl. Place a mesh strainer on top of the bowl.
  2. In a medium pan, heat up the lemon juice, sugar, and butter. Still until the butter has melted.
  3. Stir together the eggs and egg yolks in another bowl.
  4. Once the lemon juice mix starts to warm up, pour it slowly into the eggs while whisking quickly.
  5. 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.
  6. Once it has thickened, strain the mixture into the bowl with the zest.
  7. 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

Macarons

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.

Macarons

What are some other ways that you have enjoyed your macarons?