FRENCH MACAROONS
Fantabulous colored, bite-sized macaroons. Divide batter into thirds and color one-third pink and flavor with raspberry flavoring; color one-third yellow and flavor with lemon flavoring; color one-third pale blue and flavor with vanilla. Fill and make sandwich cookies with filling of choice, like peach jam or strawberry preserves.
Provided by crazymary98
Categories World Cuisine Recipes European French
Time 1h35m
Yield 24
Number Of Ingredients 5
Steps:
- Preheat oven to 320 degrees F (160 degrees C). Line baking sheets with parchment paper or a silicon mat.
- Whisk egg whites in a clean metal mixing bowl until thick, about 5 minutes; whisk the superfine sugar into the egg whites until thick, glossy, and the mixture holds stiff peaks, 5 to 8 more minutes. Place a sieve over the bowl containing egg whites and sieve both amounts of almond meal and confectioners' sugar into the egg white mixture. Gently fold the almond meal and confectioners' sugar into the egg whites, retaining as much air as possible.
- Separate the meringue into separate bowls to flavor and color, if desired. Spoon the meringue into a piping bag fitted with a 3/8-inch tip. Pipe 1-inch disks of meringue onto the prepared baking sheets, leaving about 2 inches between cookies.
- Let the cookies stand at room temperature for about 15 minutes to form a thin skin. Pick up the baking sheets and let drop from several inches above the work surface to adhere cookies to the baking sheets.
- Bake in the preheated oven until tops are dry, about 15 minutes; let cool completely on the baking sheets before peeling off the parchment paper.
Nutrition Facts : Calories 61 calories, Carbohydrate 11.4 g, Fat 0.9 g, Protein 2.3 g, SaturatedFat 0.1 g, Sodium 7.4 mg, Sugar 9.9 g
BASIC RECIPE FOR FRENCH MACARONS: VANILLA BEAN MACARONS
This basic recipe for vanilla bean macarons will guide you through the essential steps to successfully make the French treat at home.
Provided by Marie Asselin, FoodNouveau.com
Categories Dessert
Time 14h
Number Of Ingredients 11
Steps:
- For the vanilla bean buttercream: In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl if using a hand mixer, beat the butter until smooth. Add the sifted powdered sugar and mix at low speed to moisten the sugar. Increase the speed to incorporate fully. Add the vanilla seeds and salt, then beat at high speed until the frosting is light and fluffy. If the frosting seems a bit stiff, add some milk, one tablespoon (15 ml) at a time, until you reach the desired consistency.
- If using right away, transfer to a pastry bag fitted with a large round tip. If you prepared the vanilla bean buttercream in advance, store in an airtight container and refrigerate until needed.
- For the vanilla macaron shells: Return the egg whites to room temperature at least an hour before making the macarons.
- In the bowl of a food processor, add the almond flour, powdered sugar, and vanilla powder, if using, then process until the mixture is thoroughly incorporated, 30 seconds to a minute. Sift the mixture in a fine mesh strainer to make sure no lumps or bigger bits of nuts are left. Discard the larger bits that remain in the strainer.
- In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl if using a hand mixer, whisk the egg whites with the cream of tartar on medium/high speed until frothy, about 1 minute, then slowly pour in the granulated sugar. Keep beating until the egg whites are stiff, dense, and creamy, about 3 minutes more.
- Add the almond and powdered sugar mixture to the egg whites and, using a silicone spatula, gently fold in the dry ingredients: slide your spatula all the way to the bottom of the bowl and comes back up to the top. Do this about 6 times to incorporate the dry ingredients, then keep folding for a total of about 14 times until no pockets of dry ingredients remain and the mixture drops from the side of the spatula in a slow, lazy ribbon. Start testing early to make sure not to overfold.
- Stack two aluminum baking sheets and line the top sheet with parchment paper. Cut out the parchment paper so it fits exactly over the bottom of the sheet to make sure the macarons lay flat. Slide macaron templates under the parchment paper, if using.
- Transfer the macaron batter in a pastry bag fitted with a large round tip. Pipe 1 1/2-inch (3.8-cm)rounds of batter, evenly spaced but still close to one another as they will not expand much.
- Carefully slide the macaron templates off the baking sheets, if you used them. Let the shells rest on the baking sheets for 20 to 30 minutes.
- Preheat the oven to 275°F (135°C) with a rack set in the middle position. Bake each sheet of macaron shells for 15 to 18 minutes, or until the shells are firm on their feet when you lightly tap on them with the tip of a finger.
- Repeat the steps above to bake all the macaron shells.
- Let the shells cool completely to room temperature before assembling them, about an hour.
- To assemble the macarons: If you prepared the vanilla bean buttercream in advance, bring it back to room temperature at least 1 hour before using.
- Pair same sized shells together and set side by side on a work surface. If you prepared the vanilla bean buttercream in advance, give it an energetic stir, then transfer it to a pastry bag fitted with a round tip. Pipe some filling over half of the shells. Close the macarons, gently pressing the second shells over the filling.
- STORAGE: Store the assembled macarons in an airtight container and refrigerate for one night before indulging. French macarons will keep, refrigerated, for up to 3 days. You can also freeze assembled macarons in an airtight container for up to 1 month.
- SERVING: Always bring the macarons back to room temperature 30 minutes to 1 hour before serving.
FRENCH MACARONS
Even decorated simply-a sprinkle of sugar, a drizzle of icing-these stylish beauties are part of our creative Christmas cookies collection. They will be the showstoppers on any cookie tray. -Josh Rink, Photo Stylist Taste of Home
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 26 macarons.
Number Of Ingredients 12
Steps:
- Place the almond flour and 1-1/2 cups plus 3 Tbsp. confectioners' sugar in a food processor; pulse until thoroughly mixed to ensure almond flour is very fine. Pass almond flour mixture through a fine-mesh sieve; discard any large pieces that remain. , Place egg whites in a very clean bowl of a stand mixer fitted with whisk attachment; whisk on medium-low speed until frothy. Slowly add superfine sugar; whisk until dissolved, 1-2 minutes. Slowly add remaining confectioners' sugar; increase speed to high and whip until meringue is glossy and stiff peaks form, 2-3 minutes. , Gently fold one-third of the almond flour mixture into meringue; gently fold in remaining almond flour in 2 additions. Using side of spatula, smooth batter up sides of bowl several times to remove air bubbles and ensure there are no lumps; do not overmix. Run spatula down the center of the bowl; the line in the batter should remain visible for a moment before mixture runs back into itself., Position rack in upper third of oven; preheat oven to 300°. Transfer batter into a pastry bag fitted with a #7 or #10 round tip. Pipe 1-3/8-in. rounds onto parchment about 1 in. apart. Tap tray against counter 2-3 times to remove excess air bubbles. Let macarons rest until no longer wet or sticky to the touch, 30-60 minutes. Bake, 1 tray at a time, until cookies rise about 1/8-in. to form "feet," 14-16 minutes, rotating tray halfway through baking. Remove tray and let macarons cool completely; repeat with remaining trays. Once macarons have cooled completely, remove from parchment. , To make filling, cream butter in a stand mixer fitted with whisk attachment; slowly add powdered sugar until incorporated. Add heavy cream, vanilla and salt; mix until smooth. Pour frosting into a pastry bag fitted with a small round tip; pipe buttercream onto half the macarons. Top with remaining macaron shells. Refrigerate, covered, until ready to serve. , Peppermint Variation: For macaron shells: Add green gel food coloring (do not use liquid food coloring) to whipped meringue until desired color is reached. To decorate: If desired, top macaron shells with crushed candy canes just after they have been piped and before skin has formed. For filling: Add 1/4 to 1/2 teaspoon peppermint extract to mixed frosting. Assemble as directed. , Cranberry Variation: For macaron shells: Add red gel food coloring (do not use liquid food coloring) to whipped meringue until desired color is reached. To decorate macaron shells: Place white candy melts or white chocolate in a microwave-safe bowl and microwave at 30-second intervals, stirring frequently, until melted and smooth. Place chocolate in a piping bag fitted with a fine round decorating tip; drizzle over macaron shells. Immediately sprinkle with red, green and white assorted sprinkles. For filling: If desired, add 2-3 drops cranberry flavoring to frosting. Pipe a circle of frosting onto bottoms of half the macaron shells. Place 1/4 teaspoon canned cranberry sauce in center of frosting circle. Top with remaining macaron shells. , Hot Chocolate Variation: For macaron shells: Add 2 tablespoons dark cocoa powder to almond flour and confectioners' sugar before sifting. To decorate: Using stiff royal frosting, pipe snowflake designs onto half of the cooled macaron shells. For filling: If desired, using marshmallow fluff instead of frosting, pipe a circle onto bottoms of half the macaron shells. Place 1/2 cup chocolate chips and and 2 tablespoons heavy cream in a microwave-safe bowl; microwave at 30-second intervals, stirring frequently, until melted and smooth. Place 1/4 teaspoon chocolate mixture in the center of marshmallow circle; top with remaining macaron shells.
Nutrition Facts : Calories 253 calories, Fat 11g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 69mg sodium, Carbohydrate 37g carbohydrate (34g sugars, Fiber 1g fiber), Protein 4g protein.
MACARON (FRENCH MACAROON)
This is the quintessential macaron (NOT macaroon) recipe. I am a baker's apprentice, and after much trial and error, we (the baker and I) finally perfected the technique. We decided to share with you all. Pipe your choice of filling on a cookie and sandwich another cookie on top. These are like cloud cookie sandwiches and are delicious if done correctly. If you want to do it the super-easy way, just fill with your favorite flavor of frosting. Enjoy!
Provided by Liz
Categories World Cuisine Recipes European French
Time 2h10m
Yield 8
Number Of Ingredients 4
Steps:
- Line a baking sheet with a silicone baking mat.
- Beat egg whites in the bowl of a stand mixer fitted with a whisk attachment until whites are foamy; beat in white sugar and continue beating until egg whites are glossy, fluffy, and hold soft peaks. Sift confectioners' sugar and ground almonds in a separate bowl and quickly fold the almond mixture into the egg whites, about 30 strokes.
- Spoon a small amount of batter into a plastic bag with a small corner cut off and pipe a test disk of batter, about 1 1/2 inches in diameter, onto prepared baking sheet. If the disk of batter holds a peak instead of flattening immediately, gently fold the batter a few more times and retest.
- When batter is mixed enough to flatten immediately into an even disk, spoon into a pastry bag fitted with a plain round tip. Pipe the batter onto the baking sheet in rounds, leaving space between the disks. Let the piped cookies stand out at room temperature until they form a hard skin on top, about 1 hour.
- Preheat oven to 285 degrees F (140 degrees C).
- Bake cookies until set but not browned, about 10 minutes; let cookies cool completely before filling.
Nutrition Facts : Calories 189.5 calories, Carbohydrate 36.4 g, Fat 2.6 g, Protein 6.9 g, SaturatedFat 0.3 g, Sodium 22 mg, Sugar 31.9 g
FRENCH ALMOND MACARONS
These classic French cookies have a crisp exterior and a slightly chewy center. Make all three versions for a festive dessert buffet.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 30
Number Of Ingredients 8
Steps:
- Preheat oven to 300 degrees. Sift confectioners' sugar into a bowl. Whisk in almonds; set aside. Line 2 baking sheets with parchment paper or nonstick baking mats (such as Silpats), and mark circles using a 1 1/2-inch cutter dipped in flour.
- Put egg whites in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed until foamy, then beat in salt. Beat in granulated sugar, 1 teaspoon at a time, until medium-soft peaks form. Transfer mixture to a large bowl.
- Using a rubber spatula, fold half the almond mixture into the egg white mixture until just incorporated. Fold in vanilla and remaining almond mixture until just incorporated. Firmly tap bottom of bowl on counter to eliminate air pockets.
- Transfer mixture to a pastry bag fitted with a 1/2-inch plain tip (such as Ateco #806). Pipe mixture into marked circles on prepared baking sheets. Bake, rotating sheets halfway through, until macarons are slightly firm and can be gently lifted off parchment (bottoms will be dry), 20 to 25 minutes. Let cool on sheets 5 minutes. Transfer macarons on parchment to a wire rack; let cool completely.
- Spread 2 teaspoons buttercream on flat sides of half the macarons, then sandwich with remaining halves, keeping flat sides together. Refrigerate until firm, about 20 minutes, before serving.
BASIC FRENCH MACARONS
Want to learn how to make macarons? We've taken the guesswork out of making these patisserie beauties, so you can prepare them at home. Our foolproof macarons recipe calls for making your own almond flour (it's so much easier than it seems), then adding just four other ingredients: powdered sugar, egg whites, white sugar, and any filling you please.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 2h
Yield Makes 20 to 25 sandwich cookies
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees with rack in lower third. Place almonds in a food processor; process until as fine as possible, about 1 minute. Add confectioners' sugar; process until combined, about 1 minute.
- Pass almond mixture through a fine-mesh sieve. Transfer solids in sieve to food processor; grind and sift again, pressing down on clumps. Repeat until less than 2 tablespoons of solids remains in sieve.
- Whisk egg whites and granulated sugar by hand to combine. Beat on medium speed (4 on a KitchenAid) 2 minutes. Increase speed to medium-high (6) and beat 2 minutes. Then beat on high (8) 2 minutes more.
- The beaten egg whites will hold stiff, glossy peaks when you lift the whisk out of the bowl. Add flavoring and food coloring, if desired, and beat on highest speed 30 seconds.
- Add dry ingredients all at once. Fold with a spatula from bottom of bowl upward, then press flat side of spatula firmly through middle of mixture. Repeat just until batter flows like lava, 35 to 40 complete strokes.
- Rest a pastry bag fitted with a 3/8-inch round tip (Ateco #804) inside a glass. Transfer batter to bag; secure top. Dab some batter remaining in bowl onto corners of 2 heavy baking sheets; line with parchment.
- With piping tip 1/2 inch above sheet, pipe batter into a 3/4-inch round, then swirl tip off to one side. Repeat, spacing rounds 1 inch apart. Tap sheets firmly against counter 2 or 3 times to release air bubbles.
- Bake 1 sheet at a time, rotating halfway through, until risen and just set, 13 minutes. Let cool. Pipe or spread filling on flat sides of half of cookies; top with remaining half. Wrap in plastic and refrigerate.
FRENCH PINK MACAROONS
A recipe from Australian Women's Weekly. These are quite easy to make..though are very expensive to buy from cafes or cake stalls. This is a basic recipe that is also suitable for a gluten-free diet just by using gf ingredients. Change the colour if you wish
Provided by Jubes
Categories Dessert
Time 1h
Yield 18 serving(s)
Number Of Ingredients 8
Steps:
- To make the white chocolate ganache- stir the chocolate and the thickened cream in a saucepan over a low heat until smooth.
- Transfer the mixture to a small bowl. Cover and refrigerate until the mixture is spreadable.
- For the macaroon cookies- Preheat oven to 150°C or 130°C if using a fan-forced oven. Grease oven trays and line them with baking paper.
- Ensure mixing bowl is thoroughly clean. Beat egg whites in a small bowl with an electric mixer until soft peaks form.
- Add the sugar and food colouring, beat until the sugar dissolves.
- Transfer the mixture to a large bowl.
- Fold in the sifted icing sugar and almond meal, in two batches.
- Spoon the mixture into large piping bag fitted with a 1.5cm plain tube.
- Pipe 36 x 4cm rounds, 2cm apart, onto the trays. (keep the circles as uniform as possible as this will make your macaroons look uniform and make pairing easier).
- Tap the trays on the bench top to allow macaroons to spread slightly. Dust with sifted icing sugar and allow to stand for 15 minutes.
- Bake macaroons about 20 minutes. Remove from oven and allow to stand 10 minutes on the trays before transferring to a wire rack to cool.
- Sandwich macaroons with the ganache.
- Dust with a little sifted icing sugar to serve.
- Makes 18.
Nutrition Facts : Calories 115, Fat 6.1, SaturatedFat 2.4, Cholesterol 2.3, Sodium 11.4, Carbohydrate 15.3, Fiber 1.6, Sugar 12.4, Protein 2.5
HOW TO MAKE MACARONS RECIPE BY TASTY
It's never a bad time for dessert. Cookies, cake, pie, you name it! But sometimes you need to change it up with something a little fancier: enter macarons. They may seem intimidating but with our easy-to-follow guide, they don't have to be. And you can customize them! Want a variety? Use different types of food coloring. Prefer a different flavored icing? Add some lavender extract for a floral feel. One bite, and you'll feel like you're in Paris yourself.
Provided by Jody Tixier
Categories Bakery Goods
Time 1h50m
Yield 30 macarons
Number Of Ingredients 11
Steps:
- Make the macarons: In the bowl of a food processor, combine the powdered sugar, almond flour, and ½ teaspoon of salt, and process on low speed, until extra fine. Sift the almond flour mixture through a fine-mesh sieve into a large bowl.
- In a separate large bowl, beat the egg whites and the remaining ½ teaspoon of salt with an electric hand mixer until soft peaks form. Gradually add the granulated sugar until fully incorporated. Continue to beat until stiff peaks form (you should be able to turn the bowl upside down without anything falling out).
- Add the vanilla and beat until incorporated. Add the food coloring and beat until just combined.
- Add about ⅓ of the sifted almond flour mixture at a time to the beaten egg whites and use a spatula to gently fold until combined. After the last addition of almond flour, continue to fold slowly until the batter falls into ribbons and you can make a figure 8 while holding the spatula up.
- Transfer the macaron batter into a piping bag fitted with a round tip.
- Place 4 dots of the batter in each corner of a rimmed baking sheet, and place a piece of parchment paper over it, using the batter to help adhere the parchment to the baking sheet.
- Pipe the macarons onto the parchment paper in 1½-inch (3-cm) circles, spacing at least 1-inch (2-cm) apart.
- Tap the baking sheet on a flat surface 5 times to release any air bubbles.
- Let the macarons sit at room temperature for 30 minutes to 1 hour, until dry to the touch.
- Preheat the oven to 300˚F (150˚C).
- Bake the macarons for 17 minutes, until the feet are well-risen and the macarons don't stick to the parchment paper.
- Transfer the macarons to a wire rack to cool completely before 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.
- Transfer the buttercream to a piping bag fitted with a round tip.
- Add a dollop of buttercream to one macaron shell. Top it with another macaron shell to create a sandwich. Repeat with remaining macaron shells and buttercream.
- Place in an airtight container for 24 hours to "bloom".
- Enjoy!
Nutrition Facts : Calories 173 calories, Carbohydrate 21 grams, Fat 9 grams, Fiber 0 grams, Protein 1 gram, Sugar 19 grams
FRENCH MACAROONS
Steps:
- Preheat oven to 300 degrees F.
- Stir together the confectioners' sugar and almond flour and sift it through a tammie or very open mesh strainer. In a mixer with a whip attachment, whip the whites until frothy. Add the sugar (and food coloring if using) and whip until stiff. Add 1/3 of the almond mixture and fold part way in. Add another 1/3 and fold partway in. Add final 1/3 and fold in leaving a few specks of egg whites. It will look like deflated marshmallow. Place a pastry bag with a close pin holding it shut in a tall round container folding the edge over the rim of the container to fill it easily. Pipe dots of meringue at each corner to stick down some parchment paper on a sheet pan. Pipe rows of kisses 1-inch each (size of a quarter) one half inch apart. Bake about 17 minutes until very light brown. Pour 1/4 cup water under the parchment paper at both ends of the sheet to steam them loose. Let cool and peel off.
- Easy Buttercream: In a mixer with a whip attachment whip the butter very well, scraping the bowl often until it's light and fluffy. Add the confectioners' sugar and mix on low. Drizzle in the flavorings with the hot water. Chill up to a week until ready to use, then bring to room temperature.
- Pipe macaroons with buttercream and make little sandwiches. Keep in a covered box chilled.
EASY MACARONS
The macaron, a French sandwich cookie, is an iconic bite-sized treat that many enjoy. This recipe details how to make it, offering tips and variations.
Provided by Clarice Lam
Categories Dessert
Time 2h
Number Of Ingredients 9
Steps:
- Gather the ingredients.
- In a large bowl, sift together the almond flour, confectioners' sugar, and salt. Whisk to combine.
- Make a well in the center of the almond flour mixture and pour in 3 egg whites. Using a rubber spatula, fold and stir to make a paste. Set aside.
- Place the granulated sugar and water in a small pot and stir to combine. Wet your fingertips and wash down any sugar crystals on the side of the pot.
- Heat on medium-high heat until the mixture reaches 238 F on a candy thermometer.
- While you are waiting for the syrup to reach temperature, place the remaining 4 egg whites in the bowl of a stand mixer fitted with the whisk attachment. Whisk on medium-high speed until it reaches medium peaks. Turn off the mixer and wait for the sugar syrup to reach temperature.
- Once the sugar syrup has reached 238 F, turn the mixer back on medium speed to bring the egg whites back together and slowly drizzle the syrup down the side of the mixer bowl until fully incorporated in the egg whites.
- Turn the mixer on medium-high and continue whisking until the egg whites are inflated, smooth, shiny, flexible, and still a little warm, about 1 minute.
- If using food coloring, squeeze a few drops to reach your desired color into the meringue and whisk for another 5 seconds or until completely incorporated.
- Take a small amount of the meringue and fold it into the almond flour mixture to lighten it up.
- Fold about half of the remaining meringue into the almond mixture using broad strokes until few streaks are left.
- Fold the rest of the meringue into the batter until no streaks are left. Use as few strokes as possible to incorporate everything as overmixing can lead to flat macarons.
- The consistency is correct when the batter slowly drips off the spatula like lava and slowly settles flat, not leaving any peaks.
- Prepare a piping bag with a 1/3-inch circle piping tip and pour some of the macaron batter into the bag.
- Pipe 4 small dots of batter directly onto each corner of a 12 x 17-inch sheet tray, then place a piece of parchment on top. This will prevent the paper from lifting up in the oven.
- Hold the piping bag vertically (perpendicular to the work surface) about a half-inch from the parchment and gently squeeze to pipe a 1 1/2-inch circle without moving the piping bag. Repeat, making sure to leave space in between each macaron, until all the batter is gone.
- Gently tap the tray on the counter to remove any air bubbles. Let sit for about 30 minutes until the surface of the macaron is dry to the touch. Preheat the oven to 300 F.
- Bake the macarons for 15 to 20 minutes, rotating halfway through, until the shell is hard and the center is still chewy. Let cool completely.
- Gather the ingredients.
- In a small pot, add 1 1/2 cups sugar and the water and stir to combine. Wet your fingers to wipe any sugar crystals off the sides of the pot.
- Place over medium-high heat until the sugar syrup reaches 238 F. Do not stir the syrup while it is cooking-this will cause the sugar to crystalize.
- In the meantime, place the egg whites and salt into a stand mixer bowl fitted with the whisk attachment. Whisk on medium speed until the whites become frothy.
- Slowly add the remaining 1/4 cup sugar until fully combined. Turn the speed up to high and continue to whisk until medium-stiff peaks. Turn off the mixer and wait for the sugar syrup to reach temperature.
- When the sugar syrup reaches 238 F, remove the pot from the heat and turn the mixer back on low speed. Slowly pour the sugar syrup down the side of the mixing bowl until fully incorporated.
- Turn the speed to medium-high and continue to beat until it has doubled in size and the bowl is no longer warm.
- Turn the speed back down to medium and slowly add the butter chunks until smooth and fluffy.
- Lower the speed and add the vanilla. Continue to mix until everything comes together into a beautiful silky smooth buttercream.
- Prepare a piping bag with 1/4-inch circle piping tip.
- Fill the piping bag with the buttercream.
- Flip half of the macaron shells upside down and pipe a circle of buttercream onto each shell.
- Place the other half of the macaron shells on top of the buttercream. Make sure to pair similar-sized discs together for more consistent macarons.
- The macarons can be served immediately, but many say they are actually better after freezing overnight.
Nutrition Facts : Calories 364 kcal, Carbohydrate 36 g, Cholesterol 49 mg, Fiber 1 g, Protein 4 g, SaturatedFat 12 g, Sodium 86 mg, Sugar 33 g, Fat 24 g, ServingSize 14 macarons (14 servings), UnsaturatedFat 0 g
MIX-AND-MATCH FRENCH MACARONS
Macarons are light-as-a-feather French cookies that can be assembled using any sweet fillings and bases that you please. Our best, step-by-step recipe for this sophisticated French dessert offers variations for vanilla bean, chocolate, peanut buttter, coconut, raspberry, and pistachio macarons.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 35 macarons
Number Of Ingredients 11
Steps:
- Pulse confectioners' sugar and almond flour in a food processor until combined. Sift mixture 2 times.
- Preheat oven to 375 degrees. Whisk whites with a mixer on medium speed until foamy. Add cream of tartar, and whisk until soft peaks form. Reduce speed to low, then add superfine sugar. Increase speed to high, and whisk until stiff peaks form, about 8 minutes. Sift flour mixture over whites, and fold until mixture is smooth and shiny.
- Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip, and pipe 3/4-inch rounds 1 inch apart on parchment-lined baking sheets, dragging pastry tip to the side of rounds rather than forming peaks. Tap bottom of each sheet on work surface to release trapped air. Let stand at room temperature for 15 minutes. Reduce oven temperature to 325 degrees. Bake 1 sheet at a time, rotating halfway through, until macarons are crisp and firm, about 10 minutes. After each batch, increase oven temperature to 375 degrees, heat for 5 minutes, then reduce to 325 degrees.
- Let macarons cool on sheets for 2 to 3 minutes, then transfer to a wire rack. (If macarons stick, spray water underneath parchment on hot sheet. The steam will help release macarons.)
- Sandwich 2 same-size macarons with 1 teaspoon filling. Serve immediately.
MACARONS
Macaron is the French word for macaroon, but are never the coconut-based cookie. Macarons are one of the most amazing pastries, with hundreds of flavors and fillings. Macarons are made from almond flour and meringue, with even the pros claiming to failure on a regular basis. After going through dozens of recipes and trials, this is the most reliable macaron recipe I could come up with. You could get lighter using the Italian meringue method, but it's less dependable.
Provided by Deegan
Categories World Cuisine Recipes European French
Time 9h
Yield 15
Number Of Ingredients 5
Steps:
- Place egg whites into a metal mixing bowl and refrigerate overnight. The next day, bring egg whites to room temperature.
- Preheat oven to 280 degrees F (138 degrees C). Line baking sheets with parchment paper.
- Whisk confectioners' sugar and almond flour in a bowl. Beat the egg whites with salt in metal bowl with an electric mixer on medium speed until foamy, about 1 minute; increase speed to high and gradually beat in superfine sugar, about 1 tablespoon at a time, until the egg whites are glossy and hold stiff peaks, 3 to 5 more minutes.
- Gently fold almond flour mixture into whipped egg whites until thoroughly incorporated; spoon meringue into a pastry big fitted with a 3/8-inch tip.
- Pipe 1-inch disks of meringue onto the prepared baking sheets, leaving 2 inches of space between cookies. The batter will spread. Lift the baking sheets a few inches above the work surface and hit them lightly on the work surface several times to remove any air bubbles from the cookies. Let the cookies stand at room temperature until the shiny surfaces become dull and a thin skin forms, about 15 minutes.
- Place the baking sheets in the preheated oven and bake with the oven door open slightly until the macarons' surfaces are completely dry, about 15 minutes. Let cookies cool completely on a baking sheet before peeling parchment paper from the cookies.
- Spread half the cookies with any desired filling, top with remaining cookies to make sandwiches, and refrigerate at least 2 hours to overnight to let the cookies soften.
Nutrition Facts : Calories 71.4 calories, Carbohydrate 17.3 g, Protein 1 g, Sodium 34.3 mg, Sugar 17 g
BEST FRENCH MACARONS
Magic happens when sugar, almond flour, and airy egg whites come together in perfect harmony to form the delicate disks the French call macarons. Follow this step-by-step guide and what goes on in those patisseries will no longer be a mystery! Store macarons in an airtight container for up to 1 week.
Provided by Smart Cookie
Categories World Cuisine Recipes European French
Time 1h47m
Yield 48
Number Of Ingredients 12
Steps:
- Combine confectioners' sugar, almond flour, and 1/2 teaspoon salt in the bowl of a food processor. Pulse a few times until extra-fine. Sift through a fine-mesh sieve into a large bowl.
- Beat egg whites with the remaining 1/2 teaspoon salt and cream of tartar in the bowl of a stand mixer fitted with a whisk attachment until frothy. Gradually add superfine sugar and vanilla and continue to beat on medium speed until stiff peaks form. Do not overbeat; tips of peaks should hold their shape but curl over slightly.
- Gently fold 1/3 of the almond flour mixture into the egg whites, turning bowl occasionally, until nearly combined. Drop in food coloring. Add remaining almond flour mixture in 2 additions, gently folding until a batter comes together. Batter should fall off the spatula in thick ribbons without breaking.
- Transfer batter to a piping bag with a #804 pastry tip. Line 2 light-colored baking sheets with silicone macaron mats. Pipe batter into each circle on the mats. Tap baking sheets 4 times against the counter to release any air bubbles. Let macarons sit at room temperature until dry to the touch, 30 minutes to 1 hour.
- Preheat the oven to 300 degrees F (150 degrees C).
- Bake macarons in the preheated oven until bottoms rise slightly off the mats to form 'feet', 17 to 20 minutes. Switch baking sheets positions halfway through.
- Let macarons cool on the mats for 15 minutes. Transfer to a wire rack to cool completely, at least 15 minutes.
- Meanwhile, beat butter and confectioners' sugar together using an electric mixer until creamy. Add heavy cream and vanilla extract; beat until combined.
- Transfer buttercream to a piping bag with a #4 pastry tip. Pipe buttercream onto 1/2 of the macarons. Top with the other halves to create sandwiches.
Nutrition Facts : Calories 103.9 calories, Carbohydrate 13.5 g, Cholesterol 11.4 mg, Fat 5.5 g, Fiber 0.3 g, Protein 0.8 g, SaturatedFat 2.7 g, Sodium 52.9 mg, Sugar 12.8 g
BEST MACARON RECIPE BY MIMI
Mimi's best macaron recipe for making non-hollow macarons successfully. Perfect for beginner or professional use.
Provided by Mimi
Categories Macarons
Time 1h30m
Number Of Ingredients 17
Steps:
- Complete all the PREP WORK as listed in post.
- In a big bowl, sift together the almond flour and powdered sugar.
- In a separate bowl, whip room temperature egg whites on low speed with a handheld mixer until foamy, add cream of tartar. (Further reading: How to make perfect meringue for macarons.)
- Once the beater starts leaving tracks in the egg whites and the bubbles have tightened up in size, add granulated sugar 1/3 at a time. Increase to med speed.
- Once all the sugar has been fully incorporated and before reaching stiff peaks, add 1-3 drops of gel color to your liking. Whip on med-high until Stiff Peaks.
- Test meringue stiffness. It should have pointed peaks when the whisk is pulled out.
- Pour a third of the almond/powdered sugar mixture into the egg whites. Gently fold it into the egg whites. Then add the rest of the mixture and fold.
- Stop folding once the dry ingredients have been fully incorporated and the batter has reached a "lava" like or honey consistency. The batter should pass the figure-8 test. (Watch video: How to Macaronage for No Hollows)
- On parchment paper or silicone mats, pipe the batter to the size of the circle on the template. Sign up to my newsletter to get free templates of various sizes. (Further reading: Proper macaron batter consistency while piping.)
- Remove the paper template from underneath the parchment paper or mat.
- Rap the tray several times on the counter to rid of excess bubbles.
- Before the batter dries, pop any remaining bubbles with a toothpick.
- Let it rest on the counter for 30 min. AND until a "skin" has developed. This will prevent the shells from cracking during baking. (Further reading: Resting the macaron shell.)
- Preheat oven to 320 F. (Further reading: How to use your home oven for baking macarons.)
- Place the tray on the middle shelf and bake for 12-14 minutes. Bake only one tray at a time.
- Take them out and test doneness. The feet should not push back and the shell should not be wobbly.
- Let them cool off on the pan (or off if they are overdone).
- Fill macarons with an easy 3 ingredient chocolate filling or your own favorite filling. (Further reading: Yummy Macaron Filling Ideas)
- Leave them in the fridge in an airtight container and let them mature for 24 hours. (Further reading: Can macaron shells be frozen?)
- After 24 hours of maturation in the fridge, bring them back to room temperature 30 min. before serving. They will remain fresh stored in an airtight container in the fridge for up to 4 days, depending on filling used. ENJOY!
Nutrition Facts : Calories 73 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 3 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 9 milligrams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
FRENCH MACARONS
These cookies are a labor of love and we did a lot of research to perfect this recipe for you, after our own failures. Please follow as written and you will have a delicious and well-presented cookie. You may wish to experiment with different fillings. Enjoy!
Provided by Wendy
Categories World Cuisine Recipes European French
Time 1h33m
Yield 24
Number Of Ingredients 8
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
- Beat egg whites in a glass, metal, or ceramic bowl with an electric mixer on medium speed until foamy, about 30 seconds. Add white sugar and continue to beat until peaks are stiff enough they stay in place when the bowl is turned upside down, about 5 minutes.
- Sift 1 2/3 cup confectioners' sugar, almond flour, and salt together twice. Fold into the egg whites until batter is creamy and falls slowly off the lifted spatula, about 50 turns with a spatula. Transfer batter to a piping bag fitted with a round tip.
- Pipe batter onto the parchment paper, using a circular motion to make macarons 1 inch in diameter. Tap the baking sheet against the counter about 10 times to release any air bubbles.
- Bake in the preheated oven for 9 minutes. Rotate baking sheet and continue baking until macarons are shiny and rise slightly to form "feet", about 9 minutes more. Peel off the parchment paper and allow to cool completely, about 30 minutes.
- Beat butter, 2/3 cup confectioners' sugar, and vanilla extract with an electric mixer until creamy and thick, about 10 minutes. Transfer filling to a piping bag fitted with a round tip.
- Pipe a small amount of filling onto the center of 1 macaron; top with another macaron and press gently to sandwich the filling between the two.
Nutrition Facts : Calories 124.6 calories, Carbohydrate 16.1 g, Cholesterol 10.2 mg, Fat 6.4 g, Fiber 0.5 g, Protein 1.6 g, SaturatedFat 2.6 g, Sodium 40.8 mg, Sugar 14.9 g
MACARONS
Edd Kimber, champion of BBC's Great British Bake Off, shares his expert knowledge for baking picture-perfect macarons
Provided by Good Food team
Categories Afternoon tea, Treat
Time 49m
Yield Makes 35
Number Of Ingredients 9
Steps:
- Place the icing sugar and ground almonds in the bowl of a food processor and pulse about 15 times until fully combined. Sieve this mixture into a large bowl, discarding any particles that stay in the sieve. Add the first batch of egg whites to the almond mixture, mix to form a thick paste and set aside.
- Tip the second batch of egg whites into a spotlessly clean, heatproof bowl and have an electric whisk at the ready. Place 50ml water and the granulated sugar into a small saucepan on medium heat. Bring to a boil and cook until the syrup registers 110C, using a sugar thermometer, at which time start to beat the egg whites on high speed. Once the syrup is at 118C pour it slowly down the side of the mixer bowl, avoiding the moving whisk. Continue to whisk on high until the mixture has cooled slightly and you have a shiny peaked meringue mixture - the bowl should no longer be hot to the touch, but still warm. Add the colouring and whisk to combine.
- Tip the meringue onto the almond mixture and gently fold together. It is important not to over-mix the batter - it should fall in a thick ribbon from the spatula. The ribbon should also fade back into the batter within about 30 secs - if it doesn't, fold a few more times.
- Heat oven to 170C/150C fan/gas 3-4. Line three baking sheets with baking parchment. Transfer the batter to a piping bag fitted with a large round nozzle. Hold the bag vertically to the tray, with the nozzle about 1cm from it. Pipe rounds about 2.5cm in diameter onto the prepared baking sheets. Leave to rest for 30 mins, or until the macarons have developed a skin.
- Bake the macarons for 14 mins (this needs to be precise, so you could test a macaron first). Immediately slide the parchment onto the work surface and cool for a few minutes before gently peeling the macarons off the paper.
- To make the filling, place the cream in a small saucepan and the chocolate in a medium bowl. Bring the cream just to the boil and pour over the chocolate. Leave to stand for a few mins, then stir to combine. Add the butter and stir until smooth, then leave to set until thickened. Place the chocolate mix into a clean piping bag with a smaller nozzle and pipe around the edge of half the macarons. Fill the centre with jam and sandwich with another macaron shell.
- Once finished, the macarons will improve with an overnight rest in the fridge.
Nutrition Facts : Calories 110 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 14 grams sugar, Protein 2 grams protein, Sodium 0.02 milligram of sodium
EASY FRENCH MACARONS
These French sandwich cookies seem like quite the task, but with a few simple tricks, you'll find these Macarons is easy to make-you'll be an expert in no time.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h35m
Yield Makes 28
Number Of Ingredients 7
Steps:
- Whisk together almond meal and confectioner's sugar and sift over a large bowl.
- Beat egg whites until frothy, 1 to 2 minutes. Slowly add granulated sugar and almond extract, beat until medium shiny peaks, about 3 to 5 minutes.
- Fold egg whites into almond mixture until combined. Mix vigorously with spatula until the mixture sinks easily into a smooth mass and has the consistency of honey. Transfer mixture to a pastry bag, cut off 1/2 inch off tip. Pipe 1-inch rounds about 1 inch apart on parchment-lined sheets.
- Let dry 30 minutes to an hour and a half until tops are firm and dry. Preheat oven to 350. Bake one sheet at a time for about 14 minutes, rotating once. Let cool completely on wire racks before filling and sandwiching cookies together.
BEST FRENCH MACARON RECIPE EVER!!
Impress your friends with this very posh yet relatively easy recipe. After trying many techniques, this recipe is definitely the most reliable. A perfect Macaron has a lovely "foot" that makes it look like a mushroom, and only has a small amount of resistance in the crunch with a chewy centre. I hope you enjoy making these, they are great fun & impress everybody!!
Provided by Evil_Emma
Categories Dessert
Time 2h12m
Yield 40 serving(s)
Number Of Ingredients 9
Steps:
- You will need 3-4 baking trays to be double lined with baking paper, depending on the size of your macarons. Have these prepared before hand.
- You will also need to prepare a piping bag with 1cm hole in nozzle.
- In your electric mixer place first 2 egg whites and start whisking until frothy, about 2 minutes.
- While egg whites are mixing, put 150g caster sugar & 50g water in small saucepan and turn on medium heat.
- Start adding 40g of sugar to egg whites and let them whisk on a medium speed while sugar syrup is coming to a boil. This should only take a few minutes, you want your egg whites to be white and thick and fluffy.
- Once syrup is boiling, this is the time to add coloring and essence. I like to make my macarons very bright so don't be shy with the coloring.
- remove colored syrup from the heat and while the egg whites are still beating, slowly pour a drizzle from the syrup into the mixture until all gone. You want this to be gradual and slow but should only take about a minute.
- Now you leave to whisk on a medium speed until the bowl is cool again, this will take about 5-6 minutes.
- While your egg whites are whisking you need so comdine the almond meal & icing sugar by sifting through a sieve & into a large mixing bowl. This will break up lumps and give you a nice smooth consistancy for the perfect macaron.
- Mix the extra 2 egg whites into the almond meal mixture to form a smooth paste.
- You should now have a wonderful looking egg mixture that resembles a thick merang and is at room temperature. Spoon egg whites into almond meal mix and stir it in with a spatula. You don't have to be overly careful with "losing air" the mixture is quite robust at this stage and can handle a bit of rough treatment. Just make sure it is thoroughly combined.
- Spoon batter into piping bag and carefully pipe rounds that are about 1" across with 2cm between as they will spread a little. This is the best size for me, I like them petit and this is how the French make them. Store bought Macarons are often too big and awkward to eat.
- Once you have piped them all they need to be left to "dry out" for a couple of hours. You know when they are ready to go in when you can gently tough the top of one and it has formed a skin, if the mixture goes onto your skin it is not ready yet.
- Heat your oven to 270 with a rack in the center and nothing else in the oven.
- Place just one tray at a time in the oven and try not to open the oven while they are cooking. It doesn't take long, my oven is exactly 12 minutes, you may have to experiment to get your perfect time as all ovens vary.
- Once they are ready to come out, remove the entire sheet from the tray but leave the Macarons on the paper to cool on a wire rack. Once they are completely cooled they should easily peel away from the paper.
- This is a recipe that I have "tweaked" to suit my kitchen, you may have to adjust to suit you but don't give up if the first batch don't work, they can be hit and miss even for the experts!
- So worth the effort.
- The best way to serve these delightful treats is to sandwhich together with a nice thick frosting, matching similar sized shells for best presentation, cool and serve.
- They will keep in your freezer in an air tight container very well too so they can be made in advance.
PIERRE HERMé'S CHOCOLATE MACARONS - FRENCH MACAROONS
These are the French macarons - not the Americanized coconut macaroons I'm accustomed to. (I hate American macaroons... they're gross and have a strange mouth feel.) I found this recipe online at dianasdesserts.com Vogue has dubbed this French pastry chef, Pierre Hermé, as "the Picasso of Pastry". He started his career at just 14 at at 24 he was in charge of the pastry kitchens of Fauchon in Paris. Prep time includes chill time as does the cook time.
Provided by ThatSouthernBelle
Categories Dessert
Time P1DT2h30m
Yield 24 Sandwich Cookies, 24 serving(s)
Number Of Ingredients 7
Steps:
- Whisk the mixture until the chocolate melts and is smooth, then transfer it to a small bowl and set aside to cool. When cool, cover and refrigerate until thick and cold, at least 1 day. (May be refrigerated for up to 3 days.).
- To Prepare the Macaroons: Preheat the oven to 400°F/200°C Line 2 large baking sheets with parchment paper.
- Blend the powdered sugar and almonds in a food processor until the nuts are ground to powder, scraping the sides of the bowl often. It should take about 8 minutes. Add the cocoa and blend for about 1 minute longer.
- Using a whisk or electric beater, beat the egg whites in a large bowl until they are stiff but not dry. Fold in the nut mixture in 4 additions, until it forms a thick batter.
- Spoon half of the batter into a pastry bag fitted with a 1/2-inch plain round tip.
- Pipe the batter onto each paper-lined baking sheet in 12 walnut-sized mounds, spacing the mounds apart slightly, as they will spread a little as they bake.
- Bake the cookies, 1 sheet at a time, for about 11 minutes, or until they are firm to the touch in the center and dry and cracked on top.
- Slide the parchment paper with the cookies onto a work surface to cool.
- Repeat with the remaining batter, cooling the cookies completely and lining the baking sheets with new paper each time.
- To Assemble: Arrange a macaroon flat (bottom) side up on a work surface.
- Drop about 1 tablespoon of filling onto each cookie, then top with a second cookie flat (bottom) side down (facing and pressing against the filling).
- Repeat with remaining macaroons and filling. Arrange on a platter, cover and refrigerate for at least 2 hours. Serve cold.
Nutrition Facts : Calories 176.9, Fat 9, SaturatedFat 2.2, Cholesterol 7.1, Sodium 20.9, Carbohydrate 22.4, Fiber 1.7, Sugar 19.6, Protein 4.1
FRENCH MACARONS
I have been asked by some of you to explain how to bake the perfect French macaron and while they are the divas of the cookie world, you can make them at home with a little bit of practice and patience. The result is worth it, as what you can achieve are perfectly smooth, rounded little sweets that you can colour to your hearts desire and fill with the most intoxicating flavours. Macarons are the picture of class, dainty tea parties and are perfect for any gathering you wish! First-off, what are they? Macarons are little, almond-meringue based cookies that have a crisp, eggshell-like top and a soft interior. Macarons are usually filled with buttercream, ganache or fruit gels and are a very dainty, fragile and sought after French/Italian pastry. A version of macarons have been produced since the 8th century AD and were a popular sweet in the household of Catherine de' Medici and Henry II of France. In 1792, another version of the macaron was created by two Carmelite nuns who baked and sold the sweets to pay for their housing during the French Revolution. The colourful "sandwich" version of macarons did not exist until the 1830's, their creation generally credited to the French patisserie Laduree . I first made these when I worked at Europea as the stand-in pastry chef when the restaurant lost theirs overnight. The macarons craze was just beginning and I had only just heard of them. I had to learn how to make the small sweets quite quickly as they were a staple on the menu and had to be perfect each time. As I had not been trained how to make them, I lost a few batches along the way. One night, after service, I started a batch of about 500 mini macarons intent on getting a jump on the next days' mise en place. The executive chef sat in the restaurant, unbuttoned his pristine chef coat and cracked a beer as he waited for me to finish up. I followed all the steps closely, making sure everything was precisely measured, sifted and at the right temperatures. The batter looked perfect, I piped perfect little rounds on multiple baking trays and fed them into the convection oven, set the timer and cleaned the kitchen to a gleaming shine. When the timer went off, I flung open the oven doors and my heart sank to the floor, as every single macarons was cracked, dull and uneven. I still had about 20 baking sheets left to bake and I foolishly hoped that maybe the next trays would come out better than the last, which they did not. Needless to say, I was very embarrassed and I didn't know what to say to the chef who had waited for hours for me to finish. At 2 am, I shame walked out of the kitchen, wringing an imaginary towel in my hands, and timidly explained that the whole batch of expensive macarons were ruined and that I had wasted his time. Oh my goodness... My heart felt like a sinking ship and my fingers and toes were tingling with embarrassment. Luckily I wasn't scolded, as he was exhausted and a few beers in. Instead, he began to chuckle, which turned into a loud, deep, hearty laugh and tears formed in the corners of his eyes. He walked me back into the kitchen and looked at the costly disaster I had made, picked up some of the ruined macarons and crushed them in his chef-scarred fist, letting the crushed cookies sprinkle down to the baking sheet like shattered egg shells. "Look, it's decoration! Not all is lost." he exclaimed. My heart stopped racing, the tears burning the back of eyes subsided and I realized that although I royally screwed the pooch, it was OK... As the years have passed, I have come up with my own little tricks to ensure a 98% success rate when making macarons, and I have since made thousands. Once you get the hang of it, macarons will become one of your favourite sweets to make and you can play with colours and flavours to create your own version. There are many ways to make these beautiful little sweets, and while I am going to walk you through my favourite way to make them, you can always try a different way and see how it goes! While I pray you succeed, and I will instruct you so that you have the best chance of success, remember this story the first time you mess these up, because as I did, so will you, a few times. Don't feel bad, just crush them up and use them on ice cream, cakes, add the crushed cookies to icing for texture or top your favourite mousse for some crunch. The crumbs will keep in the freezer for quite a while! follow on Instagram @fairytaleflavour
Provided by ecerulli
Categories Dessert
Time 35m
Yield 30 macarons
Number Of Ingredients 6
Steps:
- Combine almond flour and icing sugar in a food processor. Pulse for 30 seconds until light, airy and fine.
- Sift the icing sugar and almond powder mixture into a large mixing bowl and set aside.
- In a small saucepan, combine sugar and water. Stir until all the sugar is moistened. Try not to get any sugar up the sides of the saucepan as this will burn.
- Fit the saucepan with a candy thermometer and set over medium-high heat. Bring to a boil and cook until the thermometer reaches 238°F DO NOT STIR.
- Immediately after turning on the heat under the sugar, add egg whites to the bowl of a stand mixer, fitted with a whisk attachment and start to whip on medium speed.
- Once the egg whites are foamy, add the lemon juice and continue to beat until soft, rounded peaks form.
- When the sugar syrup is ready, pour into the whipping egg whites by gently tipping the saucepan into the space between the whisk and the side of the bowl, using the side of the bowl as a guide. You want a slow, steady stream of syrup to pour into the egg whites. You can pour the sugar directly down the inner side of the bowl, using the lip of the bowl as a rest, if it is easier on your wrists.
- Once all the sugar is incorporated into the egg whites, turn the mixer up and whip the egg whites until stiff peaks form and the bowl of the mixer is no longer warm.
- If you wish to add food colouring, add it now to the egg whites. The food colouring must be in powder or gel form, do not use liquids.
- Using a rubber spatula, scrape half of the egg whites out and fold into the almond flour mixture until fully combined.
- Fold in the remaining egg whites into the almond mixture and mix well.
- Now it is time to stir. This step is called "Macaronnée", which is basically slapping the mixture against the side of the bowl using the spatula to thin the mixture. It is ready when a scoop of the mixture falls from the spatula in a continuous ribbon and disappears back into the batter in the bowl in about 15 seconds. *This is part that will usually make or break the cookies.
- Fit a large piping bag with a round tip and spoon the mixture into the bag.
- Use a baking sheet fit with a silicone baking mat (best results) or a piece of parchment paper cut to size.
- Pipe equal rounds of batter about 1.5" apart. Use steady pressure when pushing the batter out of the bag to ensure equal rounds. I also count to three, then I move on the the next and repeat. That's my little trick. Pipe straight up and down so the rounds are perfect. the piped macarons should look like flattened Hershey's kisses.
- Gently tap the bottom of the pastry sheets to smooth the macarons tops. *This will smooth out the "nipples" as I call them. The little points from where the piping bag was pulled up.
- Let the macarons sit for 1 to 2 hours until the tops are dry to the touch and matte. The time will differ based on multiple variables so don't worry if it takes less or more time.
- Preheat oven to 275°F.
- When macarons are dry, bake them in the middle of the oven for 20 minutes. *They should have a smooth, rounded shell-like top and a "foot" which looks like a thin cloud.
- Let the macarons cool completely before removing them from the trays. They should have a smooth, rounded shell-like top and a "foot" which looks like a thin cloud.
- Once the macarons are cool, you can package them and freeze them, or fill them with your desired flavoured buttercream, chocolate or fruit filling.
Nutrition Facts : Calories 30.2, Sodium 5.6, Carbohydrate 7.3, Sugar 7.3, Protein 0.4
FRENCH MACARONS
This delicious macaron recipe from Food Network Kitchen is sure to impress. Share with guests, or keep this sweet French treat all to yourself!
Provided by Food Network Kitchen
Time 2h30m
Yield 36 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 300 degrees F using the convection setting. Line 3 baking sheets with silicone mats. Measure the confectioners' sugar and almond flour by spooning them into measuring cups and leveling with a knife. Transfer to a bowl; whisk to combine.
- Sift the sugar-almond flour mixture, a little at a time, through a fine-mesh sieve into a large bowl, pressing with a rubber spatula to pass through as much as possible. It will take a while, and up to 2 tablespoons of coarse almond flour may be left; just toss it.
- Beat the egg whites, cream of tartar and salt with a mixer on medium speed until frothy. Increase the speed to medium high; gradually add the superfine sugar and beat until stiff and shiny, about 5 more minutes.
- Transfer the beaten egg whites to the bowl with the almond flour mixture. Draw a rubber spatula halfway through the mixture and fold until incorporated, giving the bowl a quarter turn with each fold.
- Add the food coloring and extract (see below). Continue folding and turning, scraping down the bowl, until the batter is smooth and falls off the spatula in a thin flat ribbon, 2 to 3 minutes.
- Transfer the batter to a pastry bag fitted with a 1/4-inch round tip. Holding the bag vertically and close to the baking sheet, pipe 1 1/4-inch circles (24 per sheet). Firmly tap the baking sheets twice against the counter to release any air bubbles.
- Let the cookies sit at room temperature until the tops are no longer sticky to the touch, 15 minutes to 1 hour, depending on the humidity. Slip another baking sheet under the first batch (a double baking sheet protects the cookies from the heat).
- Bake the first batch until the cookies are shiny and rise 1/8 inch to form a "foot," about 20 minutes. Transfer to a rack to cool completely. Repeat, using a double sheet for each batch. Peel the cookies off the mats and sandwich with a thin layer of filling (see below).
- Almond-Raspberry:
- Tint the batter with 2 drops neon pink gel food coloring; flavor with almond extract. Fill with seedless raspberry jam (you'll need about 3/4 cup).
- Mint-White Chocolate:
- Tint the batter with 2 drops mint green gel food coloring; flavor with mint extract. For the filling, microwave 3 ounces chopped white chocolate, 2 tablespoons heavy cream and 1 tablespoon butter in 30-second intervals, stirring, until smooth. Stir in 1/4 teaspoon mint extract and 1 drop mint green gel food coloring.
- Blueberry Cheesecake:
- Tint the batter with 3 drops royal blue gel food coloring; flavor with vanilla extract. For the filling, mix 4 ounces softened cream cheese and 3 tablespoons blueberry jam.
- Lavender-Honey:
- Tint the batter with 2 drops violet gel food coloring; flavor with almond or vanilla extract. For the filling, mix 3/4 cup mascarpone cheese, 2 tablespoons honey and 1 teaspoon ground dried lavender.
- Pineapple:
- Tint the batter with 2 drops lemon yellow gel food coloring; flavor with vanilla extract. For the filling, press 3/4 cup pineapple jam through a sieve, discarding any large pieces.
More about "macaron french macaroon food"
HOW TO MAKE MACARONS (FRENCH MACAROONS): BASIC FRENCH ...
From masterclass.com
3/5 (51)Category DessertCuisine FrenchTotal Time 1 hr
- Place oven rack in the center position and preheat to 350°F. Line two baking sheets with parchment paper or silicone baking mats. In the clean bowl of a stand mixer, whisk the egg whites and granulated sugar until stiff, glossy peaks form. Add food coloring, if using.
- Combine the almond flour and confectioners' sugar. Gently fold the almond-sugar mixture into the egg whites with a rubber spatula by pulling upward from the bottom of the bowl in a clockwise motion, cutting the batter in half and pressing the side of the spatula through the middle of the dough, until the batter is thick and lava-like, about 30-50 strokes. To test the batter, drop a small amount on a plate. If the peaks retreat into the batter within 10 seconds, it’s ready. If not, keep folding. Do not overmix.
- Transfer the batter to a pastry bag fitted with a ⅜- or ½-inch tip. Pipe batter into 1-1½ -inch rounds, swirling the tip off to the side to create a flatter top. Repeat, spacing cookies at least 1 inch apart, until sheets are full. Tap the sheets against the counter to remove air bubbles.
- Bake cookies one sheet at a time, rotating halfway through, until risen and just stiff, about 13 minutes. Let them cool on the baking sheets and then carefully peel away the parchment. Spoon or pipe filling onto the flat side of one cookie and top with another, gently twisting so that the filling spreads to the edges. Transfer to an airtight container or wrap with plastic and refrigerate at least 24 hours, up to 5 days.
EASY MACARON RECIPE FOR BEGINNERS FRENCH - TUTORIAL ...
From emilyfabulous.com
4.9/5 (47)Category DessertCuisine FrenchTotal Time 1 hr 45 mins
- Prepare baking sheets with parchment paper or a silicone mat. Make sure ALL of the ingredients are at room temp.
- SIFT together the almond flour and powdered sugar. Discard any lumps in the sifter, do not force through, and set the bowl aside. (tip: your almond flour should be as dry as possible, you may need to spread it out on a baking sheet and allow it to dry for 1-2 hours).
- Put the room temperature egg whites in the mixer bowl with a whisk attachment. Start at low speed and move to medium speed until foamy (see pic). And add the cream of tartar.
- Once you have soft peaks, add the superfine sugar. Continue to whisk until stiff peaks form. Add the vanilla and food coloring and continue to mix until all of the color is mixed in.
EASY FRENCH MACARON RECIPE | POPSUGAR FOOD
From popsugar.com
Home Country USPublished 2020-05-25
- Preheat the oven to 280ºF, and position 2 racks in the lower section of the oven. Line 2 rimmed baking sheets with parchment paper. If you have time, draw 1-inch circles on the back of each sheet, spacing the circles at least 1/2-inch apart.
- If your almond meal is very coarse, grind it with the powdered sugar in a food processor until fine. Sift the almond meal-powdered sugar mixture twice through a mesh sieve.
- Place egg whites in the bowl of a stand mixer (or use a hand mixer), and begin to beat on medium-high. When the eggs are frothy, gradually add granulated sugar 1 tablespoon at a time until fully incorporated.
- Add half of the sifted almond mixture, and gently fold it into the meringue using a flexible silicone spatula. Lift from the bottom, up around the sides, and toward the middle, being careful to not overagitate the meringue and lose too much air.
- When the almond mixture is just incorporated, you will need to transform the batter into the appropriate texture. Using the flat of the spatula, "punch" down into the center of the batter, then scrape more batter from the sides to the center, and punch again.
- Pour batter into a pastry bag fitted with a 0.4-inch tip. In a pinch, you can also use a gallon-size Ziploc bag: just snip a teeny bit from one of the bottom corners.
- Holding the baking sheet in both hands, rap each baking sheet firmly on the counter two or three times. This smooths out the tops and helps form the "pied" or frilly foot on the bottoms of the macarons.
- Place both baking sheets in the oven and bake for 15-18 minutes. After the first 2 minutes, open the oven to allow any excess humidity to escape. Halfway through, swap oven racks and rotate the sheets for even baking.
- When fully cooled, assemble the macarons with your choice of filling. The assembled macarons can be stored in an airtight container in the refrigerator for up to one week.
50 FRENCH MACARON FLAVORS TO EXPERIMENT WITH IN THE …
From diys.com
- Basic. PopSugar starts us off with a basic French macaron recipe for all of us to try our hands at first. Take the jump and experiment this afternoon!
- Chocolate with Chocolate Ganache. For chocolate lovers everywhere, this chocolate on chocolate recipe is right up your alley. Check out ChowHound for all of the details.
- Strawberry Cheesecake. Indulge a little in a strawberry cheesecake bite from Glitter Inc.. It’s all the flavors you love of this classic dessert but in a single serving form.
- Lemon. Lemon macarons sound like a wonderfully tart and tasty treat don’t they? Grab the recipe at Frugal Mom Eh.
- Lavender Coconut. If you want something a bit more sophisticated and unique, check out Broma Bakery and this fabulous recipe for lavender and coconut macarons.
- Salted Caramel Praline. Patisserie Makes Perfect make a super indulgent salted caramel and praline macaron that looks like dessert heaven to us. These ones would also be great as an edible, DIY gift idea.
- Snickers. Moje Wypieki gives us a great tutorial on how-to make Snickers macarons! You may need to translate the recipe, but it’s worth it!
- Cookies & Cream. If you go visit Broma Bakery again, you’ll find this fan-favorite recipe to dive into. Who doesn’t love an Oreo and the mix of both cream and chocolatey of chocolates.
- Toasted Marshmallow. Good Morning Cali gives us a super sweet recipe that everyone will want a bite of. There’s something so youthful and fun about marshmallows, especially when toasted on the fire.
- Chocolate Caramel. Chocolate and caramel is another classic combination and this beautiful recipe is from Oh Sprinkles. And we are loving how delicious but gorgeous these macarons are!
MACARONS (FRENCH MACAROONS) - FOOD LION
From foodlion.com
Servings 12
8 EASY MACARON RECIPES FOR BEGINNERS (WITH ... - LIFEHACK
From lifehack.org
Estimated Reading Time 6 mins
EASY FRENCH MACARON RECIPE (MACAROONS) - …
From howtocookthat.net
5/5 (90)Calories 120 per serving
MACARON - WIKIPEDIA
From en.wikipedia.org
Main ingredients CookieType ConfectioneryPlace of origin France, ItalyCreated by Pierre Desfontaines or Claude Gerbet.
THE BEST BASIC FRENCH MACARON RECIPE - HAPPY HAPPY …
From happyhappynester.com
5/5 (3)Total Time 43 mins
MACARON RECIPE - PREPPY KITCHEN
From preppykitchen.com
Category DessertCalories 63 per serving
FOOL PROOF MACARON RECIPE - EASY FRENCH MERINGUE …
From angesdesucre.com
FRENCH MACAROON FLAVORS : FOOD NETWORK | RECIPES, …
From foodnetwork.com
MACARONS - KING ARTHUR BAKING
From kingarthurbaking.com
4.2/5 (60)Total Time 2 hrs 50 minsServings 20-22Calories 80 per serving
- Process the almond flour and the confectioners' sugar in a food processor for 20 seconds. Sift to remove any large pieces and to aerate the mixture.
- Separate the eggs and put the whites in the bowl you'll use to whip them. Don't start whipping yet, but add a pinch each of salt and cream of tartar (or Bakewell Cream).
- Combine the water and granulated sugar in a small saucepan. Stir over medium heat until the sugar dissolves, then bring to a rapid boil.
- Boil for 2 minutes; the temperature of the syrup should reach between 235°F and 240°F. Take the syrup off the heat. Immediately start whipping the egg whites, using an electric mixer.
- Fold in the almond flour/sugar until everything is evenly combined, then start stirring. This will thin the mixture. Stir until the batter runs in ribbons that disappear back into the mass in 10 to 20 seconds.
- Use a teaspoon cookie scoop or a pastry bag to deposit a generous teaspoon-sized round blob of batter onto a parchment-covered baking sheet. The cookie should flatten out, rather than remain in a tall blob.
- Repeat with the remainder of the batter. Since the cookies won't spread as they bake, you can position them fairly close together.
- Allow to rest in a dry place with good air circulation (a counter top is fine) until you can gently touch the tops and come away with a clean finger, about 2 hours.
7 MACARON FILLING RECIPES - DELISHABLY
From delishably.com
Estimated Reading Time 3 mins
- Mango Ganache. 1 ripe mango, chopped. 150 grams (approx. 5 1/4 ounces) white chocolate. Instructions. Chop mango into pieces and puree until smooth.
- Raspberry Butter Cream. 1/4 cup soft butter. 1 1/2 cups confectioners sugar. 4 tablespoons raspberry jam. 1 tablespoon cream. 1 teaspoon vanilla extract.
- Vanilla Butter Cream. 1/3 cup unsalted butter, softened. 1 teaspoon vanilla extract. 1 tablespoon milk. 1 1/2 to 2 cups of confectioners sugar. Instructions.
- Chocolate Ganache. 4 ounces dark bitter chocolate, chopped. 1/2 cup heavy cream. 2 tablespoons unsalted butter, cubed. Instructions. Place chopped chocolate in a large bowl.
- Orange Cream Filling. 1/3 cup powdered sugar. 2/3 cup fresh squeezed orange juice. Zest of an orange. 1/2 teaspoon orange extract. 1 (8-ounce) tub cream cheese, softened.
- Lemon Curd Filling. 200 grams (approx. 7 ounces) powdered sugar. 100 grams (approx. 3 1/2 ounces) unsalted butter. 4 organic unwaxed lemons, zest, and juice.
- White Chocolate Vanilla Ganache. 5 tablespoons double cream. 1 teaspoon vanilla extract. 175 grams (approx. 6 1/4 ounces) high-quality white chocolate.
BEGINNER'S GUIDE TO FRENCH MACARONS - SALLY'S BAKING …
From sallysbakingaddiction.com
4.9/5 (394)Total Time 1 hr 30 minsCategory Dessert
- Wipe down a large glass or metal mixing bowl with lemon juice or vinegar. Add egg whites. Cover and refrigerate for 24 hours, then bring to room temperature.
- Add cream of tartar and extract (if using) to egg whites. Using a handheld mixer or stand mixer fitted with a whisk attachment, beat together on medium speed until very soft peaks form. This takes a few minutes of beating. At first the egg white and cream of tartar mixture will be foamy, then the bubbles will begin to tighten and the beaters will leave tracks as the egg whites build volume. Once they begin leaving tracks, you likely have soft peaks. Stop beating. Add about 1/3 of the superfine sugar. Beat on medium-high speed for 5 seconds, then with the mixer continuing to run, add another 1/3 of the sugar. Beat for 5 seconds, then with the mixer continuing to run, add the remaining sugar. Beat on medium-high speed until stiff glossy peaks form. (This means the whites have stiff, smooth, and sharp points in the bowl or on the lifted whisk attachment/beaters. Stiff peaks do not droop down. You can turn the bowl upside down and the egg whites will not move or spill out.) Using a rubber
- Sift the almond flour and confectioners’ sugar together in a large glass or metal mixing bowl. Use a spoon to help work any larger pieces through the sieve. You don’t want to discard a lot of that because then you won’t have enough dry ingredients in the batter.
EASY MACARONS RECIPE | MYRECIPES
From myrecipes.com
5/5 (1)Total Time 2 hrs 20 mins
- Prepare the Macarons: Preheat oven to 300°F. Line 2 baking sheets with parchment paper. Beat egg whites in the bowl of a stand mixer fitted with the whisk attachment, until loose peaks form. Gradually add granulated sugar, and beat until sugar is dissolved and stiff peaks form.
- Sift powdered sugar and almond flour through a fine mesh strainer. Fold flour mixture into whipped egg whites. Add food coloring until desired color is reached.
- Transfer mixture to a ziplock plastic bag or piping bag with a rounded tip. Pipe 1-inch rounds onto baking sheets lined with parchment paper, and let stand in a dry place until rounds are dry to the touch, 1 to 2 hours.
- Bake in preheated oven until ruffled edges (also called “feet”) have formed and macarons are set and not jiggly, 10 to 12 minutes.
THE HISTORY OF THE DELICIOUS MACARON - CULTURE TRIP
From theculturetrip.com
Estimated Reading Time 3 mins
MACARONS VS. MACAROONS: WHAT'S THE DIFFERENCE ... - FOOD ...
From foodnetwork.com
Author Food Network Kitchen
FRENCH MACARONS RECIPE | EASY MACARONS ... - JORDAN WINERY
From jordanwinery.com
Reviews 253Category DessertServings 35
FRENCH MACAROON RECIPES - PINTEREST
From pinterest.ca
30 MACARON RECIPE IDEAS IN 2022 | MACARON RECIPE, MACARONS ...
From pinterest.it
MACARON FRENCH MACAROON RECIPE - CREATE THE MOST AMAZING ...
From recipeshappy.com
FRENCH MACARON RECIPES - PINTEREST
From pinterest.ca
FRENCH MACAROON RECIPES - PINTEREST.CA
From pinterest.ca
MACARON - PINTEREST
From pinterest.com
FRENCH MACARON - PINTEREST
From pinterest.ca
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