|Nutritional Guidelines (per serving)|
|Servings: 14 macarons (14 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 12g||15%|
|Saturated Fat 4g||22%|
|Total Carbohydrate 14g||5%|
|Dietary Fiber 1g||4%|
|Total Sugars 12g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Macarons—not macaroons—have gotten the reputation for being difficult to make. While they may not be the easiest cookie to prepare, in our humble opinion, they are definitely worth the challenge, as they are absolutely delightful. Just keep a few of the below mentioned points in mind, and before you know it, you will be creating delicious macarons every time. (Your sweet tooth will thank you!)
This macaron recipe is a basic one, with a few extra tips to help the novice. Once you become more comfortable with the process, you can create macarons that vary in color and flavor.
If you happen to be a little unsteady with a piping bag, create a template on greaseproof (parchment) paper or buy a specially designed silicone macaron mat if you want even-sized macarons.
Click Play to See This Recipe Come Together
For the Macarons:
- 1 cup (120 grams) ground almonds (almond flour)
- 2/3 cup (75.3 grams) powdered sugar
- 2 medium egg whites (at room temperature)
- pinch of salt
- 1/4 cup (56 grams) caster sugar
- (Optional) Food coloring (your choice)
For the Filling:
- 1/2 cup (113 grams) unsalted butter (softened)
- 1/3 cup (38 grams) powdered sugar
- 1 to 1 1/2 teaspoons almond extract (or extract of your choice)
Note: While there are multiple steps, this macaron recipe is broken down into workable categories to help you better plan for preparation and baking.
Make the Macarons
Gather the ingredients.
Preheat the oven to 300 F/140 C. If your oven has a fan in it, do not use it, if possible. (But do not worry if you have no alternative, the results will still be good.)
Sift the ground almonds and powdered sugar into a large mixing bowl. Discard any lumps. Mix together the almond flour and powdered sugar.
In a separate, very clean bowl, use an electric mixer to whisk the egg whites and salt until they form soft peaks. Add the caster sugar, a little at a time, and continue to whisk until the whites are very thick and glossy. (Ideally, you should be able to hold the bowl upside down without the whites falling out.) Add food coloring paste, if using, and mix until combined.
Gently fold the sugar and almond mixture into the egg whites, about 8 to 10 folds around the bowl. Check to see that the mixture is beaten enough (termed the macaronage stage) by making a figure eight with the batter as it falls from the spatula.
If you can make a full figure eight, the batter has been incorporated enough. If it doesn't make the full figure eight, keep folding the mixture until it does. The mixture will be quite loose, which is the way it should be.
Fill a piping bag with a 1/3-inch (1-cm) nozzle with the macaron mixture.
Place the silicone mat or paper template onto a baking sheet. Pipe small blobs about 1-inch in diameter onto the sheet remembering that less is more at this stage because the mixture will settle and form into the allotted spaces.
Gently tap the baking sheet a few times on the work surface to help the macaron mixture settle and to break any air bubbles. Let sit to dry for 20 minutes. The surface of the macaron will become smooth and shiny.
Bake the macarons in the preheated oven for 7 to 8 minutes, open the door to release any steam, and then close the oven door and bake for another 7 to 8 minutes. The macarons are cooked when they feel firm and are slightly risen.
Slide the mat or greaseproof paper onto a wire cooling rack and leave to cool thoroughly - about 20 minutes. Do not be tempted to remove the macarons from the mat until they are completely cool or you will break them.
Make the Filling
Using an electric mixer, beat the softened butter until it is fluffy, then gradually beat in the powdered sugar. At this point, you can add any flavorings you may choose.
Place approximately half a teaspoon of the filling to the flat side of one macaroon and sandwich together with another. Twist ever so slightly to create a bond. Continue with the remaining macarons.
The macarons can be eaten immediately but will benefit from being refrigerated for 24 hours as this will make them even more chewy and tasty.
- If you do not have a pastry bag, you can use a plastic bag and snip off one corner, being sure not to make the hole too big.
- To make piping easier, place the piping bag with the tip into a drinking glass and pull the top edges of the bag a little bit around the glass to hold it in place. This will give you a steadier way to transfer the filling into the piping bag.
- Macarons need a steady, lowish temperature to cook properly. Too high, and they quickly burn. Too low, and they don't cook through. 300 F/140 C is a guideline, so adjust to suit your oven.
You can make colored macarons by (sparingly) adding a food coloring paste, rather than liquid food coloring, to this basic recipe. Add the paste once the sugar has been incorporated into the stiff egg whites, mixing until combined. It is always nice to choose a filling that pairs well with the cookie's hue.
- For pink macarons, raspberry- and strawberry-flavored fillings are good matches. For contrast, add a little vanilla flavoring to the buttercream.
- Green macarons work very well with a pistachio-flavored cream. You can use either a food additive or finely ground, pistachio nuts. The combination of coconut and lime (both zest and juice) is also a nice filling for green macarons.
- Fill purple macarons with a blueberry-flavored cream.
- Lemon is the perfect filling flavor for a yellow macaron.