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Macaron Recipe

These elegant, delicate, and delicious french macarons are the perfect treat for your next get together! Course Dessert Cuisine American, French Prep Time 15 minutes Cook Time 25 minutes Total Time 40 minutes Servings 36 Macarons Calories 63kcal

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mlbsept22
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220 views3 pages

Macaron Recipe

These elegant, delicate, and delicious french macarons are the perfect treat for your next get together! Course Dessert Cuisine American, French Prep Time 15 minutes Cook Time 25 minutes Total Time 40 minutes Servings 36 Macarons Calories 63kcal

Uploaded by

mlbsept22
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Macaron recipe

These elegant, delicate, and delicious french macarons are the perfect treat for your next get
together!
Course Dessert
Cuisine American, French
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 36 Macarons
Calories 63kcal
Author John Kanell

Ingredients

For the Cookie

 ▢ 100 g egg whites room temperature 3 large eggs

 ▢ 140 g almond flour 1 1/2 cups

 ▢ 90 g granulated sugar just under 1/2 cup

 ▢ 130 g powdered sugar 1 cup

 ▢ 1 tsp vanilla 5mL

 ▢ 1/4 tsp cream of tartar 800mg

For the Buttercream

 ▢ 1 cup unsalted butter softened 226g

 ▢ 5 egg yolks

 ▢ 1/2 cup granulated sugar 100g

 ▢ 1 tsp vanilla

 ▢ 3 tbsp water 30mL


 ▢ 1 pinch salt

Instructions

For the Macarons:

1. Sift the confectioners sugar and almond flour into a bowl.


2. Add the room temperature egg whites into a very clean bowl.
3. Using an electric mixer, whisk egg whites. Once they begin to foam add the cream of
tartar and then SLOWLY add the granulated sugar.
4. Add the food coloring (if desired) and vanilla then mix in. Continue to beat until stiff
peaks form.
5. Begin folding in the 1/3 of the dry ingredients.
6. Be careful to add the remaining dry ingredients and fold gently.
7. The final mixture should look like flowing lava, and be able to fall into a figure eight
without breaking. Spoon into a piping bag with a medium round piping tip and you’re
ready to start piping.
8. Pipe one inch dollops onto a baking sheet lined with parchment paper (this should be
glued down with dabs of batter). Tap on counter several times to release air bubbles.
Allow to sit for about 40 minutes before placing in oven. 
9. Bake at 300F for 12-15 minutes, rotate tray after 7 minutes. Allow to cool completely
before removing from baking sheet. 

For the French Buttercream Filling:

1. Combine sugar and water in medium saucepan. Heat over low heat while stirring until
sugar dissolves. Increase heat to medium- high and bring to a boil
2. Put egg yolks in a stand-mixer fitted with a whisk attachment and beat until thick and
foamy.
3. Cook the sugar and water syrup until it reaches 240 degrees F. Immediately remove from
heat. With mixer running, SLOWLY drizzle hot syrup into bowl with yolks.
4. Continue mixing until the bottom of the bowl is cool to the touch and the yolk mixture
has cooled to room temperature.
5. Add in butter one cube at a time allowing each piece to incorporate before adding the
next. Add vanilla and salt. Continue mixing until buttercream is smooth and creamy.
(About 5-6 minutes.) Add food coloring if desired.

For Assembly

1. Pipe your filling onto the back of half the shells. Form a sandwich and repeat. Macarons
should be aged in the fridge for 1-3 days for best results. This allows the filling to soften
the shells inside.

Notes
 THE MERINGUE!!!! That meringue HAS TO BE STIFF! I had no idea French
meringue could be whipped to such a thick marshmallowy consistency but all it takes is a
bit of extra whisking. You'll notice the meringue start to fill the whisk when you're
getting close to the right stage. 
 Sift, Sift, SIFT! Those larger pieces of almond flour will mar the surface of your
macarons. Best practice is to sift then whiz in the food processor and repeat two more
times. Discard the larger particles, don't try to press them through the sieve.
 Use a scale if possible, accuracy helps with this recipe.
 The mixing will take some practice, you will fold and fold the batter and then use the
spatula to GENTLY press the batter against the bowl. You want to remove some of the
bubbles but not to many... Continue this until it reaches a thick "lava" consistency. It
should slowly fall off the spatula in ribbons and be able to form a figure eight without
breaking.
 Pipe the macarons perpendicular to the surface. If your tip is pointing a bit in any
particular direction when you pipe the macarons might be oblong or malformed.
 Add your coloring to the meringue after it reaches the soft peak stage.
 When you are finishing the piping motion stop squeezing the bag and pull up with a
circular motion.
 The macarons will be best after 2-3 days resting in the fridge. 
 If you over-bake the shells and they're too crisp, brush the bottom with some milk before
assembly to soften them up. 

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