FRENCH MACARONS

 

It took me 4 attempts to finally get these cookies to turn out.  I think my problem was over mixing my batter *I think*.  These cookies are not easy but they are a fun challenge if you enjoy that type of thing...  In this post I'm going to type up the cookie recipe and as time goes on I'll add filling recipes that were a success so I can keep track of our favorites.  I will also link a few blogs I used for research.  If you are going to make macarons for the first time I highly advise you to do your research and watch several videos, pick your method and then gather your supplies.   Good luck!  

3 egg whites (aged and room temp)

1/2 cup granulated sugar

1/4 teaspoon cream of tartar

1 cup almond flour

1 cup powdered sugar

gel or powdered colorant, if desired

sprinkles, if desired

Age egg whites by separating the eggs and putting the whites in a bowl in the fridge covered with Saran Wrap for a day or two before baking.  The day of baking remove from fridge and allow to sit for a couple hours to come to room temp.

Mix granulated sugar and cream of tartar together in a small bowl.  Start whisking egg whites at a low to medium speed (kitchenaid 4).  When the eggs become white and frothy looking start adding sugar mixture in little by little increasing speed a small amount.  Once all sugar is added increase your speed (kitchenaid 6) and whip until stiff peaks form and meringue starts to clump inside your whisk.  This process should take about 6-8 minutes.  *If you are adding color, add it just before you're done around soft peak stage.

While you're making the meringue mix together almond flour and powdered sugar in same bowl.  You can process them together in a food processor if you'd like a finer texture but it is not a must.  When meringue is ready mix flour sugar mixture into meringue in 2 or 3 additions using a scraper spatula.  Scrape the sides of the bowl while folding the batter over onto itself to fully incorporate all ingredients together.  The batter will be thick and grainy, the more you mix the smoother and glossier it'll get.  You want the batter to flow off your scraper like thick honey, flowing like a ribbon without breaking.  

Each time I've done this I think I over mix, my batter gets runny and just falls out of the piping tip and spreads on the parchment paper.  Next time I'm going to stop mixing when the batter is a bit thicker than how it is described in literally every recipe and video I've watched. 

Lay macaron template on a cookie sheet and cover with parchment paper.  Spoon batter into a piping bag fitted with a size 12 piping tip.  Pipe batter onto parchment paper using template with a small circle motion at the end to smooth out the top.  Once all the macarons are piped onto the sheet, remove the template and smack your hand on the bottom of the cookie sheet to pop any air bubbles trapped in the batter.  Allow macarons to "dry" on the counter for 30-60 minutes.  They should form a skin and not be disturbed by a gentle touch with your finger.  (If making two sheets, pipe second batch about 30 min after first so they do not rest too long).

Bake at 300º for 12-15 minutes.  They should be dry and crisp, have feet and not jiggle at all when you shake the pan.  Allow to cool completely before peeling off of parchment.  Fill cookies with desired filling and store in an airtight container for a week or in the fridge for several weeks.  This recipe made 50 macaron shells for me which was 25 cookies.

Here are some recipes and tutorials:

Macaron Recipe by Preppy Kitchen

Macaron School by Pies and Tacos

Beginner's Guide to French Macarons by Sally's Baking Addiction

Introduction to Macarons by Maddie Brehm

FILLINGS

Amaretto Cream Cheese Buttercream

4 ounces cream cheese

4 tablespoons salted butter, softened

1 teaspoon almond extract

1/2- 1 cup powdered sugar

Beat all ingredients in an electric mixer until light and fluffy.  Put in a piping bag to pipe onto macarons.  If you'd like it a bit stiffer place in the fridge.  Good amount for 25 macarons (50 shells).

Lemon Curd

1 stick butter, melted

1 cup sugar

3 eggs and 1 egg yolk 

1 cup lemon juice

zest of 1 lemon

Whisk all ingredients together until fully combined in a double boiler.  continue whisking until the lemon curd coats the back of spoon.  Allow curd to fully cool and then place a sheet of Saran Wrap directly on top to prevent a skin from forming.

*attempt this with 3 egg yolks and see how it turns out - note for me

Coffee Shells

Add 1 teaspoon instant coffee powder to batter right at the end of mixing.  After piping sprinkle lightly with more coffee powder, if desired.

Coffee Cream Cheese Buttercream

4 ounces cream cheese

4 tablespoons salted butter, softened

1 teaspoon instant coffee powder dissolved in 1 teaspoon hot water

1/2- 1 cup powdered sugar

Beat all ingredients in an electric mixer until light and fluffy.  Put in a piping bag to pipe onto macarons.  If you'd like it a bit stiffer place in the fridge.  Good amount for 25 macarons (50 shells).

Coffee Curd

1 stick butter, melted

1/2 cup sugar

3 eggs and 1 yolk

4 ounces strong brewed coffee or espresso

Whisk all ingredients together until fully combined in a double boiler.  Continue whisking until the curd coats the back of spoon.  Allow curd to fully cool and then place a sheet of Saran Wrap directly on top to prevent a skin from forming.