Click the link below for the Macarons recipe as a pdf (full text also below):
Macarons
Macarons
Makes approximately 50 macarons.
This recipe is vanilla, see * below for flavor variations.
2 3/4 cups almond flour
2 cups + 1 tbsp confectioners sugar
6 egg whites
1 cup + 1 tbsp granulated sugar
- Combine the ground almonds and confectioners sugar in a food processor and pulse to obtain a fine powder. Sift or strain through a sieve to remove any lumps. Line baking sheets with parchment paper and set aside.
- In the bowl of a standing mixer, whisk the egg whites and sugar to a foam. Once they are frothy, attach to mixer and mix on a low setting gradually increasing the mixer speed until the desired consistency is formed. At this point you will add any extract if using.
- Using a rubber spatula, delicately fold the sifted mixture of ground almonds and confectioners sugar into the whipped egg whites.
- Transfer mixture to a pastry bag (size 21”) fitted with a plain tip (Ateco size 809). On baking sheet lined with parchment paper, pipe small macaron rounds 1 1/4 – 1 1/2 inches. Lightly tap the sheet so the macarons spread fully. Allow the macarons to sit for at least 30 minutes before baking (macarons need to form a skin, I recommend 45 min to an hour depending on room temp, and season).
- Bake in a pre-heated oven 300 degrees for a convection oven, and 325 for a standard oven, for 10 to 15 minutes until a slight crust is formed.
- Allow to cool completely before filling. Keep macarons in an airtight container in the refrigerator for 8 hours before tasting.
*For Chocolate macarons melt 2oz of chocolate (minimum 70% cacao solids) in a heat proof bowl set over a pan of simmering water. Pour in chocolate once the egg white are whipped, and then fold in to the almond flour mixture.
- For Pistachio add green gel paste color at the end of whisking the egg white mixture right after you add the vanilla extract. Sprinkle each macaron with chopped shelled (unsalted) pistachios as soon as they are piped. Fill with pistachio flavored buttercream.
* For Raspberry Rose replace the vanilla extract for 1/8 teaspoon of rose water and add a small amount of red or pink gel paste coloring. Fill with raspberry buttercream
*Tip
It is possible that your macaron shells will slightly crack on top for many different reasons. It could be the result of the freshness of the eggs, the oven, humidity, or how the preparation was mixed. Whatever the reason, do not be discouraged! Rest assured cracked, or not, your macarons will be just as delicious. With experience, you will succeed and have beautiful, smooth macarons.
It is strongly recommended that you allow the finished macarons to rest one night in the refrigerator. During this time, a reaction takes place among the ingredients, further enhancing and refining the flavor and texture.
Swiss Meringue Buttercream
4 egg whites
1 1/4 cup sugar
3 sticks unsalted butter
1 teaspoon vanilla extract
Directions
- Combine egg whites, sugar, and salt in the heatproof bowl of a standing mixer set over a pan of simmering water. Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips).
- Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, whisk until stiff (but not dry) peaks form. Continue mixing until the mixture is fluffy and glossy, and completely cool (test by touching the bottom of the bowl), about 10 minutes.
- With mixer on medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition. Once all butter has been added, whisk in vanilla. Switch to the paddle attachment, and continue beating on low speed until all air bubbles are eliminated, about 2 minutes. Scrape down sides of bowl with a flexible spatula, and continue beating until the frosting is completely smooth. Keep buttercream at room temperature if using the same day. If not, transfer to an airtight container and refrigerate up to 3 days or freeze up to 1 month. Before using, bring to room temperature and beat with paddle attachment on low speed until smooth again, about 5 minutes.
- To tint buttercream, reserve some for toning down the color, if necessary. Add gel-paste food color, a drop at a time (or use the toothpick or skewer to add food color a dab at a time) to the remaining buttercream. You can use a single shade of food color or experiment by mixing two or more. Blend after each addition with the mixer (use a paddle attachment) or a flexible spatula, until desired shade is achieved. Avoid adding too much food color too soon, as the hue will intensify with continued stirring; if necessary, you can tone down the shade by mixing in some reserved un-tinted buttercream.
- For chocolate buttercream, add 9 ounces bittersweet chocolate, melted and cooled at the end.
- For Pistachio , add 4 tablespoons of pistachio paste
- For raspberry, add raspberry preserves according to taste.
Equipment list for Macaron Making
1). A standing mixer with a whisk and a beater attachment.
2). A whisk.
3). A pot to place a heat proof bowl in that doesn’t touch the bottom of the pot.
4). A spatula.
5). 21 inch pastry bags and a plain large tip (such as #809, or close to it).
6). Sheet trays and parchment paper, and cooling racks.
7). A medium size mixing bowl.