Macarons Recipe With 4 Different Fillings

Macarons are a pretty and delicate French dessert that can be enjoyed by friends and family. They can also be a great way to add a pop of color to your sweet table at parties. Here’s what you’ll need to make your very own macarons (aka sandwich cookies) at home instead of splurging on them at your local bakery or wherever macarons are sold. You’ll also need a little bit of patience and be sure to pay attention to details!

Ingredients

➔ Egg whites
➔ Vanilla extract
➔ Salt
➔ Cream of tartar
➔ Granulated sugar
➔ Powdered sugar
➔ Almond flour

 

Steps to Make Macaron Cookies

Step 1: Place egg whites in the fridge for 24 hours. This step is crucial as it will improve their elasticity during the whisking process.

Step 2: Place your almond flour in a sieve to separate any solids from the almond flour

Step 3: Sieve the almond flour and sugar in a small bowl and then mix them. Mix them again in a food processor and then sieve both ingredients again. Repeat the process 2x to ensure a smooth top for the macarons.

Step 4:  In another bowl, add cream of tartar and egg whites, and then whisk them together. Add salt and slowly add sugar. This is the step where you will want to add vanilla and any food coloring you desire. If you choose to not add coloring, the macarons will be a light beige color.

Step 5: A type of sweet creamy texture that is known as “meringue” will form. Whisk the meringue by hand until it is stiff. (Tip: If you’re unsure of what a stiff meringue is supposed to look like, if you can flip it over your head nothing falls out, that’s when you know that it  is ready for the next step)

Step 6: Add 1/3 of your dry ingredients to the meringue.  Use the “macaronage” technique to fold the dry ingredients into the meringue. Once everything is mixed add the remaining dry ingredients. Mix the batter until you can form a “figure 8” inside the bowl, without the batter breaking, you’re then ready for the next step.

Step 7: Take your batter and place it in a pastry bag with a round tip. Next, place parchment paper onto a baking sheet. (Tip: You can use some batter as glue to hold the baking sheet down.) Pipe macarons onto the baking sheet. A typical macaron is usually 1 ½  wide.

Step 8: When you’re done piping the macarons, tap the baking sheet a few times to help to remove any air bubbles and to ensure a smooth surface.

Step 9: Let the macarons sit for 30 minutes to 1 hour. You will know when they are for the next step when you can brush your fingers over them, and there won’t be any type of indent in the cookie.

Step 10: Bake the macarons at 300 degrees for about 15 minutes. If you can remove them from the oven without the macarons wobbling, you’ll know that they've done. Allow them to cool for 10 minutes. When they’re done cooling, you should be able to easily lift them off the parchment. Transfer the macarons to a wire rack to allow them to finish cooling and to get them ready to be filled.

Macaron Vanilla  Buttercream Filling

➔ 2 sticks of butter
➔ Powdered sugar
➔ Vanilla
➔ Heavy cream

Cream your butter in a bowl until it is fluffy. Next mix in powdered sugar. Once both ingredients are combined. Add 1 teaspoon of vanilla and a few tablespoons of heavy cream. Mix until you have a stiff consistency.

Once the buttercream is done, add the buttercream to a piping bag again. Pipe the cream that is a touch smaller than the actual cookie. Place the other half of the cookie to form a small cookie sandwich.

Other types of filling

1) Mango Ganache

All you’ll need is 1 ripe mango and 150grams of white chocolate. Chop the mango into small pieces and puree them until they are smooth. In a pan, melt the chocolate. Heat the puree until it is hot and stir the chocolate in until it is smooth. Place mixture in the refrigerator until it is firm enough to hold its shape.

2) Chocolate Ganache

For this filling, you’ll need 4 ounces of chipped bitter dark chocolate, ½ cup of heavy cream, and 2 tablespoons of unsalted butter. Heat the cream in a small saucepan and gently stir in the chocolate. Let it stand for bout 1 minute before adding the butter and mix until smooth. Place the mixture in the refrigerator until it is thick enough to spread on the macarons.

3) White Chocolate Vanilla Ganache

You’ll need 5 tablespoons of double cream, 1 teaspoon of vanilla extract, and  175 grams. Heat the heavy cream and vanilla extract until it boils. Remove the cream from the heat and add the chocolate. Stir until smooth.  Cover the mixture and place it in the refrigerator until it is thickened and ready to be sandwiched into the macarons.

Now that you’ve baked up a storm, experimented with a few fillings, and worked so hard, it’s time to dig in! WAIT, STOP!  Here comes the not-so-sweet part. You’ll have to let the macarons rest in the fridge for 2-3 days. The longer you wait, the more chances you’ll give them to develop their best flavor and texture. The wait will be well worth tasting the macaron’s crispy outside and soft inside!