Macarons
Recipe by Nicole Thom-Arens
Makes 48 shells and 24 cookies
French macarons are a fun treat that are easy to make at home. Yes, there’s a lot of technique one could master to make the perfect macarons; however, by following a few simple steps it is easy and fun to make these delicious, delicate treats at home using whatever filling you’d like. Filled macarons get even better after a bit of time in the fridge so that the filling stiffens a bit and the shell becomes nice and chewy. Leftover macarons will stay good in the fridge for at least 3 days.
Ingredients:Macarons:4 egg whites10 tablespoons granulated sugar1 1/3 cups almond flour1 cup powdered sugar
Buttercream filling:3/4 cup unsalted butter, room temperaturePinch of salt3 tablespoons jam of choice3 cups powdered sugar1/2 teaspoon vanilla3 tablespoons heavy cream
Instructions:1. Prepare a piping bag fitted with a wide circular tip. Fold down the top of the bag and set inside a wide, deep glass for easy filling. Set aside.2. Line 2 sheet pans with parchment paper. Slip macaron templates under the parchment if using. (You can print templates from free website online.)3. Clean the bowl of a mixer with white vinegar and wipe dry with a clean towel. 4. Add the egg whites to the bowl of the mixer. Whip on medium until frothy.5. Once the egg whites are frothy, add the granulated sugar one tablespoon at a time. Continue whisking on medium until stiff peaks form. (If you’re using food dye, I suggest adding to the egg whites to avoid overmixing the batter during the folding process.)6. While the egg whites are whipping, sift together the almond flour and 1 cup of powdered sugar. Set aside. 7. Once the eggs are at stiff peaks, fold in the almond flour and powdered sugar. Continue folding until the mixture drips in a V-shape from a silicone spatula. 8. Add the batter to the prepared piping bag. Pipe the batter onto the prepared baking sheets.9. After piping the macaron shells, remove the templates, if using, and tap the sheet pans on the counter to release any air bubbles. Allow the shells to dry at room temperature for 30 to 60 minutes until the top is smooth and no longer sticky. 10. Meanwhile, preheat the oven to 300 degrees.11. After the macaron shells have dried, bake 1 pan at a time at 300 degrees for 16 minutes. Once baked, immediately remove the shells from the pan and allow them to cool completely on a wire rack.12. While the shells are cooling, prepare the filling by adding the softened butter and salt to a mixing bowl fitted with a paddle attachment or you could use a hand mixer. Beat until creamy.13. Add the jam to the butter and beat until blended. (Adding the jam to the butter helps avoid curdling that can happen when the jam is added to a buttercream.)14. Once the jam and butter are well blended, add the vanilla and mix then add the powdered sugar. Start with the mixer on low and gradually increase the speed to medium once the powdered sugar is combined. 15. Add the cream once the powdered sugar is well combined and beat until smooth. If the buttercream is loose, chill it in the fridge for 5 to 10 minutes to stiffen it back up. 16. To fill the macarons, add a teaspoon of the buttercream to one shell and top with a second shell. Gently push the top shell so that the buttercream spreads to the edges.
Ingredients:Macarons:4 egg whites10 tablespoons granulated sugar1 1/3 cups almond flour1 cup powdered sugar
Buttercream filling:3/4 cup unsalted butter, room temperaturePinch of salt3 tablespoons jam of choice3 cups powdered sugar1/2 teaspoon vanilla3 tablespoons heavy cream
Instructions:1. Prepare a piping bag fitted with a wide circular tip. Fold down the top of the bag and set inside a wide, deep glass for easy filling. Set aside.2. Line 2 sheet pans with parchment paper. Slip macaron templates under the parchment if using. (You can print templates from free website online.)3. Clean the bowl of a mixer with white vinegar and wipe dry with a clean towel. 4. Add the egg whites to the bowl of the mixer. Whip on medium until frothy.5. Once the egg whites are frothy, add the granulated sugar one tablespoon at a time. Continue whisking on medium until stiff peaks form. (If you’re using food dye, I suggest adding to the egg whites to avoid overmixing the batter during the folding process.)6. While the egg whites are whipping, sift together the almond flour and 1 cup of powdered sugar. Set aside. 7. Once the eggs are at stiff peaks, fold in the almond flour and powdered sugar. Continue folding until the mixture drips in a V-shape from a silicone spatula. 8. Add the batter to the prepared piping bag. Pipe the batter onto the prepared baking sheets.9. After piping the macaron shells, remove the templates, if using, and tap the sheet pans on the counter to release any air bubbles. Allow the shells to dry at room temperature for 30 to 60 minutes until the top is smooth and no longer sticky. 10. Meanwhile, preheat the oven to 300 degrees.11. After the macaron shells have dried, bake 1 pan at a time at 300 degrees for 16 minutes. Once baked, immediately remove the shells from the pan and allow them to cool completely on a wire rack.12. While the shells are cooling, prepare the filling by adding the softened butter and salt to a mixing bowl fitted with a paddle attachment or you could use a hand mixer. Beat until creamy.13. Add the jam to the butter and beat until blended. (Adding the jam to the butter helps avoid curdling that can happen when the jam is added to a buttercream.)14. Once the jam and butter are well blended, add the vanilla and mix then add the powdered sugar. Start with the mixer on low and gradually increase the speed to medium once the powdered sugar is combined. 15. Add the cream once the powdered sugar is well combined and beat until smooth. If the buttercream is loose, chill it in the fridge for 5 to 10 minutes to stiffen it back up. 16. To fill the macarons, add a teaspoon of the buttercream to one shell and top with a second shell. Gently push the top shell so that the buttercream spreads to the edges.