Macaron Cookies

Macaroons
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Try this simple recipe for Macaron Cookies. Macarons are about as dainty and delicate as desserts get, so it’s no surprise that their name derives from the Italian word maccherone, which means fine dough or delicate paste. Of course, if you don’t have time to go through the steps of making French macarons from scratch , you can always buy pre-made ones in a store near you! Here is an easy recipe for deliciousness! Making the macarons themselves is pretty simple, but they do require a bit of patience and time.

Macaron versus Macaroon

A macaron is a French meringue-based cookie made with almond flour, sugar, and egg whites, while a macaroon is an American coconut-based cookie. French macarons are delicate and light, with a crispy shell and a chewy center. American macaroons are dense and sweet, with a crunchy exterior. Both cookies are delicious, but if you’re looking for something truly special, go for the French macaron.

Macarons have a long and interesting history that dates back to the 8th century. These dainty cookies were originally made without almonds, but the almond flour version we know today originated in Italy during the Renaissance. French macarons gained popularity in the 1800’s when two French nuns created them using only egg whites, sugar, and ground almonds.

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Macaron

Macaroons
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This easy French macaron recipe makes a batch of the most dainty, delicate, and delicious cookies that will float right into your mouth and disappear. 

  • Author: Preppy Kitchen
  • Prep Time: :15
  • Cook Time: :25
  • Total Time: :40
  • Yield: 36
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

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:

  • Sift the confectioners sugar and almond flour into a bowl.
  • Add the room temperature egg whites into a very clean bowl.
  • Using an electric mixer, whisk egg whites. Once they begin to foam add the cream of tartar and then SLOWLY add the granulated sugar.
  • Add the food coloring (if desired) and vanilla then mix in. Continue to beat until stiff peaks form.
  • Begin folding in the 1/3 of the dry ingredients.
  • Be careful to add the remaining dry ingredients and fold gently.
  • 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.
  • 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. 
  • 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:

  • 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
  • Put egg yolks in a stand-mixer fitted with a whisk attachment and beat until thick and foamy.
  • 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.
  • Continue mixing until the bottom of the bowl is cool to the touch and the yolk mixture has cooled to room temperature.
  • 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

  • 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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