How To Make Macarons on your first try!

How to make macarons? Let’s start from the beginning, what are macarons? Macarons are one of the most famous one-biters on the planet, and they’re definitely the most gorgeous! Macarons are versatile as well — the filling can come in any flavor, and you can taint them with your favorite colors. Pastries don’t get any better than this.

The French specialty, though, is also one of the most daunting undertakings. Just browse cooking forums online, and you’ll find authentic macaron nightmares! The oven temperature, altitude and humidity, they all play a part and can make or break your pretty confectioneries; the delightful treats are fuzzy, to say the least.

The good news is that with the right recipe and a few tips, you can create your own macarons and get them right on your first try! These heavenly almond-scented sandwiches are satisfying and rewarding; you learn a lot by making them, too, so fear not, let’s bake these beauties together! Read on, and let’s make ourselves a batch of lovely French macarons.

What you’ll need

• Several mixing bowls, different sizes
• Scale
• Food processor
• Flour sifter
• Electric hand mixer
• A spatula
• 2 Piping bags with round tips.
• Round cookie cutter
• Baking trays
• Parchment paper
• Oven thermometer
• Cooling tray

Extra Tips

• Always use a precise kitchen scale to measure the ingredients. It makes all the difference.
• To separate the eggs quickly, crack them into a bowl and scoop the yolks with your hands.
• Make sure the almond flour is actually extra fine, don’t trust the label — make sure this is basically powdered almond and not almond meal.
• For the meringue, make sure your eggs are at room temperature and don’t forget to add a pinch of stabilizer (salt or creme de tartar).
• Use food colorants in gel; they’re more stable and won’t ruin your consistency, especially for the meringue!
• To make sure your meringue and flour mixture is ready, try dripping a figure eight with the spatula — the steam should be continuous all the way.
• To fill the piping bags, place them inside a large glass or container and pour in the meringue mixture.
• ‘Stick’ the parchment paper into the baking tray using small dots of meringue mixture in each corner.
• Always use an oven-safe thermometer to measure its temperature. This is the secret for perfect macarons right here.
• Before assembling your macarons, make sure you use two of similar size, find their perfect match.

Perfect Macarons Recipe

Ingredients

For the Macarons

• 116 gr (7/8 cups) fine almond flour.
• 216 gr (1 cup) powdered sugar.
• 3 egg whites, measure 90gr (it’s a little less than 1/3 cup.) Room temperature.
• A pinch of salt (1/4 tsp).
• 58 gr (1/4 cup plus 2 teaspoons) refined sugar
• Turquoise food coloring gel (I used three drops)

For Easy Buttercream Filling For Macarons

• 1 cup unsalted butter. Room temperature
• 3 cups powdered sugar
• 1 tsp vanilla extract
• 3 tsp cold whipped cream
• Food coloring gel of your choice

Steps

1. Crack open the eggs and separate the yolks. Reserve in two different bowls.
2. Measure your powdered sugar. Measure your almond milk and refined sugar. Separate everything into different bowls.
3. In your food processor, add the almond flour and powdered sugar. Then process until extra fine.
4. Sift the flour-sugar mixture into a mixing bowl to remove the largest particles. Don’t force the mixture, instead discard the largest crumbs and lumps.
5. In a separate clean mixing bowl, and using an electric hand mixer, add the egg white and a pinch of salt. Whip the egg whites on high.
6. Once the whites are no longer translucent, add the refined sugar slowly while whipping until stiff peaks form. You should be able to flip the bowl upside down without spills!
7. Add a drop of turquoise food coloring in gel to the meringue and incorporate.
8. For the famous ‘macaronage’ process, use a spatula, fold the meringue into the flour mixture starting with one-third of the meringue, and incorporate firmly but gently. Then add more meringue and repeat. Don’t over-mix! It should have the texture of kinetic sand.
9. Pour the macaron mixture into a piping bag with a round tip. Reserve.
10. With a circular mold or cookie cutter, delineate each macaron’s space in a parchment paper sheet.
11. Line a baking tray with the parchment paper.
12. Pipe in the macarons; make sure they’re adequately spaced.
13. Tap the baking tray two or three times on your counter to remove excess bubbles.
14. Use a wood pick to remove bubbles on the macarons’ surface to ensure a smooth feel.
15. Let the piped macarons rest for between 30 minutes and 1 hour until the surface is not sticky to the touch.
16. Preheat the oven to 285°F (150°C). Adjust according to your oven.
17. Place the baking tray in the oven’s mid tray and bake for 15-17 minutes.
18. For the buttercream filling, add the butter at room temperature into a mixing bowl. Then, using the electric hand mixer, whip while slowly adding the powdered sugar.
19. Add the whipping cream and the vanilla extract, while whipping.
20. Finally, add the colorant in gel and incorporate.
21. Remove the macarons from the oven, but don’t touch them yet (I know they’re gorgeous!). Cool down for 10-15 minutes, then transfer into a cooling tray until completely cold.
22. Transfer your buttercream into a new piping bag with a round tip.
23. Pipe the buttercream in the center of one macaron and place the second one, sandwiching them and allowing the filling to expand outwards.
24. Serve and enjoy with friends and family!