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French Macarons

Even decorated simply—a sprinkle of sugar, a drizzle of icing—these stylish beauties are part of our creative Christmas cookies collection. They will be the showstoppers on any cookie tray. —Josh Rink, Photo Stylist Taste of Home
  • Total Time
    Prep: 1 hour + standing Bake: 15 min./batch + cooling
  • Makes
    26 macarons

Ingredients

  • MACARON SHELL:
  • 1-1/3 cups almond flour
  • 2-1/4 cups confectioners' sugar, divided
  • 3 extra large egg whites, room temperature
  • 2 tablespoons superfine sugar
  • 1/8 teaspoon salt
  • BUTTERCREAM FILLING:
  • 1/4 cup unsalted butter, softened
  • 1 cup confectioners' sugar
  • 2 tablespoons heavy whipping cream
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt

Directions

  • Place the almond flour and 1-1/2 cups plus 3 Tbsp. (175 grams) confectioners’ sugar in a food processor; pulse until thoroughly mixed to ensure almond flour is very fine. Pass almond flour mixture through a fine-mesh sieve; discard any large pieces that remain.
  • Place egg whites in a very clean bowl of a stand mixer fitted with whisk attachment; whisk on medium-low speed until frothy. Slowly add superfine sugar; whisk until dissolved, 1-2 minutes. Slowly add remaining confectioners’ sugar; increase speed to high and whip until meringue is glossy and stiff peaks form, 2-3 minutes.
  • Gently fold one-third of the almond flour mixture into meringue; gently fold in remaining almond flour in 2 additions. Using side of spatula, smooth batter up sides of bowl several times to remove air bubbles and ensure there are no lumps; do not overmix. Run spatula down the center of the bowl; the line in the batter should remain visible for a moment before mixture runs back into itself.
  • Position rack in upper third of oven; preheat oven to 300°. Transfer batter into a pastry bag fitted with a #7 or #10 round tip. Pipe 1-3/8-in. rounds onto parchment about 1 in. apart. Tap tray against counter 2-3 times to remove excess air bubbles. Let macarons rest until no longer wet or sticky to the touch, 30-60 minutes. Bake, 1 tray at a time, until cookies rise about 1/8-in. to form "feet," 14-16 minutes, rotating tray halfway through cooking. Remove tray and let macarons cool completely; repeat with remaining trays. Once macarons have cooled completely, remove from parchment.
  • To make filling, cream butter in a stand mixer fitted with whisk attachment; slowly add powdered sugar until incorporated. Add heavy cream, vanilla and salt; mix until smooth. Pour frosting into a pastry bag fitted with a small round tip; pipe buttercream onto half the macarons. Top with remaining macaron shells. Refrigerate, covered, until ready to serve.
  • Peppermint Variation: For macaron shells: Add green gel food coloring (do not use liquid food coloring) to whipped meringue until desired color is reached. To decorate: If desired, top macaron shells with crushed candy canes just after they have been piped and before skin has formed. For filling: Add 1/4 to 1/2 teaspoon peppermint extract to mixed frosting. Assemble as directed.
  • Cranberry Variation: For macaron shells: Add red gel food coloring (do not use liquid food coloring) to whipped meringue until desired color is reached. To decorate macaron shells: Place white candy melts or white chocolate in a microwave-safe bowl and microwave at 30-second intervals, stirring frequently, until melted and smooth. Place chocolate in a piping bag fitted with a fine round decorating tip; drizzle over macaron shells. Immediately sprinkle with red, green and white assorted sprinkles. For filling: If desired, add 2-3 drops cranberry flavoring to frosting. Pipe a circle of frosting onto bottoms of half the macaron shells. Place 1/4 teaspoon canned cranberry sauce in center of frosting circle. Top with remaining macaron shells.
  • Hot Chocolate Variation: For macaron shells: Add 2 tablespoons dark cocoa powder to almond flour and confectioners' sugar before sifting. To decorate: Using stiff royal frosting, pipe snowflake designs onto half of the cooled macaron shells. For filling: If desired, using marshmallow fluff instead of frosting, pipe a circle onto bottoms of half the macaron shells. Place 1/2 cup chocolate chips and and 2 tablespoons heavy cream in a microwave-safe bowl; microwave at 30-second intervals, stirring frequently, until melted and smooth. Place 1/4 teaspoon chocolate mixture in the center of marshmallow circle; top with remaining macaron shells.
Nutrition Facts
1 macaron: 253 calories, 11g fat (3g saturated fat), 13mg cholesterol, 69mg sodium, 37g carbohydrate (34g sugars, 1g fiber), 4g protein.

Reviews

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  • erinshea1982
    Jan 17, 2020

    This was a great, simple recipe for a wonderful cookie! I made two batches. One to donate to a bake sale, and another for my family to enjoy!

  • Mj
    Jul 27, 2018

    Nice Recipe!