French Macarons
TOTAL TIME: Prep: 1 hour + standing Bake: 15 min./batch + cooling
YIELD: 30 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
Ingredients
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MACARON SHELL:
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1-1/3 cups almond flour
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2-1/4 cups confectioners' sugar, divided
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4 large egg whites, room temperature
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1/8 teaspoon salt
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2 tablespoons superfine sugar
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BUTTERCREAM FILLING:
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1/4 cup unsalted butter, softened
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1 cup confectioners' sugar
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2 tablespoons heavy whipping cream
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1/2 teaspoon vanilla extract
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1/8 teaspoon salt
Directions
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1.
Place the almond flour and 1-3/4 cups 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.
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2.
Place egg whites and salt in a very clean bowl of a stand mixer fitted with a whisk attachment; whisk on medium-low speed until frothy. Slowly add superfine sugar; whisk until dissolved, 1-2 minutes. Slowly add remaining 1/2 cup confectioners’ sugar; increase speed to high and whip until meringue is glossy and stiff peaks form, 1-2 minutes.
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3.
Gently fold the almond flour mixture into meringue, a third at a time. Using the side of a 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.
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4.
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 a parchment-lined tray 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 baking. Remove tray and let macarons cool completely; repeat with remaining trays. Once macarons have cooled completely, remove from parchment.
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5.
To make filling, cream butter in a stand mixer fitted with whisk attachment; slowly add confectioners' 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 the bottoms of half the macarons. Top with remaining macaron shells. Refrigerate, covered, until ready to serve.
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6.
Strawberry Variation: For macaron shells: Add pink gel food coloring (do not use liquid food coloring) to whipped meringue until desired color is reached. For filling: Add 1 tablespoon strawberry powder to confectioners' sugar. If desired, add 2-3 drops strawberry flavoring to frosting. Pipe a circle of frosting onto bottoms of half the macaron shells. Place 1/4 teaspoon strawberry jam in center of each frosting circle. Top with remaining macaron shells.
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7.
Chocolate Variation: For macaron shells: Add 2 tablespoons dark cocoa powder to almond flour and confectioners' sugar before sifting.
Nutrition Facts
1 macaron: 101 calories, 4g fat (1g saturated fat), 5mg cholesterol, 26mg sodium, 16g carbohydrate (14g sugars, 0 fiber), 2g protein.
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