French macarons have always held a special place in my heart with their delicate appearance and rich flavors. For a long time, I thought they were too complicated to make at home, but I’ve discovered 15 amazing recipes that make it surprisingly doable. I’ll take you through each one, from timeless classics to fun, modern twists. Get ready to embrace the joy of creating these beautiful treats in your own kitchen. Let’s uncover the simple secrets to mastering these sweet delights together!
Classic Vanilla French Macarons
French macarons are delicate, meringue-based cookies that are as pleasing to the eye as they’re to the palate. Their crisp outer shell and chewy interior provide a delightful contrast that makes them a favorite among dessert enthusiasts. The classic vanilla flavor is a timeless choice that pairs beautifully with a variety of fillings, offering a simple yet elegant treat perfect for any occasion.
Whether you’re serving them at a tea party, a wedding, or simply enjoying them as a personal indulgence, classic vanilla French macarons are sure to impress.
The process of making macarons requires precision and patience, as these delightful confections are notoriously finicky. However, with practice and attention to detail, anyone can master the art of macaron-making. This recipe yields 24-30 macarons, making it ideal for serving 4-6 people. Each step in the process is essential, from whipping the meringue to getting the perfect consistency for the batter, to resting and baking the shells.
Follow the instructions carefully to achieve that quintessential smooth, glossy finish and the perfect “feet” around the edges.
Ingredients:
- 200g powdered sugar
- 100g almond flour
- 120g egg whites (about 4 large eggs), aged overnight
- 50g granulated sugar
- 1 teaspoon vanilla extract
- A pinch of salt
- Optional: food coloring
For the Vanilla Buttercream Filling:
- 100g unsalted butter, softened
- 200g powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons heavy cream
Instructions:
- Prepare the Dry Ingredients: Sift together the powdered sugar and almond flour into a large mixing bowl. This guarantees there are no lumps and gives the macarons a smooth texture.
- Make the Meringue: In a separate bowl, beat the aged egg whites and salt on medium speed until foamy. Gradually add the granulated sugar, then increase the speed to high and continue beating until stiff, glossy peaks form. Add the vanilla extract and mix until just combined.
- Combine Ingredients: Gently fold the dry ingredients into the meringue using a spatula. Be careful not to overmix; the batter should be smooth and form a ribbon when lifted. If desired, add a few drops of food coloring and gently fold until evenly distributed.
- Pipe the Macarons: Transfer the batter to a piping bag fitted with a round tip. Pipe small, equal-sized circles onto a baking sheet lined with parchment paper, leaving space between each for spreading.
- Rest the Macarons: Allow the piped macarons to sit at room temperature for 30-60 minutes, or until a thin, dry “skin” forms on the surface. This step is essential for forming the characteristic “feet” during baking.
- Bake the Macarons: Preheat the oven to 300°F (150°C). Bake the macarons for 15-18 minutes, rotating the baking sheet halfway through. The shells should be firm and not sticky when done. Allow them to cool completely on the baking sheet.
- Prepare the Filling: While the shells cool, make the vanilla buttercream filling. Beat the softened butter until creamy, then gradually add the powdered sugar. Mix in the vanilla extract and enough heavy cream to achieve a smooth, spreadable consistency.
- Assemble the Macarons: Once the shells are cool, pair them by size. Pipe or spread a small dollop of buttercream onto the flat side of one shell, then gently sandwich it with another shell. Repeat with the remaining shells.
Tips:
Making macarons can be a bit challenging at first, so don’t get discouraged if your first batch isn’t perfect. Aged egg whites are key to achieving the right meringue consistency, so plan ahead and separate your eggs a day in advance.
When folding the batter, aim for a “lava-like” consistency that flows slowly but steadily off the spatula. Additionally, resting the piped shells is critical for forming the feet, so don’t skip this step.
Finally, macarons taste even better after a day or two in the fridge, allowing the flavors to meld together beautifully. Enjoy your macarons with a hot cup of tea or coffee for the ultimate French experience.
Raspberry Macarons With Raspberry Buttercream
Raspberry macarons with raspberry buttercream are a delightful and elegant dessert that combines the delicate texture of French macarons with the sweet and tangy flavor of fresh raspberries. These macarons are perfect for special occasions, afternoon teas, or as a luxurious treat for yourself. The light, crisp shells of the macarons are made using almond flour and sugar, and they’ve a melt-in-your-mouth quality that pairs beautifully with the creamy raspberry buttercream filling.
Creating these raspberry macarons requires precision and patience, as the process involves several steps to achieve the perfect texture and flavor. The key to successful macarons lies in the preparation of the meringue and the careful folding of the almond flour mixture. Once the macarons are baked and cooled, they’re filled with a homemade raspberry buttercream that bursts with fruity flavor. This recipe yields 24-30 macarons, suitable for serving 4-6 people.
Ingredients:
*For the Macaron Shells:*
- 120g almond flour
- 200g powdered sugar
- 100g egg whites (about 3 large eggs)
- 40g granulated sugar
- A pinch of salt
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
- A few drops of pink or red gel food coloring (optional)
For the Raspberry Buttercream:
- 150g unsalted butter, softened
- 250g powdered sugar
- 3 tablespoons raspberry puree (from fresh or frozen raspberries)
- 1/2 teaspoon vanilla extract
- A pinch of salt
Instructions:
1. Prepare the Macaron Shells:
1.1. Preheat your oven to 300°F (150°C) and line two baking sheets with parchment paper.
1.2. Sift the almond flour and powdered sugar together into a large bowl to remove any lumps.
1.3. In a separate bowl, whisk the egg whites with a pinch of salt until they become foamy. Add the cream of tartar and continue whisking until soft peaks form.
1.4. Gradually add the granulated sugar to the egg whites, whisking until you achieve stiff, glossy peaks. Add the vanilla extract and gel food coloring, if using, and mix until just combined.
1.5. Gently fold the almond flour mixture into the meringue using a spatula, being careful not to deflate the meringue. Continue folding until the batter flows like “lava” and you can make a figure-eight with the batter without it breaking.
1.6. Transfer the batter to a piping bag fitted with a round tip and pipe small circles onto the prepared baking sheets, spacing them about 1 inch apart.
1.7. Tap the baking sheets on the counter to release any air bubbles, then let them rest at room temperature for 30-60 minutes until a skin forms on the surface.
2. Bake the Macarons:
2.1. Bake the macarons in the preheated oven for 15-18 minutes, rotating the sheets halfway through. They should have a firm top and the characteristic “feet” at the bottom.
2.2. Allow the macarons to cool completely on the baking sheets before removing them.
3. Prepare the Raspberry Buttercream:
3.1. In a mixing bowl, beat the softened butter until creamy and smooth.
3.2. Gradually add the powdered sugar, beating until well combined and fluffy.
3.3. Add the raspberry puree, vanilla extract, and a pinch of salt, beating until the mixture is smooth and pink.
4. Assemble the Macarons:
4.1. Pair the macaron shells by size and pipe a small dollop of raspberry buttercream onto the flat side of one shell.
4.2. Gently press the second shell on top to create a sandwich.
4.3. Repeat with the remaining shells and buttercream.
Extra Tips:
For the best results, make sure your egg whites are at room temperature before whipping them. This will help you achieve the perfect meringue consistency.
Be patient when resting the piped macarons; the skin that forms guarantees they develop their iconic “feet” during baking.
If you’re using fresh raspberries for the buttercream, strain them to remove seeds for a smoother texture.
Finally, once assembled, let the macarons sit in the refrigerator for at least 24 hours before serving; this allows the flavors to meld together beautifully.
Enjoy your homemade raspberry macarons with raspberry buttercream!
Chocolate Ganache Macarons
Chocolate Ganache Macarons are a delightful treat that combines the delicate, crisp shell of a classic French macaron with the rich, velvety smoothness of chocolate ganache filling. This elegant dessert is perfect for any occasion, whether it’s a party, a gift, or simply a sweet indulgence for yourself.
Making these macarons requires a bit of patience and precision, but the result is a decadent, melt-in-your-mouth experience that’s guaranteed to impress anyone who tastes them.
The key to perfect macarons lies in achieving the right texture and flavor. This recipe will guide you through the process of making macarons from scratch, including the preparation of the almond meringue shells and the luscious chocolate ganache filling.
With a serving size for 4-6 people, these macarons will be the star of your dessert table. Follow the instructions carefully, and you’ll soon master the art of making these sophisticated French confections.
Ingredients for 4-6 Servings:
- 1 cup almond flour
- 1 3/4 cups powdered sugar
- 3 large egg whites (at room temperature)
- 1/4 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
- 2 tablespoons unsweetened cocoa powder
- 1/2 cup heavy cream
- 4 ounces semisweet or dark chocolate, finely chopped
Instructions:
- Prepare the dry ingredients: Sift together the almond flour, powdered sugar, and cocoa powder into a medium bowl. This guarantees a smooth batter and removes any lumps.
- Beat the egg whites: In a clean, dry bowl, beat the egg whites with the cream of tartar until soft peaks form. Gradually add the granulated sugar, beating until the mixture forms stiff, glossy peaks. Be careful not to overbeat, as this can cause the macarons to become dry.
- Fold in the dry ingredients: Gently fold the sifted dry ingredients into the beaten egg whites a third at a time, using a spatula. Continue folding until the mixture is smooth, shiny, and has a thick, ribbon-like consistency. It’s important not to overmix or undermix at this stage.
- Pipe the macaron shells: Transfer the macaron batter into a piping bag fitted with a round tip. Pipe 1-inch circles onto a baking sheet lined with parchment paper, spacing them about 1 inch apart. Tap the baking sheet firmly against the counter to release any air bubbles.
- Rest the macarons: Allow the piped macaron shells to sit at room temperature for 30-60 minutes, or until a thin, dry film forms on the surface. This helps prevent cracking during baking.
- Bake the macarons: Preheat the oven to 300°F (150°C). Bake the macarons in the preheated oven for 15-18 minutes, rotating the baking sheet halfway through, until the shells are firm and can be easily lifted from the parchment paper. Allow them to cool completely on the baking sheet.
- Make the chocolate ganache: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and pour over the chopped chocolate in a heatproof bowl. Let it sit for a minute, then stir until the chocolate is completely melted and the mixture is smooth. Let the ganache cool to a piping consistency.
- Assemble the macarons: Once the macaron shells are completely cooled, pair them by size. Pipe a small amount of chocolate ganache onto one shell, then gently press a second shell on top to create a sandwich. Repeat with the remaining shells.
Extra Tips:
For the best results, use aged egg whites as they whip up better for macarons. To age eggs, separate the whites and let them sit in the fridge for at least 24 hours, covered with a plastic wrap with a few holes poked in.
If you don’t have a piping bag, you can use a plastic zip-top bag with the corner snipped off. Macarons are best enjoyed after they’ve had time to mature, so store them in an airtight container in the refrigerator for at least 24 hours before serving. This allows the flavors to meld and the shells to soften slightly from the ganache filling.
Pistachio Macarons With Pistachio Cream
Pistachio Macarons With Pistachio Cream are a delightful twist on the classic French macaron, offering a burst of nutty flavor in every bite. These delicate confections consist of two light and airy almond flour cookies, which are sandwiched together with a rich and creamy pistachio filling. This combination not only provides a pleasing contrast in texture but also guarantees that your taste buds are treated to a harmonious blend of sweetness and nuttiness. Perfect for an elegant dessert at a dinner party or a sophisticated treat for afternoon tea, these pistachio macarons are sure to impress both visually and in taste.
Creating the perfect pistachio macaron requires patience and precision, as the process involves a series of delicate steps that need careful attention to detail. The key to achieving the characteristic smooth tops and ruffled “feet” of macarons lies in properly whipping the egg whites and gently folding them into the dry ingredients. While it may take a couple of tries to master the technique, the end result is a stunning and delicious dessert that’s well worth the effort. Below is a detailed recipe for making pistachio macarons with pistachio cream, serving 4-6 people.
Ingredients:
*For the Macaron Shells:*
- 1 cup almond flour
- 1 cup powdered sugar
- 1/2 teaspoon salt
- 3 large egg whites, at room temperature
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- Green food coloring (optional)
For the Pistachio Cream Filling:
- 1/2 cup unsalted butter, softened
- 1 cup powdered sugar
- 1/4 cup pistachio paste
- 1/2 teaspoon vanilla extract
- 1 tablespoon heavy cream
Instructions:
- Prepare the Dry Ingredients: In a bowl, sift together the almond flour, powdered sugar, and salt. This removes any lumps and guarantees a smooth macaron shell.
- Make the Meringue: In a separate bowl, whisk the egg whites on medium speed until they become frothy. Gradually add the granulated sugar while continuing to whisk. Increase the speed to high and whip until stiff peaks form. Add the vanilla extract and a few drops of green food coloring, if using, and gently mix until incorporated.
- Fold the Mixtures: Gradually fold the dry ingredients into the meringue using a spatula. Be gentle and avoid over-mixing. The batter should fall in thick ribbons when lifted.
- Pipe the Macarons: Transfer the batter into a piping bag fitted with a round tip. On a baking sheet lined with parchment paper, pipe small circles about 1.5 inches in diameter. Tap the baking sheet on the counter to release any air bubbles.
- Rest the Macarons: Let the piped macarons sit at room temperature for 30-60 minutes, or until they form a skin and are no longer sticky to the touch.
- Bake the Macarons: Preheat the oven to 300°F (150°C). Bake the macarons for 15-18 minutes, or until they’re set and can be easily lifted off the parchment paper. Allow them to cool completely.
- Prepare the Pistachio Cream Filling: In a bowl, beat the softened butter until creamy. Gradually add the powdered sugar and continue to beat until light and fluffy. Mix in the pistachio paste, vanilla extract, and heavy cream until smooth.
- Assemble the Macarons: Pair the macaron shells by size. Pipe the pistachio cream onto the flat side of a shell and sandwich with another shell. Repeat with the remaining shells.
Extra Tips:
When making macarons, precision is key. Weighing the ingredients with a kitchen scale can help achieve consistent results. It’s also important to guarantee that the egg whites are at room temperature before whipping, as this will help them reach their full volume.
If you don’t have pistachio paste for the filling, you can make your own by grinding pistachios into a smooth paste. Finally, storing the assembled macarons in the refrigerator for 24 hours before serving allows the flavors to meld and enhances their texture.
Lemon Curd Macarons
Lemon Curd Macarons are a delightful treat that combines the airy, delicate texture of classic French macarons with the tangy, zesty flavor of lemon curd. These delightful cookies are perfect for a special occasion or simply to enjoy with a cup of tea. The macarons have a crisp shell with a chewy interior, beautifully complemented by the smooth and flavorful lemon curd filling.
Making macarons requires precision and patience, but the results are certainly rewarding. With the right ingredients and a little bit of practice, you can create these elegant confections in your own kitchen.
The key to perfect Lemon Curd Macarons lies in the balance of flavors and the precision of the baking process. The almond flour and sugar-based shells provide a sweet and nutty backdrop to the vibrant lemon curd, which is made from fresh lemons and butter for a rich, creamy finish.
This recipe is designed to serve 4-6 people, offering a sweet ending to any meal or a delightful afternoon indulgence. Follow the instructions carefully, and soon you’ll be enjoying these exquisite treats with friends and family.
Ingredients:
Macaron Shells:
- 100g almond flour
- 100g powdered sugar
- 75g egg whites (about 2 large eggs)
- 75g granulated sugar
- Yellow food coloring (optional)
Lemon Curd Filling:
- 100g granulated sugar
- 2 large eggs
- 80ml freshly squeezed lemon juice (about 2 lemons)
- Zest of 1 lemon
- 60g unsalted butter, cubed
Instructions:
- Prepare the Macaron Shells:
- Preheat your oven to 300°F (150°C). Line two baking sheets with parchment paper.
- In a food processor, blend the almond flour and powdered sugar until fine. Sift the mixture into a large bowl to remove any large particles.
- In a separate bowl, beat the egg whites until foamy, then gradually add the granulated sugar. Continue beating until stiff peaks form. If desired, add a few drops of yellow food coloring and mix until well combined.
- Gently fold the almond flour mixture into the egg whites, using a spatula. The batter should be smooth and flow like lava.
- Transfer the batter into a piping bag fitted with a round tip. Pipe small rounds, about 1 inch in diameter, onto the prepared baking sheets, leaving space between each macaron.
- Tap the baking sheets firmly on the counter to release any air bubbles. Let the macarons sit at room temperature for 30-60 minutes, until they form a skin on the surface.
- Bake the Macarons:
- Bake the macarons in the preheated oven for 15-18 minutes, until they’ve risen and developed a foot. Rotate the baking sheets halfway through for even baking.
- Remove from the oven and allow them to cool completely on the baking sheets.
- Prepare the Lemon Curd Filling:
- In a saucepan, whisk together the sugar, eggs, lemon juice, and lemon zest over medium heat.
- Continuously whisk until the mixture thickens, about 5-7 minutes. Don’t allow it to boil.
- Remove from heat and gradually stir in the butter, one cube at a time, until fully melted and the curd is smooth.
- Transfer the lemon curd to a bowl, cover with plastic wrap, and refrigerate until fully chilled.
- Assemble the Macarons:
- Once the macarons are cool, gently remove them from the parchment paper.
- Pair the shells of similar size. Pipe a small amount of lemon curd filling onto one shell and sandwich it with another shell.
- Repeat with the remaining macarons. Allow the assembled macarons to rest in the refrigerator for at least 24 hours before serving to enhance the flavors.
Extra Tips:
Achieving the perfect macaron texture can be challenging, but a few tips can help. Confirm that all your ingredients are measured accurately, and avoid using old egg whites as fresh ones are better for meringue formation.
Make sure to let the macarons rest before baking, as this helps form a skin and prevents cracking. If possible, use a food processor and sift the dry ingredients to confirm a smooth batter.
Finally, patience is key—letting the macarons mature in the refrigerator for at least a day allows the flavors to meld and improves their texture.
Salted Caramel Macarons
Salted Caramel Macarons are a delightful twist on the classic French macaron, combining the sweet, nutty flavor of almond meringue shells with a luscious, salty caramel filling. These delicate treats are perfect for any occasion, from casual gatherings to elegant parties. The combination of sweet and salty flavors makes them irresistibly decadent and a favorite among dessert enthusiasts.
With a little patience and precision, you can create these exquisite macarons at home and impress your friends and family with your culinary skills. Achieving the perfect macaron requires attention to detail, starting with the preparation of the meringue shells. The key is to guarantee a smooth, glossy batter that forms the classic “feet” during baking.
Once the shells are baked to perfection, they’re filled with a rich salted caramel filling that adds a luxurious depth of flavor. This recipe provides a detailed step-by-step guide to help you master the process and achieve consistently beautiful results. The following ingredients and instructions will yield approximately 24 macarons, serving 4-6 people.
Ingredients:
For the Macaron Shells:
- 200g powdered sugar
- 110g almond flour
- 90g egg whites (about 3 large eggs), at room temperature
- 30g granulated sugar
- Gel food coloring (optional)
For the Salted Caramel Filling:
- 150g granulated sugar
- 120ml heavy cream, at room temperature
- 90g unsalted butter, cubed and at room temperature
- 1 tsp sea salt
Instructions:
- Prepare the Baking Sheets: Line two baking sheets with parchment paper or silicone baking mats. If using parchment paper, you can draw circles about 3.5 cm wide as a guide, spacing them about 2.5 cm apart.
- Sift Dry Ingredients: Sift the powdered sugar and almond flour together in a large bowl, guaranteeing there are no lumps. This will give your macarons a smooth texture.
- Make the Meringue: In a clean, dry bowl, beat the egg whites at medium speed until foamy. Gradually add the granulated sugar and increase the speed to high, beating until stiff, glossy peaks form. Add gel food coloring, if desired, and mix until combined.
- Combine Ingredients: Gently fold the dry ingredients into the meringue in three additions, using a spatula. Be careful not to overmix; the batter should flow like lava when you lift the spatula.
- Pipe the Macarons: Transfer the batter to a piping bag fitted with a round tip. Pipe small circles onto the prepared baking sheets, using the drawn circles as a guide.
- Rest the Macarons: Tap the baking sheets on the counter to release any air bubbles. Let the macarons sit at room temperature for 30-60 minutes, until a skin forms on the surface and they’re no longer sticky to the touch.
- Bake the Macarons: Preheat the oven to 150°C (300°F). Bake one sheet at a time for 15-18 minutes, rotating halfway through, until the macarons have risen and developed “feet”. Allow them to cool completely on the baking sheets.
- Make the Salted Caramel Filling: In a medium saucepan, heat the sugar over medium heat, stirring constantly until it melts and turns a deep amber color. Carefully add the heavy cream, continuing to stir. Remove from heat and whisk in the butter and sea salt until smooth. Let the caramel cool and thicken before using.
- Assemble the Macarons: Once cooled, pair the macaron shells of similar size. Pipe a dollop of salted caramel filling onto the flat side of one shell and sandwich with another shell, pressing gently to spread the filling to the edges.
- Mature the Macarons: Place the filled macarons in an airtight container in the refrigerator for at least 24 hours to allow the flavors to meld and the texture to improve.
Extra Tips:
When making macarons, humidity can affect the process, so it’s best to plan for a dry day. Be patient during the resting period; it’s essential for forming the skin that gives macarons their characteristic texture.
If this is your first time making caramel, keep a close eye on the sugar as it melts to prevent burning. Salted Caramel Macarons can be stored in the refrigerator for up to a week or frozen for longer storage. Always bring them to room temperature before serving for the best flavor and texture.
Lavender Honey Macarons
Lavender Honey Macarons are a delightful and elegant twist on the classic French macaron, combining the subtle floral notes of lavender with the natural sweetness of honey. These macarons are perfect for an afternoon tea party or as a unique dessert to impress your guests. The delicate shells are made with almond flour and are filled with a creamy honey lavender buttercream, creating a harmonious balance of flavors that will transport you to a fragrant field of lavender.
The key to perfecting Lavender Honey Macarons lies in the precision and patience during the preparation process. Achieving the perfect macaron shell requires careful folding of the meringue into the dry ingredients, as well as allowing the piped macaron shells to rest before baking. Meanwhile, the honey lavender buttercream filling should be smooth and infused just enough with lavender to complement, but not overpower, the sweet honey flavor.
Follow the recipe below to create these exquisite treats that serve 4-6 people.
Ingredients
- 1 cup almond flour
- 1 3/4 cups powdered sugar
- 3 large egg whites, at room temperature
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 tablespoon culinary lavender buds
- 1/2 cup unsalted butter, softened
- 2 tablespoons honey
- Purple food coloring (optional)
Cooking Instructions
- Prepare the Dry Ingredients: In a food processor, combine almond flour, powdered sugar, and lavender buds. Pulse until the mixture is fine and well combined. Sift the mixture into a large bowl to guarantee there are no lumps.
- Make the Meringue: In a clean, dry mixing bowl, beat the egg whites on medium speed until foamy. Gradually add granulated sugar and continue beating until stiff, glossy peaks form. Add vanilla extract and a few drops of purple food coloring, if using, and gently fold to combine.
- Combine Wet and Dry Ingredients: Gently fold the almond flour mixture into the meringue using a rubber spatula. Be careful not to overmix; the batter should be thick but flow in ribbons when lifted.
- Pipe the Macarons: Transfer the batter to a piping bag fitted with a round tip. Pipe small circles onto a baking sheet lined with parchment paper, leaving space between each macaron. Tap the baking sheet on the counter a few times to release air bubbles.
- Rest the Macarons: Allow the piped macarons to rest at room temperature for 30-60 minutes, or until a skin forms on the surface. This step is vital for developing the iconic “feet” during baking.
- Bake the Shells: Preheat the oven to 300°F (150°C). Bake the macarons for 15-18 minutes, or until the shells are firm and can be easily lifted from the parchment. Let them cool completely on the baking sheet.
- Prepare the Buttercream: In a mixing bowl, beat the softened butter until creamy. Add honey and beat until well combined. If desired, add a touch of purple food coloring for a matching hue to the macaron shells.
- Assemble the Macarons: Once the shells are completely cool, pair them by size. Pipe a small amount of honey lavender buttercream onto the flat side of one shell, then top with a matching shell to create a sandwich.
Extra Tips
To guarantee your Lavender Honey Macarons are a success, make sure to weigh your ingredients accurately and use room temperature egg whites for better volume. If you find the lavender flavor too strong or too subtle, adjust the amount of lavender buds to your taste.
Additionally, allowing the macarons to mature in the refrigerator for 24 hours before serving will enhance the flavors and improve the texture. Enjoy these delicate treats with a cup of tea for a truly delightful experience.
Matcha Green Tea Macarons
Matcha Green Tea Macarons are a delightful twist on the classic French macaron, providing a unique blend of sweet and earthy flavors. These delicate cookies are characterized by their vibrant green hue and subtle matcha flavor, which pairs beautifully with a creamy white chocolate ganache filling. Perfect for afternoon tea or as a sophisticated dessert, matcha macarons are bound to impress both in taste and appearance.
Creating these matcha macarons requires precision and patience, as the delicate meringue-based shells can be temperamental. However, with the right technique and a bit of practice, you’ll be able to achieve perfectly smooth and shiny macaron shells with the signature “feet.” The white chocolate ganache filling complements the matcha flavor without overpowering it, creating a balanced and delectable treat. This recipe yields approximately 20-24 macarons, suitable for serving 4-6 people.
Ingredients:
- 1 cup almond flour
- 2 cups powdered sugar
- 1 tablespoon matcha green tea powder
- 3 large egg whites, room temperature
- 1/4 cup granulated sugar
- Pinch of salt
- 1/2 teaspoon vanilla extract
- 4 ounces white chocolate, finely chopped
- 1/4 cup heavy cream
Instructions:
- Prepare the Dry Ingredients: Sift together the almond flour, powdered sugar, and matcha powder into a large bowl. This guarantees a smooth batter and removes any lumps. Set aside.
- Whip the Egg Whites: In a clean, dry bowl, beat the egg whites with a pinch of salt until they form soft peaks. Gradually add the granulated sugar while continuing to beat until stiff, glossy peaks form. Add vanilla extract and mix until combined.
- Fold in the Dry Ingredients: Gently fold the sifted dry ingredients into the meringue using a spatula. Be careful not to overmix. The batter should flow smoothly and slowly off the spatula, resembling lava.
- Pipe the Macarons: Transfer the batter into a piping bag fitted with a round tip. Pipe small rounds (about 1.5 inches) onto a baking sheet lined with parchment paper, spacing them about 1 inch apart.
- Rest the Macarons: Tap the baking sheet firmly on the counter to release any air bubbles. Let the macarons sit at room temperature for 30-60 minutes, until a skin forms on the surface.
- Bake the Macarons: Preheat the oven to 300°F (150°C). Bake the macarons for 15-18 minutes. They should be firm to the touch and shouldn’t jiggle. Let them cool completely on the baking sheet.
- Prepare the White Chocolate Ganache: Heat the heavy cream in a small saucepan until it just begins to simmer. Pour over the chopped white chocolate and let sit for a minute. Stir until smooth and allow to cool and thicken.
- Assemble the Macarons: Pair the macaron shells by size. Pipe a small amount of ganache onto the flat side of one shell, then gently press another shell on top to create a sandwich.
Tips:
For the best results, use aged egg whites, which help achieve a more stable meringue. Aging them simply involves separating the whites from the yolks and letting them sit in the refrigerator for 24-48 hours before bringing them to room temperature.
Additionally, make sure all equipment is free of any grease or moisture, as this can prevent the egg whites from whipping properly. Finally, allow the assembled macarons to mature in the refrigerator for 24 hours before serving to enhance the flavor and texture.
Passion Fruit Macarons
Passion Fruit Macarons are a delightful treat that combines the delicate texture of French macarons with the tangy and exotic flavor of passion fruit. These macarons are perfect for any occasion, adding a touch of elegance to your dessert table. The macaron shells are made with almond flour, giving them a light and chewy texture, while the passion fruit filling provides a sweet and tangy contrast. The vibrant color and enticing aroma of these macarons make them irresistible to both the eyes and the palate.
Creating these macarons requires a bit of patience and precision, but the end result is well worth the effort. The key to perfect macarons lies in the technique, from properly whipping the meringue to achieving the right consistency for the batter. The passion fruit filling is made with fresh passion fruit pulp, which gives the macarons their signature flavor. With a little practice, you’ll be able to create these beautiful and delicious treats that are sure to impress your family and friends.
Ingredients (Serves 4-6):
- 200g almond flour
- 200g powdered sugar
- 150g granulated sugar
- 100g egg whites (about 3 large eggs), aged
- A pinch of cream of tartar
- Yellow and orange food coloring
- 100g fresh passion fruit pulp
- 100g unsalted butter, softened
- 200g powdered sugar (for filling)
- 1 teaspoon vanilla extract
Cooking Instructions:
- Prepare the Macaron Shells:
- Sift the almond flour and powdered sugar together into a large mixing bowl. This guarantees a smooth and lump-free mixture for the macaron shells.
- In a separate clean bowl, whisk the aged egg whites until frothy. Add a pinch of cream of tartar and continue to whip until soft peaks form.
- Gradually add granulated sugar to the egg whites, continuing to whip until stiff peaks form.
- Gently fold the almond flour mixture into the whipped egg whites in three parts, being careful not to deflate the mixture. Add a few drops of yellow and orange food coloring to achieve a vibrant hue.
- Transfer the batter to a piping bag fitted with a round tip. Pipe small circles onto a baking sheet lined with parchment paper. Tap the baking sheet on the counter to remove any air bubbles.
- Let the macarons sit at room temperature for 30-60 minutes, or until they form a skin and no longer stick to your finger when touched.
- Bake the Macaron Shells:
- Preheat your oven to 150°C (300°F).
- Bake the macarons for 15-18 minutes, rotating the tray halfway through to guarantee even baking. The macarons should have risen to form the characteristic “feet” and shouldn’t be browned.
- Remove from the oven and allow them to cool completely on the baking sheet.
- Prepare the Passion Fruit Filling:
- In a medium bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar and beat until smooth and fluffy.
- Stir in the fresh passion fruit pulp and vanilla extract until well combined. Adjust the consistency if needed by adding more powdered sugar or a teaspoon of milk.
- Assemble the Macarons:
- Pair the macaron shells by size. Pipe or spoon a small amount of passion fruit filling onto the flat side of one shell.
- Gently sandwich with the other shell, twisting slightly to spread the filling evenly to the edges.
- Allow the macarons to mature in the refrigerator for at least 24 hours before serving for the best texture and flavor.
Extra Tips:
When making macarons, precision is key, so it’s important to measure your ingredients accurately. Aging your egg whites by leaving them in the fridge for a couple of days helps to achieve a more stable meringue.
Also, make sure your mixing bowl and utensils are completely clean and free of any grease, as this can affect the egg whites’ ability to whip into stiff peaks. Don’t rush the resting period before baking, as this step is vital for developing the macaron’s characteristic texture.
Finally, remember that practice makes perfect; don’t be discouraged by any initial mishaps, as each attempt will bring you closer to mastering these exquisite treats.
Espresso Macarons With Coffee Buttercream
Espresso macarons with coffee buttercream are an exquisite treat that combines the delicate texture of French macarons with the rich, robust flavor of coffee. These elegant confections are perfect for coffee enthusiasts and make a sophisticated addition to any dessert table.
The espresso-infused shells are light and crispy on the outside, with a chewy center, while the coffee buttercream filling adds a smooth, creamy contrast that enhances the overall depth of flavor.
Creating espresso macarons requires precision and patience, but the result is well worth the effort. The key is to achieve the perfect macaronage, where the batter reaches the right consistency to form smooth, even shells. The coffee buttercream is equally significant as it should be creamy and flavorful, complementing the espresso notes of the macaron shells.
This recipe yields about 24-30 macarons, making it suitable for a serving size of 4-6 people.
Ingredients:
*Macaron Shells:*
- 100g almond flour
- 100g powdered sugar
- 2 tsp instant espresso powder
- 70g egg whites (room temperature)
- 50g granulated sugar
- 1/4 tsp cream of tartar
- Pinch of salt
Coffee Buttercream:
- 100g unsalted butter (softened)
- 150g powdered sugar
- 1 tbsp instant coffee dissolved in 1 tbsp hot water
- 1 tsp vanilla extract
- Pinch of salt
Instructions:
- Prepare the Dry Ingredients: Sift the almond flour, powdered sugar, and instant espresso powder into a bowl. This guarantees there are no lumps and the mixture is fine and uniform.
- Whip the Egg Whites: In a clean, dry bowl, begin beating the egg whites at medium speed. Add the cream of tartar and a pinch of salt. Gradually add the granulated sugar until the mixture forms stiff peaks.
- Combine and Macaronage: Gently fold the dry mixture into the whipped egg whites in thirds, using a spatula. The batter should flow like thick lava, creating a ribbon effect when dropped from the spatula.
- Pipe the Macarons: Transfer the batter into a piping bag fitted with a round tip. Pipe small circles onto a baking sheet lined with parchment paper. Tap the baking sheet on the counter to release any air bubbles.
- Rest the Macarons: Allow the piped macarons to rest at room temperature for 30-60 minutes until a skin forms on the surface. This step is essential for developing the classic macaron feet.
- Bake the Macarons: Preheat the oven to 150°C (300°F) and bake the macarons for 14-16 minutes. The shells should be firm and not stick to the parchment paper. Let them cool completely before removing.
- Prepare the Coffee Buttercream: Beat the softened butter until creamy. Gradually add the powdered sugar, dissolved coffee, vanilla extract, and a pinch of salt. Mix until smooth and fluffy.
- Assemble the Macarons: Pair the macaron shells by size. Pipe a small amount of coffee buttercream onto one shell and sandwich with another, pressing gently to spread the filling evenly.
Extra Tips:
To guarantee a smooth surface on your macarons, always sift the dry ingredients thoroughly and avoid over-mixing the batter.
Humidity can affect how macarons develop, so try to work in a cool, dry environment. If your macarons crack or don’t form feet, it’s usually due to over-mixing or insufficient drying time before baking.
Finally, for the best flavor, let the assembled macarons sit in the refrigerator for 24 hours before serving, allowing the flavors to meld and the texture to improve.
Coconut Macarons With Pineapple Filling
Coconut Macarons With Pineapple Filling are a tropical twist on the classic French macaron, combining the nutty flavor of coconut with a sweet and tangy pineapple filling. These delicate treats are perfect for any occasion, whether it’s a summer party or a cozy afternoon tea.
The light, airy texture of the macaron shells pairs beautifully with the vibrant and fruity filling, creating a dessert that’s both invigorating and indulgent.
Making macarons can be a bit challenging, but with careful attention to detail and patience, you can achieve bakery-quality results at home. It’s important to follow the steps precisely, especially when it comes to measuring ingredients and monitoring the baking times.
Once you master the technique, these Coconut Macarons With Pineapple Filling will become a beloved addition to your dessert repertoire, impressing family and friends with their elegant appearance and delightful taste.
Ingredients for 4-6 servings:
- 1 cup almond flour
- 1 3/4 cups powdered sugar
- 3 large egg whites, room temperature
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup sweetened shredded coconut
- Pinch of salt
- 1/2 cup pineapple preserves
- 1/4 cup unsweetened shredded coconut (for garnish)
Cooking Instructions:
- Prepare the Baking Sheets: Line two baking sheets with parchment paper or silicone baking mats. This will prevent the macarons from sticking and guarantee even baking.
- Mix the Dry Ingredients: In a large bowl, sift together the almond flour and powdered sugar. This helps to remove any lumps and guarantees a smooth texture for the macaron shells.
- Whip the Egg Whites: In a separate bowl, beat the egg whites on medium speed until they become frothy. Gradually add the granulated sugar and continue to beat until stiff peaks form. This process is vital for achieving the right consistency in the macaron batter.
- Fold in the Dry Ingredients: Gently fold the almond flour mixture into the whipped egg whites, adding it in three parts. Use a spatula to fold, being careful not to deflate the egg whites. Fold until the mixture is smooth and flows like lava.
- Add Coconut and Vanilla: Fold in the sweetened shredded coconut and vanilla extract until evenly distributed. The coconut will add texture and flavor to the macaron shells.
- Pipe the Macarons: Transfer the batter into a piping bag fitted with a round tip. Pipe small circles onto the prepared baking sheets, spaced about an inch apart. Tap the baking sheets on the counter to release any air bubbles.
- Rest the Macarons: Allow the macarons to rest at room temperature for 30-60 minutes, or until a skin forms on the surface. This step is important to achieve the characteristic macaron “feet” during baking.
- Bake the Macarons: Preheat your oven to 300°F (150°C). Bake the macarons for 15-18 minutes, rotating the sheets halfway through. The macarons should be firm and not stick to the parchment paper.
- Cool and Fill: Let the macarons cool completely on the baking sheets. Once cool, spread a small amount of pineapple preserves on the flat side of one macaron shell and sandwich it with another shell. Repeat with the remaining shells.
- Garnish: Roll the edges of the filled macarons in unsweetened shredded coconut for an extra coconutty touch.
Extra Tips:
For best results, measure your ingredients using a kitchen scale to guarantee accuracy. Room temperature egg whites whip better than cold ones, so plan to leave them out for a while before starting.
If you encounter any hollowness in your macarons, it might be due to under-mixing or over-baking, so adjust accordingly in future attempts.
Finally, let the macarons mature in the refrigerator for at least 24 hours before serving; this allows the flavors to meld and the texture to improve.
Enjoy your Coconut Macarons With Pineapple Filling and savor the taste of the tropics!
Rose Petal Macarons
Rose Petal Macarons are a delicate and elegant French dessert that combines the subtle floral notes of rose with the classic almond meringue cookie. These pastel-colored treats are perfect for special occasions such as weddings, tea parties, or simply to enjoy a sophisticated dessert at home.
The macaron shells have a light, crisp exterior and a chewy interior, while the rose-flavored filling adds a fragrant and sweet surprise in every bite. Creating these beautiful confections requires precision and patience, but the result is worth the effort.
The key to achieving the signature macaron “feet” is to guarantee that the meringue is properly whipped and the batter is adequately rested before baking. The addition of rose water and pink food coloring to the batter gives these macarons their distinctive flavor and appearance. Once the shells are baked and cooled, they’re filled with a rose-infused buttercream or ganache that complements the delicate flavor of the macarons.
Ingredients (Serving Size: 4-6 people):
- 1 cup almond flour
- 1 3/4 cups powdered sugar
- 3 large egg whites, at room temperature
- 1/4 cup granulated sugar
- 1/2 teaspoon rose water
- Pink gel food coloring
- 1/2 cup unsalted butter, softened
- 1 cup powdered sugar (for filling)
- 1 teaspoon rose water (for filling)
- 2 tablespoons heavy cream
- Edible rose petals (optional, for decoration)
Cooking Instructions:
- Prepare the Dry Ingredients: Sift the almond flour and powdered sugar together into a large bowl to guarantee there are no lumps. This creates a smooth and fine texture for the macaron shells.
- Whip the Egg Whites: In a separate, clean and dry bowl, beat the egg whites on medium speed until foamy. Gradually add the granulated sugar and continue to beat until stiff, glossy peaks form. This should take about 5-7 minutes.
- Add Flavor and Color: Gently fold the rose water and a small amount of pink gel food coloring into the meringue. Be careful not to overmix, as this can deflate the meringue.
- Combine Wet and Dry Ingredients: Carefully fold the almond flour mixture into the meringue in thirds. Use a spatula to gently incorporate until the batter flows like lava when dropped from the spatula.
- Pipe the Macarons: Transfer the batter to a piping bag fitted with a round tip. Pipe small, equal circles onto a baking sheet lined with parchment paper or a silicone mat. Tap the baking sheet on the counter a few times to release any air bubbles.
- Rest the Batter: Allow the piped macarons to rest at room temperature for 30-60 minutes, or until a skin forms on the surface. They shouldn’t stick to your fingers when lightly touched.
- Bake the Macarons: Preheat the oven to 300°F (150°C). Bake the macarons in the center of the oven for 15-18 minutes, or until they develop their characteristic “feet” and are firm to the touch.
- Cool Completely: Once baked, allow the macarons to cool completely on the baking sheet before removing them.
- Prepare the Filling: Beat the softened butter with the powdered sugar until smooth. Add the rose water and heavy cream, and beat until light and fluffy. Adjust the consistency with more cream if needed.
- Assemble the Macarons: Pair the macaron shells by size. Pipe a small amount of rose buttercream onto the flat side of one shell, and sandwich with another shell. Optionally, decorate with edible rose petals.
Extra Tips:
When making Rose Petal Macarons, guarantee that all your equipment is thoroughly cleaned and free of grease, as any oil can prevent the egg whites from whipping properly.
Use a gentle folding technique to combine the almond flour mixture with the meringue to maintain the lightness of the batter. Resting the macarons before baking is essential for developing their characteristic texture and appearance.
Additionally, consider aging the macarons in the refrigerator for 24 hours after filling them; this allows the flavors to meld and the texture to improve, making them even more delicious when served.
Almond Joy Macarons With Chocolate and Coconut
Almond Joy Macarons With Chocolate and Coconut are a delightful twist on the classic French macaron, offering a taste sensation that combines the rich flavors of chocolate, the nutty essence of almonds, and the tropical flair of coconut.
These delicate macarons have a crisp shell that gives way to a chewy interior, perfectly complemented by a luscious chocolate ganache filling enhanced with coconut flakes. Ideal for special occasions or as a treat to share with friends and family, these macarons are sure to impress with their sophisticated look and irresistible taste.
To create these delectable treats, you’ll begin with the traditional macaron shell using finely ground almond flour, which provides a subtle nuttiness that pairs beautifully with the chocolate and coconut. The filling is a smooth and creamy chocolate ganache, infused with shredded coconut, which captures the essence of an Almond Joy candy bar.
With a little patience and attention to detail, you can master the art of making macarons and enjoy this exquisite dessert in the comfort of your own home. This recipe serves 4-6 people, making it perfect for a small gathering or indulgent dessert course.
Ingredients:
- 1 cup almond flour
- 1 3/4 cups powdered sugar
- 3 large egg whites, at room temperature
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup unsweetened cocoa powder
- 1/2 cup heavy cream
- 4 ounces bittersweet chocolate, chopped
- 1/4 cup sweetened shredded coconut
- Pinch of salt
Cooking Instructions:
1. Prepare the Macaron Shells: Start by sifting the almond flour, powdered sugar, and cocoa powder into a large bowl to guarantee there are no lumps. In a separate bowl, beat the egg whites with a pinch of salt until they form soft peaks. Gradually add the granulated sugar while continuing to beat until the egg whites form stiff, glossy peaks.
Gently fold the dry ingredients into the egg whites using a spatula, adding the vanilla extract as you fold, until the mixture is smooth and glossy.
2. Pipe the Macarons: Transfer the batter into a piping bag fitted with a round tip. Pipe small rounds (about 1.5 inches in diameter) onto a baking sheet lined with parchment paper, leaving space between each macaron. Tap the baking sheet on the counter a few times to release any air bubbles.
3. Rest the Macarons: Allow the piped macarons to sit at room temperature for about 30-60 minutes, or until a skin forms on the surface. This step is essential for achieving the characteristic macaron “feet” during baking.
4. Bake the Macarons: Preheat your oven to 300°F (150°C). Bake the macarons for 15-18 minutes, or until they’re firm and can be easily lifted from the parchment paper. Let them cool completely on the baking sheet before removing.
5. Make the Chocolate Coconut Filling: While the macarons are cooling, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and pour it over the chopped chocolate in a bowl. Let it sit for a minute, then stir until smooth.
Stir in the shredded coconut and allow the ganache to cool until it thickens slightly.
6. Assemble the Macarons: Once the macarons are cool, pair shells of similar size. Pipe a small amount of the chocolate coconut ganache onto the flat side of one shell, then top with another shell to create a sandwich. Gently press together.
Extra Tips:
When making macarons, precision is key. Be sure to measure your ingredients accurately, as even small discrepancies can affect the outcome.
Allowing the macarons to rest and develop a skin is vital for achieving the desired texture and appearance. If your kitchen is humid, consider using a fan to help the macarons dry faster.
Additionally, the ganache can be made in advance and stored in the refrigerator; just bring it to room temperature before using it for easy piping. Enjoy your Almond Joy Macarons with a cup of coffee or tea for an extra indulgent experience.
Strawberry Cheesecake Macarons
Strawberry Cheesecake Macarons are a delightful combination of two beloved desserts: the classic French macaron and the rich, creamy cheesecake. These delicate, almond-based cookies are filled with a luscious strawberry cheesecake filling, making them a perfect treat for special occasions or simply to satisfy a sweet craving. The macaron shells are light and crisp on the outside, with a chewy center that pairs wonderfully with the smooth and tangy filling.
To achieve the perfect Strawberry Cheesecake Macarons, attention to detail and patience are essential. The process involves creating almond meringue shells and a cheesecake-inspired filling flavored with fresh strawberries. While macarons have a reputation for being challenging to make, following this step-by-step recipe will guide you towards creating these elegant and delicious treats that serve 4-6 people.
Ingredients:
For the Macaron Shells:
- 120g almond flour
- 200g powdered sugar
- 100g egg whites (from about 3 large eggs), aged at room temperature
- 40g granulated sugar
- A pinch of salt
- A drop of pink gel food coloring (optional)
For the Strawberry Cheesecake Filling:
- 100g cream cheese, softened
- 50g unsalted butter, softened
- 100g powdered sugar
- 60g fresh strawberries, pureed
- 1 teaspoon vanilla extract
Instructions:
- Prepare the Macaron Shells:
- Sift together the almond flour and powdered sugar into a large mixing bowl. This guarantees a smooth and lump-free mixture.
- In a separate clean, dry bowl, whisk the egg whites with a pinch of salt until they form soft peaks. Gradually add the granulated sugar while continuing to whisk until stiff peaks form and the mixture is glossy. Add the food coloring if using.
- Gently fold the almond flour mixture into the meringue using a spatula. Mix until you achieve a smooth, lava-like batter that falls in ribbons when the spatula is lifted.
- Transfer the batter to a piping bag fitted with a round tip. Pipe small circles (about 1.5 inches in diameter) onto a baking sheet lined with parchment paper.
- Let the piped macarons rest at room temperature for 30-60 minutes until a skin forms on the surface and they’re no longer sticky to the touch.
- Preheat your oven to 300°F (150°C) and bake the macarons for 15-18 minutes, or until firm to the touch. Allow them to cool completely on the baking sheet.
- Make the Strawberry Cheesecake Filling:
- Beat the softened cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar, beating until well combined.
- Mix in the strawberry puree and vanilla extract until smooth.
- Assemble the Macarons:
- Once the macaron shells are completely cool, match them into pairs of similar sizes.
- Pipe a small amount of the strawberry cheesecake filling onto the flat side of one macaron shell and sandwich it with another shell.
- Repeat with the remaining shells and filling.
Extra Tips:
To achieve the best results, it’s important to use aged egg whites, which means separating them ahead of time and letting them sit in the refrigerator for a couple of days. This process helps to stabilize the meringue.
When folding the meringue and almond mixture, be gentle to maintain the airiness. Additionally, allowing the piped macarons to rest and form a skin is vital for developing the characteristic macaron “feet” during baking.
If you’re new to macarons, practice makes perfect, so don’t be discouraged if they don’t turn out perfectly the first time. Enjoy the process and the delicious results!
Earl Grey Tea Macarons With Bergamot Cream
Earl Grey Tea Macarons with Bergamot Cream are a delightful twist on the classic French macaron, infusing the subtle yet distinct flavors of Earl Grey tea into the delicate almond meringue shells. The bergamot cream filling adds a rejuvenating citrus note, perfectly complementing the tea-infused macarons. This recipe is perfect for those who appreciate the nuanced flavors of Earl Grey and are looking for an elegant dessert to impress guests or simply indulge in an exquisite treat at home.
Making these macarons requires a bit of patience and precision, as the key to perfect macarons lies in achieving the right texture and consistency in both the meringue and the filling. With a few carefully followed steps, you’ll be able to create these sophisticated treats that not only look stunning but taste divine. This recipe yields enough macarons to serve 4-6 people, making it ideal for a small gathering or a delightful afternoon tea.
Ingredients:
For the Macaron Shells:
- 100g almond flour
- 100g powdered sugar
- 2 Earl Grey tea bags
- 2 large egg whites (room temperature)
- 1/4 teaspoon cream of tartar
- 70g granulated sugar
For the Bergamot Cream Filling:
- 100g unsalted butter (softened)
- 200g powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon bergamot extract
Instructions:
- Prepare the Macaron Shells:
- Preheat your oven to 300°F (150°C) and line two baking sheets with parchment paper.
- In a food processor, pulse the almond flour, powdered sugar, and contents of the Earl Grey tea bags until finely combined. Sift the mixture into a large bowl to verify there are no lumps.
- In a separate bowl, whisk the egg whites using an electric mixer on medium speed until frothy. Add the cream of tartar and continue to beat until soft peaks form.
- Gradually add the granulated sugar while continuing to beat the egg whites until stiff, glossy peaks form.
- Gently fold the dry almond mixture into the meringue in two parts, using a spatula. Mix until the batter flows like lava and drips slowly from the spatula.
- Transfer the batter to a piping bag fitted with a round tip and pipe small rounds onto the prepared baking sheets, spacing them about 1 inch apart.
- Tap the baking sheets firmly on the counter a few times to release any air bubbles. Let the macarons sit at room temperature for 30-60 minutes, or until a skin forms on the surface.
- Bake the Macaron Shells:
- Bake in the preheated oven for 15-18 minutes, or until the macarons are set and can be easily lifted off the baking sheet. Allow them to cool completely on the sheets before removing.
- Prepare the Bergamot Cream Filling:
- In a bowl, beat the softened butter until fluffy. Gradually add the powdered sugar and continue to beat until smooth.
- Add the heavy cream and bergamot extract, mixing until the cream is light and spreadable.
- Assemble the Macarons:
- Pair the cooled macaron shells by size. Pipe a small dollop of bergamot cream onto the flat side of one shell and gently sandwich with another shell.
- Repeat with remaining shells and filling.
- Mature the Macarons:
- Store the assembled macarons in an airtight container in the refrigerator for at least 24 hours to allow the flavors to meld and the texture to improve. Bring to room temperature before serving.
Extra Tips:
When making macarons, verify your mixing bowl and utensils are completely clean and free of any grease or moisture, as this can affect the meringue’s ability to reach stiff peaks. If you find your macaron batter too runny, try folding it a little less during the macaronage step.
Additionally, don’t skip the resting time before baking, as this helps develop the characteristic macaron ‘feet’. Ultimately, if you can’t find bergamot extract, you can use a combination of lemon and orange extract as a substitute to achieve a similar flavor profile.
