A macaron is a French sweet meringue-based cookie made with egg whites , granulated sugar, confectioner’s sugar and blanched almond meal. Buttercream , ganache or jam is normally sandwiched between two macaron cookies.
The mark of a true macaron are the ridges formed at the circumference which is known as the foot” or “pied” . This is the most daunting part of making the perfect macaron, which all boils down to the correct mixing time of the meringue with the almond flour and sugar mixture.
I wanted to make these for quite some time now and came across several recipes, however the steps and skills involved in making these really made me apprehensive.
So finally today I decided to attempt making these tricky cookies , and I can very gladly say that I did manage to create one of the world’s most intricate cookies in my very first attempt, although not as perfect, but almost there, don’t you think so???
A special thanks to Stephy for this foolproof recipe, and also helping me out with a few queries.
Recipe adapted from stephysweetbakes
For the Macron shell:-
3/4 Cup of Almond Flour (Blanched)
1 Cup Confectioner’s Sugar
2 Large Egg whites (Aged or at room temp)
1/4 Cup Granulated Sugar
Gel or powdered color ( I used 1/2 teaspoon of pink rosa gel color )
For the vanilla buttercream:-
1 Stick of Unsalted Butter, room temp
3-4 Cups Confectioner’s Sugar, sifted
2 Tbsp Milk
1 tsp Vanilla Extract
1.Sift the Almond Flour and Confectioner’s sugar. Whisk well to incorporate.
2.Take your stand mixer bowl and wipe clean with a dab of vinegar to ensure its clean. Add egg whites.Attach your whisk attachment, whisk the egg whites until foamy, about a minute or so, then slowly add the sugar. Whisk until stiff peaks are formed, about 4-5 minutes. This is the meringue. At 3 minutes, add the gel coloring.
3.Add a third of the meringue to the flour and Confectioner’s sugar and with a rubber spatula fold. Repeat until all is added.
4.Fill a piping bag and prepare a baking sheet or two with baking paper or method of choice. Pipe it in round motions dime to nickel size. Bang the pans on the counter top a couple times all around to get rid of bubbles.
5.Preheat oven to 325°F. Let the Macarons dry on your counter top for about 20 minutes until the shiny surface becomes dull and a skin is formed.
6.Turn down your oven to 300°F and bake the Macarons for around 15-16 minutes. Let cool for at least 10 minutes.
For the Vanilla buttercream:
1.Cream the butter, add vanilla and mix to incorporate. Add sugar a couple Cups at a time until all is added. Adjust your milk and sugar to achieve medium consistency.
2.Now just add buttercream in between two Macarons and savor all the goodness with each bite ??
1. The critical part to make a perfect macaron: you do not want to OVERMIX and you do not want to undermix. Both could play failure .The consistency you want will be a lava flow .thick with a slow drip.
2. Do not skip the step of sifting the almond flour and sugar, it’s necessary for a smooth finish.
3. I Baked in batches, so my other batch was sitting on the counter top for 40 minutes, and turned out well. So don’t rush though the first batch when it’s baking.
4. For a better visual understanding of the whole procedure, I would suggest you view this YouTube video ( Beth’s foolproof french macaron recipe)
If you try these, would love to know your feedback!