Embark on a delightful journey with our Macarons recipes. These elegant and colorful French confections are known for their delicate meringue shells that sandwich a luscious filling. From classic flavors like raspberry and chocolate ganache to creative combinations like lavender honey and pistachio, our recipes cater to every palate.
Mastering the art of macaron-making requires precision, and our step-by-step instructions guide you through the process, ensuring that your macarons achieve the perfect balance of crispiness and chewiness. Explore the world of flavor possibilities as you experiment with various fillings and color combinations, making each batch a unique and visually stunning creation.
Whether you’re a seasoned baker or a novice, our Macarons recipes offer a rewarding and delectable experience. Elevate your dessert table, impress your guests, or simply treat yourself to these bite-sized delights that showcase the artistry and taste of French pastry. Join us in creating macarons that are as delightful to the eyes as they are to the taste buds.
Macarons Recipe | S2Recipes
Details Macarons Recipes
Prep Time: 40 mins
Cook Time: 20 mins
Additional Time: 10 hrs 30 mins
Total Time: 11 hrs 30 mins
Servings: 15
Yield: 30 macaron sandwich cookies
Ingredients For Macarons Recipes
4 extra large egg whites
1 ⅔ cups confectioners' sugar
1 ⅓ cups almond flour
⅛ teaspoon salt
¼ cup superfine (castor) sugar
¼ cup seedless raspberry jam
Instructions: Macarons Recipes
Step 1: Place egg whites into a metal mixing bowl and refrigerate overnight. The next day, bring egg whites to room temperature.
Step 2: Preheat the oven to 280 degrees F (138 degrees C). Line two baking sheets with parchment paper.
Step 3: Whisk confectioners' sugar and almond flour together in a bowl.
Step 4: Beat egg whites with salt in a metal bowl with an electric mixer on medium speed until foamy, about 1 minute. Increase speed to high and gradually beat in superfine sugar, about 1 tablespoon at a time, until egg whites are glossy and hold stiff peaks, 3 to 5 more minutes.
Step 5: Gently fold almond flour mixture into whipped egg whites until thoroughly incorporated; spoon meringue into a pastry bag fitted with a 3/8-inch tip. Pipe 1-inch disks of meringue onto the prepared baking sheets, leaving 2 inches of space between macarons. The batter will spread.
Step 6: Lift the baking sheets a few inches above the work surface and hit them lightly on the work surface several times to remove any air bubbles from the macarons; let stand at room temperature until the shiny surfaces become dull and a thin skin forms, about 25 to 30 minutes.
Step 7: Place the baking sheets in the preheated oven and bake until macarons surfaces are completely dry, about 19 to 20 minutes. Let macarons cool completely on the baking sheets before peeling parchment paper off.
Step 8: Spread half of the macaron cookies with any desired filling; top with remaining macarons to make sandwich cookies, and refrigerate at least 2 hours to overnight to let them soften.
I loved this recipe! Although my macarons did not come out amazing, the taste was really good !
I made them once they didn't come out the best but you do it again and they were amazing!
I've made this recipe several times and converted it to weight measurements for consistency as my chickens lay different sized eggs. They turn out great. Honestly, I think they are better than any I've had from French bakeries in the US or France. I like to flavor them with freeze-dried fruit powder, cocoa powder, peanut powder, or other ground nuts replacing part of the almond flour, and I fill with jam sometimes, but also other fillings like buttercream. I don't rest my egg whites overnight usually and it doesn't make any difference. Space them out, but they should not spread (only rise). The space is to ensure they bake evenly. Once piped, you can touch them with a wetted finger to flatten any peak that lingers for a prettier finished cookie. For those with macarons sticking to the parchment, this is normal. I have the middle of some of mine stick, and it pulls out some of the cookie insides to just pull them off so I treat them all like they're stuck. I've seen instructions for steaming the underside of the parchment to release them in a different source. I like a simpler approach: take a frosting spatula and run it under them to release once they are fully cooled. I think they definitely need to rest overnight in the fridge once filled to improve the chewy on the inside feature, and mine have stayed crunchy on the outside. A couple of hours results in cookies that are more crunchy, less chewy, in case that is your preference. This is a fun recipe for trying out variations. It's easy to half, double, or triple, but I usually keep it the same (or half it) and make more flavors.
I followed the instructions exactly and they turned out just like what you can get at a bakery
YuMmY
overall a great recipe! the only thing i changed was the note about keeping the oven slightly opened while baking. because the temp was relatively low, leaving the oven open let out too much heat, so they didn't fluff up until I had closed the door completely. this was also my first time making macarons and they turned out really well! I did a raspberry butter cream filling, which was really simple and yummy.
I have a convection oven so 15 minutes was not enough time to dry the cookies completely. I put the trays back into the oven and turned off the oven to let the cookies come to room temp with the oven. Next time I will also food process the almond flour to a finer flour. Otherwise I am very happy with the results. Used homemade blackberry jam cream cheese filling and Betty Crocker pink cupcake icing. Recipe is worth trying again.
The sugar sort of caramelized, leaving the outsides crunchy.
Followed the directions and they came out great. Our homemade raspberry jam as filling made them amazing!
