First of all, I love macarons! I was very excited when I heard I was going to be learning how to make them this past spring in one of my classes! I love the chewiness of them and that they can come in almost any flavor. These almond ones are amazing! I also made some chocolate ones recently that were…To Die For! Yum!
These pictures are from when I made them in class, but I did just recently make them for my brother’s wedding! Everyone LOVED them! I had some leftover chocolate Italian buttercream and used that to fill some of them! They were quite yummy! I added a little almond extract to the buttercream filling, and it just made it so much better! Vanilla buttercream works well too!
Macarons are very tricky to make. They take lots of practice! I’m still working on my technique and making sure I don’t over whip my meringue. They are definitely a challenge, but that’s what I love about them.
This recipe is one I got from school, which was taken from Sugar Baby Confections by Gesine Bullock-Prado. I filled them with vanilla Italian buttercream, but Swiss buttercream could be used and also in the form of chocolate or almond.
7 oz. Almond flour
7 oz. Confectioner’s sugar
2 Tbsp. egg white powder or Meringue powder
3 egg whites
1/2-1 tsp. pure almond extract
1/2 tsp. salt
7 oz. granulated sugar
1/2 cup water, divided
food coloring if desired (usually 2-3 drops, but a few more is fine if needed)
- In a large bowl, sift together the confectioner’s sugar, almond flour, and meringue powder. Set aside.
- In the bowl of a mixer using the whip attachment, add the egg whites and salt. Add the granulated sugar and half the water to a small pot.
- Start whipping the egg whites a little until frothy and shut off the mixer especially if the egg whites are cold (they will take longer to whip).
- Start heating the sugar in the pot (Do not stir). Using a candy thermometer, set it to 230 degrees Fahrenheit. Turn the mixer with the egg whites back on. Once the sugar has reached 240 degrees Fahrenheit, pour it slowly down the side of the bowl, while the whites are whipping until the pot is empty. Add the almond extract. Add the coloring after it has cooled and the mixing bowl doesn’t feel so hot. Let it keep whipping until it reaches medium soft peaks.
- Once medium soft peaks have been achieved, mix in about 1/3 of the meringue into the dry ingredients. Add another third and fold in gently. It should look homogenous and have no lumps. Add the last of the meringue and fold in.
- Using a piping bag with a large round tip, pipe each cookie to desired size on a parchment lined pan. My batches yielded about 40 sandwich cookies, so about 80 single cookies.
- Let them sit out for about half an hour or until they have formed a skin. Preheat the oven after about 15 minutes of sitting out.
- Bake at 275 degrees Fahrenheit for about 15-20 minutes. Let them cool completely before filling. I used Italian buttercream but you could use Swiss buttercream. These recipes can be found on the categories box under Fillings, Frosting, and Buttercream. To make vanilla buttercream, just add 2 tsp. of pure vanilla extract. To make almond buttercream, start with 1 tsp. of pure almond extract and taste it. Add more as needed. No amaretto is needed to make it.
These freeze very well too! Enjoy!!