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Colorful Maracon Recipes
45 mins to make, makes 25-28
- 100 g Egg whites
Baking & Spices
- 100 g Almond flour
- 90 g Castor sugar
- 1/8 tsp Cream of tartar
- 130 g Powdered sugar
- 1/4 cup Powdered sugar
- 1 Filling from 12 double stuffed oreos
- 30 g Oreo cookie crumbs
- 2 tbsp Oreos
- 4 tbsp Butter, unsalted
- Line baking sheet with a silpat mat or parchment.*
- Place the almond flour, powdered sugar sugar, and Oreo cookie crumbs in a food processor. Process until just beginning to clump. Sift and discard any bits that won't pass through the sifter. Set aside.
- Whip the egg whites until they're the consistency of a loose foam, add in cream of tartar. Continue whipping while slowly adding castor sugar. Whip to a stiff meringue.
- Fold the dry mixture into the meringue.**
- Pour the batter into a piping bag fitted with the 1A tip.
- Pipe the macarons onto your baking sheet. Sprinkle with Oreo cookie crumbs if desired.
- When all your macarons are piped, whack the baking sheet on the counter at least 3 times to get rid of any air bubbles.***
- Let the macarons dry at room temperature until dry to the touch. Approx 1 hour. DO NOT skip this step.
- Once dry, bake macarons in a preheated 300°F oven until they stick just slightly to the pans. This can be anywhere from 10-20mins depending on your oven and how crowded the macarons are on the pan.
- Let cookies cool completely before removing from pans.
- Cream Oreo filling and butter until smooth, pale, and fluffy. Add in powdered sugar and Oreo cookie crumbs and mix until well combined.
- Pair macaron shells up by size, pipe buttercream into the center, sandwich the cookies, and twist together.
- Allow macarons to mature at least 24 hours in the fridge. They are best 2-3 days after making them.
Malted Milk French Macarons
55 mins to make, makes 24 tiny macarons
- 3 Egg whites
- 2 drops Gel paste color, brown
- 2 drops Sky blue gel paste color
Baking & Spices
- 1 cup Almond flour
- 1/4 tsp Cream of tartar
- 1/4 cup Granulated sugar
- 2 1/4 cup Powdered sugar
- 1 pinch Salt
- 1 1/4 tsp Vanilla
- 2 tbsp Malted milk
- 1/4 cup Butter
- 1 tbsp Milk
- Line a baking sheet with parchment paper or silicon mat (aff. link).
- Sift together the almond flour and powdered sugar. If you can't find almond flour you can always make it with almonds and a food processor. Finely grind the almonds and sift through a fine mesh sifter. Discard or snack on any large pieces.
- In a large mixing bowl, add in egg whites. Turn on high and beat until the egg whites form a soft peak meringue.
- Add in the granulated sugar, salt, vanilla extract, and cream of tartar. Mix on high until a stiff peak meringue forms. I slowly but constantly add in the granulated sugar into the meringue instead of tossing it all in at once.
- Add in the sky blue gel paste color and give it a quick mix to incorporate.
- Very lightly and carefully fold in a third of the almond flour/powdered sugar into the meringue with a spatula. Repeat with the rest of the almond flour/powdered sugar mixture. All together you'll want to have about 59 turns of this mixture. If you don't mix enough the macaron shell will be extremely fluffy and cracked. If you over mix, the macaron shell will be extremely flat and might not form a foot.
- Preheat oven to 300 degrees.
- Fill a piping bag with the macaron shell filling. I just used a coupler on the end of my piping bag. Pipe macaron shells on the baking sheet.
- Let the macarons dry until they are no longer tacky to the touch. It will take 20 minutes to 1 hour.
- Place in the oven for about 10 minutes until they no longer stick to the parchment paper.
- Let the macaron shells cool.
- Once the macarons are completely cooled, add the vanilla and brown in a small bowl. Stir to combine.
- Using a brand new paint brush and a plastic glove, dip the brush in the brown and flick the brush against the glove to begin adding speckles. Just a warning, put an apron on because you can't really control where the food coloring goes.
- Once you're content with the speckles, set aside to drive. It took mine about an hour or two to dry.
- In a mixing bowl, add in all of the frosting ingredients. Mix on low until incorporated. Turn hand mixer on high and beat for 1 minute until fluffy.
- Add the frosting in the piping bag with a straight tip.
- Add a thin and even layer of frosting on the bottom macaron. Add the top macaron and twist to squish the frosting out slightly. Repeat with all macarons.
Raspberry Banana and Blueberry Macarons
2.5 hrs to make, makes 110
Vegetarian, Gluten free
- 40 g Fruit, freeze dried
- 1/2 cup Fruit finely processed, freeze dried
- 170 g Raspberries / blueberries / 1 banana to yield, fresh
- 200 g Egg white
Baking & Spices
- 246 g Almond meal/flour
- 1 1/2 cups Almond meal/flour
- 246 g Granulated sugar
- 246 g Powdered sugar
- 1 1/2 cups Powdered sugar
- 1/4 tsp Salt
- 1 tsp Vanilla extract
- 1/2 cup Butter, unsalted
- 3 tsp Milk
- 1 cup Powdered milk
- 66 g Water
- Line 3 cookie sheets with parchment paper. Draw or print-out circles to make a template. Blend the freeze dried fruit in a food processor to a fine powder, and then sift. Do not include the large bits that don’t go through the sifter.
- Sift the almond meal/flour by itself, then measure out the required proportion. Do the same for the powdered sugar and freeze dried fruit. Whisk all three measured dry ingredients in a bowl to combine, then sift them again all together.
- Add first set of egg whites to the dry ingredients and mix until it forms a paste. Set aside.
For the Italian Meringue:
- Place the second half of egg whites in a bowl of a stand mixer with a wire whip attachment.
- Place granulated sugar in a small sauce pan. Add the water and gently swirl it around just enough to dampen the sugar evenly. Turn heat on to medium.
- Start whipping the egg whites on low. When the temperature of the sugar syrup reaches 220°F, increase the speed to medium until the meringue is thick and starts to take shape. Reduce the speed to low and wait for the temperature of the sugar syrup to reach 235°F.
- Once the sugar syrup reaches 235°F, increase the mixer speed to medium high and pour the syrup in a thin, slow and steady stream into the egg whites aiming for the egg whites directly between the side of the bowl and the wire whip. Whip in a drop or two of optional gel food coloring, red for raspberry and blue for blueberry. Beat meringue until it has turned glossy and reached stiff peak stage. Do not over whip.
- Using a silicon spatula, take about a third of the meringue and fold it into the almond meal/flour, powdered sugar and freeze-dried fruit paste. Fold by cutting down the center and folding the mixture over at the same time scraping the bottom and sides of the bowl. Rotate the bowl as you fold over the mixture.
- Add half of the remaining meringue folding in to blend. Repeat with the rest of the meringue. When the batter is almost blended, you can add a drop or two of optional gel food coloring, if you like. The batter is ready when you draw a line with your spatula down the center of the batter and it slowly comes back together in about 3 seconds, like flowing lava. TIP: if the batter has not reached this stage after all the meringue has been blended, you can slacken it by adding 1 – 2 teaspoons of beaten egg white (in warm weather, this remedy will likely not be necessary). The batter should neither be very thick nor very runny. Do not over mix.
- Preheat oven to 275°F if making banana macarons, or 300°F if making raspberry or blueberry macarons.
- Divide the batter among 3 or 4 pastry bags fitted with a medium round tip #12.
- Place your circle template underneath the parchment paper on the cookie sheet. Hold the piping bag perpendicular, straight towards the center of the circle. Pipe the batter just until you reach the inner part of the circle. If you leave a mark in the center of the piped batter, this will slowly dissipate and smoothen out by itself in a few minutes. Pull out your template from underneath the parchment paper and transfer it onto the next cookie sheet.
- Gently tap the cookie sheet holding the piped batter on your work surface to release any air pockets.
- Let sit at room temperature for 20 – 30 minutes, or however long it takes for the surface of the piped batter to dry and form a skin.
- Repeat piping the rest of the batter on the rest of the cookie sheets. Remember to pull the template out of the last cookie sheet.
- The piped batter is ready for the oven when you lightly touch it and your finger remains dry.
- Bake each cookie sheet for 15 – 17 minutes (275°F for banana macarons and 300°F for raspberry and blueberry macarons). Rotate the cookie sheet halfway into baking after the feet have formed.
- Remove from the oven and let the macarons cool completely on the cookie sheet.
For the fruit filling:
- Melt the butter. Puree one banana until smooth, or if making blueberry or raspberry filling, press the fresh fruit through a sieve to extract the juice.
- In a food processor, blend the melted butter, powdered sugar, powdered milk, almond meal, freeze dried fruit powder, vanilla extract and salt.
- Blend in half of the pureed banana / raspberry or blueberry pressed juice and process until smooth. Add the rest of the pureed fruit juice about a tablespoon at a time and use only enough so that the filling can easily be piped.
- If after adding all the fruit puree the filling is still too stiff and needs to be slackened, add milk one teaspoon at a time until desired consistency is reached. If filling needs to be thickened, add 1 – 2 tablespoons additional powdered sugar or almond meal.
- Mix in a few drops of optional gel food coloring.
- Transfer the filling into a piping bag fitted with a medium round tip #12. Pipe the filling onto one macaron shell and top with another to form a pair.
Chocolate Espresso Macrons
1 hr to make, serves 30
Vegetarian, Gluten free
- 4 Egg whites
Baking & Spices
- 1 1/2 cups Almond flour
- 1 cup Chocolate, semisweet
- 1/2 tsp Cream of tartar
- 2 1/2 cups Powdered sugar
- 1 Pinch Salt
- 1/3 cup White sugar
- 1 Coffee, ground
- 1 tsp Espresso, powder
- 1/2 cup Heavy whipping cream
- Preheat oven to 300F degrees. Make sure your oven is on the conventional setting. (or in other words, if your oven has a fan inside of it, avoid having the fan on).
- Sift the almond flour and powdered sugar into a bowl and mix to combine. Sifting is crucial because you want to get rid of any larger pieces of almond.
- Beat the egg whites on high speed until foamy, then add espresso powder, salt, and cream of tartar. Mix for another minute then add the sugar. Beat for another 4-5 minutes or until stiff peaks form.
- Fold flour/sugar mixture into the egg white mixture. Be careful NOT to over mix. About 80 turns of your spatula should be enough. You want the batter to resemble the consistency of molten lava. I recommend using a large spatula. That way every turn will mix more of the flour into the egg whites.
- Fill a pastry bag with the batter. Using a circle piping tip about ½ inch in diameter, pipe out 1 inch mounds. Make sure to pipe out onto parchment paper. Do not add any grease to the cookie sheets.
- Take the cookie sheets and bang them onto the counter a few times to get rid of any air. I hit them pretty hard, about 10 times.
- I like to sprinkle some coffee grounds on top of every mound to give it a stronger coffee taste, but that's totally optional.
- Let the macarons sit in room temperature for about 30-50 minutes. It really depends on how quickly they become tacky to the touch. If you live in an area with a lot of humidity, it may take longer for the macarons to form the "skin".
- Bake 1 tray at a time for 18 minutes. Be careful NOT to under bake or else they will stick to the parchment paper. I found that the second batch that sat out while the first was baking tended to burn a little since it sat out longer. So you may want to remove the second batch from the oven a minute or two earlier.
- Heat the heavy cream in a saucepan over medium high heat until it comes to slight boil. Dump the the chocolate chips into a bowl and pour the hot cream over the chocolate making sure to submerge it. Let the chocolate sit for a few minutes then stir until it becomes a smooth creamy consistency.
- Fill a disposable piping bag with the chocolate ganache and snip the tip with scissors.
- Flip the cookies on their backs, and pipe a small mound of filling on one of them. Then place the other cookie on top.