French Macarons/Macaroons (Simple Recipe)
The Finished Product.
Welcome back, friends!
This blog post is all about French Macarons. They are said to be quite hard to make, but really...they just take a little bit of patience and precise measurements. This recipe is for the basic almond macarons, and if you want to mix it up with creative flavors or colors then stay tuned and we will show you in the next blog posts.
French Macarons are usually filled with traditional buttercream, thick jam or chocolate ganache. They are lovely to look at and fun to eat. If they are baked correctly, then they should form the right footing around the base, crunchy shell on top, and chewy on the inside...almost like nougats. If you like Toblerone chocolate, then you know what we are talking about!
We filled in raspberry buttercream for these simple almond macaroons, and cocoa coffee buttercream for our cocoa macaroons.
Follow the buttercream recipe below and take out a cup of it and mix in raspberry jam to flavor your buttercream.
You can easily impress your family and friends with this recipe! Try them out and let us know.
- It is important to use a scale for baking purposes.
- Before you start, you should make a stencil to use as a guild for piping the macaron batter.
- Using a piece of parchment paper, a quarter, and a pencil.
- Draw the outer circle of the quarter on the parchment paper.
- All circles should be separate by the length of the size of the quarter.
- After filling out the parchment paper, flip it over and pipe the batter directly on top of the stencil and let it spread out the fill the space.
- The batter of the macarons should not be too runny, if it is then the egg whites were over mixed.
- The batter should be thick but still thin enough to pipe and clings on the spatula.
- 60 g Almond Flour or Meal (No Skin), 2 oz
- 125 g Powdered Sugar, 4 oz
- 60 g Egg Whites, 2 oz
- 25 g Caster Sugar, 5 1/2 tsp
- 3 drops Vanilla Extract
- Put in the almond flour and powdered sugar in a food processor and blend until smooth.
- Sift the mixture in a small mixing bowl.
- Put the egg whites in a big mixing bowl and whip until it stiffens and forms peaks. Try not to over mix the egg whites.
- Add in the sugar and blend until it is glossy
- Put in the vanilla extract and blend just enough to incorporate the ingredients.
- Fold the dry ingredients 1/3 at a time.
- Pour the batter into a piping bag, and pipe in mounds onto the stencil.
- Let the batter stand on the parchment paper for about 10 minutes.
- While they are resting, put the oven on 350 degrees Fahrenheit.
- Put the macarons in the oven and bake for about 12 minutes or until well risen.
- Take them out and let them cool completely before removing from the parchment paper.
- They are now ready to be filled with buttercream, thick jam, or ganache. Let your creativity run wild!
Vanilla Butter Cream
- Vanilla Buttercream Icing (Simple Recipe)
A quick and easy vanilla buttercream to ice your cake.