Simple French macarons are sweet, light, airy, and delicate cookies that practically melt in your mouth when filled with vanilla buttercream. Smooth macaron shells with the ideal foot are sandwiched with a delectable buttercream filling. To help you produce the ideal macaron, even if you’re a beginner, I’m giving all my insider secrets and solutions to our most frequently asked questions.
Please don’t let the fact that macarons are infamous for being temperamental turn you off. I was certain I had added too much meringue when combining the ingredients before piping them, and the macarons would flop miserably. But, surprise, they worked! Although they weren’t exactly picture-perfect in look, I believe I did very well, considering it was my first time. Continue even if you believe you have done anything incorrectly since they can work perfectly.
The Reasons Why you’ll Adore Homemade French Macarons
- A timeless and lovely biscuit. Delicate, lovely, and delicious desserts are macarons. What could one not love? When you are craving something sweet, these gluten-free cookies are excellent. Additionally, they freeze well, allowing you to create a large batch and keep the extra for last-minute sugar cravings. They make ideal gifts for family and friends when they are nicely packed.
- Ideal for any situation. What better way to honor love than with a delectable French confection? The French are just the finest at what they do. You can’t go wrong with traditional French macarons with vanilla buttercream filling, whether you’re celebrating love on Valentine’s Day, at a bridal or baby shower, or just because.
- More affordable to create at home. One of my favourite cookies is macaron. However, it strains the wallet when priced at $5 each. You can quickly make a batch of handmade macarons that taste and look just like you bought them from a posh French bakery with a little practise using this recipe for French macarons. The ideal macarons, in other words.
How are French Macarons Made?
- First, ensure that all your dry ingredients have been thoroughly combined and are lump-free.
- Then, create a meringue out of your egg whites. Here is a chart showing how long you should whip them if needed.
- Sift the dry ingredients into the meringue after that. You should also add your food colouring at this point.
- Gently incorporate your sifted ingredients into the meringue using a spoon with a thin edge.
- The mixture should be put half into a piping bag.
- Pipe your batter into rounds using the Bigger Bolder Baking template.
- To get any air bubbles out, gently tap your baking sheet.
- Let your macarons stand until a skin forms.
- Bake at 300° for 15–20 minutes.
- Before filling your macarons with filling, let them cool.
What Taste do these French Macarons have?
The dainty sandwich pastries known as French macarons have a crunchy exterior. Every cookie is referred to as a macaron shell.
Without the use of any chemical leaveners, just properly beaten egg whites are used to give the shells lift.
If you adhere to the recipe correctly, the cookies will have a characteristic nougat-like, chewy feel. In no way should they be hollow.
Although there are many flavours that may be added to macarons, this recipe calls for basic macarons. They taste wonderful and have a sweet almond flavour.
What is the Process for Macrans’ Vanilla Buttercream Filling?
Making vanilla buttercream with a few common cupboard ingredients only takes a few minutes. Cream butter until it is creamy and soft using a stand or hand mixer. Mix till frothy after adding vanilla, milk, and powdered sugar.
Not a fan of vanilla buttercream filling? These macarons are useful if you think traditional French macarons with vanilla buttercream filling are uninteresting. Some macaron shells can be filled with raspberry jam, strawberry jam, salted caramel sauce, or chocolate ganache. That would be so adorable for Valentine’s Day. Please, yes!
How are French Macarons Assembled?
Put the buttercream filling in a bag fitted with a round piping tip. Half of the cookies have a swirl of filling on them. Make a sandwich of cookies by placing the remaining halves between them.
How do I Make Perfect Circular Macarons?
Want to be sure your macarons are precisely rounded? Utilize a template!
I like to make equal circles on parchment paper before I pipe my macaron dough, then I flip the paper over and pipe.
You can trace anything with a 1-inch diameter that can be used as a cookie cutter, miniature lid, salt shaker, or another object onto parchment paper.
Which Buttercream Flavour is Ideal for Macarons?
Buttercream with Swiss meringue
Smooth, rich, and buttery describe Swiss meringue buttercream. This is what? Swiss buttercream is easier to make than Italian buttercream, according to many home bakers, so it’s a fantastic recipe to keep on hand in case you need to frost a cake, fill macarons, or top a cupcake.
How are French Macarons Painted?
The colour you want to paint with should be created first and foremost. Until you have the desired colour, combine your gel food colouring.
Then, add a few drops of vodka and paint colour to a small cup or container. Alcohol should be used instead of water or other liquids because it evaporates more rapidly and won’t cause the shells to become soggy.
Before filling the macarons, paint the chilled shells with the desired colour and allow the paint to cure for around ten minutes.
What Ingredients are in French Buttercream?
A meringue-based frosting, French buttercream, is frequently created with whole eggs or only yolks, sweetened with liquid sugar, and given body by melted unsalted butter. The finished product has a fantastic mouthfeel and is incredibly airy and smooth.
How to Store Macarons?
How long do macarons from France stay fresh? You can keep macarons at room temperature for up to 24 hours if you store them in an airtight container, keep them in the refrigerator for up to 3 days, or keep them in the freezer for up to 6 months.
Why are the Shells of my Macarons so Thin and Hollow?
This may occur if the egg whites are not beaten to the point where they form stiff peaks. Because overmixing causes the air bubbles to deflate during the baking process, it can also form hollow shells. If you remove the macarons from the oven before they are fully cooked, you may end up with hollow macarons.
The macaron is picky! Extremely! Don’t give up if your macarons fail the first time! I make sure to learn from each batch of mistakes and then improve. I’m no professional, but I can tell that after baking TONS of macarons and making careful notes each time, I’ve finally made French macarons using the French way without too much trouble. I’ll attempt making French macarons next using the Swiss method, which is supposedly simpler and more reliable than the Italian way.
French Buttercream MacaronsCuisine: Dessert, FrenchDifficulty: Difficult
almond flour – you will need to use fine almond flour (the NOT almond meal with a coarser texture). You can also make almond flour by grinding skinless, unsalted, raw almonds to a super fine powder. You will need a heavy-duty blender for this.
egg whites – at room temperature.
pure vanilla extract
vanilla buttercream filling – made with unsalted butter, confectioners’ sugar, milk, and pure vanilla extract.
To make french macarons, you will need:
measuring cups and spoons or a kitchen scale
piping bag and large ½ inch round tip
silicone baking mat (or parchment paper)
large half-sheet baking pan
wire cooling rack
- The dry components must be mixed. In a bowl, stir together the confectioners’ sugar and almond flour. Using a fine-mesh strainer, push clumps out of the mixture.
- Whipped egg whites Using an electric mixer (stand mixer or hand mixer) in a large bowl, whip the egg whites for 2 minutes at medium speed or until soft peaks form. When glossy, firm peaks begin to form, add the granulated sugar and beat on high for an additional 2 minutes. Beat on high for a further 30 seconds after adding vanilla.
- Mix the dry ingredients in. Repeat until the mixture is smooth and shiny (with no visible dry ingredients) and starts to run a bit but not too much. Gently fold in dry ingredients. Like the consistency of lava, Avoid overfolding.
- The macaron shells are piped. Fill the macaron batter into a pastry bag with a 12-inch round tip. Pipe batter into 34-inch-diameter rings spaced an inch apart on two parchment-lined baking pans. To remove any air bubbles, firmly tap the baking sheet against the counter.
- Let the macarons develop skin. 30 minutes at room temperature is enough time for macarons to develop skin.
- Macaron baking. Set the oven to 325 F. When cookies have risen and are just starting to firm, bake for 10 to 12 minutes, turning halfway through. When you try to pull the cookies from the baking pan, they should fall off. Allow to cool for five minutes, then move to a wire rack to finish cooling.
- When creating French macarons, do not use lemon juice or vinegar in place of cream of tartar. Our meringue batter needs as little liquid as possible.
- I’ve had a lot of success using store-bought pasteurized egg white to make macarons the French way.
- However, I suggest using standard fresh egg whites if you’ve never made macarons before. When using carton egg whites, it is very simple to over macaronage, and it also takes longer to whisk the meringue to a crisp consistency. Therefore, I believe that before utilising a carton of egg white, you should practise doing good macaronage and beating meringue to the right consistency.