My macaron making skills have progressed a bit since I posted my first attempt at macarons. These days I use a combination of two recipes -- a macaron base (the shells) from a blog called Duhlicious, and a buttercream filling recipe Joanne Chang shared in Fine Cooking.
Some batches look better than others and this post is due for a new photo! For now, here is the recipe.
Recipe
Great Macaron Base and Filling
An easy recipe for macarons with buttercream filling.
Ingredients
- 1 cup 120 grams confectioners’ sugar
- ¾ cup 90 grams extra fine almond flour, Trader Joe's or King Arthur
- 2 large egg whites at room temperature (53 gram)
- ¼ cup extra fine sugar 50 grams
- ⅛ teaspoon cream of tartar
- ¼ teaspoon vanilla bean paste or ½ teaspoon vanilla extract
- 1 tiny drop yellow food coloring paste
Buttercream Filling
- ½ cup 100 grams granulated or extra fine sugar
- 2 large egg whites use pasteurized eggs if possible
- 1 stick 114 grams unsalted butter, at room temperature, cut into 6 pieces
- ½ teaspoon vanilla extract
- Pinch of kosher salt
Instructions
- Line two large baking sheets with parchment paper. Fit a ½ inch round tip in a pastry bag.
- Sift together the almond flour and confectioners sugar and set aside.
- Using an electric mixer, beat egg whites until foamy. Very gradually add the fine sugar and cream of tartar. Continue to beat until egg whites have the consistency of shaving cream. Beat in the food coloring and vanilla.
- Using a rubber scraper, fold the flour mixture into the egg whites until fully blended.
- Transfer mixture to the pastry bag. The batter will probably be a little runny and ooze out of the tip a bit, so I suggest standing the bag in a glass while you pour the batter into it.
- Carefully pipe 1 inch rounds onto the prepared baking sheets. Allow the piped rounds to rest for about 45 minutes. The will lose their sheen and be a little more matte.
- Preheat oven to 375′F.
- Place 1 tray of cookies in the oven, and reduce temperature to 325′F immediately. Let the cookies bake for about 15 minutes. Remove from oven and let cool completely before peeling off the sheet. Meanwhile, increase oven temp to 375. Put the second tray of cookies in when it hits 375, then reduce to 325 and bake for 15 minutes.
- Whisk the sugar and egg whites together in the stand mixer bowl and set over the simmering water. Whisk for about 5 minutes or until the mixture is hot to the touch and sugar has melted. If you are not using pasteurized eggs, test to make sure the eggs are at least 140 degrees F.
- Move bowl over to the stand mixer fitted with a whisk attachment. Beat mixture on medium-high until billowy and white and cool to the touch (about 6 minutes). Reduce speed to low and with the mixer going, add chunks of butter one at a time. Add vanilla and a pinch of salt. Increase mixer speed to medium and beat for 1 minute or until creamy and smooth. Fill the macarons with the soft buttercream, then chill them just long enough to set. Store the macarons in the freezer in a freezer bag.
Tried this recipe?Let us know how it was!
Sue says
Wow! That looks inspiring. I'm glad people chimed in about the Trader Joe's vs. Bob's Mill Almound meal/flour. That's helpful to know the difference.
Cookie Sleuth says
Those look delicious! I just returned from France and am hooked on macaroons!
Angela says
I have never had the guts to try to make macarons but I love them so I really need to give it a try. Must be brave...
Rebecca says
These look just like they should! I've made macarons with home-ground almonds, Trader Joe's almond meal and Bob's Red Mill. I've found that the Bob's Red Mill is the one that works the best for me. Nothing else seems to be as fine a texture. The class I took at Sur La Table on macarons also recommended using Bob's and additionally recommended sifting it 3 times with the powdered sugar to get a really fine mix. Pretty fussy, but the results were worth the trouble! If you can stand to pay even more, hazelnut meal is also good.
beth says
Thanks for this. This will make a fun mother/daughter project.
beth
Barbara says
I still haven't gathered the courage to try. Although I have a couple books staring me in the face on the kitchen counter. I'll go check out this recipe....perhaps in January....
Terri A. says
These look great! I've tried them a few times and they don't look anywhere near as good as yours. In regards to the Trader Joe's Almond Meal - it is cheaper, but you'll have to grind it finer in order to use it in these - the Bob's Red Mill is much finer than the TJs version.
Rodzilla says
They definitely look like you've made improvements (not that I wouldn't have taken down the last batch 🙂 )
I found a bunch of other ideas on Serious Eats
http://www.seriouseats.com/recipes/2007/10/how-to-make-macarons-recipe.html
Katrina says
Your macaron looks great!
1 lb. of almond flour at Honeyville Grain is $9.99 Or 5 lbs. for $30. That would make a lot of macarons! 😉
I would order some other things and get their $4.49 shipping to make it worth it. http://www.honeyvillegrain.com
Mary says
I agree w/ T. above -- if you have the chance, look for Trader Joe's when you travel. I have a Trader Joe's just a few blocks from home but don't go there often (except to buy nuts and dried fruit). It's been a while since I've bought almond meal there but I think you could get two bags for the BRM price.
Would enjoy seeing more suggestions for using the almond meal!
Anna says
Taneka, Austin does not have a Trade Joe's. Maybe someday...
Sue, the Bob's was very fine. I'm not sure I could have gotten it quite as fine in my food processor, but I might have been able to do it in the coffee grinder.
sue says
Wow they look great, I use sliced almonds and grind them up with the powdered sugar, way cheaper. Now having said that I have only made them once, and they did not look as nice as yours.
T. Martin says
$12.00 for almond meal!?!?! If you have a Trader Joe's nearby I would check them for almond meal as they have it at a great price, as they do all their nut products.