My quest in conquering French macarons cookies was quite a rocky road journey. I did 3 tries to finally get that delicate and precise French pastry. So what inspires me to make French macarons? Once upon a time, It was Paris Fashion Week most of my favorite style bloggers are in Paris. Aside from the latest fashion runway instagram photos , there was also an array of beautiful French macarons on my intagram feeds from these style bloggers. I was curious and intrigued on what this little delightful darlings taste like. So I did my research, next thing I know. I bust out my mixer. After that I made batch by batch by batch. So enough on my ramblings and lets proceed on my tutorial.
Ingredients for macaron shells :
1 cup confectioners' sugar
Sift confectioners' sugar and almond flour until combined.
Whisk whites with a mixer on low speed until foamy.
Add sugar while Increasing speed to medium and whisk until soft peaks form. Add food coloring and Increase speed to high, and whisk until stiff peaks form.
Slowly add the egg whites mixture into the flour and powdered sugar mixture and fold until mixture is incorporated.
It should be this thick of a mixture , you don't want it to overmixed or undermixed or else it will not turn out right. An overmixed mixture will result on cracked macarons. So it has to be on the right consistency, when you hold your spatula up, it should take atleast 5 seconds before it drips. This is the macronage part, the crucial part in making macarons, so you got to be very careful.
Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip, and pipe 3/4-inch rounds 1 inch apart on parchment-lined baking sheets, dragging pastry tip to the side of rounds rather than forming peaks. Tap bottom of each sheet on work surface to release trapped air. Let stand at room temperature for 15 minutes. Preheat oven to 300 degrees F.
Bake 1 sheet at a time, rotating halfway through, until macarons are crisp and firm, about 15 minutes. Let macarons cool on sheets for 2 to 3 minutes, then transfer to a wire rack.
Sandwich 2 same-size macarons with 1 teaspoon filling of your choice (buttercream, jam, etc). Serve immediately, or stack between layers of parchment, wrap in plastic, and freeze for up to 3 months.
Vanilla Buttercream filling recipe with Pistachio
- 1 Vanilla Bean
- 1cup Granulated Sugar
- 3 Egg Whites
- 1pinch Cream of Tartar
- 1/4teaspoon Fine Sea Salt
- 2 Sticks, cold unsalted butter, cubed
- 1tablespoon Vanilla Extract
- Split vanilla pod lengthwise, and using back of paring knife, scrape the beans into granulated sugar (making a vanilla sugar).
- Whip the egg whites and cream of tartar to soft peaks. Bring the vanilla pod, vanilla sugar and 1/4 cup (57 grams) water to a boil in a small saucepan, and cook syrup to 238°F (115°C). Carefully remove the vanilla pod then gradually pour the syrup down the side of the bowl, cool on medium speed about 8 minutes.
- Add in the salt, butter and whip on high speed until fluffy and emulsified, about 10 minutes. Add vanilla extract. Note: for the macarons in the photo, I folded in finely crushed pistachio for added color and flavor
- Now your buttercream is ready to go! Fill a piping bag (or a zippered plastic bag with one corner snipped off) and pipe your filling onto half of the finished macaron halves, then top with the other halves to make sandwiches
Thank you so much for reading, have a great day and I hope you enjoy making French Macarons.
Recipe for macaron shells adapted from Martha Stewart
Recipe for buttercream filling adapted from Food52