macaron cookies

Macarons are so expensive to buy so why not make your own Raspberry Macarons at home for a lot less &quot;dough&quot;!

Raspberry Macarons

almond flour (also called almond meal) (85 grams)

sugar (42 grams)

egg whites (at room temperature)

sugar (50 grams)

pink food coloring (I used Wilton brand)

raspberry jam (or

Place a piece of parchment paper on a large cookie sheet. Using a 1 1/2" round cookie cutter, trace 20 circles on to parchment paper (I used a colored pencil). Place another clean sheet of parchment paper on top. Set aside.

Place the almond flour and powdered sugar in a food processor. Process for a 1 minute. Set aside.

Using an electric mixer with a whisk attachment, beat the egg whites on medium-low until frothy. Increase speed to medium and beat for 2 minutes. There should be soft peaks at this point. With the mixer on low, gradually add the granulated sugar.

Increase the speed to medium-high and beat until stiff peaks form. Add food coloring and stir until completely combined.

Place a fine mesh strainer over bow and sift the flour/sugar mixture into the egg whites mixture. Gently stir the flour into the egg whites until completely incorporated but be careful not to overmix. It will seem sort of thick at first but keep stirring until it's smooth and forms a ribbon. It should take about 50 strokes.

Pour the batter into a large pastry bag fitted with a plastic coupler and no pastry tip. The coupler is the perfect width, about 1/2". Pipe the batter on to the parchment with the circles. Let the cookie batter go to just inside the edge of the circle line. Preheat the oven to 350°F. and let the piped batter dry for about 30 minutes.

Bake cookies for 12 minutes. Let them cool completely. Meanwhile, carefully remove the bottom parchment with the circles and reuse it on another large cookie sheet covered with a clean piece of parchment paper. Repeat the above piping and baking process.

Let all the cookies cool completely before filling. Place about 1/2 teaspoon of jam in between 2 cookies. You should have about 20 sandwich cookies when you&#039;re done. Voila! You just made French macarons. You&#039;re awesome! (Note: If you want to fill them with vanilla buttercream, place frosting in a piping bag fitted with a #12 round pastry tip and pipe a large dollop onto 20 shells. Then gently place an empty shell on top of each of the filled cookies.)

Store covered at room temperature for up to 3 days. Or store in the refrigerator in an airtight container for up to a week.

Make this fun and extra-ordinary unique macaron decorating idea in minutes. These funny escargot macarons are hilarious and, as you might expect, Snail Macarons are a hit with all ages.

Snail Macarons Recipe

confectioners sugar

almond flour I recommend Bob’s Red Mill

oz sugar

tsp salt

vanilla

tsp GEL food color (less

butter

sugar,

tbsp vanilla extract

heavy whipping cream

Blue, Red, Black Gel food coloring

First, weigh out all of your ingredients.

Next, sift together your almond flour and powdered...

Next, sift together your almond flour and powdered sugar in a large bowl and set aside.

Add your egg whites to the bowl of...

Add your egg whites to the bowl of your mixer and start mixing on a medium speed until they get frothy. Add in the salt.

Gradually add in your sugar to the egg...

Gradually add in your sugar to the egg whites and mix at a medium speed until you get a soft peak consistency. Add in the food color to the meringue mixture before adding in dry ingredients.

After the egg whites are the right consistency,...

After the egg whites are the right consistency, add about 1/3 of the dry mixture to the egg whites and fold in until there are no dry spots left.

Add in the remaining dry mixture to the...

Add in the remaining dry mixture to the meringue and fold in until there are no dry spots. Add food coloring, or split the batter at this point and add food coloring to each bowl. Begin to check for the “ribbon” stage, where the batter falls off in ribbons and you can make a figure 8 without it breaking off. Once you get to this consistency stop folding.

Prepare your piping bag with a medium round...

Prepare your piping bag with a medium round tip. Place your bag in a large cup to make it easier to add your batter. Slowly add in your batter.

Place the macaron template under a silicon mat...

Place the macaron template under a silicon mat on a baking sheet.

Hold your piping bag completely vertical when piping...

Hold your piping bag completely vertical when piping and lift straight up. Making about 1 1/2 to 2-inch circles. Top with crushed fruity pebble cereal if desired.

After you have piped all the batter, bang...

After you have piped all the batter, bang the baking sheet on the counter 10-20 times (seriously) to remove all air bubbles. Use a toothpick or something sharp to pop them.

Now it is time to let them dry....

Now it is time to let them dry. Leave them sitting on the counter for 30-60 minutes until you can touch them and you can feel a “shell” form over them. No batter should come off on your finger.

Preheat your oven to 300 ⁰F. and bake...

Preheat your oven to 300 ⁰F. and bake your macarons for 15-20 minutes or until lightly browned. When you touch the top of the macaron it should not wiggle around on the “feet”.

Allow them to cool COMPLETELY before taking them...

Allow them to cool COMPLETELY before taking them off the baking sheet.

Cream the butter until light and fluffy in...

Cream the butter until light and fluffy in a stand mixer or using a hand mixer.

Slowly add in the powdered sugar, then add...

Slowly add in the powdered sugar, then add in the cream and vanilla.

Add to a piping bag, or zipper-top baggie,...

Add to a piping bag, or zipper-top baggie, with a small star tip.

Pipe a circle around half of the macaron...

Pipe a circle around half of the macaron shells and add fruity pebbles cereal in the middle.

Sandwich them with the remaining macaron shells.

Make the marshmallow fondant as directed. Make some...

Make the marshmallow fondant as directed. Make some of them with colors using gel food coloring such as blue, or red if you prefer. Separate some fondant without color to make eyes.

Color a small piece of fondant as black...

Color a small piece of fondant as black to make part of the eyes, and another piece as red for the mouth. You will not need a lot of this, but make sure to make more than you think you need.

Divide the marshmallow fondant into several pieces. Between...

Divide the marshmallow fondant into several pieces. Between your palms, make a round shape about 1 ½ inch in diameter. 

While the fondant is between your palms, roll...

While the fondant is between your palms, roll out the fondant to make an elongated shape. About 4 inches long. While rolling out, note where the head and the body will be, making the body part a bit thicker.

Place a finger 1 inch away from the...

Place a finger 1 inch away from the "head" and gently press to make the neck part thinner.

Then bend upward. Work carefully on the head...

Then bend upward. Work carefully on the head to make it round using your fingers.

With a spoon, press down the body part...

With a spoon, press down the body part and make a bowl-shape. Make sure the bottom part is flat.

Fix the shape further using the spoon or...

Fix the shape further using the spoon or with your fingers. I use mostly my fingers to fix the shape.

For 1 head, make 2 small white balls,...

For 1 head, make 2 small white balls, and another 2 tiny black balls (to be the iris of the eye).

To work out with the 2 irises, you...

To work out with the 2 irises, you can roll it between your forefinger and your thumb to shape, then press to flatten a bit. OR use the tip of the small icing round tip. Flatten the black fondant, then press the icing tip on the fondant. Use a toothpick to push out the fondant.

Get the 2 toothpicks. Attach 1 white ball...

Get the 2 toothpicks. Attach 1 white ball on each toothpick.

Damp the middle of the white ball with...

Damp the middle of the white ball with water with the use of a pastry brush (but make sure it's not too wet). This is where you will attach the “iris” to complete the eye. Option: Instead of black-colored fondant, you can use the black edible marker to put the dot as the iris.

After completing the eye with the toothpick, attach...

After completing the eye with the toothpick, attach the 2 eyes by carefully pushing the other end of the toothpick to the head.

Use your thumb and forefinger to make a...

Use your thumb and forefinger to make a tiny oval-shaped red fondant moon-shape and flatten it a bit. OR use the tip of the round icing round tip. Flatten the red fondant, then press the icing tip on the fondant. Use a toothpick to push out the fondant.

Cut the red fondant in half to make...

Cut the red fondant in half to make the lip shape.

With a toothpick, make a small cut on...

With a toothpick, make a small cut on the “face” of the snail. Damp the cut part with water with the use of the brush. Place the “lip” on the cut.

Arrange the “snails” on a tray. Place the...

Arrange the “snails” on a tray. Place the Macaron at the back of the “snail.”

If you&#x27;ve been looking for the perfect French Macaron cookie recipe, you&#x27;ve come to the right place. I&#x27;ve assembled all the tips and tricks you&#x27;ll need in this ultimate guide walking you through how to make macarons!

How to Make Macarons

white caster sugar (50 grams)**

sugar (140 grams)

almond flour (80 grams)

vanilla bean powder (1 gram)**

unsalted butter, softened

heavy cream

vanilla bean paste, or the caviar vanilla bean

sugar

Line two large sheet pans with parchment paper—...

Line two large sheet pans with parchment paper— make sure the parchment paper lays flat on the pan so your macarons don’t become lopsided.

Add the egg whites to the bowl of...

Add the egg whites to the bowl of a stand mixer. Using the wire whisk, beat the egg whites on medium speed until they become frothy. With the mixer on medium speed, slowly add in the caster sugar. I like to add about 1 teaspoon of sugar every 2-3 seconds. Adding all of the sugar should take about 2 minutes.

Once you’ve added all of the sugar, turn...

Once you’ve added all of the sugar, turn the mixer to medium-high and beat the egg whites until they form stiff peaks.

While the egg whites are beating, add the...

While the egg whites are beating, add the powdered sugar, almond flour, and vanilla bean powder to a fine mesh sieve set over a large bowl. Sift the dry ingredients together— if any large lumps remain in the sifter, discard them— don’t force themthrough.

Once the egg whites have reached stiff peaks,...

Once the egg whites have reached stiff peaks, add the dry ingredients to the egg whites and gently fold them to combine.

Once all of the dry ingredients have been...

Once all of the dry ingredients have been incorporated into the egg whites, it’s time for macaronage (deflating the meringue). Smush the meringue against the side of the bowl and then fold it back together. Repeat 2-3 times or until the batter reaches the “lava stage”.

Once the batter has reached the "lava stage”,...

Once the batter has reached the "lava stage”, you should be able to draw a figure 8 without the meringue stream breaking.Transfer the batter to a piping bag fitted with a round tip— I use a Wilton #10.

Hold the piping bag straight up and down....

Hold the piping bag straight up and down. Pipe 1” circles that are 1-2” apart on the parchment lined sheet pan.

Once you’ve filled the tray, hold it approximately...

Once you’ve filled the tray, hold it approximately 6 inches off the counter and then drop it straight down. Repeat 5 times, or until any large air bubbles have popped. If you’d like to decorate the macarons with sprinkles, add them after you’ve popped any air bubbles— but don’t wait too long as the sprinkles won’t stick if the skin has already formed. Set the macarons aside to rest until they form a skin. This will typically take 20-25 minutes although in humid climates it can take up to an hour. You’ll know the macarons are ready to bake when they are no longer sticky to the touch.

While the macarons are resting, preheat your oven...

While the macarons are resting, preheat your oven to 315F. (See notes) Bake the macarons in a preheated oven for 12-15 minutes, or until they are no longer wet in the center.

Leave the macarons on the pan until they...

Leave the macarons on the pan until they have cooled to room temperature.

Add the softened butter to the bowl of...

Add the softened butter to the bowl of a stand mixer fitted with the paddle attachment. Beat the butter on high speed until light and airy— about 1 minute.

Add the heavy cream and vanilla bean paste....

Add the heavy cream and vanilla bean paste. Mix on low speed until just combined.

With the mixer on low, slowly add in...

With the mixer on low, slowly add in the powdered sugar. When all of the powdered sugar has been added, turn the mixer speed to high and whip the icing until it becomes smooth and airy— about 2 minutes.

Transfer the icing to a piping bag and...

Transfer the icing to a piping bag and set it aside.

Place the macarons in similar sized pairs. Pipe...

Place the macarons in similar sized pairs. Pipe a small circle of icing onto the flat side of one macaron. Place the second macaron on top and press down gently to push the icing to the edges. Repeat with the remaining macarons.

Store the macarons in an airtight container in...

Store the macarons in an airtight container in the refrigerator overnight to age. Store macarons in an airtight container in the refrigerator for up to 3 days. Bring the macarons to room temperature before serving.

Top 3 macaron cookies recipes from across the web

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Raspberry Macarons

Snail Macarons Recipe

How to Make Macarons

Top 3 macaron cookies recipes from across the web

The most viewed macaron cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Raspberry Macarons

Snail Macarons Recipe

How to Make Macarons

The most viewed macaron cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine