macarons

Mimi&#x27;s best macaron recipe for making non-hollow macarons successfully. Perfect for beginner or professional use.

Best Macaron Recipe by Mimi

Electronic scale

Hand mixer

Sifter

Flexible spatula

Piping bag

Round piping tip*

Good quality baking pan

Template with macaron outline

Oven thermometer

Parchment paper or Silpat mat*

Dehumidifier

– almond flour*

– powdered sugar

– castor sugar (a.k.a “berry” sugar

– egg whites aged*

cream of tartar OR 1 teaspoon of lemon juice

GEL color of your choice*

Complete all the PREP WORK as listed in...

Complete all the PREP WORK as listed in post. These include: aging egg whites (done 24 hours in advance), wiping down the bowls with lemon juice, smoothing out parchment paper, printing out templates, setting out the piping bag, sifting the almond flour/sugar mixture and setting the humidifier.

Set aged egg whites out on counter until...

Set aged egg whites out on counter until it reaches  room temperature.

Whip egg whites with a handheld mixer until...

Whip egg whites with a handheld mixer until foamy, add cream of tartar. (Further reading: How to make perfect meringue for macarons.)

Once the beater starts leaving tracks in the...

Once the beater starts leaving tracks in the egg whites and the bubbles have tightened up in size, add granulated sugar 1/3 at a time.

Once all the sugar has been fully incorporated...

Once all the sugar has been fully incorporated and before reaching stiff peaks, add 1-3 drops of gel colour to your liking. Whip until Stiff Peaks.

Test meringue stiffness. It should have pointed peaks...

Test meringue stiffness. It should have pointed peaks when the whisk is pulled out.

Pour a third of the almond/powdered sugar mixture...

Pour a third of the almond/powdered sugar mixture into the egg whites. Gently fold it into the egg whites. Then add the rest of the mixture and fold.

Stop folding once the dry ingredients have been...

Stop folding once the dry ingredients have been fully incorporated and the batter has reached a “lava” like or honey consistency. The batter should pass the figure-8 test. (Watch video: How to Macaronage for No Hollows)

On parchment paper or silicone mats, pipe the...

On parchment paper or silicone mats, pipe the batter to the size of the circle on the template. You can sign up to my newsletter to get free templates of various sizes. (Further reading: Proper macaron batter consistency while piping.)

Remove the paper template from underneath the parchment...

Remove the paper template from underneath the parchment paper or mat.

Rap the tray several times on the counter...

Rap the tray several times on the counter to rid of excess bubbles.

Before the batter dries, pop any remaining bubbles...

Before the batter dries, pop any remaining bubbles with a toothpick.

Let it rest on the counter for 30...

Let it rest on the counter for 30 min. AND until a “skin” has developed. This will prevent the shells from cracking during baking. (Further reading: Resting the macaron shell.)

Preheat oven to 320 F. (Further reading: How...

Preheat oven to 320 F. (Further reading: How to use your home oven for baking macarons.)

Place the tray on the middle shelf and...

Place the tray on the middle shelf and bake for 12-14 minutes. Bake only one tray at a time.

Take them out and test doneness. The feet...

Take them out and test doneness. The feet should not push back and the shell should not be wobbly.

Let them cool off on the pan (or...

Let them cool off on the pan (or off if they are overdone).

Fill with your favorite filling. (Further reading: Yummy...

Fill with your favorite filling. (Further reading: Yummy Macaron Filling Ideas)

Leave them in the fridge in an airtight...

Leave them in the fridge in an airtight container and let them mature for 24 hours. (Further reading: Can macaron shells be frozen?)

After 24 hours of maturation in the fridge,...

After 24 hours of maturation in the fridge, bring them back to room temperature 30 min. before serving. ENJOY!

https://mediavine-res.cloudinary.com/video/upload/chsknzuzzs16yelid819.mp4

Mimi's best macaron recipe for making non-hollow macarons successfully for beginners at home or in a commercial kitchen. Step-by-step, troubleshooting guide, free template and a video is provided.

Here's what you need: powdered sugar, almond flour, salt, egg whites, granulated sugar, vanilla extract, pink gel food coloring, unsalted butter, powdered sugar, vanilla extract, heavy cream

How To Make Macarons Recipe by Tasty

sugar

almond flour, finely ground

salt, divided

egg whites,

vanilla extract

pink gel food coloring

unsalted butter, 2 sticks,

heavy cream

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Tasty

Make the macarons: In the bowl of a food processor, combine the powdered sugar, almond flour, and ½ teaspoon of salt, and process on low speed, until extra fine. Sift the almond flour mixture through a fine-mesh sieve into a large bowl.

In a separate large bowl, beat the egg whites and the remaining ½ teaspoon of salt with an electric hand mixer until soft peaks form. Gradually add the granulated sugar until fully incorporated. Continue to beat until stiff peaks form (you should be able to turn the bowl upside down without anything falling out).

Add the vanilla and beat until incorporated. Add the food coloring and beat until just combined.

Add about ⅓ of the sifted almond flour mixture at a time to the beaten egg whites and use a spatula to gently fold until combined. After the last addition of almond flour, continue to fold slowly until the batter falls into ribbons and you can make a figure 8 while holding the spatula up.

Transfer the macaron batter into a piping bag fitted with a round tip.

Place 4 dots of the batter in each corner of a rimmed baking sheet, and place a piece of parchment paper over it, using the batter to help adhere the parchment to the baking sheet.

Pipe the macarons onto the parchment paper in 1½-inch (3-cm) circles, spacing at least 1-inch (2-cm) apart.

Tap the baking sheet on a flat surface 5 times to release any air bubbles.

Let the macarons sit at room temperature for 30 minutes to 1 hour, until dry to the touch.

Bake the macarons for 17 minutes, until the feet are well-risen and the macarons don’t stick to the parchment paper.

Transfer the macarons to a wire rack to cool completely before filling.

Make the buttercream: In a large bowl, add the butter and beat with a mixer for 1 minute until light and fluffy. Sift in the powdered sugar and beat until fully incorporated. Add the vanilla and beat to combine. Add the cream, 1 tablespoon at a time, and beat to combine, until desired consistency is reached.

Transfer the buttercream to a piping bag fitted with a round tip.

Add a dollop of buttercream to one macaron shell. Top it with another macaron shell to create a sandwich. Repeat with remaining macaron shells and buttercream.

Place in an airtight container for 24 hours to “bloom”.

https://vid.tasty.co/output/155714/landscape_480/1576714121

Gingerbread macarons packed full of winter spices of ginger, cinnamon, nutmeg and cloves. The filling is an easy gingerbread spice white chocolate &quot;ganache&quot;. Wrap them up for Christmas gifts or serve them at your next winter holiday party.

Gingerbread Spice Macarons

white baking chocolate

room temperature butter

ginger

cinnamon

cloves

nutmeg

vanilla extract (optional)

icing sugar

almond flour

castor sugar (see Note 1)

aged egg

tsp cream of tartar (see Note 2)

tsp ground ginger

Set aged egg whites out at room temperature. 

Print out free macaron template in the Subscriber's...

Print out free macaron template in the Subscriber's Only Area.

Pulse almond flour, icing sugar, and spices together...

Pulse almond flour, icing sugar, and spices together in a food processor. 

Sift dry ingredients. Discard big pieces of almond...

Sift dry ingredients. Discard big pieces of almond that can't be sifted. 

IF YOU ARE NEW TO MAKING MACARONS, please...

IF YOU ARE NEW TO MAKING MACARONS, please read the instructions to my BEST MACARON RECIPE before attempting to follow the rest of the instructions since it is condensed for the advanced macaron baker. 

With the balloon whisk attached, whip the room...

With the balloon whisk attached, whip the room temperature egg whites on low-medium speed. 

Add cream of tartar when it becomes foamy.

Turn up the speed to medium. 

Once the whisk starts to leave tracks in...

Once the whisk starts to leave tracks in the egg whites, add sugar a little at a time.

Turn the speed up to medium-high and whip...

Turn the speed up to medium-high and whip until stiff peaks. Read: How to Make Meringue for Macarons

Fold the almond flour and meringue together until...

Fold the almond flour and meringue together until the batter becomes a "lava" or honey-like consistency. Use the "Figure 8" test to determine when to stop folding. READ How to Fold Macaron Batter.

Transfer batter into piping bag fitted with a...

Transfer batter into piping bag fitted with a round piping tip. 

On parchment paper or silicone mats, pipe the round macaron shells.

Wait until the shells have developed a "skin"...

Wait until the shells have developed a "skin" and have become completely dry before baking. This is critical to prevent cracking. 

Bake at 325F for 12-14 minutes. Every oven...

Bake at 325F for 12-14 minutes. Every oven is different, you may need to adjust your own temperature settings. Please read How to Use Home Oven Properly for Baking Macarons if you are unsure. 

Macaron shells are done when they no longer...

Macaron shells are done when they no longer wiggle and the feet doesn't indent when gently nudged.

Once baked, let cool completely before removing from...

Once baked, let cool completely before removing from the baking mat/parchment paper.

Set butter out at room temperature.

Chop up chocolate into slivers.

In a small sauce pan on medium heat,...

In a small sauce pan on medium heat, heat up cream with all the spices. Stir to combine. Once steam and a few bubbles appear, take off heat. Do not let boil.

Pour hot cream over chocolate. Let sit for...

Pour hot cream over chocolate. Let sit for 1 minute.

Stir to combine.

Add butter and incorporate.

Add a few drops of vanilla extract if...

Add a few drops of vanilla extract if desired.

Let cool.

Place a piece of plastic wrap on top...

Place a piece of plastic wrap on top of the chocolate filling to prevent a skin from developing on the surface.

Place in fridge to firm up slightly for...

Place in fridge to firm up slightly for piping. Do not let harden or it will become too hard for piping.

Transfer to a piping bag fitted with a...

Transfer to a piping bag fitted with a round tip. (e.g. #10)

Find two similar sized macaron shells.

Pipe a dollop of gingerbread filling onto one...

Pipe a dollop of gingerbread filling onto one of the shells.

Assemble with the other shell.

Place in an airtight container and let mature...

Place in an airtight container and let mature for 24 hours before eating.

Black Cherry Macarons

Paste

powdered sugar

egg whites

Meringue

water

g egg white

Sweet and chewy macarons filled with the most delicious filling ever - Pistachio White Chocolate Ganache! Yum! *I highly recommend reading all the tips above the recipe to get every information possible.

Pistachio Macarons

salt

275 g ground almonds

gel food colouring

vinegar

300 g white chocolate (min. 28% cocoa solids)

g pistachio butter (salted)

Line your baking sheets with parchment paper or silicone mat and, if using, put your template beneath. To make it stick, use a little bit of a finished meringue to glue the parchment to the sheet.

Make sure your equipment is grease free - wipe everything with vinegar.&nbsp;

Place ground almonds and powdered sugar in a food processor and pulse it until combined, around 10-15 times. Don't mix it because you are risking releasing oils from the almonds, only use a pulse method.&nbsp;

Sift the dry mixture into a large bowl to get rid of any big almond bits. Add half of your egg whites (100 g) and using a rubber/silicone spatula, mix together to form a paste. This is the stage where you can add your food colouring as desired. Cover with cling film until you need it.

In a small saucepan, combine granulated sugar and water. DON'T STIR IT because you're risking crystalizing. Using a sugar thermometer, bring the syrup to 112°C.

Once the syrup has reached 112°C, get the remaining egg whites mixing in a stand mixer, fitted with the whisk attachment, with a pinch of salt. Continue heating the sugar syrup until it reaches 118°C (soft-ball stage).

Take the syrup off the heat, and while the mixer is still going on medium-high speed, pour the syrup in the meringue in a steady and slow motion, making sure you're pouring it on the sides of the bowl, and not on the whisk attachment.

Once you're done pouring the sugar syrup, continue mixing the meringue until it comes to room temperature and forms stiff and glossy peaks.

Using a rubber spatula, fold the meringue to the almond paste you made ahead, making sure you get to the ribbon stage.&nbsp;

Place the batter in a piping bag fitted with a round nozzle, I use Wilton 2A - the smaller nozzle gives you more control.

Pipe the macarons on your prepared baking sheets. When all your macarons are piped, whack the baking sheet on the counter at least 3 times to get rid of any air bubbles. Leave them at room temperature to dry and form a skin before baking them.

Once they formed a skin, bake them in a preheated fan oven at 150°C for 18-20 minutes. You can check the doneness by touching them and if they wiggle from the feet - they are not done.&nbsp;

When they are done, leave them to cool completely before trying to pull them off of baking paper.&nbsp;

Macarons

Place pistachio butter butter and finely chopped chocolate in a medium sized bowl. Bring heavy cream just barely to a simmer and pour over chopped chocolate. Cover it with a plate and leave it 1-2 minutes. Stir with a spatula until combined and smooth. Alternatively, you can do this in a microwave in 30 sec intervals. 

Cover it with cling film touching the surface to prevent skin forming and leave it in the fridge to cool for a couple of hours. You can also make it the night before and leave it overnight to cool and thicken. It should be a spreadable consistency. Just before using it, whip it with a hand mixer for a couple of minutes, until paler in colour and fluffy.

Pistachio Filling

Place the filling in a piping bag with a round nozzle and piping a blob in the middle - sandwich together the best looking macarons.

Place them in an airtight container in the fridge over night, ideally at least 24h before consuming.

Assembly

This foolproof french macaron recipe will give you perfectly smooth, chewy macarons every time. Follow our step by step guide for french macarons for a sweet French treat!

Foolproof Macaron Recipe (Step By Step!)

g egg whites

g sugar

Food coloring (optional)

Tablespoons unsalted butter, room temperature

Foolproof Macaron Recipe (Step by Step!)

Preheat the oven to 300°F. Line two baking sheets with parchment paper. Set aside.

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