A macaron is a sweet meringue-based confection often thought to be very hard to make. Today I am Sharing the Best Macaron Cookies Recipe Ever. It is not that hard to make!
Macaron Cookies. Not only are they one of the prettiest desserts ever, but they taste amazing and are perfect as an Easter Dessert. Fortunately, I was able to partner with the amazing Chef Monique Chan and make this Macaron cookies recipe. They came out perfectly!
Before I get started, let’s talk about macaron pronunciation. The macaron (pronounced mac-a-rohn) became well-known by the French, although the word comes from the Italian word Maccarone, or meringue.
Macarons taste good. But I think what makes them even more popular is how they look! Don’t these look amazing?
I had so much fun with Monique and I was so excited that we made macarons. I have heard of so many stories of how difficult these are to make! In fact, a friend of mine made macarons nine times before she got them right! Fortunately, Monique has a recipe that is very straight forward and easy to follow.
Here is where you can buy the adorable pink cake stand!
I would like to introduce Chef Monique Chan. Since graduating as valedictorian of her pastry school in Paris, Monique has ceaselessly pursued excellence, working in renowned bakeries (Dominique Ansel Bakery), five-star hotels (Le Bristol Paris) and multiple Michelin starred restaurants (Epicure, The French Laundry). These achievements culminated in her role as Executive Pastry Chef of gastronomic restaurant Écriture in Hong Kong, which received two Michelin stars in a record-breaking seven months after opening.
The complete Macaron Cookies recipe is listed below but I am sharing some progress photos with you first. One thing that you need to know, is you really should invest in a food scale. The ingredients are in grams and they don’t translate well. Also, this recipe is the Italian version. For whatever reason, it seems that the French version is more difficult and hard to make.
We made the Macarons cookies recipe first and they are not as difficult as I thought they would be! The main Macaron ingredients are almond flour, sugar, and eggs.
We decided to add a bit of food coloring. And for Easter, we decided to go with a gorgeous purple/lavender color.
When it comes to piping out a batter, you will want to use a circle guide. I went on Pinterest and found a gazillion patterns that you can print out for Macarons. Just place the pattern under some parchment paper and pipe out the batter with a large circle tip and pastry bag.
These Macaron cookies look so amazing. And they aren’t even cooked yet!
When you are baking the macaron cookies, you want to see the little shelf that is formed at the bottom of the macarons.
Monique tested the macarons many times and this is exactly what you want the bottom of the macaron to look like.
Don’t these look awesome? Monique swirled the batter in the piping bag to get this look. I love it.
The Swiss Meringue Buttercream for the Macaron filling is very easy to make. And you can flavor the cream with almost anything! The main ingredients are eggs, sugar, buttercream, and vanilla. The cream is cooked to ensure that the eggs are pasteurized and safe to eat.
Monique piped the buttercream on each macaroon. I love that she used the fancy edge for piping.
I love this Macaron cookies recipe. These are so adorable!
It was not that hard to make this Macaroon cookies recipe.
Can I just add that they were so much fun to photograph.
And just so you know, the macarons only lasted a few hours in our home. They were that good! (Which means they taste as good as they look!)
Here is the recipe. Before you make these, please see the chart Chef Monique made. It shows which things are REALLY important to follow when making these Macarons.
IMPORTANT VS. NOT IMPORTANT
- Yield: 50 shells, 25 sandwich cookies
- 125 g almond flour
- 125 g powdered sugar
- 45 g egg whites
- Food coloring
- 125 g granulated sugar
- 30 g water
- 45 g egg whites
- S W I S S | M E R I N G U E | B U T T E R C R E A M
- yield: 2 cups
- 2 egg whites
- 131 g (2/3 cup) sugar
- 150 g (2/3 cup) butter
- 1/2 teaspoon vanilla extract
- Pinch salt
Blend almond flour and powdered sugar in the food processor, until well mixed. Do not
overmix or overheat, which will bring out the oils in the almond flour. This is
now your “tant pour tant” (TPT). Tip your TPT into a large mixing bowl, and add
the first measure of egg whites. Mix with a spatula until well combined. If
using food coloring, add at this stage.
Then, place the egg whites in the bowl of a stand mixer and mix on low to medium
speed. Measure the granulated sugar and water into a small pot. Make sure sugar
is completely moistened before bringing the syrup to 244 F. (As soon as it
reaches 242 F, remove from the stove, and allow the carryover heat to bring it
to 244 F.) As soon as the whipping whites are at soft peak, pour the syrup down
the side of the bowl. Whip until the meringue has cooled to room temperature.
This is known as an “Italian” meringue.
In thirds, fold the meringue into your TPT mixture. Keep folding until the batter
flows off the spatula, but keeps its shape. See the video for details. Pipe in
desired shape/ size, and allow to sit at room temperature, until a skin forms
on the shell and the batter is no longer tacky to the touch. Preheat the oven
to 280 F.
Bake at 280 F until the shells don’t move when you touch them, and they can lift
from the parchment. Remove from the oven as soon as they reach this step
because they can quickly overbake. This will take 20-35 minutes, depending on
the oven, and the size of the macs.
S WI S S | M E R I N G U E | B U T T E R C R E A M
Put a pot of water on the stove to heat, while you whisk
together the egg whites and sugar in a glass or metal bowl. Over the simmering
water, heat the egg and sugar mixture to 150 F, whisking constantly. (Eggs
pasteurize at 140 F, making them safe to eat.) At this point, the sugar
granules should have dissolved, and the mix will no longer feel grainy to the
Use an electric mixer to whip for ~ 15 minutes, until the
meringue is cooled and has formed stiff peaks. Alternatively, if you are using
a stand mixer, do the initial steps in the bowl of the mixer, and whip for ~ 10
Slowly incorporate the softened butter, and continue to whip.
Add vanilla extract and salt. Mix for another few minutes, scraping down the
sides as necessary, until buttercream is fluffy and homogenous.
Place in a pastry bag and add the cream to the macarons.
Links to the Items Shown in This Post
More Easter Desserts
Here is a ton of spring Easter desserts that are shared by some of my favorite bloggers. Be sure and follow the links for some really great recipes.
Quick and Easy Spring Dessert – Happy Happy Nester // Bunny Cupcake Toppers – Finding Lovely // Painted Buttercream Spring Carrot Cake – Craftberry Bush // No-Bake Lemon Cheesecake Trifle – The DIY Mommy // Easter Dessert Board – My Sweet Savannah
Keto Friendly Chocolate Mousse with Raspberry Drizzle – The Happy Housie // Healthier No-Bake Bird Nest Cookies – Cassie Bustamante // Simple Strawberry Pie – A Blue Nest // Best Sugar Cookie Recipe – The Handmade Home // Mini Pavlova Easter Dessert – Twelve On Main
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