With Valentine’s Day just around the corner, I decided to share my recipe for making French Macarons. I actually learned how to make macarons last Valentine’s Day, almost exactly one year ago. I took a class and went through the motions, without realizing how difficult it really is to make beautiful macarons! It seems easy when they’ve got everything pre-measured and walk you through it step by step, but there is a sort of intuition that is required to make them successfully. Like bread baking, it isn’t about numbers and timing, but rather, knowing how the texture is supposed to feel and how the consistency is supposed to look. Either way, it took me about 40 failed attempts before I could consistently produce good batches of macarons. With each attempt, I scribbled down notes on oven temperature, timing, texture, consistency, amounts of each ingredient weighed out to the tenth of a decimal in grams. It was a real process. It required multiple taste tests and trials, some of which ended in tears. Each batch takes approximately 3 hours to make, from beginning to end. Little did I know I was going to repeat the process again with bread making, which takes more than 12 hours from beginning to end. But maybe I am purposefully attracted to such processes – for the scientific approach, as well as for the greater reward.
It isn’t easy to do and it may take just as many trials as I to get this right. Don’t give up, because at the end, you can make 40 at a time, instead of spending $2 a piece (or more). Life hack: I made macarons as a side hustle after I graduated dental school. I still do take orders for parties, but mostly from family and friends. Try it as a Valentine’s Day activity with your loved one, or make a batch as a surprise gift!
***Each ingredient has to be measured precisely with a weighing scale. I cannot stress enough the exactness required with this recipe.
- 7 oz powdered sugar
- 4 oz almond flour
- 4.25 oz egg whites at room temperature.
- Pinch of salt
- Pinch of cream of tartar
- 3.5 oz granulated sugar
- 1 tsp Grand Marnier (or alternative alcohol flavoring you’d like to use …. Baileys, Banana Cream Rum… )
- Food coloring (I use liquid food coloring, amount of drops depending on the color I want to achieve)
- Any dry powder flavoring you want to add to give the macarons flavor. I usually make it without additional flavoring, but some ideas would be cocoa powder, teas, and coffee. ***If adding additional dry powder flavorings, please mix with almond flour when you pulse through the processor on step #3.
- Preheat the oven to 300 degrees F. (Every oven is different. Mine in particular is usually cooler than it says on the display. Originally, when I started this recipe, I was told to do 280 degrees F. However, the macarons kept coming out undercooked, so I finally found the temperature that works for me. Also, as a side note, the trays have to be in the center of my oven. The heat from my oven comes from the top, so if the trays are too close to the top, they will burn and end up being crunchier than I would like. Lastly, the difference between conventional ovens versus convectional ovens do matter too. My oven operates with the heat coming from the top, and a fan in the back of the oven distributing air. It may take a few tries, but find what temperature works for your oven. Don’t be afraid to change these numbers to suit your particular situation.)
- Prepare parchment paper to line the baking sheets/trays. You can buy a template, or you can make one yourself. I draw 1 inch circles spaced 1/2 an inch apart on a piece of parchment paper to use as a template. (Do not be greedy by trying to make larger macarons when you start. The larger the macarons, the more difficult it is to maintain their shape, therefore, the more likely that you will end up with flat, non-fluffy macarons. Try this size first, and when you feel confident enough, then go bigger and bigger.) This template paper lies underneath the parchment paper where I lay my macarons on. Parchment paper is thin enough to see through. It is not sufficient to replace parchment paper with wax paper, learned the hard way. ***Important note – the parchment paper must lay flat on the tray and not roll up at all. This may require cutting a piece of paper to exactly fit your tray. The macarons are very light and airy, so when they are pipetted onto the parchment paper, they will be influenced by the paper’s shape if it rolls up on the ends or what have you.
- Pulse powdered sugar and almond flour in food processor 3 times at 10 seconds each. After pulsing, sift the mixture through a metal strainer into a large bowl.
- In a stand mixer with whisk attachment, whisk whites, cream of tartar and salt on medium speed until frothy and foamy. Return the speed to 2. Gradually add the granulated sugar to the egg mixture. By gradual, I mean REALLY gradual. I would let the sugar sprinkle in at a constant rate. After adding all the sugar, keep at setting 2 for two minutes. Increase to setting 4, mixing for two minutes, and then setting 6 and mix for two minutes. Go all the way to setting 10, after which, stop the mixer and lift the head. There should be stiff white peaks when you lift the whisk attachment from the mixture. If that is the case, add the alcohol and food coloring, and whisk for 20 seconds more at speed 8. When I first started, this particular step gave me some trouble. It took me a while to discover the 2 minute intervals as the timing that worked for me. Just be aware not to rush the process. Time the 2 minutes with a timer or stop watch. And don’t overdo it either, lest the mixture completely deflates.
- Sift almond sugar mixture (1/3rd at a time) into the egg sugar mixture. Fold the almond sugar mixture into the egg sugar mixture gently. The folding technique is quite difficult to explain. I use a soft rubber spatula, and I scrape the sides of the bowl twice, then scoop under. I continue to do this until the almond sugar mixture is completely folded in (until you can’t see it anymore). I repeat for the rest of the 1/3rd portions. Total, you may only want to fold 40 times. The best way to check if the consistency is right is to do the ribbon test. Take the spatula, scoop the mixture, and see if you can drip the mixture enough to do a figure 8 shape, without having a break in the dripping. If not, then it isn’t runny enough. You want to fold just enough to be able to do this, otherwise, fold too much and your macarons will be too runny and won’t hold their shape.
- Transfer batter to a pastry bag with a 1/2 inch round tip, and pipe onto baking sheets, making sure to stay within the confines of your one inch circles. You want the pipette tip to be about 1/2 inch from the tray. The closer the better. You want to start pipetting in the center of the circle, holding it still and letting the macaron expand around the pipette. Do not move the pipette around. To stop pipetting, pull the pipette straight up. Avoid trapping air bubbles as much as you can.
- Rap the bottom of the baking sheet on the counter to release any air bubbles. By rap, I actually mean, drop onto the counter from 6 inches above, causing a loud BANG! You will see the bubbles rise to the surface as they are released. Bubbles can ruin your macarons when they rise. I bang them on the counters about 3-4 times, just to be sure that I’ve rid the sweets of all trapped air. Just make sure you drop it evenly, to avoid toppling all your hard work onto the ground.
- Let dry at room temperature for 15-25 minutes. You will know that they are ready to bake when you can touch the surface of the macaron lightly with a finger and it doesn’t stick.
- Bake in the oven at 300 degrees F for 8 minutes, then rotate the pan and bake at 250 degrees F for another 8 minutes. Remove from oven and place parchment paper on a baking rack to cool. Macarons must cool completely prior to removal from parchment paper. If the macarons are not cool or are undercooked, they will stick to the parchment paper. If that is the case, then you know that you will need extra time to cook the macarons. Maybe you can try lowering the temperature to 200 degrees F after the 16 minutes, and allow to cook for a few minutes more. Just make sure you don’t burn the tops.
- Once cool, you can use a dough scraper to separate the macarons from the tray. If they are cooked correctly, they may even lift from the parchment paper on their own, without any prying.
Macaron Berry Jam Filling
*** You can use anything to fill your beautiful macarons with. For me, I am impartial to boysenberry jam, but substitute marmalade or strawberry jam and you’ll be just as happy. Or you can opt for chocolate ganache, in which case, scroll ahead to the chocolate alternative.
- 4 oz unsalted butter (softened at room temperature)
- 9 oz powdered sugar
- 3-4 oz jam or marmalade
- In stand mixer with paddle attachment, beat butter until smooth and fluffy (at Speed 2).
- Gradually add sifted powdered sugar.
- Add berry jam.
- Beat until just blended.
- Place in the fridge for 30 minutes to 1 hr to allow it to stiffen up. I prefer this method because I like to spread them onto the macaron with a knife. If you would prefer to pipette, you can pipette onto a macaron right away. Note, if it is too runny, you can always add a bit more powdered sugar.
- 1/2 cup heavy cream
- 12 oz white or dark chocolate, finely chopped
- 3/4 oz unsalted butter (softened)
- In a small saucepan, heat cream over medium heat to a simmer. Place chocolate in a heatproof bowl and pour hot cream over it. Let stand one minute.
- Slowly stir chocolate mixture with a rubber spatula to combine.
- Add butter and stir mixture until smooth.
- Let cool, stirring every ten minutes. Once ganache cools, pipe onto a macaron, and use a second macaron to gently spread the filling.
***One final tip! The trick with the filling is to put a very thin layer, so as to avoid detracting from the yumminess of a macaron. Macarons are light in flavor, and adding too much jam or chocolate can turn the macaron into a fruit-flavored or chocolate-flavored crabby patty. I add the thinnest layer I can muster with a bread-knife on the back of one macaron, and skip adding filling to the second side. This is just my personal preference, so go ahead and play around with it, and tell me what you end up liking best!