Are you fancy? Are you French? If you answered no to both of these questions then I have the perfect French Macaron recipe for you!!! I have been asked for “my” recipe, so I will share, even though there are many more qualified than I.
A while ago, I was at the farmer’s market with Heika and we stopped at the french nun’s booth. It’s my favorite because all of their pastries are so heavenly. (OH MY GOSH I AM SO FUNNY)
Anyway, Heika was all, “Oh look at these Macarons” I said, “They’re so cute, but I’ve never had one before.” She was like, “Girl, you basic” and bought me a couple to try.
I’m pretty sure that’s exactly how that conversation went.
The moment I bit into my first french macaron was amazing. It was pistachio flavored. The outside barely cracked when I bit into the chewy and unctuous center. It was the kind of cookie you want to eat all by yourself in your husband’s giant sweatshirt after the kids have gone to sleep. It tripped all of my senses and it was truly love at first bite. Even french cookies are hopelessly romantic. And it’s gluten free? Like healthy? Yes, it may as well be salad.
After my cookie was gone, I immediately felt a feeling all too familiar. This urge and impulse to figure out how to replicate the delectable treat I just tasted. Heika worked at a french restaraunt for a while and is far more familiar with all things french than I am and she assured me it would be a complicated task, but she was up to try it with me.
We set the date, did the research and met up again to see if we could get close.
My cousin is Parisienne Farmgirl from ParisianneFarmgirl.com. She has an amazing 30 minute online course to learn how to make the perfect french macaron and it’s only 9.99 to download. It’s like your own french petisiare class! If you’re serious about mastering this cookie, you have to learn from the best.
I will add a few things.
When you are mixing your dry ingredients to your egg white mixture, don’t over mix it. The batter should be viscous, like molten lava. When you scoop it up, it should ribbon down in a strand, not plop.
Also, to get the cookies all uniform, just print out two of these templates, tape them together, and slide them UNDER your parchment paper. After your cookies rest for 20 minutes, you slide the paper out before you bake them. This way, you don’t have to waste time tracing circles onto parchment and you don’t have to buy special baking mats for the cookies.
When you are done, and your cookies are perfect and you can eat as many as you want, take a picture and tag me in it so I can tell you how awesome you are. Good job.
I have made:
Light blue cookies with an almond buttercream filling
White cookies with a toasted coconut buttercream filling
Dark Blue cookies with a Vanilla buttercream filling
Pink cookies with a raspberry buttercream filling (the recipe from the video)
and Lavender cookies with a Lavender honey buttercream filling
I’m sharing the exact adaptations I made for my lavender macarons. You know how I feel about Lavender, right? Lucky me, Lila loves it too! So she adored these little gems. This recipe calls for Culinary Lavender Buds and for Lavender extract. I just order lavender online, so click the link if you need to stock up! You can use it to make extract yourself, it’s cheap and quite simple.
Each buttercream was basically made up, it wasn’t that difficult. Just use the recipe as a template and the cookie is your oyster! There are so many possibilities! I’m trying to think of some good flavors for red and green Macarons for christmas, any ideas? What was the best macaron you’ve ever had.
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- 3 Egg Whites
- ¼ cup white sugar
- 2 cups confectioners sugar
- 1 cup almond flour
- pinch of salt
- ¼ tsp cream of tartar
- 1 tsp culinary lavender buds ground up with a knife
- Honey lavender buttercream
- 1 stick unsalted room temp
- 1 tsp lavender extract
- 1 tsp vanilla extract
- 1 tsp culinary lavender buds
- pinch of salt
- milk or cream to thin it if needed
- Preheat oven to 300F degrees
- Beat egg whites until foamy, then add salt, cream of tartar and white sugar for 8-10 mins. TIP: #1 eggwhites should be room temp. To create room temp eggs, submerge in warm water for 5 mins.
- Whip until they form a peak that stands upright.
- Then add the food coloring. TIP#2 Color does fade as it cooks, so do a shade or two darker than you want them to be.
- TIP#3 Sift almond flour, and powdered sugar. What remains will be the larger lumps of almond pieces. Just discard those, or use them to snack on 🙂 You want a really fine powder mixture to create a smooth and pretty on top to your cookie.
- Fold flour/sugar mixture into the egg white mixture. TIP#4 This is where all your hard work can really go wrong. Under mix and your macaroons will be lumpy and cracked when the bake with no feet, over mix and your macaroons will be flat and won't have feet, the mark of a well-made macaron. In my experience 65-75 turns of your spatula when folding is about the right amount of time. But again, it can be tricky, depends on how strong you are, Ha! So it can take a few tries to get it right. But when you do, the trumpets will blare and you will feel SO accomplished!
- Transfer batter to a pastry bag.
- Pipe out 1 inch rounds on a baking sheet lined with parchment paper.
- TIP#5: tap the pan hard at least 2-3 times to release the air bubbles. This will prevent the tops of your macaroons from cracking.
- TIP#6 Let them sit out for 20-30 mins, or up to an hour if you want. This will allow them time to dry out a bit before hitting the hot oven. They should be "tacky" to the touch, but not stick to your fingertips. This is another important step to assuring your macarons develop feet! When they dry out they can't spread out in the oven, and are forced to rise up. That's what creates the feet!
- Bake for 20 mins. DO NOT UNDER BAKE, even if they look done! Otherwise they will stick to your tray.
- Meanwhile mix the buttercream. Whip butter with an electric mixer until pale and fluffy. Slowly add sugar. Add extracts and buds and beat until fluffy. If it looks to dry and thick, add up to a tbs of milk or cream. Transfer to a pastry bag, fitted with a small tip (about ¼ " in diameter)
- Reverse cookie shells on their backs, and pipe a small mound of filling on one of them. Top with the other shell et Voila!
- If not eating right away, keep refrigerated.
- Mine froze just fine. I very carefully bagged them and put them in a tupperware with a towel between each layer so they wouldn't crack.