Chocolate, Champagne, Coffee and Raspberry Macarons
Yes, macarons are a particular dessert to make. They can be finicky but you can do it! They are so delicious and fresh when made at home.
Here I have two basic macaron recipes: vanilla and chocolate. With these, the macaron flavors are limitless! Just finish with your filling of choice. Below, I have four fillings to get you started: chocolate, champagne, raspberry and coffee.
Basic Vanilla Macaron Recipe
Equipment
- piping bags with open circle tip
- parchment paper
- food coloring, if desired
Ingredients
- 1 3/4 cups confectioners sugar
- 1 cup almond flour
- 1 tsp salt
- 3 egg whites room temperature
- 1/8 tsp cream of tartar
- 1/4 cup granulated sugar
- 1/2 tsp vanilla extract
- food coloring if desired
Instructions
- Heat oven to 325°F. Line baking sheets with parchment paper
- Sift together confectioners sugar, almond flour and salt. Set aside.
- *It is incredibly important that the egg whites are room temperature in order to get a stiff meringue. Warm eggs are SO difficult to crack and separate. Separate eggs while cold and bring to room temp in a bowl. Whisk egg whites until bubbly and add cream of tartar.
- Keep mixing until egg whites are completely white (no clear liquid left). Slowly add sugar and vanilla, whisking until stiff peaks form.
- Gently fold in almond flour mixture making figure eights with the spatula and mix only until smooth. Now is a good time to add food coloring if desired.
- Fill piping bag fitted with a large round tip. Try to pipe out consistent circles onto the parchment lined baking sheets. I usually count to 3 while piping each macaron.
- Lift and drop the the sheets multiple times to release any air bubbles. ***you must let the macarons sit for 30 minutes or until no longer shiny before baking to prevent cracking.
- Bake for 8-10 minutes. Let cool. Fill with buttercream, jam or chocolate.
Nutrition
Basic Chocolate Macaron Recipe
Equipment
- piping bags with open circle tip
- parchment paper
- food coloring, if desired
Ingredients
- 1 3/4 cups confectioners sugar
- 1/2 cup almond flour
- 3 tbsp cocoa powder
- 1 tsp salt
- 3 egg whites room temperature
- 1/8 tsp cream of tartar
- 1/4 cup granulated sugar
- 1/2 tsp vanilla extract
- food coloring if desired
Instructions
- Heat oven to 325°F. Line baking sheets with parchment paper
- Sift together confectioners sugar, almond flour, cocoa powder and salt. Set aside.
- *It is incredibly important that the egg whites are room temperature in order to get a stiff meringue. Warm eggs are SO difficult to crack and separate. Separate eggs while cold and bring to room temp in a bowl. Whisk egg whites until bubbly and add cream of tartar.
- Keep mixing until egg whites are completely white (no clear liquid left). Slowly add sugar and vanilla, whisking until stiff peaks form.
- Gently fold in almond flour mixture making figure eights with the spatula and mix only until smooth. Now is a good time to add food coloring if desired.
- Fill piping bag fitted with a large round tip. Try to pipe out consistent circles onto the parchment lined baking sheets. I usually count to 3 while piping each macaron.
- Lift and drop the the sheets multiple times to release any air bubbles. ***you must let the macarons sit for 30 minutes or until no longer shiny before baking to prevent cracking.
- Bake for 8-10 minutes. Let cool. Fill with buttercream, jam or chocolate.
Nutrition
Chocolate
“Addie has discovered chocolate. Harder to come by than salt, or Champagne, or silver, and yet the marchioness keeps an entire tin of the dark, sweet flakes beside her bed. Addie wonders, as she holds a melting sliver on her tongue, if the woman counts the pieces every night, or if she only notices when her fingers skim the empty bottom of the tin.”
Chocolate Ganache Filling
Ingredients
- 5 oz dark chocolate chips
- 1/2 cup heavy cream
Instructions
- Heat the heavy cream but do not let boil.
- Add the chocolate and stir until it is all melted and the mixture has become a glossy, consistent cream.
Nutrition
Coffee
“The coffee is strong, and dark, and when she takes a sip, she feels the warmth all the way down, and she is back in Paris again, in Istanbul, in Naples. A mouthful of memory.”
Coffee Chocolate Ganache Filling
Ingredients
- 5 oz dark chocolate chips
- 1/2 cup heavy cream
- 1 tbsp instant coffee granules
Instructions
- Heat the heavy cream but do not let boil.
- Add the chocolate and coffee and stir until it is all melted and the mixture has become a glossy, consistent cream.
Nutrition
Champagne
“After a long moment, Addie gives in, and lifts the crystal to her lips, taking her first sip of Champagne. It is unlike anything she’s ever tasted; a thousand fragile bubbles race across her tongue, sweet and sharp, and she would melt with pleasure, if it were any other table, any other man, any other night.”
Champagne Buttercream
Ingredients
- 1 cup champagne
- 1 cup butter unsalted, room temperature
- 4 cups confectioners sugar
- 1 tsp vanilla extract
- 1/2 tsp salt
Instructions
- Bring the champagne to a boil then simmer over medium heat until reduced, about 15-20 minutes. cool completely.
- Cream the butter and add 2 cups of sugar. When the sugar and butter are completely mixed add 2 more cups of sugar.
- When mixed completely again, add cooled champagne, vanilla and salt. Add more sugar, 1/4 cup at a time, until the frosting has a thicker consistency that peaks when you pull the beater out.
Nutrition
Raspberry
“Not for Roger, or the future she did not want, but the woody grip of Estele’s hand on hers as the old woman showed her how to wind raspberry bushes, and the soft hum of her father’s voice as he worked in his shed, the scent of sap and wood dust in the air. The pieces of her life she never meant to lose.”
Raspberry Buttercream
Ingredients
- 1 cup butter unsalted, room temperature
- 4 cups confectioners sugar
- 1 tsp raspberry extract
- 1/2 tsp salt
- 3 tbsp milk
- pink food coloring
Instructions
- Cream the butter and add 2 cups of sugar and 1 tablespoon of milk. When the sugar and butter are completely mixed add 2 more cups of sugar.
- When mixed completely again, 2 tablespoons of milk, vanilla and salt. Add more sugar, 1/4 cup at a time, until the frosting has a thicker consistency that peaks when you pull the beater out.
Nutrition
If you like this recipe, check out the book that inspired it!
You can buy The Invisible Life of Addie LaRue here from Amazon or you can also choose to support local bookstores by purchasing it from Bookshop although I highly recommend listening to this book! You can buy the audio version at Libro.fm here.
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