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
with this base, the colors and filling flavors are unlimited!!
Servings 24
Calories 71kcal
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
Calories: 71kcal | Carbohydrates: 12g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 103mg | Potassium: 9mg | Fiber: 1g | Sugar: 11g | Calcium: 10mg | Iron: 1mg
Basic Chocolate Macaron Recipe
with this base, the filling flavors are unlimited!!
Servings 24
Calories 59kcal
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
Calories: 59kcal | Carbohydrates: 12g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 103mg | Potassium: 19mg | Fiber: 1g | Sugar: 11g | Calcium: 6mg | Iron: 1mg
Chocolate
Chocolate Ganache Filling
the only chocolate you will ever crave after tasting this ganache!
Servings 48 macarons
Calories 24kcal
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
Calories: 24kcal | Carbohydrates: 2g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 4mg | Potassium: 21mg | Fiber: 1g | Sugar: 1g | Vitamin A: 37IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg
Coffee
Coffee Chocolate Ganache Filling
chocolate with a kick!
Servings 48 macarons
Calories 24kcal
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
Calories: 24kcal | Carbohydrates: 2g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 4mg | Potassium: 21mg | Fiber: 1g | Sugar: 1g | Vitamin A: 37IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg
Champagne
Champagne Buttercream
tangy and sweet this frosting is heavenly!
Servings 24 cupcakes
Calories 151kcal
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
Calories: 151kcal | Carbohydrates: 20g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 117mg | Potassium: 12mg | Sugar: 20g | Vitamin A: 236IU | Calcium: 3mg | Iron: 1mg
Raspberry
Raspberry Buttercream
tangy and sweet this frosting is heavenly!
Servings 24 cupcakes
Calories 147kcal
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
Calories: 147kcal | Carbohydrates: 20g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 117mg | Potassium: 5mg | Sugar: 20g | Vitamin A: 239IU | Calcium: 5mg | Iron: 1mg
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.
