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.
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.
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.
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.
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.
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.
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.
