One thing I personally love about macarons is the challenge! Oh yes, and their delicious flavor and decadent appearance is also a plus. These are the most adorable desserts and they are so satisfying to make once you get them down!
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Step 1: Gather your supplies
I like to prepare all of my supplies first by setting everything out and measuring out all of my items in grams in advance.
Tools you will need:
- Mixer (either standing or handheld)
- Whisk Attachment for Mixer
- Paddle Attachment (you can use your whisk attachment if you do not have this)
- 2 Large Mixing Bowls (to sift combined flour/powdered sugar multiple times)
- Fine Mesh Sifter
- Small Bowl for Sugar
- Small Bowl for Egg whites
- Whisk (to mix almond flour and powdered sugar together before sifting))
- 2 Large Icing Bags
- Bag Ties
- Matching Tips (for each bag with wide openings)
- Tall Glass (to set Icing Bags in while to keep them open while filling)
- Teaspoon
- Tablespoon
- Scale
- Silicone Baking Mats or Parchment paper
- 4-5 Aluminum Baking Sheets (one to keep in oven while warming)
Step 2: Pre- measure out your ingredients
First things first, get your butter and eggs out of the refrigerator right away as these need to come to room temperature before using. You can age your egg whites the night before by separating the egg whites into a bowl and covering with plastic wrap to store overnight in the refrigerator (see below for more details). You will still want to get it out and bring to room temperature before using.
Measure out all of my items in grams (sugar, powdered sugar, almond flour, egg white, etc.) in smaller bowls and set aside before starting. I also get out my food coloring, and prepare two piping bags, by putting them inside a tall glass with the edges wrapped around the sides so I can scrape the batter into them.
This will help set you up for success when focused on mixing and timing of the macaroon batter.
Step 3: Read tips and tricks in advance
Below are some great tips and tricks I learned along the way to set you up for success the first time.
Use Ultra Fine Almond Flour
I find when I use Ultra Fine almond flour- like this one HERE. I only have to sift the almond flour and powdered sugar 2 times and I still get a very smooth macaroon.
Age Your Egg Whites
I like to age my egg whites if I can remember. This simply means measuring out your egg whites the night before and refrigerating them, covered, about 24 hours before baking. This is not a necessary step in the process but I have had the most success with my macaroons when I include this step so hey, give it a try and see what you think!
You will want the egg whites to be at room temperature before using them though so regardless, get them out first thing and let them sit while you are prepping everything else.
Use Gel Food Coloring and Add During Meringue Process
Gel food coloring will not impact the consistency of the meringue as much as liquid food coloring so I find it easier to use when coloring the shells.
Be sure to color the whipped egg whites towards the end of the egg white process (once the stiff peaks are starting to form). Then whip the egg whites until the color is combined and the stiff peaks are right where you want them.
I made the mistake of adding the food coloring to my batter after the egg whites were combined with the sifted dry mixture and it made the batter too runny and you cannot undo that so it is important to color them during the egg white whipping process.
Be Careful Not to Overmix or Undermix
Scrap the sides of the bowl and fold the whipped egg whites into the sifted mixture. I start with half of the whipped egg whites and then combine the second half once combined.
Fold in and created a figure 8 while mixing. Once the batter is just combined enough to flow off of the spatula quickly enough to make a figure 8 without the batter breaking, your batter is ready!
Scrap into the pipping bag. Make sure you have an extra large one or two prepared as this makes a good amount of batter.
Use a Piping Tip
I have had the most success with consistent macaroon shapes and sizes when I use a tip. Use a fairly wide, round one.
I try to hold the tip about a half inch from the silicone mat and count 1,2,3, Stop to keep my macaroons consistent. You want to pipe straight up and down. Like a dollop. Your macaroons will likely not rise properly if you do not pipe them straight up and down! Another trial and error I learned along the way.
Let Your Macaroons Properly Rest
Let your macaroons sit for 50- 60 minutes. A great time to make the buttercream, have a glass of wine, or clean up the dishes (or all three 😊)
The macaroons should be almost dry to the touch, and no longer feel tacky on your finger tip when you lightly run your finger across them.
Learn Your Oven
Every oven seems to bake differently when it comes to macaroons. I used to follow a recipe that said 300 Degrees and 15 minutes. My shells were turning out slightly browned so I adjusted to 13 minutes at 290 degrees and it worked like a charm.
Start with 300 Degrees at 12 minutes, check on them and if the top still wiggles from the bottom of the macaroon, they need another minute or two.
Let Your Macaroons Mature
Once you have stacked the sandwiches together, store them for up to 3 days in an airtight container. Be sure to bring to room temperature before enjoying. You can also pop them in the freezer for up to 3 months but you will want to let them mature for at least 24 hours before freezing.
Just like some of my other favorite things, such as wine and Brad Pitt, macaroons get better with age!
Be sure to bring to room temperature before enjoying. You can also pop them in the freezer for up to 3 months but you will want to let them mature for at least 24 hours before freezing.
Step 4: Follow the recipe
Follow these Step by Step instructions for the most delicious macarons!
A macaroon should be crispy on the outside and soft and chewy on the inside. They should have “Legs” which is the fluffy side of the shell, that should rise straight up to lift the top of the cookie shell. They should be fluffy on the inside but not too hollow (that usually means they are under cooked). They pretty much melt in your mouth so let’s get to baking!
Please do not be discouraged if you do not get them right on your first try. I have had many flops myself but practice makes perfect so don’t give up!
Just remember, even if they do not rise perfectly you can always decorate them cute to dress them up, and at the very least they will likely still taste delicious and give you a great laugh.
For more recipes and delicious inspiration, check out the Food section of our blog here!
Lemon Buttercream Macarons
Equipment
- 1 Mixer either standing or handheld (standing is preffered)
- 1 Whisk attachment for mixer
- 2 Large mixing bowls
- 1 Fine mesh sifter
- 1 Small bowl for sugar
- 1 Small bowl for egg whites
- 1 Whisk to mix almond flour and powdered sugar together before sifting
- 2 Large icing bags
- 3 Bag ties
- 2 Matching tips for each macaroons bag with wide openings
- 2 Tall glasses to set macaroon bags in to keep them open while filling
- 1 Teaspoon
- 1 Tablespoon
- 1 Scale
- 2-4 Silicone baking mats
- 4-5 Aluminum baking sheets
Ingredients
Macaroon Shells
- 270 grams Confectioners' sugar
- 150 grams Almond Flour
- 150 grams Egg whites, at room temperature
- 1 tbsp Meringue powder
- 52 grams Granulated sugar
- 1 tsp Vanilla extract
- 1 tsp Gel food coloring (or color to liking)
Filling
- 1 cont. Lemon curd
- 2 sticks Salted butter (room temperature)
- 2.5 cups Confectioners' sugar
- 2 tsp Vanilla extract
- 2 tbsp Milk (or milk substitute such as almond milk)
Topping
- 1 cup White chocolate melting wafers
- 1 cup Graham cracker crumbs
Instructions
Shells
- Set the oven rack to the lower third position. This is just below the center of the oven. Place an empty baking sheet on the rack and line 4 more baking sheets with silicone macaron mats (or parchment paper if you do not have silicone mats). Preheat the oven to 300°F (if your oven runs hot set to 290℉).
- Mix together the almond flour and confectioners sugar with a whisk until combined. Using a fine-mesh sifter, sift the almond flour and confectioners sugar into a large bowl. Repeat a second time and discard any clumps each time. Do not force the clumps through the sifter.
- In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites on medium speed until foamy. Gradually add the granulated sugar. Turn the speed up to high and whip until soft peaks form. Add the meringue powder and whip a bit longer, once stiff peaks have formed add the vanilla and gel food coloring of your choice.
- Continue to whip on high speed until a thick, glossy meringue forms. The meringue should be stiff enough to stay inside the bottom half of the whisk and forming a stiff enough peak that will stay peaked off the end of the whisk once tilted back. Take extra care not to over whip.
- Using a silicone spatula, fold half the meringue into the almond mixture until fully combined. Scrap the sides of the bowl and drag through the middle creating a figure 8.
- Add the remaining meringue mixture and gently fold everything together. Over-mixing or under-mixing will cause issues with how the macarons bake up. After a couple of stirs, you'll need to stop and check the consistency of the batter. Continue to do this until the batter is just right. The batter should be shiny and flow like lava. Slow and smooth without breaking. The batter should slide off the spatula as you draw a figure 8 without the batter breaking.
- Transfer the batter to a large pastry bag fitted with a medium round piping tip. You will like need two of these prepared, as the batter will overfill one large piping bag.
- Pipe 1 to 2 inch rounds onto the prepared baking sheets. Be sure to pipe straight up and down, like a dollop. Drop the baking sheet flat on the countertop from a couple inches above the countertop to bring any air bubbles to the surface. Do this several times until most bubbles are popped. Use a toothpick to pop and smooth and stubborn bubbles. If you are using sprinkles, now is the time to lightly sprinkle the shells, after popping the air bubbles, while the macarons are setting.
- Let the macarons sit for 50-60 minutes, until a dry skin forms on the surface. You should be able to gently run your fingers across the top of the macaroon without it sticking before it is ready to go into the oven.
- Bake one sheet at a time for 12-15 minutes (your oven may vary so watch with the light on but try not to open the oven too much). The macaroons are done when you can gently press on the shell and lightly rock your finger back and forth without it moving. If the shell if wiggly, then it needs another minute or two.
Vanilla Buttercream
- In the bowl of a stand Mixer, whip the room temperature butter using the paddle attachment. Beat until fluffy, about 5 minutes.
- With the mixer on low speed, gradually add the confectioners' sugar until completely incorporated.
- With the mixer on medium speed, add the vanilla and salt, and beat for a minute, until fluffy. Add milk until desired consistency is reached.
- Transfer to a frosting bag with tip.
Assembly
- Let shells completely cool.
- Find a matching partner for each shell.
- Pipe outer circle of buttercream and fill the center of the buttercream circle with a small dollop of lemon curd filling.
- Then stack the matching partner on top.
- Dip top of stacked macaroon in melted white chocolate and top with graham cracker crumbs.
- Store macaroons in an airtight container for up to 3 days in the refrigerator. Best enjoyed at room temperature and best after matured 1-2 days.
- You can also store in the freezer for up to 3 months. Let mature in the fridge for at least 24 hours before freezing.
