Valentine’s Day Macarons

One thing I personally love about macarons is the challenge! Oh yes, and their delicious flavor and decadent appearance is also a plus. They make the perfect Valentine’s Day treat and gift!

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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
• 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 out of the refrigerator right away as this need to come to room temperature before using.

Measure out all of my items in grams (sugar, powdered sugar, almond flour, egg white, etc.). Measure 150 grams Egg Whites and 150 grams gradulated sugar straight into your Mixer’s bowl. You can simply use this as your double boiler bowl. Measure out 150 grams almond flour and 150 grams powdered sugar into one mixing bowl.

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.

Egg Whites

I previously would separate egg yolks and age my egg whites but I no longer do this, which you can read about on my How to Make Macarons blog here if you prefer this method. I have found that it is easier to use store bought egg whites in the carton and pour them directly into the mixing bowl with the granulated sugar to dissolve it over bowling water. I have found the macaroons turn out better this way and it also provides for less clean up and prep work since it’s all in one mixing bowl.

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.

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Use a Piping Tip

I have had the most success with consistent macaron 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 macarons 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 macarons 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 macarons. I used to follow a recipe that said 325° and 15 minutes. My shells were turning out slightly browned so I adjusted to 13 minutes at 290° and it worked like a charm.

Start with 300° at 13 minutes, check on them and if the top still wiggles from the bottom of the macaroon, they need another minute or two. I would also use Parchment paper if you are trying them for the firs time as this helps prevent sticking, which can be an issue with silicone mats is not baked long enough.

Let Your Macaroons Mature

Once you have stacked the sandwiches together, store them for up to 3 days in an airtight container.

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 Vanilla Buttercream Macarons

Print Recipe Pin Recipe

Equipment

• 1 Mixer either standing or handheld (standing is preferred)
• 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
• 1 Roll parchment paper
• 3-4 Aluminum baking sheets

Ingredients

  

Macaron Shells

• 150 grams Confectioners’ sugar
• 150 grams Almond Flour
• 150 grams Egg whites at room temperature
• 1 tbsp Meringue powder
• 150 grams Granulated sugar
• 1 tsp Vanilla extract
• 1 tsp Gel food coloring or color to liking

Filling

• 1 Lemon curd jar
• 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

• 1/4 cup Sprinkles

Instructions

 

Shells

• Set the oven rack to the lower third position. This is just below the center of the oven. Line 3-4 more baking sheets with parchement paper (or silicone mats if that is preferred). Preheat the oven to 325°F (if your oven runs hot set to 300℉).
• 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.
• Combine egg whites and granulated sugar into the bowl of a stand mixer. Boil 1-2 inches of water and reduce to a simmer. set bowl with combined egg whites and granulated sugar over boiling water, being sure not to touch the bowl to the water. Using a whisk continuously whisk the sugar and egg whites until the sugar is dissolved. Use your finger to reach in and feel if the sugar is dissolved. If it is still gritty it needs a little more time. Be careful not to cook the egg whites.
• Once disolves. attache the boal to the mixer, fitted with the whisk attachment, whip the egg whites on high 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 the meringue into the almond mixture until fully combined. Scrap the sides of the bowl and drag through the middle creating a figure 8.
• 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 likely 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. I like to count.. 1,2,3,4 stop to create consistency in size.
• Once piped, 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 an 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.
• 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.