This easy macaron recipe makes a perfect batch of this famous French cookie. It’s crispy on the outside and chewy on the inside, with a rich chocolate ganache filling!
Macarons seem very hard to make, but they really aren’t. Because they aren’t as common as, let’s say the chocolate chip cookie, most home bakers think it’s a recipe that’s too hard to try. I want to encourage you to try this macaron recipe and see for yourself. It’s very simple and you’ll impress your friends!
A few weeks ago my kids and I watched Kids Baking Championship on Food Network. The episode? Macarons! Or is it Macaroons? See the difference? Roon VS Ron. This became a debate: how do you say it? My stance is that it’s macarooooon (sounds like maka-rewn). My kids insist it’s macaron (sounds like maka-Ron). And they wouldn’t give it up. They are sure it’s macaron. I wasn’t so sure.
Turns out, macaron is how its said on Pokemon. Yep, seriously! Pokemon.
So, we looked it up. Is Pokemon right? Have I been saying it wrong all these years? Am I getting schooled on French pastry from a cartoon?
We went to Google. Both pronunciations are correct, but the French say macaron, so class, that is how we all shall say it from here on out! Pokemon is right! Tell the kids!
What’s the Difference Between Macarons and Macaroons?
Both are French recipes, but a macaron (no matter how you pronounce it) is the classic French meringue cookie stacked and filled with ganache or jam.
A macaroon is a chewy coconut “cookie.”
Tips For Making Macarons
- Master the meringue – don’t under mix the meringue. You want it to be stiff so that when you lift the whisk, there is meringue clinging to it.
- Sift the almond flour – first, don’t skimp on the almond flour. You can’t substitute regular flour in this recipe. It’s almond flour or nothing. Be sure to sift the almond flour to remove any lumps or clumps. Macarons are a smooth cookie and lumpy flour will alter the consistency of the macarons.
- Fold in egg whites — when folding the egg whites into the batter, do so gently. Do not over mix.
- Tap pan – don’t skip this step. You need to tap the sheet pan on the counter.
- Set macarons on counter – again, not a step to skip. You may be in a hurry, but you need to let the macarons sit on the counter until they aren’t sticky. This is critical.
How to Make This Macaron Recipe
It’s NOT HARD to make macarons. I thought they were really complicated and this macaron recipe will help make them perfect.
- Draw circles on parchment to ensure you pipe the macarons the same size. I recommend using a real pastry page opposed to a ziptop bag with a whole cut. The pastry bag will help you easily pipe the same size cookies.
- Tap the pan after you pipe the macarons
- Cook until you see the edges get “feet” – that is, the edges look like they have a crust to them
In this picture above, you can see the feet formed on the bottom of the cookies. It looks like a little crust all around the bottom of the cookie. This is when you know they are cooked and ready to come out of the oven to rest.
Once you carefully peel the cookies off the pan you can spread filling (I used chocolate ganache) and stick two cookies together. Filling options are endless. Macarons are so versatile. You can make the cookies different flavors by using extracts, you can add color to the cookies making a variety of colors, and you can change them up by altering the fillings. Each time you make them you can have a different creation!Then you get to eat! These would make a great gift because people think they are really hard to make. Don’t tell them how easy it really is!
- 1 3/4 cups confectioners' sugar
- 1 cup almond flour
- 3 egg whites room temperature
- 1/4 teaspoon cream of tartar
- 1/4 cup sugar
- Gel food coloring
- 1/2 teaspoon almond
- 8 ounces semi-sweet chocolate chips
- 1/2 cup heavy cream
- 1 tsp instant coffee
- Preheat the oven to 300 degrees. If you have a convection oven, now is the time to use this setting.
- Line baking sheets with silicone mats or parchment paper.
- In a mixing bowl, whisk together confectioners' sugar and almond flour.
- Sift the mixture through a baking sifter to remove any clumps.
- In separate mixing bowl, beat the egg whites, cream of tartar, and a pinch of salt with a mixer on medium speed until it becomes frothy. Increase the speed to medium high; gradually add the sugar and beat until stiff. The mixture will become shiny and will take several minutes (as many as 5).
- Gently fold in the egg whites into the sugar-almond flour until combined.
- Add a drop or two of food coloring and the almond extract and fold again until incorporated.
- Put the mixture in a pastry bag (with a large round tip).
- Pipe macarons onto baking sheets. You should be able to get about 24 on a standard size sheet.
- Tap (slightly lift and drop) the baking sheets on the counter to release any air bubbles.
- Let the cookies sit at room temperature on the baking sheets until the tops are no longer sticky to the touch, this takes 15 minutes to 1 hour. Length depends on where you live and the weather that day.
- Bake the first batch until the cookies are shiny and rise 1/8 inch to form a "foot," on the bottom edge of the cookie, about 20 minutes.
- Let cookies cool.
- Put chocolate chips and heavy cream, and instant coffee into a double boiler with water on the bottom. Heat over medium heat and stir until chocolate and cream are melted together.
- Stir until smooth. Turn off heat and Set aside to cool.
- Gently peel the cookies off the baking sheets and spread the chocolate ganache on one side of a cookie. Place another cookie on top and gently press them together.
- Repeat until you have no cookies left.
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