I Read, I Write... I Bake Macarons All Night

Hey friends.

I don't know about you, but in the past I've always stayed far away from even the idea of baking macarons simply because of the daunting process that goes along with it. It hurt my brain to even think about it.  BUT, after many a trial and error, have no fear. I have found (and tweaked!) one holy grail of a macaron recipe that cuts the prep time in half, and still tastes/ looks the same. I hope y'all have as much luck with this recipe as I did! :) 

Listen with me as you scroll. This new Beach House album is gonna be on repeat all autumn long. Music moves me more than anything. Inspires me. What are YOU jammin' to right now? Don't be shy, I won't judge.

How to make Macaroons (the easier way):


3/4 cup almond flour {I used Bob’s Red Mill Almond Meal/Flour }

1 cup confectioners sugar

2 large egg whites, room temperature
1 pinch cream of tartar
1/2 cup extra fine sugar {I used regular sugar and sifted it}
Optional: gel food colouring 
Preheat oven to 375 degrees.

  1. Line two baking sheets with parchment paper.
  2. If you have time, draw 1-inch circles on the back of each sheet, spacing the circles at least 1/2-inch apart.
  3. Sift almond flour and confectioners’ sugar together 2-3 times. Set aside.
  4. Whisk egg whites with a hand mixer until foamy.  Add cream of tartar and beat until soft peaks form.  Reduce speed and gradually add extra fine sugar.  Increase speed and beat until stiff peaks form.
  5. Sift flour mixture over whites. Discard any lumps or coarse bits that remain.
  6. Fold mixture together with a rubber spatula -using short strokes at first- until just combined.  The batter will be very stiff.
  7. Here is where you will want to add the food colouring if you would like to tint your Macaroons. You will place a small amount of the gel food colouring on the end of a rubber spatula.
  8. Use bigger folds once batter loosens.  When batter is ready, it should fall from the spatula in a thick ribbon.
  9. Transfer mixture to a piping bag. In a pinch, you can also use a gallon-size Ziploc bag: just snip a teeny bit from one of the bottom corners. Twist and clip the top of the bag to avoid overflow.
  10. On your prepared baking sheets, pipe out 1-inch rounds in the circles you drew.
  11.  Let piped macarons stand uncovered for 15 minutes to form a crust.
  12. Decrease temperature to 325 just before placing the baking sheet in the oven.  Bake pans one at a time for 10 minutes, turning halfway through.
Note: After first batch has baked, oven temp should be increased to 375 degrees then decreased to 325 just before the 2nd baking sheet goes in.

Now directions for the filling!

1 cup unsalted butter
3 1/2 cups confectioners’ sugar
Optional: different extracts for flavouring

  1. Cream butter and confectioners sugar together in a large bowl using a hand mixer or stand mixer.  Beat on high speed until light and fluffy.  If mixture is stiff, use 1 or 2 tablespoons of milk or cream to loosen.
  2. {optional} Add your extract in small drops. Beat until flavour is thoroughly incorporated.
  3. Transfer icing to a piping bag and pipe on half the macaron shells. Sandwich with remaining shells.
  4. You can eat these right away or put them in an airtight container in the refrigerator!
Et, voila! Consider yourself a master french pastry chef.

You go, Glen Coco. 




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