French Macaroons
Secret Recipe to Make the Perfect French Macaroons at Home

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For the Cookie
3 Eggs
1 ¾ Cups Powdered Sugar
1 Cup Almond Flour
Salt As needed
1/4 Cup Granulated Sugar
1/2 Tsp. Vanilla Extract
2 Drops of Gel Food Coloring
For the Vanilla Butter Cream
2 Sticks Unsalted Butter At room temperature
3 Cups Powdered Sugar
1 Tsp. Vanilla Extract
3-4 Tbsps. Heavy Cream

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    • Medium


    • For the Cookie

    • For the Vanilla Butter Cream




    Author- Tasty

    (Visited 81 times, 1 visits today)



    Cookies or Macaroons

    To make the cookies, first, separate the eggs whites and egg yolk and leave the egg whites rest for at least for 30 minutes. Next, in your food processor, add in 1 ¾ cups of powdered sugar, 1 cup of almond flour, 1 teaspoon of salt, and blend everything to a fine powder. You can also sift the dry ingredients in a bowl if you don’t have a food processor.


    After 30 minutes, take the bowl of egg whites and add in a pinch of salt. Whisk the egg whites using a hand mixer until foamy. Next, add in ¼ cup of granulated sugar. Do not add the sugar once as it will deflate the air in the batter. Continue beating the egg white until stiff peaks form. Make sure it doesn’t fall when held inverted. Next, add in ½ a teaspoon of vanilla extract and continue to whisk. Lastly, add 2 drops of gel food coloring and whisk again.


    Now, add in 1/3 of the previously prepared dry ingredients and begin to macronage. Add in the remaining of the dry ingredients and fold in the batter vigorously a number of times to get a smooth consistent cookie. Practice making the figure ‘8’ with the batter. Once you are able to make 8 without breaking, your batter is ready. Transfer the batter into a piping bag fitted with a round tip.


    Place 4 dots of the macaroon batter on each of the corners of a rimmed baking sheet and then place a piece of parchment paper over the dots. The batter dots will hold the parchment paper firm.


    Now, pie the macaroon batter onto the parchment paper in 1 ½ -inch or 3 centimetres circles, maintaining about 1” or 2 centimetres space between each macaroons. Drop the baking sheet 5 times to release any air bubbles. Set the macaroons aside for 30 minutes to 1 hour at room temperature, until smooth and dry.


    Meanwhile, preheat the oven to 300⁰ F (150⁰ C). Bake the macaroons in the oven for about 17 minutes. Make sure you do not the open the oven door as doing this will deflate the macaroons. If your macaroons are still sticking to the parchment paper, they aren’t done yet. Bake for another couple of minutes until done. Transfer the macaroons to the wired rack to cool them down.


    Vanilla Buttercream

    To make the vanilla butter cream, add the unsalted room temperature butter in a bowl. Whisk it for about 1 minute until creamy and fluffy. Now, sift in the powdered sugar using a fine-mesh sieve and beat until fully incorporated. When everything is well combined, add 1 teaspoon of vanilla extract and beat again. Add 1 tablespoon of heavy cream at a time and continue to beat until you achieve the desired consistency of the cream.


    Once done, transfer the buttercream to the piping bag fitted with a round tip. Then, place a dollop of the buttercream on one of the macaroon shells. Top it with another macaroon shell to form a sandwich.


    Repeat the process for the remaining macaroon shells and buttercream. Store the macaroons in an airtight container for about 24 hours before eating to develop the best flavour and texture of the macaroons. You are free to make the macaroons of variant flavours as you like.


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