Series of Macarons recipes

French Macarons

Ingredients

Directions

Preheat oven to 280ºF (140ºC). Line baking sheet with parchment paper and set aside
Blend the powdered sugar, pistachios, and almonds in a food processor until the nuts are finely ground and the mixture is nicely blended.
Place the mixture in a bowl. Whisk egg whites and granulated sugar in a separate bowl until mixture forms soft peaks. Add nut mixture to egg mixture and gently fold together until smooth. Transfer to pastry bag.
Squeeze small balls of the mixture onto the baking sheet, leaving enough space between each ball to allow the Macaron mixture to spread.
Place in oven and bake for 15 minutes. Remove from oven to cool on wire rack.
Mix together condensed milk, unsalted butter, and extract in a pan over a medium heat. Add heavy cream and stir until mixture thickens, then remove from heat and cool completely.
Divide Macarons into pairs and spread approx. 1 tsp of filling onto the flat side of one of each pair, then press the pair together gently.

Chocolate Macarons

Ingredients

Directions

Preheat oven to 380ºF (190ºC). Line baking sheet with parchment paper and set aside.
In a large bowl, mix the powdered sugar, cocoa powder, and ground almonds together. Whisk egg whites until soft peaks form, then fold into dry ingredients. Transfer mixture to pastry bag.
Squeeze small balls of the mixture onto the baking sheet, leaving enough space between each Maracon. Place in oven and bake for 10 minutes.
Remove from oven to cool on wire rack. Divide Macarons into pairs and spread approx. 1 tsp of chocolate spread onto the flat side of one of each pair, then press the pair together gently.
Decorate with colored sprinkles.

Strawberry Marcarons

Ingredients

Directions

Preheat oven to 390ºF (200ºC). Line baking sheet with parchment paper and set aside.
Sift ground almonds and powdered sugar together into a large bowl. Put egg whites into another bowl and whisk until soft peaks form. Add caster sugar and beat together until smooth and glossy.
Fold almond mixture into egg mixture, add a few drops of pink food coloring and mix until just combined and evenly colored. Transfer mixture to pastry bag.
Squeeze small balls of the mixture onto the baking sheet, leaving a little space between each. Set aside for 10 minutes to dry – this is important as it gives the Macaroons the correct texture. Place in oven and bake for 10 minutes.
Remove from oven to cool on wire rack. Spread 2 tsp strawberry jam onto the flat sides of half the Macarons, then top each with one of the remaining Macaroons and press together gently.
Decorate with colored sprinkles.

Coconut Macarons

Ingredients

Directions

Preheat oven to 325ºF (160ºC). Line baking sheet with parchment paper and set aside.
In a large bowl, mix coconut, sugar, flour, and salt. In another bowl, whisk egg whites and vanilla extract, then combine with dry ingredients and mix well.
Place small balls of mixture on the baking sheet, spaced several inches apart. Place in oven and bake for about 20 minutes or until golden brown.
Remove Macarons from oven and leave to cool on wire rack. Drizzle with melted chocolate or eat them plain – they’re delicious either way !