Easy French Parisian Macaron Recipe
The best easy Parisian french macaron recipe you will ever need. The macaron is a meringue type sandwich cookie filled with delicious rich fillings such as buttercream or chocolate ganache. This easy Parisian french macaron recipe is simple to make just follow our easy step by step instructions and you’ll be on your showing off your new delectable colorful macarons to your family and friends.
Ingredients
Ingredients for French macaroon in grams:
- 120 grams egg whites at room temperature
- 100 grams fine granulated sugar
- 130 grams blanched almond flour
- 130 grams icing sugar confectioners sugar
- 2 grams cream of tartar
- 2 grams salt
Ingredients for French Macarons in volume measurements:
- egg whites 3 large eggs at room temperature
- 1/2 cup fine granulated sugar
- 1 1/2 cup blanched almond flour
- 1 cup icing sugar confectioners sugar
- 1/2 grams cream of tartar
- 1/2 grams salt
Ingredients for Buttercream filling in grams and volume measurements for filling macarons:
- 240 grams unsalted butter or 1 cup unsalted butter Room temperature
- 390 grams icing sugar confectioner sugar 3 cup
- 6 grams natural vanilla extract or 11/2 teaspoon
- 60 grams milk or heavy cream 2 tablespoons
Instructions
Instructions on how to make Macarons:
- In a large bowl sift together the almond flour and icing sugar
- Repeat 3 to 4 times and set aside.
- In a clean mixing bowl with whisk attachment add in the egg whites and whisk on setting 4 ( KitchenAid Mixer) until egg whites begin to foam and froth. If you don’t have a mixing machine you can use a hand held mixer or beater.
- Add in the cream of tartar and mix for 30 seconds.
- Add in the salt and mix for another 30 seconds and increase speed to number 6 setting.
- Add in the granulated sugar slowing and increase the speed setting to number 8 and whip till stiff peaks starts to develop.
- Add in your a few drops( 3-4) food coloring of choice and continue whipping until stiff peaks are achieved.
- If you wanna make different colored macaroons with same batter then add the coloring once the macaron batter is mixed with the almond mixture.
- Slowing add the almond flour mixture to the meringue in 3 to 4 parts gently folding it in using a spatula. ( About 30 strokes)
- You can tell when the meringue mixture is well combined, it will slowly run down the spatula like lava.
- Prepare your pastry bag with a 1/2 round tip and fill it with the macaron batter.
- Line your baking pan with silicone mat or parchment paper.
- Deposit 1 inch circle dollops of macaron batter onto tray and space them apart 1 inch. Do this till pan is full.
- Tap baking tray onto table 3-4 times to release any trapped air bubbles in the macaron batter.
- This will ensure a consistent rise and volume of the cookie.
- Let the filled baking stand for about 30 minutes before placing into oven. The unbaked macroon will form a slight dry skin which will result in a perfect macaron shell.
- Preheat oven to 320˚F (160˚C).
- Place baking tray into oven and bake for 14-15 minutes.
- Remove from oven and transfer macarons to wire rack and cool for about 30 minutes before filling.
Instructions on how to make vanilla butter cream filling for macaron:
- In a mixing bowl with paddle attachment, add the unsalted butter and icing sugar and mix on setting 4 until mixture is smooth. You can use hand held mixer and follow the same steps.
- Add in the vanilla extract and continue to mix ( 30 seconds) until well combined.
- Add in the milk or cream and continue mixing until butter cream is nice and smooth.
- Transfer vanilla butter cream into piping bag,
Assembling the macaron:
- To assemble your macaroons, add enough butter cream to one macaron cookie filling it about 3/4 of the base and top it with another cookie shell. Repeat untill all the macaron cookie shells are filled. If there is left over butter cream you can store it in your refrigerator.
