What better way to commemorate love than with a delectable French delicacy? The French are simply the best at what they do.
You can’t go wrong with a classic French macaron with vanilla buttercream filling for Valentine’s Day, a bridal or baby shower, or simply because.
Even the most ardent sweet tooth will be satisfied by these light, airy, and delicate treats.
For the past few years, macarons have been an obsession of mine. However, when they are sold for $3-$4 each, it begins to take a toll on the wallet.
I never imagined I’d be able to make this delectableness at home! Miracles can happen, after all!
MACARONS VS MACAROONS
I frequently hear people refer to macarons, such as these French Macarons, as macaroons,’ and while the words are similar, they are not the same thing.
Macarons are cookies made with almond flour and meringue that are sandwiched together with a filling.
They have a nutty flavor and a chewy texture, with the filling being the most flavorful part.
ADDING PAINT TO MACARON SHELLS
Adding a smear of color to the tops of your macaron shells is a quick and easy way to dress up these small French cookies. You only need a few tools and ingredients to do this.
HOW TO PAINT FRENCH MACARONS?
- First and foremost, you’ll want to create the color you want to use for painting! Combine your gel food coloring until you have the desired color.
- Then, in a small cup or container, combine a drop or two of vodka and your preferred paint color. You should use alcohol because it evaporates quickly, whereas water or other liquids can make the shells soggy.
- Apply the paint to your cooled macaron shells and let them dry for about ten minutes before filling the macarons!
WHAT INGREDIENTS ARE IN FRENCH MACARONS?
You can also make your own almond flour by grinding skinless, unsalted raw almonds to a fine powder. This will necessitate the use of a powerful blender.
- Sugar for confections
- At room temperature, egg whites
- Sugar granules
- Vanilla extract pure
- Vanilla buttercream filling is made from unsalted butter, confectioners’ sugar, milk, and pure vanilla extract.
Not a fan of vanilla buttercream filling? If you think classic French macarons with vanilla buttercream filling are boring, consider these macarons.
Some macaron shells can be filled with salted caramel sauce, chocolate ganache, raspberry jam, or strawberry jam. What a sweet idea for Valentine’s Day! Please, yes!
HOW TO MAKE FRENCH MACARONS?
- First, make sure all of your dry ingredients are sifted together and lump-free.
- Then, whip your egg whites into a meringue. If you need it, here’s a guide to how long you should whip them.
- After that, sift the dry ingredients into the meringue. This is also the time to add your food coloring.
- With a thin-edged spoon, gently fold your sifted ingredients into the meringue.
- Fill a piping bag halfway with the mixture.
- Using the Bigger Bolder Baking template, pipe your batter into circles.
- Tap your baking sheet gently to release any air bubbles.
- Allow your macarons to sit until they form a skin.
- Bake for 15-20 minutes at 300°.
- Allow your macarons to cool before sandwiching them with your filling!
WHAT DO THESE FRENCH MACARONS TASTE LIKE?
French macarons are delicate sandwich cookies with a crisp outer shell. A macaron shell is the name given to each individual cookie.
The shells are made without any chemical leaveners and rely entirely on properly beaten egg whites for lift.
If you follow the recipe exactly, the cookies will have a distinct nougat-like, chewy texture. They should not be hollow in any way.
Macarons can be flavored in a variety of ways, but this recipe is for plain macarons. They have a sweet almond flavor and are delicious!
HOW TO MAKE PERFECTLY CIRCULAR MACARONS?
Do you want to ensure that your macarons are perfectly circular? Make use of a template!
Before I pipe my macaron batter, I like to draw identical circles on parchment paper, which I then flip over before piping.
You can use a cookie cutter, small lid, salt shaker, or anything else that is about 1 inch in diameter and can be traced onto parchment paper.
WHAT IS MISE EN PLACE?
The French phrase “Mise En Place” refers to preparing your workspace for an activity. When it comes to macarons, it’s critical to make sure you’ve set yourself up for success before you begin.
The meringue and batter you’ll be making are very delicate – if you take too much time in between each step, you won’t get good results.
Take the extra time to measure your ingredients and prepare the tools you’ll need before you begin making these macarons.
HOW TO STORE FRENCH MACARONS?
Allowing your finished macarons to sit overnight in the fridge ensures the best texture for eating!
If you have the patience, you can store your macarons in the fridge overnight and eat them the next day.
Filled macarons should be refrigerated in an airtight container for no more than 3 days.
CAN I FREEZE MACARONS?
You certainly can! Macaron shells or filled macarons can be stored in an airtight container in the freezer for a month and still taste as good as new!
Remove the frozen macarons from the freezer and set aside for 10-15 minutes before serving.
Frequently Asked Questions
What can I sandwich between macarons?
As previously stated, macaron fillings come in a variety of flavors (buttercreams, curds, chocolate, jam, cream cheese, jelly). Macaron fillings are typically made from sugar, eggs, chocolate, egg whites, real fruit, extracts, cream cheese, and other ingredients, depending on the filling.
What is the shelf life of buttercream macarons?
When exposed to high temperatures, macarons with a chocolate buttercream filling can easily melt. Macarons will keep fresh in the refrigerator for about 3 to 4 days. The dessert will then become crumbly and lose its freshness. The best way to store it is in the freezer.
What exactly is the distinction between macaroons and French macarons?
Both cookies are made with egg whites, sugar, vanilla extract, and a pinch of salt. Macarons, on the other hand, are made with finely ground blanched almonds, whereas macaroons are made with sweetened flaked coconut.
Is it easier to make French or Italian macarons?
When I first started baking macarons, I preferred the Italian method because it was more stable and effective, but as time passed, I grew to prefer the French method because it involved fewer steps and was generally easier once you got the hang of it.