We only used to buy pre-made macarons and never really enjoyed them. That all changed when we decided to make them ourselves. After some trial and error, we came up with this recipe which has since become a staple in our kitchen!
We hope you have as much fun making them as we do!
Ingredients
- 136 g (about 1⅜ cups) almond flour
- 273 g (about 2¾ cups ) powdered sugar
- ¼ tsp salt
- 136 g (about 4 eggs) fresh egg whites, aged for 2-4 days in the fridge then brought to room temperature for 3 full hours
- ½ tsp cream of tartar
- ¾ tsp meringue powder
- 69 g (about ⅓ cup) granulated sugar, extra fine
- ¾ tsp vanilla extract
- 1-3 drops gel food coloring (optional)
- 60 g (¼ cup) pasteurized egg whites, room temperature
- 238 g (about 2⅓ cups) powdered sugar, sifted
- 1 tsp vanilla extract
- ⅛ tsp salt
- 238 g (about 2 cups) salted butter, softened to room temperature, about 65°F to 68°F
Macarons
Mock Swiss Meringue Buttercream
Instructions
Macarons
Wipe the stand mixer bowl and whisk attachment with a slice of lemon. Preheat your oven to 315ºF and line 2 baking sheets with macaron templates and parchment paper or macaron silicone mats.
Sift the almond flour, powdered sugar, and salt into a food processor. Process four times for 5-second intervals, then re-sift the mixture into a large bowl. Set aside.
In the bowl of a stand mixer fitted with the whisk attachment, combine egg whites, cream of tartar, and meringue powder.
Whip the egg whites on medium speed until soft peaks form, about 4-7 minutes.
Very slowly add the granulated sugar, vanilla, and food coloring while whisking on medium speed until stiff peaks form, around 3-4 minutes.
Add a spoonful of meringue to the almond flour mixture and mix until just combined.
Gently fold in the remaining meringue using a rubber spatula, using the "j-fold" method.
Test the batter consistency by performing the "figure 8" test. The batter should stream off the spatula and the figure 8 should sink back into itself within 10 seconds.
Fit a piping bag with a #12 tip and fill it with the macaron batter.
Pipe dollops of batter onto the prepared baking sheets until they fill the inner circles of the macaron template, about 1” in diameter.
Tap the baking sheets on the counter to release air bubbles, then use a toothpick or cookie needle to pop any remaining bubbles.
Remove the macaron templates from under the parchment and let the macarons sit at room temperature for 15-30 minutes until a thin "skin" forms on the surface.
Bake for 5 minutes, then rotate the pans and bake for an additional 3-5 minutes until the shells have slightly hardened.
Transfer the parchment to a wire rack and let the macarons cool completely before filling.
Mock Swiss Meringue Buttercream
In the bowl of a stand mixer fitted with the whisk attachment, add egg whites and powdered sugar.
Start whipping on low speed, then increase to high for 1 minute.
While continuing to whip on high, add salt, vanilla, and butter in chunks. Let the mixer run for 5-10 minutes until the buttercream is light and airy.
Switch to a paddle attachment and mix on low for 8-10 minutes until extra smooth.
Assembly
While the buttercream is mixing, match equal-sized macaron tops.
Transfer the buttercream to a piping bag fitted with a #12 tip or similar. Pipe equal amounts of buttercream onto one cookie and sandwich with another half.
Notes
- Storage: Store covered in the fridge for up to 7 days or freeze for up to 6 months.
- Piping: To maintain consistent size, place a template under the parchment as a guide while piping. Use our Macarons Template and pipe within the dotted circle, lifting the bag as you press.
Happy baking! ❤️
Emma & Eric
@birchberryco French Macaron Recipe 🤍 Macaron Ingredients • 136 g (about 1⅜ cups) almond flour • 273 g (about 2¾ cups ) powdered sugar • ¼ tsp salt • 136 g (about 4 eggs) fresh egg whites, room temp • ½ tsp cream of tartar • ¾ tsp meringue powder • 69 g (about ⅓ cup) granulated sugar, extra fine • ¾ tsp vanilla extract • 1-3 drops gel food coloring (optional) Mock Swiss Meringue Buttercream • 60 g (¼ cup) pasteurized egg whites, room temp • 238 g (about 2⅓ cups) powdered sugar sifted • 1 tsp vanilla extract • ⅛ tsp salt • 238 g (about 2 cups) salted butter, softened to room temp Full recipe: 🔗https://birchberryco.com/blogs/all-blogs/french-macarons-recipe Don't forget to join the waitlist for launch updates & exclusive content! ❤️ BirchberryCo.com #baketok #bakingtherapy #macarons #bakingtiktok ♬ Pieces (Solo Piano Version) - Danilo Stankovic
