Macrons are one of my favorite cookies in the whole world. I’m a texture person. I like how they are crispy on the outside and soft and chewy on the inside, and the creaminess of the buttercream. Yum! This can be a versatile recipe if you are careful with the ingredients. When switching out the nuts the fat content can definitely make a difference. You can also change the filling by flavoring the buttercream or completely changing it to a jam or ganache; whatever combination you can think of go for it.
These are not the easiest cookies to master. As with any meringue even the weather can affect the outcome. But, no matter how they look, some can completely flop, they usually taste wonderful. This recipe makes at least 2 dozen cookies, more or less depending on the size you pipe.
16 oz almond flour
23 oz powdered sugar
1.25 cup egg whites
2.5 T granulated sugar
1/4 tsp lemon juice
1 T vanilla extract
- Prepare two half-sheet pans with silpats. (double panning is even better)
- Mix together the almond flour and powdered sugar.
- In a separate bowl, whip egg whites and granulated sugar to stiff peaks, then add lemon juice and vanilla.
- Fold the egg white mixture into the almond flour mixture until incorporated.
- Place in piping bag with a round tip. Pipe 12 2 inch rounds of batter. Make sure not to leave any point at the top of the macron or it will darken faster that the other part. If you pull the tip away in a circular motion it gives it a flatter top.
- Let piped cookies sit at room temperature for at least 30 minutes and up to 1 hour before baking in a 325F oven for about 12 minutes.
- The macrons are done when the tops are golden brown and the centers are not gooey anymore. You might have to sacrifice a couple to make sure they rest are done, but all in a day’s work. Let cool on silpat and make the filling.
12 oz granulated sugar
1/4 cup water
1/2 cup egg whites
1 lb unsalted butter
1 tsp vanilla
- Boil the sugar and water to 240F. Wet down the sides of the pan to prevent crystallization.
- Meanwhile, whip the egg whites to a stiff peak stage.
- Whip the hot syrup into the whipped egg whites. Pour the syrup down the edge of the bowl while whipping the mixture on low-speed to prevent a cotton candy effect from happening to the sugar syrup.
- Continue to beat on slow speed until the mixture has cooled to touch. Begin adding small pieces of butter at a time until it is all incorporated and smooth, like butter.
- Assemble the cookies by piping or spreading the soft buttercream on the bottom of one cookie and top it off with another cookie of the same size. Then eat them up.
- They can be kept at room temperature for a couple of days in an air tight container, but the longer you keep them the softer they will become from the buttercream.
I’m a wife, mother, pastry chef and amatuer gardner. I travel as much as possible, can what I grow, and taste as many new things as possible.