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Tim Foolery

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Recipe: French Macarons

Who isn’t a fan of classic French Macarons? Those bite sized little bits of almond flour and meringue sandwiched around a flavorful jam (or chocolate…or anything else, the possibilities are endless) are always a hit. They look beautiful, taste great and are almost never homemade. Since these things are so delicate – they melt in your mouth – I just figured that if I tried to make them I’d end up crushing the cookies and making an utter mess.

I was gifted a macaron baking set for Christmas a couple years ago. This included a recipe guide, a silicon sheet with small circles imprinted so you could properly place the batter and a whoopee cushion style device to squirt the batter into place (in lieu of using a pastry bag). The day after I opened this present in 2014, I made macarons. I diligently followed the recipe, which was originally in French, translated to English. The recipe called for you to make your own almond flour, which I did…it was awful. It wasn’t fine enough and it was just extra work that wasn’t needed.

Fast forward to New Year’s Eve 2017. I decided to try my hand at macarons again, this time using store bought almond flour, pulled out the seldom used KitchenAid Stand Mixer and found a recipe written by a native English speaker.

French macarons are a delight to make and to eat

Pulling out the Kitchenaid to help with the French macarons.

I decided to substitute more confectioners’ sugar in lieu of superfine sugar only because I failed to read the recipe fully and I didn’t realize I needed two different types of sugar.

Cooling French macarons

Allow the French Macarons to cool completely before you fill them.

The Results

This recipe was simple and turned out really well. I do need to work on my piping skills. As I squirted the batter out, I made it too thick, so when I put the sandwiches together they were very tall.  A very big mouthful macaron, not a delicate pastry. I also used a few drops of yellow food coloring to give the cookies a deeper yellow color. I filled the macarons with either store bought lemon curd or a homemade spicy passion fruit jam. These fillings were amazing additions – the spicy passion fruit filled cookies were my favorite. The sweet and spicy jam was a unique twist on the traditional French treat – it turned it into a French Polynesian treat.

Voila!  French Macaron

The final product. Homemade French macaron. With a passion fruit filling.

Do you have a favorite macaron recipe or shop? What is your favorite flavor? Who wants to try one of my spicy passion fruit macaron?

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