French Macaroons are finicky and tricky little suckers but when they turn out correct they can be oh so good. I have made it my mission lately to figure them out and try to perfect them. The first time I made them 1/2 my batch got feet, the other half didn’t and some cracker so I was not going to allow that to be my only try. Since then I have tried a few times, my 2nd attempt was a fail, barely any got feet, they tasted ok but they weren’t as pretty as they were suppose to by. With Easter right around the corner I knew that it was a perfect time to try again, and this time was a success and quite delicious I might add. So if you have never made them before, give this recipe a shot because it is fairly easy compared to some I’ve seen and if you follow the tips you should have success.
I was making lemon cupcakes with lemon and raspberry buttercream so I figured that I would stick to those 2 flavors for my macaroon filling. The raspberry ones I added sprinkles to the outside so you could tell the difference. The lemon ones were divine with the addition of lemon curd!!
What is your favorite flavor macaroon and do you have any special tips?
Lemon French Macaroons
Makes 24 completed sandwich cookies
3 Egg Whites
¼ cup white sugar
2 cups confectioners sugar
1 cup almond flour
pinch of salt
¼ tsp cream of tartar
LEMON BUTTER CREAM
1/2 cup salted butter
3/4 cup powdered sugar
1 T Fresh Lemon Juice
Store bought Lemon Curd (or you make your own)
Preheat oven to 300F degrees
Beat egg whites until foamy, then add salt, cream of tartar and white sugar for 8-10 mins. TIP: #1 egg whites should be room temp. To create room temp eggs, submerge in warm water for 5 mins.
Whip until they form a peak that stands upright. Think Seattle Space needle.
Then add the food coloring. TIP#2 Color does fade as it cooks, so do a shade or two darker than you want them to be.
TIP#3 Sift almond flour, and powdered sugar. What remains will be the larger lumps of almond pieces. Just discard those, or use them to snack on You want a really fine powder mixture to create a smooth and pretty on top to your cookie.
Fold flour/sugar mixture into the egg white mixture. TIP#4 This is where all your hard work can really go wrong. Under mix and your macaroons will be lumpy and cracked when the bake with no feet, over mix and your macaroons will be flat and won’t have feet, the mark of a well-made macaron. In my experience 65-75 turns of your spatula when folding is about the right amount of time.
Transfer batter to a pastry bag.
Pipe out 1 inch rounds on a baking sheet lined with parchment paper.
TIP#5: tap the pan hard at least 2-3 times to release the air bubbles. This will prevent the tops of your macaroons from cracking.
TIP#6 Let them sit out for 30-60 minutes. This will allow them time to dry out a bit before hitting the hot oven. They should be “tacky” to the touch, but not stick to your fingertips. This is another important step to assuring your macarons develop feet! When they dry out they can’t spread out in the oven, and are forced to rise up. That’s what creates the feet!
Bake for 20 mins. DO NOT UNDER BAKE, even if they look done! Otherwise they will stick to your tray.
Meanwhile mix the buttercream. Whip butter with an electric mixer until pale and fluffy. Slowly add sugar. Then add 1T Lemon juice or whatever flavor you want!
Transfer to a pastry bag, fitted with a small tip (about ¼ ” in diameter)
Reverse cookie shells on their backs, and pipe a small mound of filling on one of them. Add a dollop of lemon curd. Lastly top with the other shell and Voila!
If not eating right away, keep refrigerated.
For my Raspberry Buttercream Recipe visit here