A Quick Guide to French Macarons For Beginners
Macarons are one of the most temperamental desserts out there But the most rewarding. Here is my quick guide to French Macarons from a newbie like myself in hopes it will encourage you to give it a try.
Macarons may only use 4 ingredients but they are HARD WORK to create. The one great thing about making macarons is the reward of eating them in the end.
These Cookies and Cream Macrons are such a treat. You can never have just one.
My First Time Making Macaroons
I started making macarons a few weeks ago. The first batch were strawberry macarons with a vanilla Buttercream filling left over from the Vanilla Birthday cake in this post.
To my surprise they turned out really good, however there were a few things that needed work:
- Smoothness of batter – the almond flour made them a bit gritty.
- Pipping – There were a lot of different shaped shells
- Browned shells – A Loss of color due to hot oven which will be discussed below.
Don’t get discouraged. It gets better from here.
Making the Second Batch of Macarons
The mixing process:
The almond flour and Confectioners sugar are pulsed in the blender to get extra fine, Fixing the smoothness.
Using a mixer, beat the egg whites along with cream of tartar and caster sugar until stiff peaks form.
Fold in the almond sugar flour with a rubber spatula 1/4 at a time until something similar to cake batter is formed.
Once there was an easy flowing batter, what they call the ribbon or figure 8 affect, then it is ready to pipe.
The Piping Process:
Pipe 1.5 inch rounds onto a baking sheet covered with parchment paper.
For best results use a baking mat with a macaroon stencil underneath the parchment paper.
I personally love my Silicone baking mat with macaroon stencil guides. It has definitely helped me make better round shapes the second time around.
Pipping with a smaller nozzle also helped me personally. Macaroon batter is very runny so the smaller the nozzle the more control over the pipping until you get better.
Once all the cookies are pipped, bang the tray a few times to get any air bubbles out. Use a toothpick for any stubborn bubbles.
The Baking Process:
Allow to rest for at least 30 min to let it create a skin on its surface. This is an important step as it helps the cookies to create their happy feet.
Preheat the oven on 300°F/200°C then place the cookies in one rack at a time.
Too many trays in the oven runs the risk of the macaroons browning which was the problem with the first two batches. I have since made a 3rd batch and successfully achieved white cookies.
Turn the tray after 10 minutes to allow for even baking.
Test one macaron to see if they are done then remove from oven and let cool for 30 min to 1 hr before assembling.
The Top Do’s and Don’ts for Beginner Macaron Making
DO’s:
- Make sure to blend the almond flour for maximum smoothness of shells.
- Fold in Almond/sugar mix in 4 parts to ensure the batter is mixed throughout.
- Use a smaller pipping nozzle for better control of the runny batter.
- Pipe vertically. This avoids lopsided cookies.
- Use a macaroon stencil baking mat, or similarly print out circles and place them under your parchment paper before pipping.
- Bake on a low temperature. Every oven is different so test batches are necessary.
Don’ts:
- Do not over mix the egg whites or batter. Stiff peaks = ready. Mix in the flour mixture until it ribbons = ready.
- Don’t skip the skin setting. Make sure the cookies get that smooth to touch top before putting them in the oven.
- Do not put more than one tray in the oven. If the cookies are too close to the bottom or top they will brown quickly. Remember low and slow.
- Don’t remove them from the oven too quickly or they will stick to the parchment paper. Test one cookie to not ruin the whole batch.
In the above photo the macaron on the left was the previous batch baked with 2 trays in the oven resulting in browned tops. The macaron on the right was baked at the correct temperature in the middle rack of the oven.
Now I just need to work on my piping skills for the middles and also getting the rounded shapes on the shell tops.
In conclusion, yes it is a lot of work but its actually rewarding when you see improvements in every batch. Undoubtedly, if I with no formal training can make macaroons then so can you!
How to Make Cookies & Cream Macaroons
These French Macaroons are made with 4 ingredients plus Oreo cookies for a sweet crisp, chewy and delicious almond cookie.
To Start, Pulse the almond flour and Confectioners sugar in a blender or food processor to create an extra fine powder.
Meanwhile take 5 Oreo cookies, separate the middles and pulse the cookies only until extra fine. Keep the middles for the buttercream and combine the cookie crumbs with the almond sugar mix.
Next, Using a stand or hand mixer, beat the egg whites and cream of tartar until frothy then add in the caster sugar in spoonfuls until stiff peaks form.
Turn the bowl upside down if the egg whites stay stiff it is ready for the almond mixture.
At this time, Fold in the almond sugar flour 1/4 at a time until the dry has incorporated into the wet.
As a result, the batter should ribbon when holding up the spatula or create a "figure 8" formation. Once this is achieved its time to pipe.
Fill the batter into a piping bag with a round piping nozzel then pipe 1.5 inch rounds onto a baking sheet covered with parchment paper (use a stenciled baking mat as a guide).
Importantly, remove any access air from the macarons by tapping the baking sheet against the surface and or use a toothpick to pop bubbles.
Allow the macarons to rest for a minimum of 30 minutes or until a film forms on their tops. It should feel smooth to the touch.
Meanwhile, preheat your oven to 300°F/200°C.
After the macarons have rested, place 1 rack in the center of the oven for 10 minutes. At the 10 minute mark, turn the baking tray to let the macarons bake evenly. Bake for 20 - 30 minutes depending on the oven.
Here you can test to see if they are baked by taking one from the oven. If the bottom is smooth they are ready.
Finally, remove the macarons from the oven to rest for 30 minutes to 1 hour or until completely cooled.
First, Separate Oreo cookies from their centers and putting the cookies into a food processor. Pulse until you get fine crumbles. Keep the centers to be added later.
Second, In a separate bowl, beat softened butter until smooth then add in the confectioners sugar 1/2 a cup at a time followed by the cream.
When the butter and sugar has fully mixed, incorporate the Vanilla, cookie crumbs, remaining Oreo centers and black food gel (optional).
Finally, Blend until smooth and prepare to pipe between the Macaron shells.
Ingredients
Directions
To Start, Pulse the almond flour and Confectioners sugar in a blender or food processor to create an extra fine powder.
Meanwhile take 5 Oreo cookies, separate the middles and pulse the cookies only until extra fine. Keep the middles for the buttercream and combine the cookie crumbs with the almond sugar mix.
Next, Using a stand or hand mixer, beat the egg whites and cream of tartar until frothy then add in the caster sugar in spoonfuls until stiff peaks form.
Turn the bowl upside down if the egg whites stay stiff it is ready for the almond mixture.
At this time, Fold in the almond sugar flour 1/4 at a time until the dry has incorporated into the wet.
As a result, the batter should ribbon when holding up the spatula or create a "figure 8" formation. Once this is achieved its time to pipe.
Fill the batter into a piping bag with a round piping nozzel then pipe 1.5 inch rounds onto a baking sheet covered with parchment paper (use a stenciled baking mat as a guide).
Importantly, remove any access air from the macarons by tapping the baking sheet against the surface and or use a toothpick to pop bubbles.
Allow the macarons to rest for a minimum of 30 minutes or until a film forms on their tops. It should feel smooth to the touch.
Meanwhile, preheat your oven to 300°F/200°C.
After the macarons have rested, place 1 rack in the center of the oven for 10 minutes. At the 10 minute mark, turn the baking tray to let the macarons bake evenly. Bake for 20 - 30 minutes depending on the oven.
Here you can test to see if they are baked by taking one from the oven. If the bottom is smooth they are ready.
Finally, remove the macarons from the oven to rest for 30 minutes to 1 hour or until completely cooled.
First, Separate Oreo cookies from their centers and putting the cookies into a food processor. Pulse until you get fine crumbles. Keep the centers to be added later.
Second, In a separate bowl, beat softened butter until smooth then add in the confectioners sugar 1/2 a cup at a time followed by the cream.
When the butter and sugar has fully mixed, incorporate the Vanilla, cookie crumbs, remaining Oreo centers and black food gel (optional).
Finally, Blend until smooth and prepare to pipe between the Macaron shells.
Drop a comment blow and let me know what you think. If you decide to make any of my recipes leave me a comment or tag me on Instagram @myeagereats or hashtag #myeatereats .
I’d Love to hear from you!
Don’t Forget to Subscribe!
Sign up and be first to receive the latest recipes, updates and offers.
