Description
Macarons as we know all know is a popular French food, it is made out of two almond meringue cookies filled with a layer of either buttercream, jam, or ganache.
Ingredients
Macaron
- 4 large egg whites
- 1/3 cup caster sugar
- 1 1/2 cups powdered sugar
- 1 cup almond flour
- pinch of salt
- gel food colouring
Chocolate Ganache
- 150 g chocolate
- 3 tbsp cream
Pistachio Buttercream
- 2 eggs
- 2/3 cup caster sugar
- 1/3 cup raw pistachios, ground
- 2/3 cup butter, cut into small cubes
Vanilla Buttercream
- 1 vanilla bean
- 2 tsp vanilla extract
- 2/3 cup sugar
- 2 egg whites
- 2/3 cup unsalted butter, cubed
- 3 tbsp water
- pinch cream of tartar
- pinch of salt
Raspberry Jam
- 1 1/2 cup raspberry jam
Instructions
Macaron
- Preheat the oven to 150 degrees C
- Combine egg whites and cater sugar in a mixing bowl and beat until it forms very stiff peaks.
- Add gel food colouring and continue to mix until colour is well incorporated.
- Sift together almond flour, icing sugar and salt making sure the sifted ingredients are fine. Gently fold into the egg white mixture until well incorporated, smooth but not runny. Lots of websites suggest 50 times of folding.
- Place mixture in a piping bag with a middle sized round tip then pipe into non-stick baking paper lined tray or Macaron Baking Sheet then bake in a 150C preheated oven for 20 minutes.
- Remove from oven, let it cool then remove from tray. Set aside
Chocolate Ganache
- Combine chocolate and cream in a bowl then microwave for 10 second, try to mix to combine and repeat process until well incorporated.
- Let it cool, place in piping bag then pipe onto macarons.
Pistachio Buttercream
- Beat together eggs and the sugar in high speed, the volume should double in size.
- Place in a saucepan together with the pistachios. Place in medium heat while continuously mixing until it resembles a thick batter.
- Remove from heat, refrigerate and let it chill.
- Place butter in a mixing bowl then beat in high speed until it becomes pale and creamy, add the pistachio mixture and mix until well incorporated.
- Place in piping bag then pipe onto macarons.
Vanilla Buttercream
- Split vanilla pod and scrape the beans, combine this with the sugar.
- Combine egg whites and cream of tartar in a mixing bowl then beat in high speed until it forms stiff peaks.
- Place sugar mixture and water in a saucepan then bring to a boil, continue to cook syrup in low heat until sugar is melted.
- Gradually pour the syrup in a mixing bowl with eggs while continuously mixing in medium speed for 5 minutes.
- Add salt, butter and continue to whip in high speed until it becomes fluffy, this will take around 12 minutes.
- Finally add the vanilla extract and mix to combine.
- Place in piping bag then pipe onto macarons.
Raspberry Buttercream
- Place raspberry jam in piping bag then pipe onto macarons.
Notes
Macaron recipe makes roughly 20-30 pieces depending on the size you make, you can fill it with anything below.
Colour your macaron according to the flavour you want to use.
Wow! Brilliant job.
🙂 Mandy xo
★★★★★
there’s a cookie I tasted in the Philippines, could this be like it? I think they call it “pacencia”.
Its is nearly similar in process and some ingredients but this is softer, with flavour and has filling in the midddle.
Oh, I do love a good macaroon – thankfully we have Entice here in Hawke’s Bay who make really good ones – so while I’m tempted to try this recipe not sure if I will – but recipe looks great.
I was like that before always intimidated but sometimes you have to try to know. I know you can do this as well 🙂
t looks so refreshing!
Wow. These are so beautiful. I want to try to make one, but like you said, I’m intimidated. SIgh. Maybe I”ll do it this weekend. I really want to.
★★★★★
Seriously, Raymund, is there anything that you can’t cook/bake? I can’t wait to become a billionaire so I can hire you as my personal chef (yes I’m still saying this!). 😀
Wow, Ray, bow down for your maccarons result !!!
t color is so soft and made me wanna crave for more, definitely looks better than the store brough
★★★★★
I want to try to make macarons but I get intimidated!
You sure you don’t make macaroons for a living? These are just perfect and I love, love, love your fillings, especially that pistachio buttercream.
★★★★★
Your macarons look beautiful.
I’m slightly obsessed with macacrons lately. They’re so temperamental and are very tough to make perfectly. I’ve made about 10-batches and still can’t get them quite right.
Next, I plan on taking an upcoming macaron class at a local kitchen supply retailer and hopefully I’ll have better results..