Not sure if it’s because of the cheerful colors, the adorable tiny size, or the perfect crisp-chewy texture, but everyone is very fond of French macaroons (not to be confused with coconut macaroons). These tiny, delicate pastries will always delight your guests and customers and as Martha Stewart said, “The light-as-a-feather classic French treat gives dessert a dose of sophistication.”
That is why we decided to give you tips on how to make them by giving you a great macaroon recipe. They are known to be hard to successfully make but with focus and practice you can be sure your macaroons will be amazing!
Here’s our recipe to make 35 almond macaroons.
You will need:
- 1 cup confectioners’ sugar
- 3/4 cup almond flour
- 2 large egg whites (room temperature)
- 1/4 cup superfine sugar
- Swiss Meringue Buttercream
- And for the filling:
- Chocolate: Chocolate Ganache
- Coconut: 1 cup Swiss Meringue Buttercream, mixed with 1/3 cup angel-flake coconut.
- Peanut: Store-bought dulce de leche, jam, or peanut butter.
- Pistachio: 1 cup Swiss Meringue Buttercream, mixed with 1/3 cup finely chopped pistachios.
- Raspberry: 3/4 cup seedless raspberry jam
Now, make sure you have everything ready next to you and follow those steps carefully:
- Sift confectioners’ sugar and almond flour into a bowl and pulse until combined.
- Preheat oven to 375 degrees (190 Celsius degree).
- Whisk whites until foamy. Reduce speed to low.
- Add superfine sugar. (Be aware that Superfine sugar is not the same as confectioners’ sugar and that the two types of sugar are not interchangeable. Confectioners’ sugar has been pulverized to a powder that dissolves almost instantly in liquids and will not incorporate into a recipe the same way that superfine sugar will).
- Whisk for about 8 minutes.
- Sift flour mixture over whites and fold until smooth and shiny.
- Transfer batter to a piping bag and pipe rounds onto tray lined with baking paper.
- Tap tray to release trapped air and leave to rest for 15/20 minutes at room temperature.
- Reduce oven temperature to 325 degrees (160 Celsius degree).
- Bake until macaroons are crisp and firm, about 10 minutes.
- Let macaroons cool for 2 to 3 minutes and sandwich 2 same-size macaroons with 1 teaspoon filling.
You can now choose to serve immediately or wrap them in plastic and freeze for up to 3 months.
Congratulation, you successfully made your first macaroons and I bet they look amazing!
Now if you are thinking about offering them to someone or if you are selling macaroons, you must know that packaging is everything. They are indeed hard to make and they are harder to preserve because they are so delicate. A protecting packaging is therefore mandatory! Plus, an elegant and beautiful packaging adds value to your macaroons and it is something you want to keep in mind when you are in business.
Our Magnificent Macaroon Packaging line, with its variety of shapes, designs and materials, allows these delicious French treats to shine, adding an enticing touch to any bakery. Whether using our specially crafted inserts or the more elaborate macaroon gift boxes, your customers will take notice.