This French Macaron recipe is not intimidating. I promise. There is something so scary about making homemade Macarons for the first time. I made my first Macarons YEARS ago and I remember rereading the recipe and directions a hundred times over to make sure I knew what to expect. I promise you that they are not as hard as you might be making them up to be in your head. Like any recipe, take your time, read what’s expected ahead of time, gather all of your ingredients ahead of time, and be patient 🙂 Oh and, I believe in you 🙂
Making Macaron Batter
There are a few important key steps to this recipe that will help ensure that you have the perfect end result you want. The first key to the integrity of the batter is to grind the almond flour and confectioner’s sugar together. Not only does this combine the two ingredients perfectly but it also makes them into a smoother mixture. This makes the sifting step much easier and allows for an overall light and airy texture.
The next most important step to the batter is the second half; the egg white, sugar, vanilla, food dye etc. mixture. It’s important to know what stiff peaked egg whites mean. Whipping egg whites to stiff peaks will make the batter thick, airy, and puffy enough to be able to not only pipe the macarons evenly, but allow then to set and bake correctly.
Piping French Macarons
I used my favorite Piping Bags and Round Metal Piping Tip to help bring these French Macarons to life. While you don’t NEED a metal piping tip, I do recommend one. They help stabilize the circular shape for each macaron.
If you are a total newbie to macarons, piping, piping bags, etc. I totally recommend tracing circles onto your parchment paper. You can click this link here to take you to a helpful resource for tracing your macaron outlines onto parchment paper. You should use an edible marker if tracing BUT if in the event that you do not have an edible marker – don’t fret 🙂 You can use a regular marker or pencil but be sure to flip the parchment face down so that the ink or pencil does not come in contact with the batter.
Assembling French Macarons
While nonpareils are totally optional, they do make for a great pop of color for these delicious Macarons. You can always get creative with the color macaron you decide to go with as well as the color of the buttercream filling. To keep things super basic, don’t add any food dyes at all and have a basic off white, vanilla macaron 🙂 In baking, you should ALWAYS experiment and go with flavors, techniques, and decorations that make you happy, we are all unique so embrace it in the form of French Macarons 🙂
Filling French Macarons
This is debatably the best part. You get to see everything you worked so hard on come to life and the greatest part of testing the final result is right around the corner. You can get creative with this recipe and try filling these vanilla French Macarons with different flavors of buttercream. OR another fun option is for you to pipe a circle of buttercream along with perimeter or the bottom side of a macaron then fill with a dollop of jam in the center. You can also use nutella, peanut butter, cookie butter, etc. Always be creative and have fun with flavor combinations. As long as you’re hanging with The Squeaky Mixer there are never any wrong combinations 🙂Yum