Macarons are not as hard as they look, but well worth the effort! They are so addicting I can’t make them very often, I have no control. I have an included an easy alternate filling, a White Chocolate Cream Ganache, which is not too sweet, and a perfect compliment.
Tahitian French Macarons:
3 egg whites, aged*
5 tbsp granulated sugar
2/3 cup almond flour
1 1/2 cups confectioners sugar
1 tsp vanilla extract (amount will differ with variations )
In a food processor, process almond flour and confectioners sugar until well mixed. Sift the mixture through sieve, and divide in half.
In a medium sized mixing bowl, whip egg whites until foamy.
While beating on high, slowly add sugar. When soft peaks form, add extract and food coloring if desired.
Beat until stiff peaks,has a glossy texture, and mixture doesn’t drip from the beaters.
Into the whipped meringue, fold in the first half of the almond mixture. When just blended, add additional dry mixture, folding until mixture is blended.
Be careful not to over-mix!
Place mixture in a piping bag fitted with round tip.
On to a parchment lined baking sheet, pipe in small circles, about the size of a quarter; leaving room for the batter to spread.
Rap sheet firmly against the counter, or flat surface. This helps the macaron to get it’s pied shape.
Before baking, let batter dry, uncovered for 30 minutes.
Heat oven to 300. Bake for 15-17 minutes. Cool completely.
Pipe a small amount of french buttercream on flat side of macaron, top with other half making a sandwich. Refrigerate until ready to serve.
Makes about 2 1/2 dozen filled macarons.
* Aged egg whites: Covered and set at room temperature overnight.
Add about 8 drops pink food coloring to meringue mixture.
Add 2-3 tbsp frozen guava passion fruit concentrate to Ganache; beating well after addition.
Add 1/2 tsp vanilla and zest of 1 lime to meringue mixture
Add about 8 drops neon green food coloring to meringue mixture
Add 3 tbsp kiwi purée, adding sugar to purée as needed to Ganache; beating well after addition
Add 1/4 tsp vanilla and zest of 1 tangerine to meringue mixture
Add1/4 tsp orange extract to meringue mixture
Add about 8 drops of orange food coloring to meringue mixture
Add 2-3 tbsp frozen Mango Orange Concentrate or Mango purée to ganache, beating well after addition.
Add 1/4 tsp vanilla to meringue mixture
Add 1/4 tsp banana extract to meringue mixture
Add about 8 drops of yellow food coloring to meringue mixture
Add 2-3 tbsp frozen Pina Colada concentrate ( Bacardi’s ) to Ganache beating well after addition.
Add 1/4 tsp coconut extract to meringue mixture
Add 1/4 tsp rum extract to meringue mixture
Add about 8 drops of neon blue food coloring to meringue mixture
Add 1 tsp coconut extract to Ganache beating well after addition.
White Chocolate Ganache Filling;
1 1/2 cups European white chocolate, finely chopped
1/2 cup heavy cream
In a small sauce pan, heat cream almost to boiling, remove from heat and add chocolate. Wait five minutes, then stir until smooth. Refrigerate until cool, but not firm. Beat with an electric mixer until light and fluffy.
Makes 1 3/4 cups
Recipes by Amy Richardson