Summer offers a delightful array of colorful macaron desserts that exemplify the season’s vibrancy. Classic Lemon Macarons and Raspberry Rose Macarons provide invigorating flavors, while Tropical Mango Coconut Macarons bring a tropical twist. Lavender Honey Macarons add a sophisticated floral note, and Strawberry Shortcake Macarons celebrate classic summer tastes. Watermelon Mint and Peach Bellini Macarons offer crisp, fruity delights. Matcha Green Tea Macarons introduce a unique flavor profile. Exploring these treats reveals more tantalizing options yet to discover.
Classic Lemon Macarons
Classic Lemon Macarons are delightful French confections that bring a touch of elegance to any dessert table.
These delicate cookies, characterized by their smooth, shiny shells and chewy interiors, are filled with a bright and zesty lemon curd or lemon buttercream.
Perfect for summer gatherings, tea parties, or as a sophisticated gift, these macarons are suitable for anyone who loves a balance of sweet and tangy flavors.
The preparation time for these delights is approximately 1 hour, with additional time for cooling and setting.
Ingredients:
- 110g almond flour
- 200g powdered sugar
- 100g egg whites (about 3 large eggs)
- 50g granulated sugar
- Pinch of salt
- 1/2 teaspoon lemon extract
- Yellow food coloring (optional)
- Lemon curd or lemon buttercream (for filling)
Instructions:
1. Prep the Baking Sheets****: Line two baking sheets with parchment paper or silicone baking mats.
2. Combine Dry Ingredients: In a bowl, sift together the almond flour and powdered sugar to eliminate lumps. Set aside.
3. Whip Egg Whites: In a clean, dry mixing bowl, beat the egg whites with a pinch of salt until foamy.
Gradually add granulated sugar while continuing to beat until stiff peaks form. The mixture should be glossy and hold its shape.
4. Flavor and Color: Gently fold in the lemon extract and food coloring (if using) into the whipped egg whites until combined.
5. Combine Mixtures: Carefully add the sifted almond flour and powdered sugar mixture to the egg whites in three additions.
Use a spatula to fold the mixture gently, being cautious not to deflate the meringue. The batter should flow like lava and have a thick but slightly runny consistency.
6. Pipe Macarons: Transfer the macaron batter into a piping bag fitted with a round tip.
Pipe 1.5-inch (4 cm) rounds onto the prepared baking sheets, leaving about an inch of space between each.
7. Rest the Shells: Allow the piped macarons to sit at room temperature for 30 to 60 minutes until a skin forms on the surface.
They should no longer be sticky to the touch.
8. Preheat Oven: Meanwhile, preheat your oven to 300°F (150°C).
9. Bake: Bake the macarons for 15 to 18 minutes, or until they have risen and formed a “foot.”
They should not be shiny and should easily lift off the parchment without sticking.
10. Cool: Let the macarons Cool completely on the baking sheets before filling.
11. Fill: Once cooled, match the shells by size and spread or pipe the lemon curd or lemon buttercream onto one shell before sandwiching with another.
12. Rest Again: For peak flavor, let the filled macarons sit in the refrigerator for at least 24 hours to develop their taste.
Serve chilled or at room temperature.
Tips & Variations:
- Texture Control: Do not over-mix the batter, as this can lead to flat macarons.
- Flavors: Swap lemon curd with other citrus flavors like lime or orange for a variation.
- Add Zest: Incorporate finely grated lemon zest into the filling for an extra burst of citrus flavor.
- Storage: Macarons can be stored in the refrigerator for about 5 days or frozen for longer storage; just confirm they are well-sealed.
- Food Coloring: Use natural food coloring to maintain a clean flavor profile if desired.
Enjoy making these Classic Lemon Macarons, and delight in the sunshine they will bring to your taste buds!
Raspberry Rose Macarons
Raspberry Rose Macarons are a delightful spin on traditional French macarons, merging the delicate flavors of fresh raspberries and fragrant rose water.
These enchanting treats are perfect for summer celebrations, afternoon tea, or as a romantic dessert for special occasions.
With a preparation time of about 1 hour and an additional 30 minutes for baking and cooling, these macarons are a rewarding project for both novice and experienced bakers alike.
Ingredients:
- 1 cup almond flour
- 1 3/4 cups powdered sugar
- 3 large egg whites, at room temperature
- 1/4 cup granulated sugar
- 1/2 teaspoon cream of tartar
- 1 teaspoon rose water
- Pink food coloring (optional)
- 1 cup fresh raspberries
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar (for filling)
- 1 teaspoon vanilla extract
Instructions:
1. Prepare Baking Sheets: Line two baking sheets with parchment paper, and, if desired, place a macaron template underneath to guide your piping.
2. Sift Dry Ingredients: In a medium bowl, sift together the almond flour and powdered sugar to remove any lumps and aerate the mixture.
3. Whip Egg Whites: In a separate mixing bowl, whisk the egg whites until they become frothy.
Gradually add the granulated sugar and cream of tartar while continually whisking until stiff peaks form.
Add the rose water and a few drops of pink food coloring, mixing just until combined.
4. Combine Ingredients: Gently fold the almond flour mixture into the whipped egg whites using a spatula, being careful not to deflate the mixture.
Continue folding until the batter flows like lava and you can form a figure-eight with it.
5. Pipe Macarons: Transfer the batter into a piping bag fitted with a round tip.
Pipe small circles onto the prepared baking sheets, about 1.5 inches in diameter.
Tap the baking sheets gently on the counter to release any air bubbles.
6. Rest: Let the piped macarons sit at room temperature for 20-30 minutes, allowing a skin to form on their surface.
7. Bake: Preheat your oven to 300°F (150°C).
Bake the macarons for 15-18 minutes, rotating the sheets halfway through.
The macarons should not be sticky to the touch when done.
Allow them to cool completely on the baking sheet.
8. Make the Filling: In a bowl, beat the softened butter until creamy.
Gradually add the powdered sugar, mixing until smooth.
Add the vanilla extract and crush the raspberries to mix into the filling (adding more as needed for flavor).
9. Assemble Macarons: Pair up the cooled macaron shells and pipe a small amount of the raspberry filling onto the flat side of one shell.
Top it with the matching shell to create a sandwich.
10. Chill and Serve: Place the assembled macarons in the refrigerator for at least an hour before serving.
This helps to enhance the flavors and allows the filling to set.
Variations and Tips:
- For a more intense raspberry flavor in the filling, consider making a raspberry coulis and mixing it into the buttercream.
- Experiment with different flavors in place of rose water, such as hibiscus or lavender for a unique twist.
- Verify that all equipment is clean and free from grease; oily residues can prevent the macarons from rising properly.
- Store your macarons in an airtight container in the refrigerator for up to 5 days.
Tropical Mango Coconut Macarons
Tropical Mango Coconut Macarons are delightful French confections that combine the vibrant flavors of ripe mango and creamy coconut, perfect for summer gatherings or simply to satisfy your sweet tooth.
These sweet treats are ideal for those who love exotic flavors and light, airy desserts. Preparation takes about 1 hour, with an additional time for resting and cooking. Get ready to impress your friends and family with these deliciously stylish macarons!
Ingredients:
- 1 ¾ cups powdered sugar
- 1 cup almond flour
- 3 large egg whites, at room temperature
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon cream of tartar
- ½ cup coconut flakes (unsweetened)
- 1 ripe mango, pureed (approximately ½ cup)
- ½ cup unsweetened coconut cream
- Food coloring (optional, for a vibrant look)
Cooking Steps:
- Preheat your oven to 300°F (150°C) and line two baking sheets with parchment paper.
- In a bowl, sift together the powdered sugar and almond flour, guaranteeing a fine consistency.
- In a separate bowl, whip the egg whites on medium speed until they form soft peaks. Gradually add the granulated sugar while continuing to whip until stiff peaks form, about 3-5 minutes.
- Add the vanilla extract and cream of tartar to the egg whites and mix well.
- Gently fold the almond flour mixture into the whipped egg whites, just until combined. Be careful not to deflate the mixture; it should be smooth and slightly runny.
- If desired, add a few drops of food coloring to achieve your desired hue and fold until evenly distributed.
- Transfer the batter to a piping bag fitted with a round tip and pipe small circles onto the prepared baking sheets, leaving some space between each macaron.
- Sprinkle a pinch of coconut flakes on top of each macaron shell.
- Let the piped macarons rest at room temperature for 30-60 minutes, until they form a skin and are no longer sticky to the touch.
- Bake the macarons for 15-18 minutes, or until they have risen and developed a shiny surface.
- Allow the shells to cool completely on the baking sheet before transferring them to a wire rack.
- While the shells cool, prepare the filling by whisking together the mango puree with the coconut cream in a bowl until smooth.
- Once the macaron shells are cool, sandwich a generous dollop of the mango-coconut filling between two shells.
- Let the assembled macarons rest in the fridge for at least 30 minutes before serving to allow the flavors to meld.
Variations and Tips:
- Experiment with different fruit purees for unique flavors – consider passion fruit or pineapple for added tropical flair.
- For a sophisticated touch, incorporate a hint of lime zest into the mango filling for a zesty twist.
- Verify your equipment is grease-free to help the egg whites whip up properly.
- Store macarons in an airtight container in the refrigerator for up to 5 days or freeze them for longer preservation.
Lavender Honey Macarons
Lavender Honey Macarons are a delicate and sophisticated dessert that brings a delightful floral flavor to the classic French macaron. These treats are ideal for tea parties, bridal showers, or simply as a charming sweet indulgence for anyone who enjoys unique flavor profiles.
With a preparation time of about 1 hour (plus resting and cooling time), these macarons are perfect for those who love to experiment in the kitchen while captivating their guests with their elegance and taste.
Ingredients:
- 1 cup almond flour
- 1 3/4 cups powdered sugar
- 3 large egg whites (room temperature)
- 1/4 cup granulated sugar
- 1 teaspoon culinary lavender (finely ground)
- Yellow food coloring (optional)
- 1/2 cup unsalted butter (room temperature)
- 1/4 cup honey
- 1 teaspoon vanilla extract
- Pinch of salt
- Extra dried lavender for decoration (optional)
Cooking Steps:
- Prepare the Macaron Shells:
- Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper.
- In a mixing bowl, sift together the almond flour, powdered sugar, and ground lavender to confirm a smooth texture.
- In a separate bowl, beat the egg whites on medium speed until frothy. Gradually add in the granulated sugar and continue beating until stiff peaks form.
- Gently fold the dry ingredients into the egg whites using a rubber spatula. Be careful not to over-mix; the batter should flow like lava and hold a shape when piped.
- If desired, add a drop of yellow food coloring for a subtle hue.
- Pipe small circles onto the prepared baking sheet, leaving space between each one. Tap the baking sheet gently on the countertop to remove air bubbles. Let them rest for about 30-60 minutes, until a skin forms.
- Bake the macarons in the preheated oven for 15-20 minutes. They should have a shiny surface and slightly rise.
- Allow the shells to cool completely on the baking sheet before removing.
- In a mixing bowl, beat the unsalted butter until creamy and pale.
- Incorporate honey, vanilla extract, and a pinch of salt, mixing until smooth.
- If desired, infuse a bit of ground lavender for additional flavor.
- Match macaron shells by size. Pipe a generous dollop of the lavender honey buttercream onto the flat side of one shell, then sandwich it with another shell.
- If desired, top with a sprinkle of dried lavender for a beautiful presentation.
- For the best flavor, let the filled macarons rest in the fridge for 24 hours before serving. Bring them to room temperature before enjoying!
- Flavor Variations: Experiment with other floral extracts such as rose or chamomile, or infuse the buttercream with herbal flavors.
- Coloring: This recipe uses yellow food coloring, but feel free to omit or replace it with colors that match your theme or preferences.
- Storage: Macarons can be stored in an airtight container in the fridge for up to a week or frozen for longer preservation. To freeze, place them in an airtight container layered with parchment paper.
- 1 cup almond flour
- 1 ¾ cup powdered sugar
- 4 large egg whites (aged preferably)
- ½ cup granulated sugar
- 1 tsp vanilla extract
- Pinch of salt
- ½ cup fresh strawberries, hulled and diced
- 1 cup heavy cream
- 2 tbsp powdered sugar (for the whipped cream)
- 1 tsp vanilla extract (for the whipped cream)
- Flavor Variations: You can experiment with different fruits such as raspberries or blueberries to create various shortcake flavors. Adjust the filling ingredients accordingly.
- Coloring: For a more vibrant look, you can add a few drops of red or pink food coloring to the macaron batter before piping.
- Storage: Macarons can be stored in an airtight container in the refrigerator for up to 3 days. They also freeze well for up to a month; just bring them to room temperature before serving.
- Sifting: Make sure you sift both the almond flour and powdered sugar to achieve a smooth macaron shell.
- Aging Egg Whites: For the best macaron texture, consider aging egg whites by leaving them uncovered in the refrigerator for 24 hours before using.
- 1 ¾ cups powdered sugar
- 1 cup almond flour
- 3 large egg whites (room temperature)
- ¼ cup granulated sugar
- Food coloring (optional)
- ½ cup unsalted butter (room temperature)
- 1 cup passion fruit puree (fresh or canned)
- ½ cup powdered sugar (for the filling)
- 1 teaspoon vanilla extract
- Pinch of salt
Variations & Tips:
Indulging in these Lavender Honey Macarons will transport you to a lovely summer garden, making any occasion feel special with their exquisite charm and flavor. Enjoy!
Strawberry Shortcake Macarons
Strawberry Shortcake Macarons are a delightful twist on the classic French dessert, combining the airy, delicate texture of macarons with the sweet and fruity flavors of strawberry shortcake.
Perfect for summer gatherings, picnics, or as a sweet treat for loved ones, these macarons make for an eye-catching and delicious dessert. The recipe requires approximately 2 hours for preparation, plus additional time for resting and decorating.
Ingredients:
Cooking Steps:
1. Prepare the Macaron Batter: In a bowl, sift the almond flour and powdered sugar together to remove any lumps. In a separate bowl, whisk the egg whites with a pinch of salt until foamy.
Gradually add the granulated sugar while continuing to whisk until stiff peaks form. Gently fold the sifted almond flour mixture into the egg whites, being careful not to deflate the batter.
2. Pipe the Macarons: Transfer the macaron batter to a piping bag fitted with a round tip. Pipe small circles (about 1.5 inches in diameter) onto a baking sheet lined with parchment paper.
Tap the baking sheet gently on the counter to release any air bubbles. Let the macarons rest for 30-60 minutes until a skin forms on the surface.
3. Bake the Macarons: Preheat the oven to 300°F (150°C). Bake the Macarons for 15-20 minutes, rotating the tray halfway through.
They should be firm on the outside and slightly chewy on the inside. Let them cool completely on the baking sheet.
4. Prepare the Strawberry Filling****: In a bowl, combine the diced strawberries and 2 tablespoons of powdered sugar.
In another bowl, whip the heavy cream with 1 teaspoon of vanilla extract until soft peaks form. Carefully fold the strawberry mixture into the whipped cream to create a light and fruity filling.
5. Assemble the Macarons: Match the macarons by size and spoon a generous amount of the strawberry filling onto the flat side of one macaron.
Top it with another macaron to create a sandwich. Repeat the process until all macarons are assembled.
6. Chill and Serve: For best flavor, refrigerate the assembled macarons for at least an hour before serving to allow the flavors to meld.
Variations and Tips:
Enjoy your homemade Strawberry Shortcake Macarons, a delightful treat that brings a taste of summer to your dessert table!
Passion Fruit Macarons
Passion Fruit Macarons are a delightful twist on the classic French meringue cookies, infused with the tangy flavor of fresh passion fruit. These light, airy treats are perfect for summer parties, picnics, or simply as an invigorating dessert to satisfy your sweet tooth.
The preparation time for these macarons is approximately 2 hours, including baking and cooling time, plus additional time for the filling to set.
Ingredients:
Cooking Steps:
- Prepare the Macaron Shells:
- Preheat your oven to 300°F (150°C). Line two baking sheets with parchment paper or silicone macaron mats.
- In a medium bowl, sift together the powdered sugar and almond flour until well combined. This will guarantee a smooth macaron shell.
- In a separate bowl, whisk the egg whites until frothy. Gradually add the granulated sugar and continue whisking until stiff peaks form.
- If desired, gently fold in a few drops of food coloring to achieve the desired hue. Be careful not to deflate the meringue.
- Carefully fold in the dry mixture (powdered sugar and almond flour) into the meringue in three additions, until just combined. The batter should flow like lava.
- Transfer the batter to a piping bag fitted with a round tip. Pipe small circles (about 1.5 inches in diameter) onto the prepared baking sheets, leaving space between each macaron.
- Tap the baking sheets gently on the counter to release any air bubbles, and allow the macarons to rest at room temperature for 30-60 minutes, until they form a dry skin.
- Bake the macarons in the preheated oven for 15-20 minutes, or until they’re firm and have developed a ‘foot’ (the ruffled bottom edge).
- Rotate the trays halfway through baking for even cooking.
- Once baked, let the macarons cool completely on the baking sheets before transferring them to a wire rack.
- In a bowl, beat the softened butter until creamy. Gradually add the powdered sugar, passion fruit puree, vanilla extract, and a pinch of salt.
- Beat until smooth and fluffy. Adjust the sweetness by adding more powdered sugar or tanginess with more passion fruit puree, according to your taste.
- Match the cooled macaron shells in pairs of similar sizes. Pipe a small dollop of the passion fruit filling onto the flat side of one macaron, and gently press another macaron shell on top to create a sandwich.
- Repeat for all pairs. For best flavor and texture, refrigerate the assembled macarons for at least 24 hours before serving. This will allow the flavors to meld and the shells to soften slightly.
- For an extra tropical twist, consider adding a hint of coconut to the filling or drizzling melted white chocolate on top.
- Make sure all tools and bowls are grease-free for the egg whites to whip properly.
- If you’re short on time, you can use ready-made passion fruit curd as a filling instead of making the buttercream.
- Experiment with colors to reflect the vibrant hues of passion fruit, making your macarons visually appealing for gatherings.
- 1 cup almond flour
- 1¾ cups powdered sugar
- 3 large egg whites (room temperature)
- ¼ cup granulated sugar
- ½ teaspoon cream of tartar
- Gel food coloring (blue)
- ½ cup unsalted butter (softened)
- 2 cups powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons blueberry puree (made from fresh or frozen blueberries)
Variations and Tips:
Enjoy your delectable Passion Fruit Macarons as a perfect summer treat!
Blueberry Lemonade Macarons
Blueberry Lemonade Macarons are a vibrant and invigorating twist on the classic French treat, featuring a delightful combination of fruity blueberry and zesty lemonade flavors.
These delicate and colorful confections are perfect for summer gatherings, brunch celebrations, or as a light dessert after a warm meal. They require a bit of patience and precision, with a total preparation time of approximately 2 hours, including baking and cooling time.
Ingredients
For the Blueberry Lemonade Buttercream:
Cooking Steps
- Prepare the Macaron Batter:
- Sift together the almond flour and powdered sugar into a bowl to remove any lumps.
- In a separate bowl, beat the egg whites using a mixer on medium speed until foamy. Add cream of tartar and continue to whisk until soft peaks form.
- Gradually add the granulated sugar while whisking on high speed until stiff, glossy peaks form. Add gel food coloring to achieve the desired shade of blue.
- Gently fold the almond flour mixture into the egg whites in three additions, being careful not to deflate the meringue. The batter should flow like lava, smooth and shiny.
- Transfer the batter to a piping bag fitted with a round tip. Pipe uniform circles, about 1.5 inches in diameter, onto parchment-lined baking sheets. Let them sit at room temperature for 30-60 minutes until a skin forms on the surface.
- Preheat the oven to 300°F (150°C). Bake the macarons for 14-16 minutes, rotating the baking sheet halfway through.
- Let them cool completely on the baking sheet afterward.
- In a mixing bowl, cream the softened butter until light and fluffy. Gradually add powdered sugar and mix until combined.
- Add lemon juice, lemon zest, and blueberry puree, mixing until smooth and well incorporated.
- Pair up macaron shells of similar size. Pipe a generous dollop of blueberry lemonade buttercream onto the flat side of one shell and sandwich it with the matching shell.
- Allow assembled macarons to rest in the fridge for at least 24 hours to let the flavors meld together before serving.
- Filling Variations: You can substitute different fruit purees or flavored extracts to create unique variations of the buttercream.
- Storage: Macarons can be stored in an airtight container in the fridge for up to a week or frozen for a longer shelf life.
- Practice Makes Perfect: Don’t be discouraged if your first batch doesn’t turn out perfectly; macarons often require a bit of practice to get just right.
- Oven Temp Check: Every oven is different. It’s a good idea to check your first batch a few minutes early to confirm they don’t overbake.
- 200g powdered sugar
- 110g almond flour
- 100g egg whites (about 3 large eggs)
- 30g granulated sugar
- Pink food coloring (optional)
- 1/2 cup watermelon puree (fresh)
- 1/4 cup unsalted butter, softened
- 1/4 cup powdered sugar (for filling)
- 2 tablespoons fresh mint, finely chopped
- Pinch of salt
Variations and Tips
Watermelon Mint Macarons
Watermelon Mint Macarons are a crisp and delightful summer treat that combines the playful sweetness of watermelon with invigorating mint for an uplifting taste experience. Perfect for warm weather gatherings, picnics, or dessert tables, these delicate French confections will impress your guests with both their vibrant colors and flavors.
With an estimated preparation time of about 2 hours (including baking time), you can create approximately 20 macarons that are both visually stunning and delicious.
Ingredients:
Cooking Steps:
- Prepare the Watermelon Puree: Blend fresh watermelon pieces until smooth, then strain through a fine mesh sieve to remove pulp. Measure out 1/2 cup of the puree and set aside.
- Make the Macaron Shells: In a bowl, sift together powdered sugar and almond flour. In a separate glass bowl, whip egg whites until frothy. Gradually add granulated sugar, continuing to beat until stiff peaks form. If using pink food coloring, add a few drops to the egg whites until you achieve your desired shade.
- Combine Mixtures: Gently fold the almond flour mixture into the beaten egg whites in three additions, being careful not to deflate the meringue. The mixture should be smooth and flowing.
- Pipe the Macarons: Transfer the macaron batter to a piping bag fitted with a round tip. Pipe small circles (about 1.5 inches in diameter) onto baking sheets lined with parchment paper, leaving space between each macaron. Tap the baking sheets gently against the counter to release any air bubbles.
- Rest the Shells: Let the piped macaron shells sit at room temperature for about 30-60 minutes, or until a skin forms and they are no longer tacky to the touch.
- Bake the Macarons: Preheat the oven to 325°F (160°C). Bake the macarons for 15-20 minutes, rotating the trays halfway through. They should rise and form a “foot.” Allow them to cool completely on the baking sheets.
- Prepare the Filling: In a mixing bowl, beat softened butter until creamy. Gradually add powdered sugar, mixing until smooth. Stir in the watermelon puree and chopped mint, mixing thoroughly to combine. Adjust the sweetness and mintiness to your taste.
- Assemble the Macarons: Once the macaron shells are completely cool, turn half of them upside down. Pipe a generous dollop of the watermelon mint filling on each one, then gently sandwich with another shell.
- Chill and Serve: For the best flavor, refrigerate the assembled macarons for a few hours or overnight to allow the flavors to meld. Serve chilled and enjoy!
Variations and Tips:
- For a twist, consider adding a hint of lime zest to the filling for a citrusy zing.
- Substitute basil for mint if you prefer a more herbaceous flavor profile.
- To promote consistent sizes, use a template or stencil under the parchment paper when piping.
- Make sure to weigh your ingredients accurately for the best results, as macaron-making can be finicky.
- If you’re new to making macarons, watch a few tutorial videos beforehand to familiarize yourself with the technique.
Peach Bellini Macarons
Peach Bellini Macarons are a delightful dessert that beautifully combines the delicate texture of French macarons with the invigorating flavors of a classic Peach Bellini cocktail. These macarons are perfect for summer gatherings, bridal showers, or any celebratory occasion where a touch of elegance is desired. The preparation time for these sweet treats is about 1 hour, plus additional time for cooling and resting.
Ingredients:
- 1 ½ cups almond flour
- 1 cup powdered sugar
- 3 large egg whites (room temperature)
- ¼ cup granulated sugar
- 1 teaspoon peach extract
- A few drops of yellow food coloring (optional)
For the Peach Bellini Buttercream:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons peach puree (fresh or store-bought)
- 1 tablespoon prosecco or sparkling wine
- Pinch of salt
Instructions:
- Prepare the Macaron Shells:
- Preheat your oven to 300°F (150°C).
- In a bowl, sift together the almond flour and powdered sugar to remove lumps. Set aside.
- In a separate bowl, whisk the egg whites until foamy. Gradually add the granulated sugar and continue to whisk until stiff peaks form.
- Gently fold the dry ingredients into the egg whites using a spatula, being careful not to deflate the mixture. Incorporate the peach extract and food coloring, if using, until fully combined.
- Transfer the batter to a piping bag fitted with a round tip. Pipe small circles onto parchment-lined baking sheets, leaving space between each macaron.
- Tap the baking sheets on the counter to release any air bubbles. Let the macarons rest at room temperature for 30-60 minutes, or until they form a skin and are not tacky to the touch.
- Place the baking sheets in the preheated oven and bake for 15-18 minutes, or until the macarons have risen and formed a shell. Allow them to cool completely on the sheets before removing.
- In a large mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, peach puree, prosecco, and salt. Beat until light and fluffy.
- Match the cooled macaron shells in pairs. Pipe a dollop of Peach Bellini Buttercream onto the flat side of one shell and sandwich it with another shell, pressing gently to spread the filling to the edges.
- Allow the assembled macarons to rest in the refrigerator for a few hours (or overnight) to enhance their flavors and textures.
- Fruit Puree: If you want a stronger peach flavor, you can replace part of the powdered sugar with fresh peach puree in the buttercream.
- Alcohol-Free Version: For a non-alcoholic twist, you can substitute prosecco with sparkling water or juice.
- Storage: Macarons can be stored in an airtight container in the refrigerator for up to a week or frozen for longer storage. Just make sure to bring them to room temperature before serving.
- Decorating: Feel free to decorate your macarons with edible glitter or a light dusting of powdered sugar for an elegant finish.
- 1 cup powdered sugar
- ½ cup almond flour
- 1-2 teaspoons matcha powder (to taste)
- 2 large egg whites (room temperature)
- ¼ cup granulated sugar
- Pinch of salt
- ¾ cup unsalted butter (room temperature)
- 2 cups powdered sugar (for filling)
- 1 tablespoon matcha powder (for filling)
- 1-2 tablespoons heavy cream (for filling)
Variations and Tips:
Matcha Green Tea Macarons
Matcha Green Tea Macarons are a delightful twist on the classic French cookie, combining the delicate texture of a macaron with the earthy flavor of matcha green tea. These elegant, vibrant treats are perfect for afternoon tea, special occasions, or simply as a gourmet treat for yourself. The preparation time for these macarons is about 30 minutes, followed by 30 minutes of resting time and 15 minutes of baking, making them a fun yet manageable baking project.
Ingredients:
Instructions:
- Prepare the Dry Ingredients: In a bowl, sift together the powdered sugar, almond flour, and matcha powder to remove lumps and make sure everything is well mixed. Set aside.
- Whip the Egg Whites: In a clean, dry mixing bowl, combine egg whites and a pinch of salt. Using an electric mixer, whip on medium speed until soft peaks form. Gradually add the granulated sugar, continuing to whip until stiff, glossy peaks form.
- Combine Mixtures: Gently fold the dry ingredients into the whipped egg whites using a spatula. Be careful not to deflate the mixture too much. Mix until the batter flows slowly off the spatula—this is known as the “figure 8” stage.
- Pipe the Macarons: Transfer the batter to a piping bag fitted with a round tip. Pipe small circles (about 1-1.5 inches) onto a baking sheet lined with parchment paper, leaving space between each circle.
- Rest: Let the piped macarons sit at room temperature for about 30 minutes or until they form a skin (touch them lightly and the batter should not stick).
- Bake: Preheat your oven to 300°F (150°C). Bake the macarons for 15 minutes or until they look dry and can easily lift off the parchment. Let them cool completely before filling.
- Make the Filling: In a mixing bowl, beat the butter until creamy. Gradually add the powdered sugar and 1 tablespoon of matcha, continuing to mix until smooth. Add heavy cream to achieve the desired consistency.
- Assemble: Pair the macaron shells that are similar in size, spread or pipe a generous amount of matcha buttercream on the flat side of one shell, and top with the matching shell to form a sandwich.
- Store: Let the assembled macarons sit in the fridge for at least 24 hours before serving for the best flavor. Serve chilled or at room temperature.
Variations and Tips:
- Flavor Infusions: Experiment with different flavors by mixing in a few drops of flavored extracts like vanilla or almond into the buttercream.
- Coloring: For an extra pop of color, you can add a drop or two of food coloring to the macaron batter before piping.
- Dairy-Free Option: Substitute the butter in the filling with a plant-based margarine or coconut cream for a dairy-free version.
- Keep Testing: Achieving the perfect macaron may take some trial and error; adjustments may be needed based on humidity and oven performance, so don’t be discouraged if they don’t turn out perfectly on the first try!
Creamsicle Orange Macarons
Creamsicle Orange Macarons are a delightful twist on the classic French dessert, combining the light and airy texture of macarons with the bright, revitalizing flavor of orange.
These macarons are perfect for summer gatherings, birthday parties, or any occasion where you want to impress your friends and family with a sweet treat. The preparation time for this dish is approximately 1 hour, with an additional resting time of about 30 minutes before baking.
Ingredients:
- 1 ¾ cups almond flour
- 1 cup powdered sugar
- 3 large egg whites, at room temperature
- ¼ cup granulated sugar
- 1 teaspoon pure vanilla extract
- Orange food coloring (optional)
- ½ cup unsalted butter, softened
- 2 cups powdered sugar (for filling)
- 2 tablespoons orange juice, fresh
- Zest of 1 orange
- 1 teaspoon vanilla extract (for filling)
Cooking Steps:
1. Preparation: Preheat your oven to 300°F (150°C) and line two baking sheets with parchment paper. If desired, you can create a template for uniform macarons by drawing 1.5-inch circles on the paper and flipping it over.
2. Making the macaron batter: In a mixing bowl, sift together almond flour and powdered sugar to remove lumps.
In another bowl, whisk egg whites until foamy, then gradually add granulated sugar while whisking until stiff peaks form. Add vanilla extract and a few drops of orange food coloring (if using), and gently fold into the meringue.
3. Combine: Gently fold the almond flour mixture into the meringue in three additions. Make sure to fold just until combined, being careful not to over-mix; the batter should flow like lava.
4. Piping the macarons: Transfer the batter to a piping bag fitted with a round tip. Pipe small circles onto the prepared baking sheets, leaving space between each macaron.
Tap the baking sheets on the counter to remove any air bubbles and let the macarons rest for 30 minutes, or until they form a slight skin.
5. Baking: Bake the macarons for 15-18 minutes, or until they have risen and no longer stick to the parchment paper. Allow them to cool completely on the baking sheets.
6. Preparing the filling: In a mixing bowl, beat the softened butter until creamy. Gradually add powdered sugar, orange juice, orange zest, and vanilla extract, mixing until smooth and fluffy.
7. Assembling the macarons: Once the macaron shells have cooled, pipe a generous amount of the orange buttercream filling onto the flat side of one shell.
Top with another shell, pressing gently to create a sandwich. Repeat with remaining shells and filling.
8. Resting: For the best flavor and texture, let the assembled macarons chill in the refrigerator for at least 24 hours before serving. They can be enjoyed right away but will be even better after marinating in flavors.
Variations & Tips:
- Flavor Variations: You can substitute orange juice with other fruit juices like lemon or grapefruit for different flavors.
- Decorative Options: Consider dipping half of the macarons in white chocolate and sprinkling with orange zest for an extra special touch.
- Storage: Store the macarons in an airtight container in the refrigerator for up to a week or freeze them for longer shelf life.
- Troubleshooting: If your macarons do not develop feet or crack during baking, verify you have accurately measured ingredients and properly mixed the batter.
