Recipes for "french macarons"

Preheat the oven to 320 degrees F (160 degrees C). Line baking sheets with parchment paper or a silicone baking mat.

Whisk egg whites in a clean metal mixing bowl until thick, about 5 minutes. Whisk superfine sugar into egg whites until thick, glossy, and stiff peaks form, 5 to 8 minutes more.

Sift almond meal and confectioners' sugar over beaten egg whites; gently fold in, retaining as much air as possible.

Divide meringue into separate bowls to flavor and color, if desired.

Spoon meringue into a piping bag fitted with a 3/8-inch tip. Pipe 1-inch disks of meringue onto the prepared baking sheets, leaving about 2 inches between cookies.

Let cookies stand at room temperature to form a thin skin, about 15 minutes.

Lift the baking sheets; let drop from several inches above the work surface to adhere cookies to the baking sheets.

Bake in the preheated oven until tops are dry, about 15 minutes; let cool completely on the baking sheets before peeling off the parchment paper, about 45 minutes.

Combine confectioners' sugar, almond flour, and 1/2 teaspoon salt in the bowl of a food processor. Pulse a few times until extra-fine. Sift through a fine-mesh sieve into a large bowl.

Beat egg whites with the remaining 1/2 teaspoon salt and cream of tartar in the bowl of a stand mixer fitted with a whisk attachment until frothy. Gradually add superfine sugar and vanilla and continue to beat on medium speed until stiff peaks form. Do not overbeat; tips of peaks should hold their shape but curl over slightly.

Gently fold 1/3 of the almond flour mixture into the egg whites, turning bowl occasionally, until nearly combined. Drop in food coloring. Add remaining almond flour mixture in 2 additions, gently folding until a batter comes together. Batter should fall off the spatula in thick ribbons without breaking.

Transfer batter to a piping bag with a #804 pastry tip. Line 2 light-colored baking sheets with silicone macaron mats. Pipe batter into each circle on the mats. Tap baking sheets 4 times against the counter to release any air bubbles. Let macarons sit at room temperature until dry to the touch, 30 minutes to 1 hour.

Preheat the oven to 300 degrees F (150 degrees C).

Bake macarons in the preheated oven until bottoms rise slightly off the mats to form 'feet', 17 to 20 minutes. Switch baking sheets positions halfway through.

Let macarons cool on the mats for 15 minutes. Transfer to a wire rack to cool completely, at least 15 minutes.

Meanwhile, beat butter and confectioners' sugar together using an electric mixer until creamy. Add heavy cream and vanilla extract; beat until combined.

Transfer buttercream to a piping bag with a #4 pastry tip. Pipe buttercream onto 1/2 of the macarons. Top with the other halves to create sandwiches.

Sift confectioners' sugar into a medium bowl. Sift in coconut flour.

Beat egg whites in a separate bowl using an electric mixer until white and foamy. Add white sugar slowly. Beat until mixture is glossy and forms stiff peaks.

Sift the coconut flour mixture into the egg whites, a few tablespoons at a time, folding after each addition. Batter should be thick and gooey and able to fall off a spoon slowly like lava.

Fit a piping bag with a coupler and a tip. Drop piping bag tip-down into a tall glass and fold edges down around the glass. Spoon batter into the bag. Gather edges and twist together.

Holding the tip at a 90 degree angle, pipe batter onto a greased baking sheet to form individual macaron shells. Tap baking sheet onto a countertop to remove air bubbles. Let sit until dry, 15 to 60 minutes.

Preheat the oven to 300 degrees F (150 degrees C).

Bake in the preheated oven until tops are firm, 15 to 20 minutes.

Puree raspberries in a food processor, adding water if using frozen raspberries. Strain out the seeds using a fine-mesh strainer.

Beat butter and 1/2 the confectioners' sugar in a bowl using an electric mixer until combined. Add the remaining 1/2 and beat until creamy. Add raspberry puree and heavy cream; mix well to make the frosting.

Spoon a small amount of frosting over the flat side of a macaron shell; cap with another shell. Repeat with the remaining filling and shells.

Preheat the oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.

Beat egg whites in a glass, metal, or ceramic bowl with an electric mixer on medium speed until foamy, about 30 seconds. Add white sugar and continue to beat until peaks are stiff enough and stay in place when the bowl is turned upside down, about 5 minutes.

Sift 1 2/3 cup confectioners' sugar, almond flour, and salt together twice. Fold into egg whites until batter is creamy and falls slowly off the lifted spatula, about 50 turns with a spatula. Transfer batter to a piping bag fitted with a round tip.

Pipe batter onto the parchment paper, using a circular motion to make macarons 1 inch in diameter. Tap the baking sheet against the counter about 10 times to release any air bubbles.

Bake in the preheated oven for 9 minutes. Rotate the baking sheet and continue baking until macarons are shiny and rise slightly to form feet (ruffles around the edge), about 9 minutes more. Peel off parchment paper and allow to cool completely, about 30 minutes.

Beat butter, 2/3 cup confectioners' sugar, and vanilla extract with an electric mixer until creamy and thick, about 10 minutes. Transfer filling to a piping bag fitted with a round tip.

Pipe a small amount of filling in the center on the flat side of 1 macaron; top with another macaron and press gently to sandwich together.