Recipes for "macarons"

Place egg whites into a metal mixing bowl and refrigerate overnight. The next day, bring egg whites to room temperature.

Preheat the oven to 280 degrees F (138 degrees C). Line two baking sheets with parchment paper.

Whisk confectioners' sugar and almond flour together in a bowl.

Beat egg whites with salt in a metal bowl with an electric mixer on medium speed until foamy, about 1 minute. Increase speed to high and gradually beat in superfine sugar, about 1 tablespoon at a time, until egg whites are glossy and hold stiff peaks, 3 to 5 more minutes.

Gently fold almond flour mixture into whipped egg whites until thoroughly incorporated; spoon meringue into a pastry bag fitted with a 3/8-inch tip. Pipe 1-inch disks of meringue onto the prepared baking sheets, leaving 2 inches of space between macarons. The batter will spread.

Lift the baking sheets a few inches above the work surface and hit them lightly on the work surface several times to remove any air bubbles from the macarons; let stand at room temperature until the shiny surfaces become dull and a thin skin forms, about 25 to 30 minutes.

Place the baking sheets in the preheated oven and bake until macarons surfaces are completely dry, about 19 to 20 minutes. Let macarons cool completely on the baking sheets before peeling parchment paper off.

Spread half of the macaron cookies with desired filling; top with remaining macarons to make sandwich cookies, and refrigerate at least 2 hours to overnight to let them soften.

Line 2 baking sheets with silicone mats or parchment paper.

Sift almond flour and 2/3 cup confectioners' sugar into a bowl. Sift again into a second bowl, adding powdered orange food coloring. Whisk well and set aside.

Place egg whites in the bowl of a stand mixer fitted with the whisk attachment and whisk on medium speed until they begin to foam, 1 to 3 minutes. Add cream of tartar and continue whisking until creamy, 1 to 3 minutes more. When the whisk leaves traces in the egg white mixture, increase speed to medium-high. Add 1/2 the superfine sugar while whisk is in motion. When sugar is fully incorporated, add remaining sugar. Whip until stiff peaks form, another 1 to 3 minutes.

Use a rubber spatula to gently fold in 1/3 the almond flour mixture until incorporated. Fold in remaining flour mixture gently; overmixing will create a runny batter and cookies will not rise. Pour batter into a piping bag or a resealable plastic bag with a corner cut off. Pipe 32 small circles onto the prepared baking sheets, allowing approximately 2 inches between cookies. Lightly rap the baking sheets to release any air bubbles from the batter; cookies will spread slightly, this is normal.

Allow cookies to sit at room temperature for at least 30 minutes; during this time, tops will become opaque and no longer glossy and if you lightly touch them, the batter will give and bounce back.

Preheat the oven to 325 degrees F (165 degrees C).

Bake 1 baking sheet in the preheated oven until cookies rise and bottoms begin to get crinkly and firm, 12 to 15 minutes. Remove from oven and allow to cool. Wait for oven to return to temperature before baking the second batch.

While cookies are baking, whip mascarpone cheese, caramel sauce, 1 tablespoon confectioners' sugar, and powdered black food coloring together until fluffy. Store filling in the refrigerator until needed.

Cool cookies completely before filling. Transfer filling to a clean piping bag and pipe filling onto 1 cookie base and top with another. Use leftover filling to decorate the tops of the macarons if desired. Let cookies rest before enjoying.

Line a baking sheet with a silicone baking mat.

Beat egg whites in the bowl of a stand mixer fitted with a whisk attachment until foamy. Add white sugar and beat until egg whites are glossy, fluffy, and hold soft peaks.

Sift confectioners' sugar and ground almonds in a separate bowl; quickly fold almond mixture into egg whites, about 30 strokes.

Spoon a small amount of batter into a plastic bag with a small corner cut off and pipe a test disk of batter, about 1 1/2 inches in diameter, onto the prepared baking sheet. If the disk of batter holds a peak instead of flattening immediately, gently fold batter a few more times and retest.

When batter is mixed enough to flatten immediately into an even disk, spoon into a pastry bag fitted with a plain round tip. Pipe batter onto the baking sheet in rounds, leaving space between the disks. Let piped cookies stand out at room temperature until they form a hard skin on top, about 1 hour.

Preheat the oven to 285 degrees F (140 degrees C).

Bake cookies in preheated oven until set but not browned, about 10 minutes.

Let cookies cool completely before filling, about 30 minutes.

In a small pot, set over medium-high heat add the heavy cream. As soon as it comes up to a gentle boil, remove it from the heat. This should take about 5 minutes.

In a medium heatproof bowl, add the chocolate chips. Carefully pour the hot cream over the chocolate and allow it to sit for 1 minute. Whisk it until fully combined and smooth.

Simply Recipes / Cambrea Gordon

Add the peppermint extract and stir to combine. Set it aside at room temperature while you make the macaron shells. Do not put it in the fridge because it will harden!

In a large bowl, use a sifter or fine mesh strainer to sift the almond meal and powdered sugar together. Discard any large pieces of almond meal. Set it aside.

Simply Recipes / Cambrea Gordon

Dampen a paper towel with a bit of distilled white vinegar and wipe down the inside of a 4- or 5- quart mixing bowl. A glass or metal bowl would work!

Add the egg whites to the mixing bowl and using a stand mixer or handheld mixer, whisk on medium-low speed for 3 minutes until the egg whites are foamy, but not yet holding their shape.

I use a Kitchen Aid mixer on speed 3 for this step. You can do this with an electric handheld mixer set on medium, but it will take a little longer. Follow along with the visual cues for doneness.

Simply Recipes / Cambrea Gordon

Add the cream of tartar first and continue whisking for 3 minutes.

Then, with the mixer running, sprinkle in the sugar slowly, 1 tablespoon at a time. When all the sugar has been added, increase to medium speed and continue whisking for about 5 minutes. The egg whites will have increased in volume, become white, and look thick.

I use a Kitchen Aid mixer on speed 4 for this step.

Simply Recipes / Cambrea Gordon

Stop the mixer, lift the whisk from the egg whites, and turn the whisk upside down. It should have a stiff peak of meringue that slightly bends at the very tip, but it should not slide off the whisk.

If the peak curls or falls over then continue whisking the meringue, about 1 to 2 minutes. If the meringue starts to look chunky or curdled, the egg whites have been overwhipped and you’ll have to start over.

Simply Recipes / Cambrea Gordon

Add one third of the dry ingredients into the meringue. Using a rubber spatula, gently fold them together. Repeat with the remaining dry ingredients, one third of it at a time until fully combined.

Simply Recipes / Cambrea Gordon

Use a rubber spatula to scrape the batter against and around the sides of the bowl to knock some of the air out of the batter. Do this 5 or 6 times.

Knocking some of the air out of the batter is important because too much air will cause the shells to crack while they bake.

Simply Recipes / Cambrea Gordon

Use a rubber spatula to pick up some of the batter and drizzle it over the batter in the bowl. It should stream down like honey. Draw a figure 8 with it over the batter. The figure 8 should start to sink back into the batter after 10 to 20 seconds, but not disappear.

Simply Recipes / Cambrea Gordon

Turn two large baking sheets upside down and line the bottom of the baking sheet (which is now the top!) with a silicone baking mat or parchment paper. Set them aside.

Fit a 12- to 18- inch pastry bag with a small round pastry tip—I use a small #12 Wilton round tip.

Place the pastry bag into a tall cup with the pastry tip touching the bottom of the cup. Cuff the excess bag over the edge of the cup.

Use a small pastry brush to dab a bit of the red food coloring on the tip and brush 3 streaks of red along the inside of the bag from the bottom (where the pastry tip is) all the way to the top of the opening of the pastry bag.

Use a rubber spatula to gently scrape the batter into the piping bag. Twist the top of the pastry bag so that the batter doesn’t fall out of the bag while you’re holding it.

If using parchment paper, pipe a small dot of batter in each corner of the baking sheet to help secure the paper.

Simply Recipes / Cambrea Gordon

Pipe 1- to 1 1/2-inch circles 2 inches apart from each other on the prepared baking sheets. The pastry tip should point directly down, not at an angle, for evenly sized and perfectly round shells.

If the tops have a pointy tip from the piping, gently smooth them out with an offset spatula or the back of a small spoon. You will get 30 to 32 circles, which will yield 15 or 16 macarons.

Simply Recipes / Cambrea Gordon

Firmly grasp the sides of the baking sheet and tap it hard against your counter. Tiny air bubbles may come up to the surface of the shells and pop. You can use the sharp pointy end of a toothpick to pop them, if desired. Rotate the baking sheet as needed to tap all sides evenly.

Allow the shells to rest for 30 to 40 minutes. It may take up to 1 hour if your home is humid. The shells are ready to bake when they look matte and you can touch the tops without them sticking to your finger or leaving a mark.

Set the oven rack in the center of the oven. Preheat the oven to 300°

Bake the shells, one baking sheet at a time, for 13 minutes. When the timer goes off, carefully open the oven door, and gently touch the top of a shell. The top of the shell should not move from the feet where it touches the pan. If it moves slightly, bake it for 1 minute more.

Simply Recipes / Cambrea Gordon

Place the baking sheet on a wire cooling rack. Allow the shells to cool completely before removing them from the mat. Do not try and lift them up using a spatula or other tool, especially if they are sticking.

Once they are completely cool, use your hands to peel the baking mat or parchment paper back from the shells slowly and gently. If they are completely cool, the shells should come off easily.

Match up similar-sized shells in pairs and set them aside on your counter. Each pair will be filled with the white chocolate ganache.

Simply Recipes / Cambrea Gordon

Fit a small piping bag with a round #12 Wilton tip. Using a rubber spatula, scrape the peppermint ganache into the pastry bag. Twist the top of the pastry bag so that the ganache doesn’t fall out of the bag while you’re holding it.

Pipe a little less than a tablespoon-sized dollop of ganache onto one of the paired shells. Sandwich the pair together. Repeat with all other macarons.

Simply Recipes / Cambrea Gordon

Transfer the macarons into an airtight container and place them in the fridge overnight, at least 12 hours, to soften for the best texture. This step is called maturing.

Simply Recipes / Cambrea Gordon

In a small pot, add the heavy cream. Heat it over medium-high heat for about 5 minutes. As soon as it comes up to a gentle boil, remove it from the heat.

In a medium heatproof bowl, add the chocolate chips. Carefully pour the hot cream over the chocolate and allow it to sit for 1 minute. Whisk it until fully combined and smooth. Set it aside while you make the shells. Do not put in the fridge!

Simply Recipes / Cambrea Gordon

Simply Recipes / Cambrea Gordon

Place a sifter or fine mesh sieve over a large bowl. Add the almond meal, powdered sugar, and cocoa powder to the sifter or sieve and sift into the bowl. Discard any large pieces of almond meal. Set the dry ingredients aside.

Simply Recipes / Cambrea Gordon

Dampen a paper towel with a bit of vinegar and wipe down the inside of a 4- or 5- quart mixing bowl. A glass or metal bowl would work!

Add the egg whites to the mixing bowl and using a stand mixer or handheld mixer, whisk on medium-low speed for 1 to 2 minutes until the egg whites are foamy, but not yet holding their shape.

I use a Kitchen Aid mixer on speed 3 for this step. You can do this with an electric handheld mixer set on medium, but it will take a little longer. Follow along with the visual cues for doneness.

Add the cream of tartar first and continue whisking for 3 minutes. At this point, the egg whites will have gained a little bit of volume, look dull, and will not hold its shape.

With the mixer still running, sprinkle in the sugar slowly, 1 tablespoon at a time. When all the sugar has been added, increase to medium speed and continue whisking for about 2 minutes. The egg whites will have increased in volume, become white, and look thick. I use a Kitchen Aid mixer on speed 4 for this step.

Continue whisking for 3 minutes until the mixture looks glossy and starts to pull away from the sides of the bowl. You will notice some ridges in the middle near the whisk indicating it is ready.

Simply Recipes / Cambrea Gordon

Simply Recipes / Cambrea Gordon

Stop the mixer, lift the whisk from the egg whites, and turn the whisk upside down. It should have a stiff peak of meringue that slightly bends at the very tip, but it should not slide off the whisk.

If the peak curls or falls over then continue whisking the meringue, about 1 to 2 minutes. If the meringue starts to look chunky or curdled, the egg whites have been overwhipped and you’ll have to start over.

Simply Recipes / Cambrea Gordon

Add one third of the dry ingredients into the meringue. Using a rubber spatula, gently fold them together. Repeat with the remaining dry ingredients, one third of it at a time until fully combined.

Simply Recipes / Cambrea Gordon

Use a rubber spatula to scrape the batter against and around the sides of the bowl to knock some of the air out of the batter. Do this 5 or 6 times. Knocking some of the air out of the batter is important because too much air will cause the shells to crack while they bake.

Simply Recipes / Cambrea Gordon

Use a rubber spatula to pick up some of the batter and drizzle it over the batter in the bowl. It should stream down like honey.

Draw a figure 8 with it over the batter. The figure 8 should start to sink back into the batter after 10 to 20 seconds, but not disappear.

If the batter does not pass the figure 8 test, fold the batter with a rubber spatula twice and then check it again, and repeat until it passes!

Simply Recipes / Cambrea Gordon

Turn two large baking sheets upside down and line the bottom of the baking sheet (which is now the top!) with a silicone baking mat or parchment paper. Set them aside.

Fit a 12- to 18- inch pastry bag with a small round pastry tip—I use a small #12 Wilton round tip.

Use a rubber spatula to gently scrape the batter into the piping bag. Twist the top of the pastry bag so that the batter doesn’t fall out of the bag while you’re holding it.

If using parchment, pipe a small dot of batter in each corner of the baking sheet to help secure the paper.

Pipe 1- to 1 1/2-inch circles 2 inches apart from each other on the prepared baking sheets. The pastry tip should point directly down, not at an angle, for evenly sized and perfectly round shells. If the tops have a pointy tip from the piping, gently smooth them out with an offset spatula or the back of a small spoon. You will get 30 to 32 circles, which will yield 15 or 16 macarons.

Simply Recipes / Cambrea Gordon

Firmly grasp the sides of the baking sheet and tap it hard against your counter. Tiny air bubbles may come up to the surface of the shells and pop. You can use the sharp pointy end of a toothpick to pop them, if desired. Rotate the baking sheet as needed to tap all sides evenly.

Allow the shells to rest for 30 to 40 minutes. It may take up to 1 hour if your home is humid. The shells are ready to bake when they look matte and you can touch the tops without them sticking to your finger or leaving a mark.

Simply Recipes / Cambrea Gordon

Place the oven rack to the center of the oven and preheat it to 300°F

Bake the shells, one baking sheet at a time, for 13 minutes. When the timer goes off, carefully open the oven door, and gently touch the top of a shell. The top of the shell should not move from the feet where it touches the pan. If it moves slightly, bake it for 1 minute more.

Place the baking sheet on a wire cooling rack. Allow the shells to cool completely before lifting them from the mat. Do not try and lift them up using a spatula or other tool, especially if they are sticking.

Once they are completely cool, use your hands to peel the baking mat or parchment paper back from the shells slowly and gently. If they are completely cool, the shells should come off easily.

Match up similar-sized shells in pairs and set them aside on your counter. Each pair will be filled with the chocolate ganache.

Simply Recipes / Cambrea Gordon

Fit a small piping bag with a round #12 Wilton tip. Using a rubber spatula, scrape the chocolate ganache into the pastry bag. Twist the top of the pastry bag so that the ganache doesn’t fall out of the bag while you’re holding it.

Pipe a little less than a tablespoon-sized dollop of the ganache onto one of the paired shells. Top it with its paired shell. Repeat with all other macarons.

Simply Recipes / Cambrea Gordon

Transfer the macarons into an airtight container and place them in the fridge overnight, at least 12 hours, to soften for the best texture. This step is called maturing.

Did you love the recipe? Give us some stars and leave a comment below!

Simply Recipes / Cambrea Gordon

In a medium bowl, add the softened butter. Using a mixer with the beater attachment, beat on low speed to ensure the butter is lump free before adding the powdered sugar.

Simply Recipes / Cambrea Gordon

Add the powdered sugar 1/4 cup at a time and continue mixing on low speed until combined. Scrape down the bowl with a rubber spatula with each addition of powdered sugar so that it incorporates evenly. Then, increase the speed to medium speed and beat until light and fluffy, 2 to 3 minutes.

Simply Recipes / Cambrea Gordon

Add the lemon zest and mix until combined. Add the milk and beat again on medium speed until light and creamy.

The milk will help thin out the buttercream and give it a super smooth and creamy texture. You shouldn’t need more than 1 tablespoon of milk. If you add more, the buttercream will be too thin.

It should look light and fluffy, not runny. Cover the bowl with plastic wrap or a clean towel and set it aside.

Simply Recipes / Cambrea Gordon

Place a sifter or fine mesh sieve over a large bowl. Add the almond meal and powdered sugar to the sifter or sieve and sift into the bowl. Discard any large pieces of almond meal. Set the dry ingredients aside.

Simply Recipes / Cambrea Gordon

Dampen a paper towel with a bit of vinegar and wipe down the inside of a 4- or 5- quart glass or metal mixing bowl.

Add the egg whites to the mixing bowl and using a stand mixer or handheld mixer, whisk on medium-low speed for 1 to 2 minutes until the egg whites are foamy, but not yet holding their shape.

I use a Kitchen Aid mixer on speed 3 for this step. You can do this with an electric handheld mixer set on medium. Follow along with the visual cues for doneness.

Add the cream of tartar first and continue whisking for 3 minutes. At this point, the egg whites will have gained a little bit of volume, look dull, and will not hold its shape.

With the mixer still running, sprinkle in the sugar slowly, 1 tablespoon at a time. When all the sugar has been added, increase to medium speed and continue whisking for about 2 minutes. The egg whites will have increased in volume, become white, and look thick. I use a Kitchen Aid mixer on speed 4 for this step.

Stop the mixer and add the food coloring, then continue whisking for 3 minutes until the mixture looks glossy and starts to pull away from the sides of the bowl. You will also notice some ridges in the middle near the whisk indicating it is ready. This foamy mixture is called a meringue.

Simply Recipes / Cambrea Gordon

Simply Recipes / Cambrea Gordon

Stop the mixer, lift the whisk from the egg whites, and turn the whisk upside down. It should have a stiff peak of meringue that slightly bends at the very tip, but it should not slide off the whisk.

If the peak curls or falls over then continue whisking the meringue, about 1 to 2 minutes. If the meringue starts to look chunky or curdled, the egg whites have been overwhipped and you’ll have to start over.

Simply Recipes / Cambrea Gordon

Add one third of the dry ingredients into the meringue. Using a rubber spatula, gently fold them together. Repeat with the remaining dry ingredients, one third of it at a time until fully combined.

Use a rubber spatula to scrape the batter against and around the sides of the bowl to knock some of the air out of the batter. Do this 5 or 6 times. Knocking some of the air out of the batter is important because too much air will cause the shells to crack while they bake.

Simply Recipes / Cambrea Gordon

Use a rubber spatula to pick up some of the batter and drizzle it over the batter in the bowl. It should stream down like honey.

Draw a figure 8 with it over the batter. The figure 8 should start to sink back into the batter after 10 to 20 seconds, but not disappear.

If the figure 8 disappears too quickly, you have over-mixed the batter. If the batter does not pass the figure 8 test, fold the batter with a rubber spatula twice and then check it again, and repeat until it passes!

Simply Recipes / Cambrea Gordon

Turn two large baking sheets upside down and line the bottom of the baking sheet (which is now the top!) with a silicone baking mat or parchment paper. Set them aside.

Fit a 12- to 18- inch pastry bag with a small round pastry tip—I use a small #12 Wilton round tip.

Place the pastry bag into a tall cup with the pastry tip touching the bottom of the cup. Cuff the excess bag over the edge of the cup. Use a rubber spatula to gently scrape the batter into the piping bag. Twist the top of the pastry bag so that the batter doesn’t fall out of the bag while you’re holding it.

If using parchment, pipe a small dot of batter in each corner of the baking sheet to help secure the paper.

Pipe 1- to 1 1/2-inch circles 2 inches apart from each other on the prepared baking sheets. The pastry tip should point directly down, not at an angle, for evenly sized and perfectly round shells.

If the tops have a pointy tip from the piping, gently smooth them out with an offset spatula or the back of a small spoon. You will get 30 to 32 circles, which will yield 15 or 16 macarons.

Simply Recipes / Cambrea Gordon

Firmly grasp the sides of the baking sheet and tap it hard against your counter. Tiny air bubbles may come up to the surface of the shells and pop. You can use the sharp, pointy end of a toothpick to pop them, if desired. Rotate the baking sheet as needed to tap all sides evenly.

Allow the shells to rest for 30 to 40 minutes. It may take up to 1 hour if your home is humid. The shells are ready to bake when they look matte and you can touch the tops without them sticking to your finger or leaving a mark.

Simply Recipes / Cambrea Gordon

Meanwhile, set the oven rack to the center of the oven and preheat it to 300°F

Bake the shells, one baking sheet at a time, for 13 minutes. When the timer goes off, carefully open the oven door, and gently touch the top of a shell.

The top of the shell should not move from the feet where it touches the pan. If it moves slightly, bake it for 1 minute more.

Place the baking sheet on a wire cooling rack. Allow the shells to cool completely before lifting them from the mat. Do not try and lift them up using a spatula or other tool, especially if they are sticking.

Once they are completely cool, use your hands to peel the baking mat or parchment paper back from the shells slowly and gently. If they are completely cool, the shells should come off easily.

Match similar-sized shells in pairs and set them aside on your counter. Each pair will be filled with the lemon buttercream.

Fit a small piping bag with a round #12 Wilton tip. Using a rubber spatula, scrape the lemon buttercream into the pastry bag. Twist the top of the pastry bag so that the buttercream doesn’t fall out of the bag while you’re holding it.

Pipe a little less than a tablespoon-sized dollop of lemon buttercream onto one of the paired shells. Top it with its paired shell. Repeat filling the remaining macarons.

Simply Recipes / Cambrea Gordon

Transfer the macarons into an airtight container and place them in the fridge overnight, at least 12 hours, to soften for the best texture. This step is called maturing.

Did you love the recipe? Give us some stars and leave a comment below!

Simply Recipes / Cambrea Gordon

In a medium bowl, add the softened butter. Using a mixer with the beater attachment, beat on low speed to ensure the butter is lump free before adding the powdered sugar.

Simply Recipes / Cambrea Gordon

Add the powdered sugar 1/4 cup at a time and continue mixing on low speed until combined.

Scrape down the bowl with a rubber spatula with each addition of powdered sugar so that it incorporates evenly. Then, increase the speed to medium speed and beat until light and fluffy, 2 to 3 minutes.

Simply Recipes / Cambrea Gordon

Add the strawberry powder and mix until combined. Add the milk and mix again on medium speed until light and creamy. The milk will help thin out the buttercream and give it a super smooth and creamy texture.

You shouldn’t need more than 1 tablespoon of milk. If you add more, the buttercream will be too thin. It should look light and fluffy. Cover the bowl with plastic wrap or a clean towel and set it aside.

Simply Recipes / Cambrea Gordon

Place a sifter or fine mesh sieve over a large bowl. Add the almond meal and powdered sugar to the sifter or sieve and sift into the bowl. Discard any large pieces of almond meal. Set it aside.

Simply Recipes / Cambrea Gordon

Dampen a paper towel with a bit of vinegar and wipe down the inside of a 4- or 5- quart mixing bowl. A glass or metal bowl would work!

Add the egg whites to the mixing bowl and using a stand mixer or handheld mixer, whisk on medium-low speed for 1 to 2 minutes until the egg whites are foamy, but not yet holding their shape.

Add the cream of tartar first and continue whisking for 3 minutes. At this point, the egg whites will have gained a little bit of volume, look dull, and will not hold its shape.

With the mixer still running, sprinkle in the sugar slowly, 1 tablespoon at a time. When all the sugar has been added, increase to medium speed and continue whisking for about 2 minutes. The egg whites will have increased in volume, become white, and look thick.

Stop the mixer and add the food coloring, then continue whisking for 3 minutes until the mixture looks glossy and starts to pull away from the sides of the bowl. You will also notice some ridges in the middle near the whisk indicating it is ready.

Simply Recipes / Cambrea Gordon

Simply Recipes / Cambrea Gordon

Stop the mixer, lift the whisk from the egg whites, and turn the whisk upside down. It should have a stiff peak of meringue that slightly bends at the very tip, but it should not slide off the whisk.

If the peak curls or falls over then continue whisking the meringue, about 1 to 2 minutes. If the meringue starts to look chunky or curdled, the egg whites have been overwhipped and you’ll have to start over.

Simply Recipes / Cambrea Gordon

Add one third of the dry ingredients into the meringue. Using a rubber spatula, gently fold them together. Repeat with the remaining dry ingredients, one third of it at a time until fully combined.

Simply Recipes / Cambrea Gordon

Simply Recipes / Cambrea Gordon

Simply Recipes / Cambrea Gordon

Use a rubber spatula to scrape the batter against and around the sides of the bowl to knock some of the air out of the batter. Do this 5 or 6 times. Knocking some of the air out of the batter is important because too much air will cause the shells to crack while they bake.

Use a rubber spatula to pick up some of the batter and drizzle it over the batter in the bowl. It should stream down like honey. Draw a figure 8 with it over the batter. The figure 8 should start to sink back into the batter after 10 to 20 seconds, but not disappear.

If the batter does not pass the figure 8 test, fold the batter with a rubber spatula twice and then check it again, and repeat until it passes!

Simply Recipes / Cambrea Gordon

Turn two large baking sheets upside down and line the bottom of the baking sheet (which is now the top!) with a silicone baking mat or parchment paper. Set them aside.

Fit a 12- to 18- inch pastry bag with a small round pastry tip—I use a small #12 Wilton round tip.

Place the pastry bag into a tall cup with the pastry tip touching the bottom of the cup. Cuff the excess bag over the edge of the cup. Use a rubber spatula to gently scrape the batter into the piping bag. Twist the top of the pastry bag so that the batter doesn’t fall out of the bag while you’re holding it.

If using parchment, pipe a small dot of batter in each corner of the baking sheet to help secure the paper.

Pipe 1- to 1 1/2-inch circles 2 inches apart from each other on the prepared baking sheets. The pastry tip should point directly down, not at an angle, for evenly sized and perfectly round shells.

If the tops have a pointy tip from the piping, gently smooth them out with an offset spatula or the back of a small spoon. You will get 30 to 32 circles, which will yield 15 or 16 macarons.

Simply Recipes / Cambrea Gordon

Firmly grasp the sides of the baking sheet and tap it hard against your counter. Tiny air bubbles may come up to the surface of the shells and pop. You can use the sharp pointy end of a toothpick to pop them, if desired. Rotate the baking sheet as needed to tap all sides evenly.

Allow the shells to rest for 30 to 40 minutes. It may take up to 1 hour if your home is humid. The shells are ready to bake when they look matte and you can touch the tops without them sticking to your finger or leaving a mark.

Simply Recipes / Cambrea Gordon

Place the oven rack to the center of the oven and preheat it to 300°F

Bake the shells, one baking sheet at a time, for 13 minutes. When the timer goes off, carefully open the oven door, and gently touch the top of a shell. The top of the shell should not move from the feet where it touches the pan. If it moves slightly, bake it for 1 minute more.

Place the baking sheet on a wire cooling rack. Allow the shells to cool completely before lifting them from the mat. Do not try and lift them up using a spatula or other tool, especially if they are sticking.

Once they are completely cool, use your hands to peel the baking mat or parchment paper back from the shells slowly and gently. If they are completely cool, the shells should come off easily.

Match similar-sized shells in pairs and set them aside on your counter. Each pair will be filled with the strawberry buttercream.

Simply Recipes / Cambrea Gordon

Fit a small piping bag with a round #12 Wilton tip. Using a rubber spatula, scrape the strawberry buttercream into the pastry bag. Twist the top of the pastry bag so that the buttercream doesn’t fall out of the bag while you’re holding it.

Pipe a little less than a tablespoon-sized dollop of strawberry buttercream onto one of the paired shells. Sandwich the pair together. Repeat with all other macarons.

Simply Recipes / Cambrea Gordon

Transfer the macarons into an airtight container and place them in the fridge overnight, at least 12 hours, to soften for the best texture. This step is called maturing.

Simply Recipes / Cambrea Gordon

In a medium bowl, add the softened butter. Using a mixer with the beater attachment, beat on low speed to ensure the butter is lump free before adding the powdered sugar.

Simply Recipes / Cambrea Gordon

Add the powdered sugar 1/4 cup at a time and continue mixing on low speed until combined. Scrape down the bowl with a rubber spatula with each addition of powdered sugar so that it incorporates evenly. Then, increase the speed to medium speed and beat until light and fluffy, 2 to 3 minutes.

Simply Recipes / Cambrea Gordon

Add the raspberry powder and beat until combined. Add the milk and beat again on medium speed until light and creamy.

The milk will help thin out the buttercream and give it a super smooth and creamy texture. You shouldn’t need more than 1 tablespoon of milk.

If you add more, the buttercream will be too thin. It should look light and fluffy, not runny. Cover the bowl with plastic wrap or a clean towel and set it aside.

Simply Recipes / Cambrea Gordon

Place a sifter or fine mesh sieve over a large bowl. Add the almond meal and powdered sugar to the sifter or sieve and sift into the bowl. Discard any large pieces of almond meal. Set the dry ingredients aside.

Simply Recipes / Cambrea Gordon

Dampen a paper towel with a bit of vinegar and wipe down the inside of a 4 or 5-quart glass or metal mixing bowl.

Add the egg whites to the mixing bowl and using a stand mixer or handheld mixer, whisk on medium-low speed for 1 to 2 minutes until the egg whites are foamy, but not yet holding their shape.

I use a Kitchen Aid mixer on speed 3 for this step. You can do this with an electric handheld mixer set on medium, but it will take a little longer. Follow along with the visual cues for doneness.

Add the cream of tartar first and continue whisking for 3 minutes. At this point, the egg whites will have gained a little bit of volume, look dull, and will not hold its shape.

With the mixer still running, sprinkle in the sugar slowly, 1 tablespoon at a time. When all the sugar has been added, increase to medium speed and continue whisking for about 2 minutes. The egg whites will have increased in volume, become white, and look thick. I use a Kitchen Aid mixer on speed 4 for this step.

Stop the mixer and add the food coloring, then continue whisking for 3 minutes until the mixture looks glossy and starts to pull away from the sides of the bowl. You will also notice some ridges in the middle near the whisk indicating it is ready. This foamy mixture is called a meringue.

Simply Recipes / Cambrea Gordon

Simply Recipes / Cambrea Gordon

Stop the mixer, lift the whisk from the egg whites, and turn the whisk upside down. It should have a stiff peak of meringue that slightly bends at the very tip, but it should not slide off the whisk.

If the peak curls or falls over then continue whisking the meringue, about 1 to 2 minutes. If the meringue starts to look chunky or curdled, the egg whites have been overwhipped and you’ll have to start over.

Simply Recipes / Cambrea Gordon

Add one third of the dry ingredients into the meringue. Using a rubber spatula, gently fold them together. Repeat with the remaining dry ingredients, one third of it at a time until fully combined.

Simply Recipes / Cambrea Gordon

Use a rubber spatula to scrape the batter against and around the sides of the bowl to knock some of the air out of the batter. Do this 5 or 6 times. Knocking some of the air out of the batter is important because too much air will cause the shells to crack while they bake.

Simply Recipes / Cambrea Gordon

Use a rubber spatula to pick up some of the batter and drizzle it over the batter in the bowl. It should stream down like honey. Draw a figure 8 with it over the batter. The figure 8 should start to sink back into the batter after 10 to 20 seconds, but not disappear.

If the batter does not pass the figure 8 test, fold the batter with a rubber spatula twice and then check it again, and repeat until it passes!

Simply Recipes / Cambrea Gordon

Turn two large baking sheets upside down and line the bottom of the baking sheet (which is now the top!) with a silicone baking mat or parchment paper. Set them aside.

Fit a 12 to 18-inch pastry bag with a small round pastry tip—I use a small #12 Wilton round tip.

Use a rubber spatula to gently scrape the batter into the piping bag. Twist the top of the pastry bag so that the batter doesn’t fall out of the bag while you’re holding it.

If using parchment, pipe a small dot of batter in each corner of the baking sheet to help secure the paper.

Pipe 1 to 1 1/2-inch circles 2 inches apart from each other on the prepared baking sheets. The pastry tip should point directly down, not at an angle, for evenly sized and perfectly round shells.

If the tops have a pointy tip from the piping, gently smooth them out with an offset spatula or the back of a small spoon. You will get 30 to 32 circles, which will yield 15 or 16 macarons.

Simply Recipes / Cambrea Gordon

Firmly grasp the sides of the baking sheet and tap it hard against your counter. Tiny air bubbles may come up to the surface of the shells and pop. You can use the sharp pointy end of a toothpick to pop them, if desired. Rotate the baking sheet as needed to tap all sides evenly.

Allow the shells to rest for 30 to 40 minutes. It may take up to 1 hour if your home is humid. The shells are ready to bake when they look matte and you can touch the tops without them sticking to your finger or leaving a mark.

Simply Recipes / Cambrea Gordon

Place the oven rack in the center of the oven and preheat it to 300°F.

Bake the shells, one baking sheet at a time, for 13 minutes. When the timer goes off, carefully open the oven door, and gently touch the top of a shell.

The top of the shell should not move from the feet where it touches the pan. If it moves slightly, bake it for 1 minute more.

Place the baking sheet on a wire cooling rack. Allow the shells to cool completely before lifting them from the mat. Do not try and lift them up using a spatula or other tool, especially if they are sticking.

Once they are completely cool, use your hands to peel the baking mat or parchment paper back from the shells slowly and gently. If they are completely cool, the shells should come off easily.

Match similar-sized shells in pairs and set them aside on your counter. Each pair will be filled with the raspberry buttercream and jam.

Fit a small pastry bag with a small round #12 Wilton tip. Using a rubber spatula, scrape the raspberry buttercream into the pastry bag. Twist the top of the pastry bag so that the buttercream doesn’t fall out of the bag while you’re holding it.

Pipe a tire ring around the outer edge of one shell. Fill the middle of the ring with about 1/2 teaspoon of raspberry jam. Top it with its paired shell. Repeat filling the remaining macarons.

Simply Recipes / Cambrea Gordon

Simply Recipes / Cambrea Gordon

Transfer the macarons into an airtight container and place them in the fridge overnight, at least 12 hours, to soften for the best texture. This step is called maturing.

Did you love the recipe? Give us some stars and leave a comment below!

Simply Recipes / Cambrea Gordon