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Springtime French Macarons

Make sure you set out your eggs and butter beforehand to come to room temperature. This recipe makes 24 completed macaron sandwich cookies.
Course: Dessert
Servings: 24
Author: Hip Foodie Mom


For the macarons:

  • 3 egg whites at room temp
  • ¼ cup white sugar
  • 2 cups confectioners sugar
  • 1 cup almond flour
  • pinch of salt
  • ¼ tsp cream of tartar
  • an assortment of food coloring or food dye if desired

For the buttercream filling:

  • 1/4 cup unsalted butter at room temp
  • 3/4 cup powdered sugar
  • 2-3 teaspoons of your favorite jam I used apple cranberry. This will give your buttercream a little flavor. Feel free to add more if desired.

Other suggested fillings:

  • Nutella
  • Your favorite strawberry or raspberry jam or preserves
  • Marshmallow fluff

For the topping:

  • finely shredded sweetened coconut


For the macarons:

  • Preheat oven to 300F degrees.
  • Sift your almond flour and confectioners sugar mixture. This will help to ensure you get really smooth tops to your macarons.
  • Using your stand mixer fitted with the whisk attachment, beat the egg whites until foamy and stiff peaks form, for about 8 minutes. Add the salt, cream of tartar and slowly pour in the white sugar as the mixer is running on low speed.
  • Next, if using, add your food coloring. Food coloring fades a bit as it cooks, so make it a shade or two darker than you want them to be. I used about 2-3 drops.
  • By hand, using a rubber spatula, gently fold the flour/sugar mixture into the colored egg white mixture. There is a very fine line with this step. You have to be careful not to under mix or over mix. Under mixing makes your macarons lumpy and cracked and over mixing can cause your macarons to be flat, without the feet; the mark of a well-made macaron. I just mixed about 10-12 times until the flour/sugar mixture was completely incorporated into the egg white mixture. You can also pull your spatula up and you kind of want your batter to look like lava.
  • Transfer batter to a pastry bag or large, gallon-sized ziploc bag fitted with a circle tip. Pipe out 1 inch rounds on a baking sheet lined with parchment paper. If adding any toppings, such as the coconut flakes, lightly sprinkle them on now. You don't want to use a topping that is too heavy. You only need to top half of the macarons since the other half will be the "bottoms."
  • When finished, pick up and drop the baking pan so that it makes a loud bang, at least 2-3 times to release the air bubbles. This will prevent the tops of your macarons from cracking and also helps to develop the feet.
  • VERY IMPORTANT: Let the macarons sit out for at least 20-30 minutes, or up to an hour. This will allow them to dry out a bit before hitting the hot oven. They should be "tacky" to the touch, but not stick to your fingertips. This is another important step to ensure your macarons develop feet.
  • Bake for 20 minutes at 300 F. DO NOT UNDER BAKE, even if they look done. Leave them in there for 20 minutes. When finished, allow to cool for at least 5-10 minutes before trying to remove the macarons.

For the buttercream:

  • Using your stand mixer fitted with the paddle attachment, beat the butter until pale and fluffy. Slowly add in the sugar and then add in the jam. Mix until fully incorporated, scraping down the sides of the bowl as needed.

To assemble macarons:

  • Reverse cookie shells on their backs, and pipe a small mound of the buttercream (or you can use a pastry or butter knife), top with another macaron and very gently press together. Handle the macarons very carefully. I cracked a few really easily. They are fairly delicate and should be handled very carefully when applying the filling.
  • If not eating right away, keep refrigerated.