Best Almond Macaroons With Swiss Meringue Buttercream Recipes

SIMPLE SWISS MERINGUE MACARONS

Steps:

• Preheat oven to 300 degrees.
• Use a double boiler and heat and whisk egg whites and granulated sugar until reaches 160 degrees or hot to the touch.
• Add mixture to your mixer and whip until stiff peaks are formed.
• Add almond flour, powdered sugar and any desired flavor ingredient and follow macaronage steps.
• Pipe your mixture onto parchment lined baking sheet in rounds. Lift pan about ten inches above counter and drop a few times to remove bubbles.
• Allow your rounds to sit for about ten minutes. Bake for 18-20 minutes.
• Remove and allow to cool on parchment paper.
• Combine all ingredients in mixer and blend until peaks are formed.
• Pipe filling inside two of your macarons.
• Refrigerate in airtight container until ready to serve.

SWISS MERINGUE BUTTERCREAM FOR FRENCH ALMOND MACARONS

Steps:

• Put egg whites and sugar in the heatproof bowl of an electric mixer set over a pan of simmering water. Whisking constantly, cook until sugar has dissolved and mixture is warm (about 160 degrees).
• Attach bowl to a mixer fitted with the whisk attachment. Beat egg white mixture on high speed until it forms stiff (but not dry) peaks. Continue beating until fluffy and cooled, about 6 minutes.
• Switch to the paddle attachment. With mixer on medium-low, add butter several tablespoons at a time, beating well after each addition. (If frosting appears to separate after all butter has been added, beat on medium-high speed until smooth again, 3 to 5 minutes more.) Beat in vanilla. Reduce speed to low; beat 2 minutes to eliminate air bubbles. Stir with a rubber spatula until smooth.

ALMOND MACARONS WITH VANILLA SWISS MERINGUE BUTTERCREAM

Steps:

• To a medium mixing bowl, add egg whites, and let sit at room temperature, uncovered, for exactly 3 hours.† Line several baking sheets with parchment paper. Using a pencil, draw 1 1/2-inch circles, 2 inches apart, on parchment paper. Turn parchment paper over; set aside. In the work bowl of a food processor, combine almonds and 1 tablespoon confectioners' sugar, pulsing until finely ground. (Do not overprocess, or nut butter will be created. The nut particles should stay separate and dry, not clump together.) Add remaining confectioners' sugar, and process until just combined. Set aside. Using a mixer at medium-high speed, beat egg whites until frothy. Gradually add sugar, beating at high speed until stiff peaks form, about 3 to 5 minutes. (Egg whites will be thick, creamy, and shiny.) Add vanilla extract and desired amount of food coloring; mix well. Add almond mixture to egg whites, folding gently until well combined. Let batter sit for 15 minutes. Transfer batter to a pastry bag fitted with a medium round tip. Pipe batter into drawn circles on prepared baking sheets. Tap baking sheets vigorously on counter 5 to 7 times to release air bubbles. Let sit at room temperature for 45 minutes to 1 hour before baking; this will help develop macarons' signature crisp exterior when baked. (Macarons should feel dry to the touch and should not stick to finger.) Preheat oven to 275°. Bake for about 25 minutes, or until firm to the touch. Let cool completely on baking sheets, then remove to airtight containers. Refrigerate until ready to fill and serve. Place Vanilla Swiss Meringue Buttercream in pastry bag fitted with a small round tip. Pipe mixture onto flat side of macaron, and top with another macaron, flat sides together, pushing down gently and twisting slightly so that filling will spread to edges. Repeat with remaining macarons and filling.
• In a medium mixing bowl, combine egg whites and sugar. Using a mixer at medium speed, whisk together. Set bowl over a pan of simmering water. Whisk constantly until mixture registers 140° on an instant-read candy thermometer. Remove mixture from heat. Using a mixer fitted with a whip attachment, beat at high speed for 10 minutes, or until mixing bowl is cool to the touch and meringue is tripled in volume. Reduce mixer speed to low. Add butter, 1 tablespoon at a time, beating well after each addition. Add vanilla extract, and beat to combine. Using mixer fitted with a paddle attachment, beat mixture at medium-high speed for 2 minutes, or until light and fluffy. Use immediately.

FRENCH ALMOND MACARONS

Steps:

• Preheat oven to 300 degrees. Sift confectioners' sugar into a bowl. Whisk in almonds; set aside. Line 2 baking sheets with parchment paper or nonstick baking mats (such as Silpats), and mark circles using a 1 1/2-inch cutter dipped in flour.
• Put egg whites in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed until foamy, then beat in salt. Beat in granulated sugar, 1 teaspoon at a time, until medium-soft peaks form. Transfer mixture to a large bowl.
• Using a rubber spatula, fold half the almond mixture into the egg white mixture until just incorporated. Fold in vanilla and remaining almond mixture until just incorporated. Firmly tap bottom of bowl on counter to eliminate air pockets.
• Transfer mixture to a pastry bag fitted with a 1/2-inch plain tip (such as Ateco #806). Pipe mixture into marked circles on prepared baking sheets. Bake, rotating sheets halfway through, until macarons are slightly firm and can be gently lifted off parchment (bottoms will be dry), 20 to 25 minutes. Let cool on sheets 5 minutes. Transfer macarons on parchment to a wire rack; let cool completely.
• Spread 2 teaspoons buttercream on flat sides of half the macarons, then sandwich with remaining halves, keeping flat sides together. Refrigerate until firm, about 20 minutes, before serving.

MANDELMAKRONEN (ALMOND MERINGUES)

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line 2 baking sheets with parchment paper.
• Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Gradually add sugar, 1 teaspoon at a time, while continuing to beat at high speed. Combine ground almonds and cinnamon in a bowl and fold into the egg white mixture with a spatula. Add more ground almonds if mixture is too runny.
• Use 2 teaspoons to place little mounds of almond mixture 2 inches apart onto the prepared baking sheets.
• Bake in the preheated oven until lightly browned and baked through, 15 to 20 minutes. Carefully remove from baking sheets and cool on wire racks.

FRENCH ALMOND MACAROONS

Steps:

• Preheat oven to 325 degrees. Line 2 baking sheets with parchment paper or nonstick baking mats. Combine sugar and almonds in food processor fitted with metal blade. Process 3 minutes to grind into a fine powder. If mixture is sticking, scrape down sides of bowl. Add starch and process 1 minute more.
• In another bowl or a mixer, whip egg whites, salt and extract together at medium-high speed until stiff peaks form. Working in 3 additions, fold almond mixture into egg whites, turning over and over until incorporated. Batter will be sticky and thick. Set aside to rest 20 minutes.
• Spoon batter by tablespoons onto prepared pans; cookies will spread to about 3-inch rounds, so leave plenty of room. Bake 1 sheet at a time until cookies are puffed, golden and shiny, 18 to 20 minutes. As soon as cookies come out of oven, remove paper (with cookies on it) from baking sheet. Let cookies cool completely before removing from paper; use a thin metal spatula or knife blade if cookies stick.

ALMOND MACAROONS

Steps:

• Preheat oven to 325°. In a large bowl, mix the first 5 ingredients until blended. Drop mixture by tablespoonfuls 2 in. apart onto parchment-lined baking sheets., Bake 16-20 minutes or until light brown. Remove from pans to wire racks to cool completely., Drizzle cookies with melted chocolate; let stand until set. Store in an airtight container.

ALMOND MACAROONS

Steps:

• Preheat oven to 300 degrees. Put almond paste, sugar, and salt in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until crumbly, about 3 minutes. Add egg white and vanilla. Mix until smooth and thickened, about 3 minutes.
• Drop batter by tablespoons onto a baking sheet lined with parchment paper, spacing 2 inches apart. Place 2 almond slices on each mound of dough. Bake until cookies are golden brown, 20 to 25 minutes. Let cool completely on a wire rack. Just before serving, lightly dust cookies with sugar.