Best French Macaroons Recipes

RASPBERRY CHOCOLATE FRENCH MACAROONS

Steps:

• Make macaroons:
• Line 2 baking sheets with parchment paper.
• Pulse almonds with 1/2 cup confectioners sugar in a food processor until very finely ground, 2 to 3 minutes, then transfer to a bowl. Sift in remaining cup confectioners sugar, stirring to combine.
• Beat egg whites with salt in another bowl with an electric mixer at medium speed until they just hold soft peaks. Add granulated sugar, a little at a time, beating, then increase speed to high and continue to beat until whites just hold stiff, glossy peaks. Add drops of food coloring to reach desired shade and mix at low speed until evenly combined. Stir almond mixture into meringue with a rubber spatula until completely incorporated. (Meringue will deflate.)
• Spoon batter into bag, pressing out excess air, and snip off 1 corner of plastic bag to create a 1/4-inch opening. Twist bag firmly just above batter, then pipe peaked mounds of batter (the size of a chocolate kiss) onto lined sheets about 1 1/2 inches apart. Let cookies stand, uncovered, at room temperature until tops are no longer sticky and a light crust forms, 20 to 30 minutes.
• Meanwhile, put oven racks in upper and lower thirds of oven and preheat oven to 300°F.
• Bake cookies, switching position of sheets halfway through baking, until crisp and edges are just slightly darker, 20 to 25 minutes. Cool completely on sheets on racks, about 30 minutes.
• Make ganache while macaroons bake:
• Melt chocolate with cream in a metal bowl set over a pan of barely simmering water or in top of a double boiler, stirring until smooth. (Bowl should not touch water.) Remove bowl from heat, then add butter and raspberry extract, stirring until butter is melted. Let stand at room temperature until cooled completely and slightly thickened.
• Assemble cookies:
• Carefully peel cookies from parchment (they will be fragile). Sandwich a thin layer of ganache (about 1/2 teaspoon) between flat sides of cookies.

CHOCOLATE PEANUT BUTTER BURGERS (FRENCH MACAROONS)

Steps:

• Make the Macaroons: Preheat the oven to 300 degrees F.
• Line several sheet pans with parchment paper and set aside. In a bowl, combine 2 1/2 cups of the sugar, almonds, and cocoa powder.
• In another clean dry bowl whip the egg whites with the remaining 1/2 cup sugar until medium peaks form (do not beat to stiff peaks). Fold egg whites into dry ingredients to a make a meringue. Fill the pastry bag with the meringue. (To easily fill the pastry bag, place it (with a clothespin holding it shut at the bottom) in a tall round container such as a coffee can, mayonnaise jar, or vase, folding the edge over the rim of the container.)
• Pipe rows of kisses 1-inch in diameter (about the size of a quarter), keeping them 1/2 inch apart, onto the sheet pans. Bake until very light brown, rotating the pans after 8 minutes, about 17 minutes. Let the macaroons cool on the pan.
• Meanwhile, make the Peanut Butter Buttercream: In a standing mixer fitted with a whisk attachment, cream the butter until light and fluffy. Add the peanut butter and whip. Add the confectioners' sugar and vanilla and whip until fluffy. Transfer the buttercream to a clean pastry bag fitted with a round tip.
• Peel 2 macaroons off the parchment, pipe the buttercream on 1 flat side and sandwich the other flat-side down on top. Repeat with the remaining macaroons. Keep chilled in an airtight container until ready to serve.

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.

EASY FRENCH VANILLA COCONUT MACAROONS

Steps:

• Mix sweetened condensed milk, coconut, and French Vanilla Blend.
• Drop by teaspoonfuls onto greased baking sheets.
• Bake in preheated 350* oven 10 to 12 minutes or until edges of cookies are golden brown.
• Immediately remove from sheets.
• Cool on wire racks.

PIERRE HERMé'S CHOCOLATE MACARONS - FRENCH MACAROONS

Steps:

• Whisk the mixture until the chocolate melts and is smooth, then transfer it to a small bowl and set aside to cool. When cool, cover and refrigerate until thick and cold, at least 1 day. (May be refrigerated for up to 3 days.).
• To Prepare the Macaroons: Preheat the oven to 400°F/200°C Line 2 large baking sheets with parchment paper.
• Blend the powdered sugar and almonds in a food processor until the nuts are ground to powder, scraping the sides of the bowl often. It should take about 8 minutes. Add the cocoa and blend for about 1 minute longer.
• Using a whisk or electric beater, beat the egg whites in a large bowl until they are stiff but not dry. Fold in the nut mixture in 4 additions, until it forms a thick batter.
• Spoon half of the batter into a pastry bag fitted with a 1/2-inch plain round tip.
• Pipe the batter onto each paper-lined baking sheet in 12 walnut-sized mounds, spacing the mounds apart slightly, as they will spread a little as they bake.
• Bake the cookies, 1 sheet at a time, for about 11 minutes, or until they are firm to the touch in the center and dry and cracked on top.
• Slide the parchment paper with the cookies onto a work surface to cool.
• Repeat with the remaining batter, cooling the cookies completely and lining the baking sheets with new paper each time.
• To Assemble: Arrange a macaroon flat (bottom) side up on a work surface.
• Drop about 1 tablespoon of filling onto each cookie, then top with a second cookie flat (bottom) side down (facing and pressing against the filling).
• Repeat with remaining macaroons and filling. Arrange on a platter, cover and refrigerate for at least 2 hours. Serve cold.

FRENCH ALMOND MACAROONS

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 macaroons 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 macaroons on parchment to a wire rack; let cool completely. Spread 2 teaspoons buttercream on flat sides of 1/2 the macaroons, then sandwich w/ remaining halves, keeping flat sides together. Refrigerate until firm, about 20 minutes, before serving.

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.

FRENCH PINK MACAROONS

Steps:

• To make the white chocolate ganache- stir the chocolate and the thickened cream in a saucepan over a low heat until smooth.
• Transfer the mixture to a small bowl. Cover and refrigerate until the mixture is spreadable.
• For the macaroon cookies- Preheat oven to 150°C or 130°C if using a fan-forced oven. Grease oven trays and line them with baking paper.
• Ensure mixing bowl is thoroughly clean. Beat egg whites in a small bowl with an electric mixer until soft peaks form.
• Add the sugar and food colouring, beat until the sugar dissolves.
• Transfer the mixture to a large bowl.
• Fold in the sifted icing sugar and almond meal, in two batches.
• Spoon the mixture into large piping bag fitted with a 1.5cm plain tube.
• Pipe 36 x 4cm rounds, 2cm apart, onto the trays. (keep the circles as uniform as possible as this will make your macaroons look uniform and make pairing easier).
• Tap the trays on the bench top to allow macaroons to spread slightly. Dust with sifted icing sugar and allow to stand for 15 minutes.
• Bake macaroons about 20 minutes. Remove from oven and allow to stand 10 minutes on the trays before transferring to a wire rack to cool.
• Sandwich macaroons with the ganache.
• Dust with a little sifted icing sugar to serve.
• Makes 18.

FRENCH MACAROONS

Steps:

• 1. Pulse confectioners' sugar and almond flour in a food processor until combined. Sift mixture 2 times. 2. Preheat oven to 375 degrees. Whisk whites with a mixer on medium speed until foamy. Add cream of tartar, and whisk until soft peaks form. Reduce speed to low, then add superfine sugar. Increase speed to high, and whisk until stiff peaks form, about 8 minutes. Sift flour mixture over whites, and fold until mixture is smooth and shiny. 3. Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip, and pipe 3/4-inch rounds 1 inch apart on parchment-lined baking sheets, dragging pastry tip to the side of rounds rather than forming peaks. Tap bottom of each sheet on work surface to release trapped air. Let stand at room temperature for 15 minutes. Reduce oven temperature to 325 degrees. Bake 1 sheet at a time, rotating halfway through, until macaroons are crisp and firm, about 10 minutes. After each batch, increase oven temperature to 375 degrees, heat for 5 minutes, then reduce to 325 degrees. 4. Let macaroons cool on sheets for 2 to 3 minutes, then transfer to a wire rack. (If macaroons stick, spray water underneath parchment on hot sheet. The steam will help release macaroons.) 5. Sandwich 2 same-size macaroons with 1 teaspoon jam. Serve immediately, or stack between layers of parchment, wrap in plastic, and freeze for up to 3 months. Piping the perfect macaroon takes a little practice. Treat it as you would a rosette, bringing the pastry tip to the side of the circle, rather than forming a peak, to finish.

FRENCH MACAROONS

Steps:

• Preheat oven to 300 degrees F.
• Stir together the confectioners' sugar and almond flour and sift it through a tammie or very open mesh strainer. In a mixer with a whip attachment, whip the whites until frothy. Add the sugar (and food coloring if using) and whip until stiff. Add 1/3 of the almond mixture and fold part way in. Add another 1/3 and fold partway in. Add final 1/3 and fold in leaving a few specks of egg whites. It will look like deflated marshmallow. Place a pastry bag with a close pin holding it shut in a tall round container folding the edge over the rim of the container to fill it easily. Pipe dots of meringue at each corner to stick down some parchment paper on a sheet pan. Pipe rows of kisses 1-inch each (size of a quarter) one half inch apart. Bake about 17 minutes until very light brown. Pour 1/4 cup water under the parchment paper at both ends of the sheet to steam them loose. Let cool and peel off.
• Easy Buttercream: In a mixer with a whip attachment whip the butter very well, scraping the bowl often until it's light and fluffy. Add the confectioners' sugar and mix on low. Drizzle in the flavorings with the hot water. Chill up to a week until ready to use, then bring to room temperature.
• Pipe macaroons with buttercream and make little sandwiches. Keep in a covered box chilled.

FRENCH MACAROONS WITH BITTERSWEET CHOCOLATE GANACHE

Steps:

• 1 Fill small bowl half full with hot water. Place egg whites in custard cup or another small bowl; place in bowl of water, making sure water doesn't get into the egg whites. Let stand about 3 minutes or until egg whites reach 75°F. Line 2 cookie sheets with cooking parchment paper or silicone baking mats.
• 2 In blender, place almonds and 1/4 cup of the powdered sugar. Cover; blend on high speed 1 to 2 minutes, scraping sides occasionally, or until almonds are very finely ground. Place strainer over medium bowl. Using rubber spatula, press almond mixture through strainer into bowl. Return any almonds left in strainer to blender; add 1/4 cup of the remaining powdered sugar. Cover; blend on high speed 1 to 2 minutes, scraping sides occasionally, or until almonds are very finely ground. Press almond mixture and remaining 1 cup powdered sugar through strainer into bowl; set aside. Discard any remaining large almond pieces
• 3 In another bowl, beat egg whites, salt and food color with electric mixer on high speed just until foamy. Gradually add granulated sugar, 1 tablespoon at a time, beating on high speed 1 to 2 minutes or until soft peaks form. Using rubber spatula, fold about half of the almond mixture into egg white mixture until completely incorporated. Fold in remaining almond mixture.
• 4 Spoon batter into decorating bag fitted with 1/2-inch plain tip. Pipe batter in 20 (1 1/2-inch) circles onto each cookie sheet about 1 1/2 inches apart. If tops have a peak, wet fingertips lightly on damp paper towel and press down to flatten. Tap bottom of cookie sheet on counter a few times to flatten cookies. Let stand uncovered at room temperature 30 minutes to allow a light crust to form on tops.
• 5 Heat oven to 300°F. Bake one pan at a time 17 to 18 minutes or until tops look set. Cool on pan on cooling rack at least 10 minutes. With metal pancake turner, remove cookies to cooling rack.
• 6 In 2-cup glass measuring cup, microwave cream and corn syrup uncovered on High 1 minute. Stir in chocolate and butter until chocolate is melted. Let stand about 30 minutes. Cover; refrigerate about 30 minutes or until spreading consistency.
• 7 For each sandwich cookie, spread about 1 teaspoon ganache on bottom edge of 1 cookie. Top with a second cookie. Store tightly covered.

FRENCH MACAROONS

Steps:

• Preheat oven to 320 degrees F (160 degrees C). Line baking sheets with parchment paper or a silicon mat.
• Whisk egg whites in a clean metal mixing bowl until thick, about 5 minutes; whisk the superfine sugar into the egg whites until thick, glossy, and the mixture holds stiff peaks, 5 to 8 more minutes. Place a sieve over the bowl containing egg whites and sieve both amounts of almond meal and confectioners' sugar into the egg white mixture. Gently fold the almond meal and confectioners' sugar into the egg whites, retaining as much air as possible.
• Separate the meringue into separate bowls to flavor and color, if desired. Spoon the 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 the cookies stand at room temperature for about 15 minutes to form a thin skin. Pick up the baking sheets and 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.

FRENCH CHOCOLATE MACAROONS

Steps:

• Position a rack in the middle of an oven and preheat to 400°F. Line 2 large baking sheets with parchment paper. In a food processor, combine the almonds with 1 cup of the confectioners' sugar and pulse until finely ground. Add the cocoa powder and the remaining 3/4 cup confectioners' sugar and pulse until well blended. In the bowl of an electric mixer, beat together the egg whites and salt on medium-high speed just until the whites form soft peaks when the beaters are lifted. Add the granulated sugar and beat just until the whites form stiff peaks. Using a whisk or rubber spatula, gently fold in the almond mixture. Transfer the batter to a pastry bag fitted with a 1/2-inch plain tip. Pipe out 1-inch-diameter mounds about 2 inches apart on the baking sheets. Bake, one sheet at a time, until the tops are cracked and appear dry but the macaroons are still slightly soft to the touch, 6 to 8 minutes. Transfer the cookies, still on the parchment paper, to barely dampened kitchen towels and cool for 5 minutes. Peel the paper off the macaroons, transfer to wire racks and let cool completely. (The macaroons can be made 1 day in advance and stored in layers separated by waxed paper in an airtight container.) To make the filling, in a saucepan over high heat, bring the cream just to a boil. Remove the pan from the heat and whisk in the cocoa powder. Add the chocolate and butter and whisk until smooth. Let cool to room temperature, then cover and refrigerate until the filling is firm enough to hold its shape when spread, at least 30 minutes. Transfer the filling to a pastry bag fitted with a 1/2-inch plain tip. Pipe the filling or spread it with a table knife generously on the flat side of half of the macaroons. Top with the remaining macaroons to form sandwiches. (The cookies can be stored in layers separated by waxed paper in an airtight container in the refrigerator for up to 2 days.)

LOW CARB FRENCH MERINGUE MACAROONS RECIPE - (4.1/5)

Steps:

• 1. Preheat the oven to 325 degrees F. and line a cookie sheet with parchment paper. 2. Add the egg whites to a mixing bowl and whisk until frothy. Add all the remaining ingredients, except the almond flour, and whisk until a little more frothy and thick. 3. Fold in the almond flour until well combined. Place heaping tablespoons of the meringue mixture in rows on the prepared sheet pan, leaving a couple inches of space between each cookie. The recipe should make about 24 cookies. 4. Bake for about 25 minutes until just starting to brown and they are firm to the touch. Remove and cool completely before frosting. 5. While the meringue cookies cool, make the filling by adding all of the filling ingredients to an electric mixer and beating on the highest speed until light and fluffy. 6. NOTE: Only frost right before serving. To serve, spread a thin layer of filling between 2 cooled baked cookies to make the meringue macaroons. Serve immediately once frosted; otherwise, store unfrosted cookies in an airtight container on the counter, keeping the filling in the refrigerator. HELPFUL HINTS Try adding food coloring or unsweetened cocoa powder to the cookies and filling to create unique cookies as pictured. Calories:115 /Fat: 10.5 g /Protein: 4g /Fiber: 1g /Net Carbs: 1.5g See MORE of my Recipes on Pinterest---> http://www.pinterest.com/thegeorgestella/low-carb/

FRENCH MACAROONS WITH BITTERSWEET CHOCOLATE GANACHE

Steps:

• Fill small bowl half full with hot water. Place egg whites in custard cup or another small bowl; place in bowl of water, making sure water doesn't get into the egg whites. Let stand about 3 minutes or until egg whites reach 75°F. Line 2 cookie sheets with cooking parchment paper or silicone baking mats.
• In blender, place almonds and 1/4 cup of the powdered sugar. Cover; blend on high speed 1 to 2 minutes, scraping sides occasionally, or until almonds are very finely ground. Place strainer over medium bowl. Using rubber spatula, press almond mixture through strainer into bowl. Return any almonds left in strainer to blender; add 1/4 cup of the remaining powdered sugar. Cover; blend on high speed 1 to 2 minutes, scraping sides occasionally, or until almonds are very finely ground. Press almond mixture and remaining 1 cup powdered sugar through strainer into bowl; set aside. Discard any remaining large almond pieces.
• In another bowl, beat egg whites, salt and food color with electric mixer on high speed just until foamy. Gradually add granulated sugar, 1 tablespoon at a time, beating on high speed 1 to 2 minutes or until soft peaks form. Using rubber spatula, fold about half of the almond mixture into egg white mixture until completely incorporated. Fold in remaining almond mixture.
• Spoon batter into decorating bag fitted with 1/2-inch plain tip. Pipe batter in 20 (1 1/2-inch) circles onto each cookie sheet about 1 1/2 inches apart. If tops have a peak, wet fingertips lightly on damp paper towel and press down to flatten. Tap bottom of cookie sheet on counter a few times to flatten cookies. Let stand uncovered at room temperature 30 minutes to allow a light crust to form on tops.
• Heat oven to 300°F. Bake one pan at a time 17 to 18 minutes or until tops look set. Cool on pan on cooling rack at least 10 minutes. With metal pancake turner, remove cookies to cooling rack.
• In 2-cup glass measuring cup, microwave cream and corn syrup uncovered on High 1 minute. Stir in chocolate and butter until chocolate is melted. Let stand about 30 minutes. Cover; refrigerate about 30 minutes or until spreading consistency.
• For each sandwich cookie, spread about 1 teaspoon ganache on bottom edge of 1 cookie. Top with a second cookie. Store tightly covered.