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Interior & Cover: Julie Schrader
Art Producer: Sue Smith
Editor: Pam Kingsley
Production Editor: Matt Burnett
Photography by Marija Vidal
Photography © 2019 Marija Vidal
Food styling by Elisabet der Nederlanden
Author photo courtesy Cushman & Wakefield
ISBN: Print 978-1-646-11139-8
eBook 978-1-646-11140-4
R0
I dedicate this book to my mother, Karen Wong; my father, Stephen Wong; and my
brother, Nicholas Wong. They are my number one supporters, and I appreciate
them so much. I would also like to dedicate it to my loving boyfriend, Jevons
Jiang, who helps me and pushes me to follow my dreams.
Contents
Introduction
Chapter 1: Macarons 101
Chapter 2: Troubleshooting Your Macarons
Chapter 3: Macaron Shells
Banana Shells
Blueberry Shells
Cake Batter Shells
Cinnamon Shells
Chocolate Shells
Coconut Shells
Cookies & Cream Shells
Cotton Candy Shells
Crispy Rice Shells
Espresso Shells
Fruity Cereal Shells
Hazelnut Shells
Lavender Shells
Lemon Shells
Maple Shells
Matcha Green Tea Shells
Mexican Hot Chocolate Shells
Mint Chocolate Chip Shells
Mocha Shells
Peach Cobbler Shells
Peanut Butter–Chocolate Shells
Pistachio Shells
Pumpkin Pie Shells
Red Velvet Shells
Rose Shells
S’mores Shells
Strawberry Shells
Tiramisu Shells
Toasted Almond Shells
Vanilla Bean Shells
Chapter 4: Macaron Fillings
Banana Buttercream
Blueberry Cheesecake Buttercream
Cake Batter Buttercream
Cinnamon Horchata Buttercream
Chocolate Ganache
Coconut Buttercream
Cookies & Cream Buttercream
Cotton Candy Buttercream
Cream Cheese Buttercream
Earl Grey Whipped White Chocolate Ganache
Fruity Cereal Buttercream
Honey-Lavender Whipped White Chocolate Ganache
Hazelnut Chocolate Buttercream
Maple-Bacon Buttercream
Lemon Buttercream
Marshmallow Buttercream
Mascarpone Buttercream
Matcha Green Tea Whipped White Chocolate Ganache
Mexican Hot Chocolate Ganache
Mint Chocolate Chip Buttercream
Mocha Buttercream
Peach Buttercream
Peanut Butter–Chocolate Buttercream
Pistachio Buttercream
Pumpkin Spice Buttercream
Rose Whipped White Chocolate Ganache
Salted Caramel
Strawberry Buttercream
Toasted Almond Buttercream
Vanilla Bean Buttercream
Measurements and Conversions
Acknowledgments
About the Author
Introduction
T
he macaron.What an elusive, finicky cookie. A more sophisticated
confection than, say, a chocolate chip cookie sandwich. There’s
definitely a reason that these beautiful, colorful, and delicious
creations are high-priced at your local bakery or grocery store:
They are difficult to master.
My initial exposure to macarons was back in 2012 on
Instagram. People were posting “pretty patties” and gushing
about how delicious and cute they were. I tasted my first
macaron at a local bakery, and I was disappointed. The flavor
was supposed to be pistachio, but it tasted like pure sugar. I
tried a raspberry one. It still tasted like nothing but sugar. This
is what led me on my journey to discover how to create the
perfect macaron. It’s a path that I’m still exploring today.
This path first led me to Google and YouTube, where I
searched for an “easy macaron recipe.” I eagerly bought my first
bag of almond flour and cautiously tested out the first recipe.
I’m not afraid to admit that it turned out terribly. The macaron
had no feet (the ruffle on the bottom of the macaron; you will
learn more about that later). It was cracked and lumpy. I
wondered what went wrong, so I tried again. This time the
macaron had feet, but the cookie was as flat as a pancake.
I studied the recipe closely. It said to fold the
almond/powdered sugar mixture with the meringue until the
batter looked like “flowing lava.” That direction is open for
interpretation. It was obviously not clear enough, because I had
pancakes instead of macarons.
I obsessed over getting the macaron just right and searched
countless blogs and YouTube videos, trying to gain some
insights. Eventually, I found a recipe that worked (so I thought)
and mustered up enough confidence to post the results on
Instagram.
Several friends commented on my post, asking if they could
buy some macarons from me. I said, sure! I gave away my first
attempts at macarons for free (I called them “maca-wrongs”),
but now people were willing to buy my creations! I charged
only a dollar each at first (what a steal!). Motivated by the
increased response I was getting, I focused on creating full and
fluffy shells and even wrote a blog about it, which generated
thousands of views across the globe.
Now that I had found a recipe that led to successful
macarons every time, I decided that I wanted to share it with
others.
Up until that point, I had been unclear about my direction in
life. I switched my college major three times and wasn’t sure
what to do next. But once I started baking macarons, I knew
that I had found my true passion in life. Some say if you can
master the macaron, you can master any type of baking. In the
following pages, I will share my knowledge with you and give
you the inside scoop, detail by detail, on making macarons.
This book will provide you with a step-by-step how-to guide to
making beautiful, delicious, fluffy, full macarons with different
fillings. I will include troubleshooting and tips along the way, as
well as ideas for how you can expand your flavors and
creativity to come up with your own creations.
As you read through this book and make what are perhaps
your first batches of macarons, I hope to help you avoid the
mistakes I made at first and instead bake beautiful, delicate
cookies. I hope to give you the satisfaction of creating
something that is not only aesthetically pleasing, but also
delicious.
Chapter 1
Macarons 101
aking the French macaron may be intimidating at first, but it
B
can be broken down into seven simple steps: weighing and
sifting, making the meringue, mixing the almond flour into the
meringue, piping the batter, resting the batter, baking, and
filling. The basic shell recipe only includes four ingredients:
almond flour, powdered sugar, egg whites, and granulated
sugar. Once you measure out these ingredients correctly,
master the technique, and feel confident in your baking, you
will become a master of macarons. You may even begin to
dream about making them, and become addicted to their
beautiful appearance, heavenly taste, and endless flavor
combinations. I hope you are ready to dive in and find out the
best-kept secrets of making macarons.
WHAT IS A MACARON?
Up until a few years ago, French macarons were unheard of in
the United States. Only the coconut macaroon was a household
name. (If you’re not familiar with the coconut macaroon, it is an
American confection made from shredded coconut, sugar, and
egg whites. It can be whipped up in a few minutes, while the
macaron requires a more time-intensive process.) But macarons
soon became the new hot dessert trend, thanks to their dainty
appearance, vibrant jewel-like colors, and unique texture.
Macarons are meringue cookies sandwiched together with a
buttercream, ganache, or jam filling. As you bite into them, the
delicate shell gives way to a soft, fluffy, and slightly chewy
interior melded together by a sweet, creamy filling bursting with
flavor. They are uncommon in most local grocery stores, but
this book will give you the tools needed to easily make them
from scratch.
A Brief History
Surprisingly, the French macaron actually started in Italy. The
Italian word macherrone, which means “fine dough,” is the base
of the word macaron. The oldest macaron recipe dates back to
the seventeenth-century France, but it finds its origins in Italy.
The macaron was most likely introduced to France by the pastry
chefs Catherine de’ Medici brought with her from Italy upon her
marriage in 1533 to the prince who would become the king of
France, Henry II. This delicious confection became more well
known when two Carmelite nuns baked and sold them to earn a
living during the French Revolution. However, these early
macarons did not have fillings or flavors; they were a simple
confection made from almond flour, sugar, and egg whites. It
was only when the Paris pâtisserie Ladurée sandwiched
ganache and jam between two macaron shells and offered them
in a variety of colors and flavors in 1830 that macarons
skyrocketed in popularity.
EQUIPMENT
You don’t need fancy kitchen equipment for making macarons,
but you do need certain tools to help ensure your macarons
turn out perfectly.
Sifter
In order for your macaron to have a smooth, shiny shell, you
need to have a sifter to filter out any large almond pieces. I find
that one with a crank tends to be faster, especially if I’m making
larger batches. If you already have a mesh sifter, you can use
that, and use a spoon to push the almond/powdered sugar
mixture through.
Measure by Measure
Most macaron recipes measure the amount of ingredients
by weight, as in grams, but others use volume
measurements, as in cups. My personal preference is to
use weight, because when using volume, the top of the
measuring utensil isn’t always the same every time. When
using a scale to measure your dry and wet ingredients,
you don’t have to buy extra tools, and it is super accurate.
Plus, I think it’s more work figuring out 2⅓ cups than
just weighing out 100 grams. And in macarons, if your
ratios are off by even the slightest bit, it can spell disaster.
For example, if you add three egg whites but the recipe
actually calls for 45 grams egg whites, it would turn out
differently or make less batter, because three eggs can
sometimes yield 30 grams, 34 grams, etc. The batter may
turn out too oily or too dry, and the macarons may not
form their characteristic feet.
Honestly, I prefer you use more accurate measurement
methods for baking, because I don’t want your hard
efforts to be wasted and unsalvageable. However, I do
realize that this may be a very different way to bake for
some of you (it was for me at first, too), and you may
prefer to measure the ingredients for your macarons by
volume, at least at first. Therefore, I will use both
measurements in the book.
Mixer
Mixers are definitely an essential part of making great
macarons. You could spend a lot of physical effort and time to
whip egg whites to stiff peaks by hand, but why not save time
and energy? I prefer a stand mixer because I can multitask while
I work. For example, you can add food coloring to your mixer or
wash dishes while the stand mixer does the work for you. A
handheld mixer works fine, too. They are portable and easy to
use, as well as relatively inexpensive.
Sheet Pans
If you use old, warped baking trays, your macarons will turn out
lopsided and misshapen. You want to make sure that you have
sturdy, heavy-duty, even pans that are stackable and easy to
store. I highly recommend aluminum half-sheet baking pans. I
found mine online, and they have lasted for several years. Not
one has warped or gotten misshapen, and they stack easily to
save space. Plus, the silicon mats that I also recommend below
fit perfectly on these sheet pans.
Liners
This is important, as a liner will prevent your macarons from
sticking to the baking pan. You can’t just grease the pan, as you
can when making butter-based cookies. Macarons are so
delicate that they cannot have any type of grease in or on them
during the baking process. And never use wax paper; macarons
will stick to them.
Use either parchment paper or silicone mats. Parchment is
coated with cellulose, which helps the macarons peel off. It’s
easy to use and dispose of, but the downside is that macarons
don’t always come out in the desired circular shape, as the batter
slides around easily. For optimal results, silicone mats are
recommended. They are eco-friendly, easy to use, and produce
perfectly round macarons every time; just be sure they are
spotlessly clean, with no grease spots.
Pastry Bag and Tip
To transfer the macaron batter to the sheet pans, you will need a
piping bag and a medium round tip. This helps to control the
flow of batter. You don’t want to spoon the batter out (although I
have been desperate and have done this before!). I recommend a
Wilton piping tip #12 along with their disposable piping bags. If
you do not want to buy a piping bag and tip, you can cut a half
moon shape into the corner of a sandwich bag and place the
batter in there.
Spatula
Finally, one of the most important tools in making macarons is
a good rubber or silicone spatula. A spoon won’t properly mix
and fold the macaron batter; it’s too hard to get all the almond
flour and powdered sugar combined. I like a spatula because it is
flat and has a wider surface area than a spoon. Do not mix the
batter with a hand mixer or stand mixer. This will incorporate
too much air into the batter and possibly overmix it, resulting in
flat macarons.
INGREDIENTS
The ingredients needed for macarons are pretty simple. There’s
nothing too crazy, and you should be able to find everything at
your local grocery store. The shell consists of almond flour,
powdered sugar, granulated sugar, and egg whites. The filling
can be anything from a simple buttercream to a tea-infused
ganache to a store-bought filling such as Nutella.
Almond Flour
The first ingredient, almond flour, is probably the most difficult
ingredient to find. But since almond flour has gained popularity
among people who follow a gluten-free diet, it can now be
found at most stores. If you can’t find it at your regular grocer,
check out your nearest health food store. Almond flour sounds
intimidating, but it is simply made from ground, blanched
(meaning their skins have been removed) almonds. It is possible
to make macarons from almond meal, which is ground almonds
with the skins on. It will affect the final results, with your
macarons having a more natural, rustic look and a grittier
texture.
Making Your Own Almond Flour
To make almond flour from scratch, you can use raw,
blanched, or sliced almonds. Before buying almond flour
in bulk, I would buy blanched slivered almonds. They are
relatively inexpensive and work very well in making
macarons because you don’t have to go through the
trouble of blanching almonds yourself. You can blanch
your own almonds by boiling them for 30 seconds,
removing the skins by hand, and letting them dry in an
oven at 190°F for 1 hour. Once dry, pulse them in a food
processor until finely ground. It is important to dry them
before grinding, because if the almonds are still wet, the
almond flour can clump and cause oil spots on your
macaron shells. If you grind up already blanched, slivered
almonds, make sure that you include powdered sugar so
the mixture absorbs any excess moisture.
Sugar
Sugar is a crucial part of the structure of macarons; it cannot be
replaced or reduced by a significant amount. In order for
macarons to develop their signature feet, powdered sugar must
be included in the batter to allow it to dry and form a shell.
Granulated sugar is also essential for the meringue; it helps
stabilize the whipped egg whites. There are sugar substitutes
available to make macarons, but I find that they don’t have the
same texture and are less reliable. I have reduced sugar in my
recipes as well as adding salt to combat the sweetness, because
most recipes I have encountered are typically too sweet.
Egg Whites
Fresh egg whites are my go-to ingredient for macarons. I do not
like using powdered egg whites because they usually contain
additives or fillers such as silicon dioxide, sugar, cornstarch, and
citric acid. These ingredients keep the powdered egg whites
shelf stable, but my motto is that fresh always tastes better.
Powdered egg whites are also a bit riskier, and I prefer to get my
batches right every time. However, powdered egg whites can be
used when you are in a pinch or want to prevent wasting egg
yolks. Also, I have found that pasteurized carton egg whites do
not work, because the protein structure changes during the
pasteurization process. Based on my experience, pasteurized
egg whites do not whip up correctly, and can leave you with a
soupy mess.
“Aging” Egg Whites
To “age” egg whites, you separate eggs and leave the
whites in a bowl covered, for a day. Doing this relaxes the
proteins in the eggs. The egg whites become looser and
easier to pour and whip. Using aged egg whites also
seems to produce a drier batter, making it harder to
overmix.
Although many recipes call for aging egg whites, I
have found that it is not an essential part of making
macarons. If you do choose to age your egg whites, it will
act as extra insurance against failed baking attempts. To
quickly age egg whites, microwave them in a bowl for 10
seconds uncovered, and there you have it.
Cream of Tartar
Whipped egg whites need a stabilization agent, and the
granulated sugar in the recipe is usually enough to do so. Cream
of tartar can help fluff up the whites to maximum volume
without breaking or overwhipping the meringue. Overbeaten
meringue will result in a hollow, hard macaron shell that looks
lumpy and dull. I do not use cream of tartar in my recipe, but if
you want to experiment with ways to stabilize your meringue, it
won’t hurt to add ¼ teaspoon to help it along.
Salt
Have you ever had a macaron that is sickeningly sweet? This is
most likely due to the fact that the recipe didn’t include salt. My
recipe uses a pinch of kosher salt, and I feel that it makes a
difference in balancing out the sweet flavors. I also use a bit of
kosher salt in my fillings for the same reason. In baking, salt is
essential to harmonize with sweetness.
Colorants and Flavorings
How do macarons get their bright and aesthetically pleasing
colors? From a good quality food coloring, of course. I highly
recommend Americolor® Soft Gel Paste(TM) Food Color, because
it is a global leader in gel food coloring. A few drops of gel food
color should suffice, unless you want neon or rich, dark colors.
Powdered food coloring also works well, but whatever you do,
do not use liquid. Liquid food coloring will disrupt the texture of
the batter.
Flavoring the macaron shell is also an important step. It can
add a whole new element or texture. You can use a very small
amount of extract or powder, such as vanilla extract or cocoa
powder. If using powder to flavor your macaron shells, also
ensure that you do not add too much, as this will make the
batter too dry.
MAKING THE MACARON BATTER
The macaron batter is the trickiest part of making macarons, of
course, due to its finicky nature. It reminds me of the children’s
story, Goldilocks and the Three Bears, because it has to be “just
right.” The two critical steps are whipping the egg whites and
folding the dry ingredients into the meringue, a step known as
the macaronage.
Whipping the Meringue
The key to a good macaron is a good meringue, with smooth,
shiny, stiff peaks. You can tell it’s done when you can flip the
bowl upside down and nothing comes out. The peak will be stiff
yet still droop slightly.
Start with aged or fresh egg whites and whip them on
medium for a few minutes until bubbles form. Once the bubbles
get smaller, you will see the meringue start to take shape. At this
point, you will add in your sugar and stabilizing agent, if using,
then continue to beat on medium-high for a few minutes until
the peaks have thickened and the meringue has become super
shiny and glossy.
If the meringue is underbeaten, it will result in macarons that
do not rise, since whipped egg whites are the sole leavening
agent in the recipe. To avoid an under-beaten meringue, make
sure to check the peaks often. Do this by turning off the mixer
and lifting up the whisk attachment. Does the meringue look
runny or very droopy? If so, keep beating for 3-minute intervals
until it gets thicker and leaves stiff peaks. If you feel the
meringue is getting close to the perfect consistency, turn down
the mixer speed and continue to check the peaks every 2
minutes. This will help avoid an overly beaten meringue, which
will look dull and grainy. Be careful with this, because you can
fix an underbeaten meringue, but not one that’s overbeaten.
Your meringue is ready when it's smooth, shiny, and holds stiff peaks that droop
just a little.
The French versus Italian Meringue Method
One of the things I have learned in my path toward the
perfect macaron is that there are two main methods of
making macarons: French and Italian. The French method
is simpler, while the Italian method consists of more steps.
In the French method, the egg whites are whipped to
stiff peaks. Almond flour and powdered sugar are then
added and folded until combined. The Italian method is
more complex, with hot simple syrup poured into the
whipped egg whites; they are then folded together with
an almond and powdered sugar paste. There is an
ongoing debate about which method is best. Some say
the French method is lighter, while the Italian method is
sweeter. In this book, I use the French method. However,
from my experience, both methods produce great results.
The Macaronage Stage
For many people, including myself, the macaronage is the most
challenging step in making macarons. The macaronage batter
will fail if there is too much air left in the batter, or not enough.
Some say to fold the batter a specific number of turns, but I find
this can be unreliable due to the variable nature of meringue or
any flavorings or powders added to the shell.
The folding method I have found useful is to hold the mixing
bowl in one hand, and use the other hand to hold the spatula for
flattening the dry ingredients with the meringue, scraping the
bottom of the bowl to ensure it is mixed. Then turn the bowl and
repeat these steps until you reach the desired consistency. In
my experience, going slow and steady is the best way to fold the
meringue and powdered sugar together, always checking to see
how the batter falls off the spatula. The ideal batter consistency
is like thick cake batter. One way to test the batter is to do one
fold, pull the spatula up, and let the batter fall back into the bowl.
The batter should drop off the spatula slowly, in a ribbon-like
manner, and fall back into the bowl in 10 seconds. Some also say
the figure eight method is a good way to check the batter. This
means pulling up a spatula full of batter and trying to draw a
figure eight in the batter. If you can’t, it is not mixed enough. If
it forms a figure eight too quickly, it is mixed too much.
At the macaronage stage the ideal consistency is like thick cake batter.
Weather Matters
One factor that will affect the success of your macarons is
high humidity. If you live in an area with high humidity or
if it’s raining on baking day, it will take longer for the
macarons to rest and develop a skin on top to form the
signature foot. To combat this, I recommend adding 1
teaspoon cornstarch to your dry ingredients to help dry
out your macarons. I also highly suggest that you place a
large fan in the kitchen to aid in the drying process. It will
save you time and money from wasted, cracked macaron
shells. If your macaron shells do not form a dry skin on
top, they will either crack or look like a regular cookie
with a porous appearance.
PIPING THE BATTER
Once your batter is ready, it’s time to transfer it to a piping bag
fitted with a round tip and pipe them onto the baking liners.
Piping can be a bit tricky at first, but once you get the hang of it,
you can do it in your sleep.
Prepping the Baking Sheet
Before you start piping, the baking sheets must be prepared so
that the baked macarons are the proper size and shape and can
be easily removed from the liners. Once I discovered silicone
macaron baking mats with pre-drawn circles, I never looked
back. Each mat holds 15 completed macarons, each about 1½ to
1¾ inches in diameter. Plus, they are reusable and eco-friendly.
If you buy silicone macaron mats, all your baking pan
preparations are finished. Done!
However, you can still make your own using a template
underneath the parchment. Macaron templates can be found
online, ready to print. You also can create your own. I used to
create my own by tracing a medicine bottle cap with a pen onto
a sheet of parchment paper, but make sure you space them out
equally and make the most use of the space. Personally, I don’t
think the macaron templates found online are the best option,
because the standard paper size is 8½ by 11 inches, smaller than
a half-sheet baking pan.
Whether you prefer to use a template or draw your own,
ensure you put a piece of parchment over the template, with a
little batter dabbed in between to hold it in place.
Filling the Pastry Bag
For piping bags, I recommend ones that are reusable and
durable. For piping tips, I recommend the Wilton #12 tip, which
you can purchase at craft stores. To fill the bag, just pop the tip
inside, place the piping bag inside a tall glass, unroll the bag,
and press it down inside the bottom of the glass so that the
batter will be easy to pour. Once your bag is ready, use your
spatula to push all of the batter onto one side of the bowl, then
slowly pour the batter into the bag. Scrape off any excess onto
the sides of the bag, then roll it back up and twist the top to
prevent any batter from leaking out. Turn it upside down, with
the piping tip facing up, until you are ready to use it so that
batter won’t leak out either side.
Piping Method
If you have experience piping frosting for cupcakes or cookies,
then this step may be easier for you. For me, it took a while to
get right. But once you get the hang of it, it is quite simple. To
hold the piping bag correctly, use your dominant hand to twist
the top and squeeze batter out, while your other hand gently
guides it. I like to start from the left side and then work my way
right and down.
If you have a template, start with the top left circle, and
position your non-dominant hand in the middle of the circle.
Steadily squeeze out the batter with your dominant hand while
the other keeps the bag still. Once you have squeezed out the
batter to the right size on your template (if there is no template, I
count about four seconds), use a flicking motion to the left to
finish your macaron. This is an important detail. If you simply
pull the bag upwards, it will leave a peak on the cookie, not a
smooth, pretty surface, which is what you want. If you are not
using a template, space the macarons about one inch apart. You
should be able to fit six macarons per row, and about five rows
on a half-sheet baking tray.
To pipe, steadily squeeze out the batter with your dominant hand while the other
keeps the bag still.
Getting Rid of Air Pockets
Once you have completed your trays, you’ll notice that the
macarons may be slightly lumpy on top or have peaks. You may
also see air bubbles. If air bubbles are trapped in the batter, they
will bake like this and leave hollows in the completed macarons.
It is essential to pop them. To do so, put a kitchen towel on your
counter to prevent excess noise, and then drop the baking pan
on the towel with medium force a few times to flatten them and
pop the air bubbles. However, be careful with this. You don’t
want to deflate too much air from them, or they will be flat. If
you like, you can also use your hand to hit the bottom of the tray
for more control.
Resting the Piped Macaron Batter
Let the piped macaron batter dry, uncovered, at room
temperature until the tops are dull and no longer sticky to the
touch. If you use a fan, this will take 30 to 60 minutes; without a
fan, it can take anywhere from 30 minutes to 2 hours,
depending on the weather. This step allows the top of the
macaron to develop a skin, which is key to a crisp shell with no
cracks.
BAKING THE MACARON SHELLS
The hardest part of making macarons is over. Hooray! Now you
just need to bake the macaron shells. Different recipes call for
different temperatures, but I have found that 300°F works best
for many ovens. I have had several people contact me from my
blog saying that the texture of the macarons was crisp yet light
and fluffy when using this baking temperature. Allow at least 15
minutes for your oven to preheat and bake your macarons on
the center rack.
If You Have a Convection Oven
If you have a convection oven, which have become quite
popular, you will need to monitor the oven’s temperature
and airflow by using an oven thermometer. I use a
convection oven because the fan inside helps to circulate
air more evenly, resulting in a more uniform bake. But
either type of oven will work for this recipe if the proper
adjustments are made.
Cues for Doneness
Since baking macarons will turn out slightly different in every
oven, I recommend that you test for doneness at 14 minutes.
Look at them through the oven window or open the door
slightly to peek. If they look underdone or browned on top,
make adjustments accordingly for the next batch—if the
bottoms were still sticky, increase the oven temperature by 5
degrees for the next batch. Conversely, if they browned (a no-no
for macarons), decrease the oven temperature by 5 degrees for
the next batch.
If your macarons look done at 14 minutes, there are two
things you can do to verify that they are fully baked. First, check
that the macarons have feet; this is a good indicator that they
are baked. Next, tap a shell. If it jiggles a little, but not a lot, it is
done. If it breaks, it’s not done and should stay in the oven for
another 2 minutes or so, until it is sturdy enough to withstand
your tap.
Cooling and Removing the Shells from the
Pan
Once the macarons are baked and removed from the oven,
place them on a cooling rack for about 15 minutes. If you are in
a rush, place the baking sheet with the macarons still attached
to the parchment paper or silicone mat on a cooling rack in
front of a fan on full speed. After the macarons have cooled
down, it is time for the more exciting part: matching and piping.
The macarons should pop off the parchment or silicone mat
easily. To remove them without damaging their bottoms, I
recommend lifting up a corner of the parchment paper or
silicone mat slightly and using your finger to push on the back
of the baking liner to pop off one macaron at a time. This way,
none gets left behind if the bottoms are slightly sticky.
Another cool trick is to prepare an empty baking tray, then
lift up the sheet of parchment or silicone with the macarons still
attached. Transfer it to the new tray and gently turn the sheet
upside down so the macarons are resting on the tray. With one
hand, peel back the parchment or silicone while the other hand
helps to pop each macaron off onto the tray. Then pair similarly
sized shells in preparation for filling.
Anatomy of a Perfect Macaron
The anatomy of a perfect macaron is quite different than
your normal cookie. It has a shell, a “foot” (pied in
French), and fluffy sweet insides. The shell and foot are
formed from the “skin” that was developed during the
resting period. Air gets trapped beneath the “skin,” and
only rises from the bottom, creating the “foot.” My idea of
a perfect macaron has small feet—meaning that it does
not have a large amount of air in it—a smooth shiny shell,
and a sweet but fluffy interior with no hollows. It should
have a slight crunch to it, with a chewiness that melts in
your mouth.
ASSEMBLING THE MACARONS
Assembling the macarons is probably my favorite part of the
entire process. To see them go from a shell to a beautifully
finished product is one of the best feelings. Fillings can be as
simple as store-bought items such as jam or homemade
creations like tea-infused whipped chocolate ganache. Either
way, you can make your macarons look and taste as exquisite as
the ones found in Paris.
Filling Methods
Several friends say that filling macarons is the easiest, most fun,
and most relaxing part of making macarons. The easiest and
quickest way to fill macarons is with a premade jam or spread,
like Nutella, and a spoon. I certainly did this when first starting
out, because I mainly focused on the macaron shell. The filling
was just a bonus back then!
However, once you’re ready to elevate your flavors a bit
more, making your own fillings is just as rewarding. To use a
spoon to fill your macarons, scoop a dollop of jam, Nutella,
buttercream, or ganache and use the side of your spoon to place
it onto the middle of the bottom of the shell. Place a matching
macaron shell on top and sandwich them together while
twisting and pushing down slightly to secure. My favorite
method of filling macarons is using a reusable piping bag. To do
so, unroll the piping bag in your hand, then place a spoonful of
filling inside and roll the bag back up while twisting the top.
Pipe out a half dollar sized dollop in the center of the bottom
macaron shell and sandwich the shells together while pushing
down ever so slightly and twisting to secure.
STORAGE
After all your macaron shells have been filled, I’m sure you’ll be
jumping for joy, seeing the beautiful creations you just made.
You probably want to eat one right away; I don’t blame you. But
wait! They are not truly finished. Not yet. I recommend that you
first store them in an airtight container and place them in the
refrigerator overnight. The flavors in the filling and shell will
meld together, and the moisture from the filling will soften the
macarons inside ever so slightly. Once you bite into it after 24
hours, the faint crunch will give way to a moist, melt-in-yourmouth experience with an explosion of flavor. If you eat it
freshly baked, it will be a little crispier and not as flavorful.
Macarons can be stored in the fridge for up to five days, and in
the freezer for up to three months. If freezing, thaw to room
temperature first before eating.
My 10 Favorite Combinations
With over sixty different combinations, it is difficult to just
pick one that stands out. Therefore, I have compiled a list
of my 10 favorite combinations of shells and fillings for
you to try.
• Matcha Green Tea Shells + Strawberry Buttercream
• Pistachio Shells + Earl Grey Whipped White Chocolate
Ganache
• Strawberry Shells + Banana Buttercream
• Cookies & Cream Shells + Cookies & Cream Buttercream
• Tiramisu Shells + Mascarpone Buttercream
• Toasted Almond Shells + Salted Caramel
• Blueberry Shells + Blueberry Cheesecake Buttercream
• Fruity Cereal Shells + Fruity Cereal Buttercream
• Banana Shells + Chocolate Ganache
• Cinnamon Shells + Cinnamon Horchata Buttercream
Chapter 2
Troubleshooting Your
Macarons
almost all bakers have issues with macarons at one point
Iorthink
another, so you are not alone if you do. As I’ve mentioned
before, it’s like Goldilocks and the Three Bears: Everything has
to be just right. The batter consistency must not be overmixed
or undermixed. The meringue must be whipped to stiff, but not
dry, peaks. The macarons must be baked at the right
temperature for the right amount of time. If you fail to perform
any of these steps, your macarons will be hollow, cracked, flat,
underbaked, lumpy, puffy, porous, or overbaked. Fillings can be
problematic as well, if the recipe is not followed correctly.
In this chapter, I will walk you through the most common
problems you’ll run into, their likely causes, and how to either
fix them or improve on your next batch.
SHELL ISSUES
When making macarons, the most common problems occur
with the shells. When it comes to the shell, the stars must align.
Exactitude is the watchword.
Egg Whites Won’t Peak in the Meringue
You may find that the egg whites are a bright white but will not
stay on the beater when lifted up, no matter how long you whip
them.
POSSIBLE CAUSES
There are several possible culprits: There was grease in the
bowl, there was a bit of egg yolk in the egg whites, you used
boxed pasteurized egg whites, or there wasn’t enough sugar in
the meringue.
Grease or fat (including a bit of egg yolk) is enemy number
one when you are in pursuit of a fluffy and light meringue. It
prevents the egg whites from whipping up to their fullest
potential and could leave you with a soupy mess. If you used
boxed pasteurized egg whites, the meringue will not whip up
because the pasteurization process changes the egg white
proteins.
If there isn’t enough sugar in the meringue, the egg whites
could destabilize and become dry, grainy, and lumpy.
REMEDIES
If your meringue doesn’t whip up properly, there are no fixes;
you’ll have to throw it out. Here are some tricks to ensure a
smooth, silky meringue on your next attempt:
• Before whipping the egg whites, wipe down the mixing
bowl with lemon juice to get rid of any residual grease.
• When separating the eggs, crack each one into a separate
bowl, and be very careful about popping the yolk. If you do
accidentally pop one, use the eggshell to scoop it out. By
using separate bowls for each egg, you can simply throw
away one egg white, not the whole batch, if you cannot get
all the yolk out.
• Finally, be certain you add the correct amount of sugar; if
you don’t, the sugar won’t bind with the egg white proteins
to create meringue. Make sure you do not change the
amount of sugar that goes into the meringue and that you
measure accurately.
Shells Didn’t Develop Feet
You may find that there’s no sign of that signature ruffle along
the bottom edge of the shell, called the foot.
POSSIBLE CAUSES
If there’s no foot and your macarons are also cracked, you
didn’t allow the batter to rest long enough after piping. Resting
is very important, because it helps the macaron develop its
shell and then raise the cookie above the shell to create the
ruffle.
If there’s no foot and your macarons are not cracked, that
means that you rested the piped macarons too long. This allows
air to escape from the batter; as a result, the macarons will not
rise in the oven.
If your macarons have no feet and are porous, that means
the batter was overmixed or too wet.
Two other possible reasons for a lack of feet are an
overbeaten meringue or the oven temperature was too low for
the macarons to rise.
REMEDIES
To ensure that the macarons have feet, take all of the following
precautions:
• Do not overbeat the meringue.
• Take care to not overmix the macaron batter; if you do, it will
prevent the macarons from forming a skin and cause them
to be porous, like regular cookies. If you realize you’ve
overmixed your batter, you can correct for it by letting the
piped macarons rest longer before going into the oven.
• Rest the piped macarons until they are completely dry, with
no shininess on top; when you touch the top of one, the
batter shouldn’t stick to your finger.
• Make sure you don’t let them rest too long; if you do, the air
will escape and prevent the macarons from rising.
• Make sure your oven temperature is correct so as to not
underbake the shells.
Shells Are Cracked
I think one of the worst feelings when baking macarons is
when you open the oven door and see all your hard work gone
in an instant with cracked tops. I admit, I still get these from
time to time because I am sometimes impatient.
POSSIBLE CAUSES
There are three reasons macaron shells crack. The meringue
could be underbeaten to soft, rather than stiff, peaks. The batter
could be overmixed. Shells also crack if the piped macarons
were not rested long enough.
The resting period can be the most challenging, as waiting
around for them to become dry takes patience. But trust me, it
is worth the wait. You don’t want all your hard work to go to
waste. It’s better to wait and get perfect results.
REMEDIES
• Beat the meringue to stiff, rather than soft, peaks. This will
ensure that the batter won’t be runny.
• Do not overmix the batter. It needs to look like thick cake
batter and drop off the spatula in ribbons, not too fast and
not too slow.
• Rest the piped macaron batter for a minimum of 30 minutes
with a fan blowing on it, or longer if you’re not using a fan.
They are ready to bake when the batter does not stick to your
finger at all, and the surface is dry and dull. How long this
takes may vary due to the weather; if it’s raining or very
humid, it can take up to 2 hours.
Shells Are Hollow
After cracked shells, this is the next macaron pet peeve of mine.
It’s so disappointing to bite into a beautiful macaron, only to
find it has nothing inside.
POSSIBLE CAUSES
There are several reasons why macarons are hollow. It means
the batter was overmixed or undermixed; the meringue was
overbeaten or underbeaten; or the oven temperature was too
low.
REMEDIES
To ensure fluffy, full macarons every time, make sure to beat
the meringue to stiff peaks. I usually beat on medium speed for
a longer time (rather than beating at high speed) so that I don’t
accidentally overwhip the egg whites. The meringue is done
just as soon as it forms peaks that do not droop when the mixer
is pulled out of the bowl—but don’t beat beyond that or you will
dry out the meringue.
Do not overmix or undermix the batter. Make sure it drops
off the spatula in a ribbon in about 10 seconds. When it comes
to mixing, I recommend going slowly—you can fix
undermixed, you can’t fix overmixed.
If your macarons are only slightly hollow, filling them with
buttercream and storing them in the fridge overnight can help
make the hollow less noticeable and produce a lighter, airier
cookie.
Shells Are Too Brown
Sometimes the tops or bottoms of the shells can become too
brown. I have noticed that certain colors, such as light blue,
purple, and green, get browner than others. Colors that don’t
show browning as much are brown, yellow, orange, and red.
POSSIBLE CAUSES
The macarons were either too close to the heat source or the
oven temperature was too high.
REMEDIES
If your macarons tend to brown, bake one tray at a time on the
upper rack, with an empty baking tray underneath it to block
the heat. This should help prevent that problem. If you still have
issues, try lowering the oven temperature in 5-degree
increments. Be careful not to lower it too much, however,
because this may cause hollow macarons.
Strategies for a Perfect First Batch of
Macarons
I know that making macarons can be a challenging task,
but with my tips and recipes, I believe you’ll be a
macaron master in no time! To ensure success, I have
some tips that you should follow:
• The best time to make macarons is on a sunny day with
no rain, when it’s not too hot. If it is raining, it will take
longer for the macaron batter to dry and the shells may
crack.
• When separating the eggs, make sure no yolk gets into
the whites.
• Do not under- or overwhip the meringue. Make sure it
has smooth, shiny, stiff peaks. Use medium-high speed
rather than high speed to whip it.
• Make sure you sift the almond flour and powdered sugar
together, so the sugar absorbs any excess oil from the
almonds.
• When mixing the macaron batter, make sure you go
slowly and check each rotation to make sure you do not
overmix it. The batter has the right consistency when it’s
like thick cake batter that slowly flows in ribbons.
• When piping macaron shells, use silicone mats instead of
parchment paper to line the pans, and pipe vertically
rather than in a swirl or with a side motion.
• Let the piped macarons rest at least 30 minutes, and up
to 2 hours if necessary, to ensure no cracks form.
• To avoid hollow macarons, do not adjust the oven
temperature too low.
• If your macarons tend to brown, bake one tray at a time
on the upper baking rack, with an empty sheet on the
rack below.
• Wait for the macarons to completely cool before
removing them from the silicone mat, and peel them off
using the back of the silicone mat rather than the front.
Shells Are Misshapen
Often times, macaron shells can turn out wonky, in oval or
blobby shapes rather than perfect circles. I prefer to use a
template so that doesn’t happen. I’ve also found that silicon
mats retain the circular shape better than parchment paper.
POSSIBLE CAUSES
Poor piping technique is one culprit for this problem. Using
parchment paper as your liner can also be the cause; because it
has such a smooth surface, it doesn’t take much (just a warp in
your baking sheet) for the macaron batter to move, causing
misshapen shells. I highly recommend using a silicone baking
mat, but make sure it is perfectly clean.
REMEDIES
To ensure beautifully round macarons:
• Pipe vertically, straight up and down, not from the side or in
a swirl.
• Use silicone baking mats instead of parchment paper as
your pan liners.
Shells Are Flat
Instead of beautifully rounded tops, the macarons come out
like little flat pancakes.
POSSIBLE CAUSES
You’ve deflated too much air out of the batter before baking.
This can also cause the baked shell to look splotchy on top.
REMEDIES
Mix slowly during the macaronage stage, checking the
consistency often.
Shells Are Difficult to Remove from Sheet
When you lift the macaron off the pan, some of it remains
stuck to the mat or parchment paper.
POSSIBLE CAUSES
Sticky macaron shells can be caused by an underwhipped
meringue or overmixed batter. Underbaking the shells can also
cause stickiness; this can happen if the oven temperature is too
low.
REMEDIES
Do not underbeat the meringue; make sure it has stiff, shiny
peaks. I find it best to beat the meringue on medium speed to
avoid under- or overbeating. And do not overmix the batter; go
slowly when mixing the almond flour into the meringue.
Make sure that the macarons are baked for the correct
amount of time in the recipe. If you are also having issues with
browning, be sure to adjust the temperature downward in no
more than 5-degree increments to try to find your sweet spot of
no browning and no stickiness.
And here are two tips for removing the macarons from the
liner:
1. Pull up a corner of the liner and peel it away from the
macarons from behind rather than trying to lift the
macarons off the liner.
2. Always wait until the macarons are fully cooled before
removing them.
FILLING ISSUES
Fillings are not always easy to make, especially if you’re
completely new to baking. Be sure to stick to the recipes. The
ratios are key to their success, particularly for buttercream and
ganache.
Ganache Is Grainy
Smooth and silky is what you want in a ganache, not grainy
and lumpy.
POSSIBLE CAUSES
This can happen if the chocolate is not tempered correctly,
meaning that it burned before the hot cream was added. Using
low-quality chocolate can also lead to graininess. And lumps
can occur if the chocolate is not whisked together with the
cream until fully melted and smooth.
REMEDIES
Rather than melt the chocolate on its own (and risk burning it),
heat the heavy cream to almost boiling, pour it over the
chocolate, and let it sit for 2 to 5 minutes before whisking them
together until smooth. Use a high-quality chocolate, such as
Guittard, Ghirardelli, or Lindt. Do not use Hershey’s, as it
contains additives that can cause lumpiness. Chopping the
chocolate finely will help ensure that it melts quickly and fully.
Ganache Is Oily
If you can see oil puddles in the ganache, this means it has
separated.
POSSIBLE CAUSES
Ganache is essentially an emulsion of water and fat. If the
ganache is heated at too high a temperature for too long, the fat
will separate from the chocolate and cream and result in an oily
ganache.
REMEDIES
If your ganache separates, unfortunately, you will need to
throw it out and start over. But don’t despair; this happens to
everyone, especially at first. When heating up the cream, do not
let it come to an actual boil; let it heat up to just shy of a boil.
The chocolate shouldn’t be allowed to overheat, either. Pour the
hot cream over the chocolate instead of microwaving the
chocolate to melt it.
Ganache Is Too Runny or Too Thick
Ganache ideally pipes beautifully and is smooth and shiny.
POSSIBLE CAUSE
The ratio of cream to chocolate is off.
REMEDIES
If the ganache is too runny, put it back on medium-low heat
and add more chocolate in 10-gram increments. Once you see
the ganache becoming thicker and less runny on your whisk,
then it is ready to go back into the fridge or freezer. Be sure to
follow the recipes as written. Also, use the fridge or freezer to
speed up the setting process.
Buttercream Is Separated
The buttercream looks like curdled cream, with large moisture
spots that won’t go away.
POSSIBLE CAUSE
The ratio of liquid to sugar is too high.
REMEDIES
You can try to fix this problem by adding more sugar to soak up
the extra moisture; be aware that this will make the buttercream
sweeter than intended. To keep it from happening again, be
precise in your measurements. Also, set your mixer to high
speed to ensure that the moisture is fully incorporated.
Buttercream Tastes Too Buttery
The last thing that you want is for your filling to taste like
straight butter. No one wants to eat a macaron stuffed with
butter.
POSSIBLE CAUSES
You used too much butter, or didn’t whip it properly.
REMEDIES
If you have this problem, add more milk and powdered sugar in
5-gram increments and then whip for 3 to 4 minutes on
medium-high speed. Taste test and add more as needed. This
should help alleviate the butter taste. Make sure you use
unsalted butter.
To keep this from happening again, make sure the butter is
softened to room temperature before whipping it. It should be
easily squishable in your hands. Whip the butter until white
and fluffy, 2 to 5 minutes, to maintain a lovely texture and taste.
Aerating (whipping) the butter keeps the fat molecules from
sticking together, which causes the buttery taste.
Cream Cheese Buttercream Is Too Lumpy
No one likes the look or mouthfeel of a lumpy buttercream.
POSSIBLE CAUSES
The butter or cream cheese, or both, weren’t allowed to soften
sufficiently before mixing.
REMEDIES
If you run into this problem, a good way to solve it is to let the
buttercream sit for 15 to 20 minutes. This will give the cream
cheese and butter time to soften and you’ll be able to whip
them until silky smooth.
To keep it from happening again, make sure to take the
butter and cream cheese out of the fridge long enough in
advance of making the buttercream. They should be easily
squishable in your hands.
Chapter 3
Macaron Shells
he macaron shell is one of the two essential parts of this
Tdelicate
pastry; it delivers the unique textural experience. If
this component is compromised, it will affect the overall
satisfaction of the macaron. The filling can be delicious,
decadent, and bursting with flavor, but if the macaron shell
is hard, hollow, or breaks apart easily, it will leave a
negative impression on the consumer. Ideally, the
macaron shell should have a crisp, yet delicate exterior that
gives way to a fluffy, soft, and slightly chewy interior.
These macaron shell recipes not only deliver the right
texture, but they are flavorful as well.
Banana Shells
Blueberry Shells
Cake Batter Shells
Cinnamon Shells
Chocolate Shells
Coconut Shells
Cookies & Cream Shells
Cotton Candy Shells
Crispy Rice Shells
Espresso Shells
Fruity Cereal Shells
Hazelnut Shells
Lavender Shells
Lemon Shells
Maple Shells
Matcha Green Tea Shells
Mexican Hot Chocolate Shells
Mint Chocolate Chip Shells
Mocha Shells
Peach Cobbler Shells
Peanut Butter–Chocolate Shells
Pistachio Shells
Pumpkin Pie Shells
Red Velvet Shells
Rose Shells
S’mores Shells
Strawberry Shells
Tiramisu Shells
Toasted Almond Shells
Vanilla Bean Shells
Banana Shells
Prep Time: 15 minutes, plus drying time / Bake Time: 14 minutes
Yield: 24 shells, or 12 macarons
Banana is an uncommon flavor for macaron shells. I haven’t
seen them in bakeries anywhere. After finding freeze-dried
bananas at Trader Joe’s, I got inspired to make bananaflavored shells, and I paired them with chocolate ganache for
an indulgent twist. Chocolate-dipped bananas are a nostalgic
treat of mine. I used to buy them at the county fair every
summer. Banana macaron shells also can be paired with any
tropical fruit buttercream or even cinnamon buttercream.
10 grams (2 tablespoons) freeze-dried bananas
60 grams (½ cup plus 1 tablespoon) almond flour
50 grams (½ cup) powdered sugar
Pinch kosher salt
53 grams egg whites (2 egg whites from large eggs)
50 grams (½ cup) granulated sugar
1 or 2 drops yellow gel food coloring
1. Grind the bananas into a fine powder in a food processor,
about 10 seconds. Sift it together with the almond flour,
powdered sugar, and salt in a medium bowl.
2. In a large bowl, using an electric mixer on medium speed,
beat the egg whites until frothy. Slowly stream in the
granulated sugar. After it is incorporated, beat on mediumhigh speed until the meringue is thick, glossy, and forms
stiff peaks when you lift up the mixer. Beat in the food
coloring until the meringue is evenly colored, about 1
minute.
3. Add one third of the almond-sugar mixture to the meringue
and fold it in until just combined. To fold, turn the bowl with
one hand as you drive the spatula underneath the batter
with the other, and press out some air for at least five
rotations. Add the remainder in two batches in the same
way, folding until the mixture is thick but still slowly flows in
consistency (like thick cake batter). To test, let some of the
batter drop from the spatula back into the bowl; if it takes 10
seconds for it to reincorporate into the batter (no faster or
slower), it is ready.
4. Line a baking sheet with a silicone baking mat (or
parchment paper but it’s not preferable).
5. Transfer the batter to a pastry bag fitted with a #12 round tip.
Pipe out 24 circles 1 to 1¾ inches in diameter, spaced 1½
inches apart on the prepared baking sheet. When you have
finished, pick the pan up and lightly drop it back on the
counter; that should get rid of any air bubbles in the batter.
Repeat if necessary. Let the macaron batter dry, uncovered,
at room temperature until the tops are dull and no longer
sticky. With a fan, this will take 30 to 60 minutes; without, it
can take from 30 minutes to 2 hours, depending on the
weather.
6. Preheat the oven to 300°F, then bake the macarons on the
center rack for 14 minutes. Touch the top of a shell. If it
jiggles a little but not much, it is done.
7. Cool on the baking sheet for 10 minutes, then transfer the
macarons to a clean plate or counter to match up similarsize shells and fill as directed in the filling recipe.
TIP: Because of the freeze-dried fruit, these shells tend to
brown easily. If that happens, add a couple drops of
white food coloring to your next batch.
PAIRS WELL WITH: Banana Buttercream, Chocolate
Ganache, Cinnamon Horchata Buttercream, Coconut
Buttercream, Strawberry Buttercream
Blueberry Shells With Lemon Buttercream
Blueberry Shells
Prep Time: 15 minutes, plus drying time / Bake Time: 14 minutes
Yield: 24 shells, or 12 macarons
These shells have a light, refreshing flavor and a lovely color.
The freeze-dried blueberries can be found at Trader Joe’s,
and I recommend LorAnn Oils’ blueberry flavoring. To get
this two-tone effect, mix a little white and blue food coloring
together in a small bowl, then brush it onto the macaron
shells after filling them.
10 grams (2 tablespoons) freeze-dried blueberries
60 grams (½ cup plus 1 tablespoon) almond flour
50 grams (½ cup) powdered sugar
Pinch kosher salt
2 drops blueberry flavoring
53 grams egg whites (2 egg whites from large eggs)
50 grams (½ cup) granulated sugar
1 or 2 drops blue gel food coloring
1. Grind the blueberries into a fine powder in a food processor,
about 10 seconds. Sift it together with the almond flour,
powdered sugar, and salt in a medium bowl. Add the
blueberry flavoring and roughly mix to combine.
2. In a large bowl, using an electric mixer on medium speed,
beat the egg whites until frothy. Slowly stream in the
granulated sugar. After it is incorporated, beat on mediumhigh speed until the meringue is thick, glossy, and forms
stiff peaks when you lift up the mixer. Beat in the food
coloring until the meringue is evenly colored.
3. Add one third of the almond-sugar mixture to the meringue
and fold it in until just combined. To fold, turn the bowl with
one hand as you drive the spatula underneath the batter
with the other, and press out some air for at least five
rotations. Add the remainder in two batches in the same
way, folding until the mixture is thick but still slowly flows in
consistency (like thick cake batter). To test, let some of the
batter drop from the spatula back into the bowl; if it takes 10
seconds for it to reincorporate into the batter (no faster or
slower), it is ready.
4. Line a baking sheet with a silicone baking mat (or use
parchment paper but it’s not preferable).
5. Transfer the batter to a pastry bag fitted with a #12 round tip.
Pipe out 24 circles 1 to 1¾ inches in diameter, spaced 1½
inches apart on the prepared baking sheet. When you have
finished, pick the pan up and lightly drop it back on the
counter; that should get rid of any air bubbles in the batter.
Repeat if necessary. Let the macaron batter dry, uncovered,
at room temperature until the tops are dull and no longer
sticky. With a fan, this will take 30 to 60 minutes; without, it
can take from 30 minutes to 2 hours, depending on the
weather.
6. Preheat the oven to 300°F, then bake the macarons on the
center rack for 14 minutes. Touch the top of a shell. If it
jiggles a little but not much, it is done.
7. Cool on the baking sheet for 10 minutes, then transfer the
macarons to a clean plate or counter to match up similarsize shells and fill as directed in the filling recipe.
TIP: Because of the freeze-dried fruit, these shells tend to
brown easily. If that happens, add a couple drops of
white food coloring to your next batch.
PAIRS WELL WITH: Blueberry Cheesecake Buttercream,
Lemon Buttercream, Vanilla Bean Buttercream, blueberry
jam
Cake Batter Shells
Prep Time: 15 minutes, plus drying time / Bake Time: about 14 minutes
Yield: 24 shells, or 12 macarons
Cake batter macaron shells make me happy, with their
multicolored sprinkles and delicious taste reminiscent of a
birthday cake. The shell is simply vanilla flavored. I prefer
confetti or jimmies for a cleaner look.
60 grams (½ cup plus 1 tablespoon) almond flour
50 grams (½ cup) powdered sugar
Pinch kosher salt
½ teaspoon vanilla extract
53 grams egg whites (2 egg whites from large eggs)
50 grams (½ cup) granulated sugar
10 grams (2 tablespoons) colorful sprinkles, such as jimmies, confetti, or
nonpareils
1. Sift the almond flour, powdered sugar, and salt together in a
medium bowl. Add the vanilla and roughly mix to combine.
2. In a large bowl, using an electric mixer on medium speed,
beat the egg whites until frothy. Slowly stream in the
granulated sugar. After it is incorporated, beat on mediumhigh speed until the meringue is thick, glossy, and forms
stiff peaks when you lift up the mixer.
3. Add one third of the almond-sugar mixture to the meringue
and fold it in until just combined. To fold, turn the bowl with
one hand as you drive the spatula underneath the batter
with the other, and press out some air for at least five
rotations. Add the remainder in two batches in the same
way, folding until the mixture is thick but still slowly flows in
consistency (like thick cake batter). To test, let some of the
batter drop from the spatula back into the bowl; if it takes 10
seconds for it to reincorporate into the batter (no faster or
slower), it is ready.
4. Line a baking sheet with a silicone baking mat (or use
parchment paper but it’s not preferable).
5. Transfer the batter to a pastry bag fitted with a #12 round tip.
Pipe out 24 circles 1 to 1¾ inches in diameter, spaced 1½
inches apart on the prepared baking sheet. When you have
finished, pick the pan up and lightly drop it back on the
counter; that should get rid of any air bubbles in the piped
batter. Repeat if necessary. Scatter the sprinkles over the
macarons.
6. Let the piped macaron batter dry, uncovered, at room
temperature until the tops are dull and no longer sticky.
With a fan, this will take 30 to 60 minutes; without, it can
take from 30 minutes to 2 hours, depending on the weather.
7. Preheat the oven to 300°F, then bake the macarons on the
center rack for 14 minutes. Touch the top of a shell. If it
jiggles a little but not much, it is done.
8. Cool on the baking sheet for 10 minutes, then transfer the
macarons to a clean plate or counter to match up similarsize shells and fill as directed in the filling recipe.
PAIRS WELL WITH: Cake Batter Buttercream, Vanilla
Bean Buttercream
Cinnamon Shells
Prep Time: 15 minutes, plus drying time / Bake Time: 14 minutes
Yield: 24 shells, or 12 macarons
Baking cinnamon shells will make your house smell like the
holidays, or a warm toasty hug. These are sprinkled with
cinnamon and flavored with vanilla, creating a spicy and
creamy taste.
70 grams (½ cup plus 2 tablespoons) almond flour
50 grams (½ cup) powdered sugar
Pinch kosher salt
½ teaspoon vanilla extract
53 grams egg whites (2 egg whites from large eggs)
50 grams (½ cup) granulated sugar
5 grams (1 tablespoon) ground cinnamon
1. Sift the almond flour, powdered sugar, and salt together in a
medium bowl. Add the vanilla and roughly mix to combine.
2. In a large bowl, using an electric mixer on medium speed,
beat the egg whites until frothy. Slowly stream in the
granulated sugar. After it is incorporated, beat on mediumhigh speed until the meringue is thick, glossy, and forms
stiff peaks when you lift up the mixer.
3. Add one third of the almond-sugar mixture to the meringue
and fold it in until just combined. To fold, turn the bowl with
one hand as you drive the spatula underneath the batter
with the other, and press out some air for at least five
rotations. Add the remainder in two batches in the same
way, folding until the mixture is thick but still slowly flows in
consistency (like thick cake batter). To test, fold the batter,
then let some of the batter drop from the spatula back into
the bowl; if it takes 10 seconds for it to reincorporate into the
batter (no faster or slower), it is ready.
4. Line a baking sheet with a silicone baking mat (or use
parchment paper but it’s not preferable).
5. Transfer the batter to a pastry bag fitted with a #12 round tip.
Pipe out 24 circles 1 to 1¾ inches in diameter, spaced 1½
inches apart on the prepared baking sheet. When you have
finished, pick the pan up and lightly drop it back on the
counter; that should get rid of any air bubbles in the batter.
Repeat if necessary. Sprinkle the macarons evenly with the
cinnamon.
6. Let the macaron batter dry, uncovered, at room temperature
until the tops are dull and no longer sticky. With a fan, this
will take 30 to 60 minutes; without, it can take from 30
minutes to 2 hours, depending on the weather.
7. Preheat the oven to 300°F, then bake the macarons on the
center rack for 14 minutes. Touch the top of a shell. If it
jiggles a little but not much, it is done.
8. Cool on the baking sheet for 10 minutes, then transfer the
macarons to a clean plate or counter to match up similarsize shells and fill as directed in the filling recipe.
PAIRS WELL WITH: Banana Buttercream, Chocolate
Ganache, Cinnamon Horchata Buttercream, Mexican Hot
Chocolate Ganache, Salted Caramel, Toasted Almond
Buttercream, Vanilla Bean Buttercream
Chocolate Shells
Prep Time: 15 minutes, plus drying time / Bake Time: 14 minutes
Yield: 24 shells, or 12 macarons
These shells are rich, decadent, and extremely versatile, as
they go very well with a wide variety of fillings. Store-bought
fillings such as Nutella also work for a chewy treat.
65 grams (½ cup plus 1½ tablespoons) almond flour
50 grams (½ cup) powdered sugar
5 grams (1 tablespoon) unsweetened cocoa powder
Pinch kosher salt
53 grams egg whites (2 egg whites from large eggs)
50 grams (½ cup) granulated sugar
1. Sift the almond flour, powdered sugar, cocoa, and salt
together in a medium bowl.
2. In a large bowl, using an electric mixer on medium speed,
beat the egg whites until frothy. Slowly stream in the
granulated sugar. After it is incorporated, beat on mediumhigh speed until the meringue is thick, glossy, and forms
stiff peaks when you lift up the mixer.
3. Add one third of the almond-sugar mixture to the meringue
and fold it in until just combined. To fold, turn the bowl with
one hand as you drive the spatula underneath the batter
with the other, and press out some air for at least five
rotations. Add the remainder in two batches in the same
way, folding until the mixture is thick but still slowly flows in
consistency (like thick cake batter). To test, let some of the
batter drop from the spatula back into the bowl; if it takes 10
seconds for it to reincorporate into the batter (no faster or
slower), it is ready.
4. Line a baking sheet with a silicone baking mat (or use
parchment paper but it’s not preferable).
5. Transfer the batter to a pastry bag fitted with a #12 round tip.
Pipe out 24 circles 1 to 1¾ inches in diameter, spaced 1½
inches apart on the prepared baking sheet. When you have
finished, pick the pan up and lightly drop it back on the
counter; that should get rid of any air bubbles in the batter.
Repeat if necessary. Let the macaron batter dry, uncovered,
at room temperature until the tops are dull and no longer
sticky. With a fan, this will take 30 to 60 minutes; without, it
can take from 30 minutes to 2 hours, depending on the
weather.
6. Preheat the oven to 300°F, then bake the macarons on the
center rack for 14 minutes. Touch the top of a shell. If it
jiggles a little but not much, it is done.
7. Cool on the baking sheet for 10 minutes, then transfer the
macarons to a clean plate or counter to match up similarsize shells and fill as directed in the filling recipe.
PAIRS WELL WITH: Banana Buttercream, Chocolate
Ganache, Hazelnut Chocolate Buttercream, Marshmallow
Buttercream, Mexican Hot Chocolate Ganache, Mint
Chocolate Chip Buttercream, Peanut Butter–Chocolate
Buttercream, Salted Caramel, Vanilla Bean Buttercream,
Nutella
Coconut Shells
Prep Time: 15 minutes, plus drying time / Bake Time: 14 minutes
Yield: 24 shells, or 12 macarons
These shells have a tropical flavor that reminds you of the
islands. These get sprinkled with shredded coconut, which
turns a nice toasted brown color after baking.
15 grams (3 tablespoons) shredded unsweetened coconut, divided
65 grams (½ cup plus 1½ tablespoons) almond flour
50 grams (½ cup) powdered sugar
Pinch kosher salt
53 grams egg whites (2 egg whites from large eggs)
50 grams (½ cup) granulated sugar
1. Grind 5 grams (1 tablespoon) of the coconut into a fine
powder in a food processor, about 10 seconds. Sift it
together with the almond flour, powdered sugar, and salt in
a medium bowl.
2. In a large bowl, using an electric mixer on medium speed,
beat the egg whites until frothy. Slowly stream in the
granulated sugar. After it is incorporated, beat on mediumhigh speed until the meringue is thick, glossy, and forms
stiff peaks when you lift up the mixer.
3. Add one third of the almond-sugar mixture to the meringue
and fold it in until just combined. To fold, turn the bowl with
one hand as you drive the spatula underneath the batter
with the other, and press out some air for at least five
rotations. Add the remainder in two batches in the same
way, folding until the mixture is thick but still slowly flows in
consistency (like thick cake batter). To test, let some of the
batter drop from the spatula back into the bowl; if it takes 10
seconds for it to reincorporate into the batter (no faster or
slower), it is ready.
4. Line a baking sheet with a silicone baking mat (or use
parchment paper but it’s not preferable).
5. Transfer the batter to a pastry bag fitted with a #12 round tip.
Pipe out 24 circles 1 to 1¾ inches in diameter, spaced 1½
inches apart on the prepared baking sheet. When you have
finished, pick the pan up and lightly drop it back on the
counter; that should get rid of any air bubbles in the batter.
Repeat if necessary. Sprinkle the remaining shredded
coconut evenly over the tops of the macarons.
6. Let the macaron batter dry, uncovered, at room temperature
until the tops are dull and no longer sticky. With a fan, this
will take 30 to 60 minutes; without, it can take from 30
minutes to 2 hours, depending on the weather.
7. Preheat the oven to 300°F, then bake the macarons on the
center rack for 14 minutes. Touch the top of a shell. If it
jiggles a little but not much, it is done.
8. Cool on the baking sheet for 10 minutes, then transfer the
macarons to a clean plate or counter to match up similarsize shells and fill as directed in the filling recipe.
PAIRS WELL WITH: Banana Buttercream, Chocolate
Ganache, Coconut Buttercream
Cookies & Cream Shells
Prep Time: 15 minutes, plus drying time / Bake Time: 14 minutes
Yield: 24 shells, or 12 macarons
Cookies and cream is a real crowd-pleaser! I mean, who
doesn’t love Oreos?
20 grams (¼ cup) crushed Oreo cookies
60 grams (½ cup plus 1 tablespoon) almond flour
50 grams (½ cup) powdered sugar
Pinch kosher salt
53 grams egg whites (2 egg whites from large eggs)
50 grams (½ cup) granulated sugar
1. Grind the crushed Oreos into a fine powder in a food
processor, about 10 seconds. Sift half the Oreo powder
together with the almond flour, powdered sugar, and salt in
a medium bowl. Set aside the remaining Oreo powder.
2. In a large bowl, using an electric mixer on medium speed,
beat the egg whites until frothy. Slowly stream in the
granulated sugar. After it is incorporated, beat on mediumhigh speed until the meringue is thick, glossy, and forms
stiff peaks when you lift up the mixer.
3. Add one third of the almond-sugar mixture to the meringue
and fold it in until just combined. To fold, turn the bowl with
one hand as you drive the spatula underneath the batter
with the other, and press out some air for at least five
rotations. Add the remainder in two batches in the same
way, folding until the mixture is thick but still slowly flows in
consistency (like thick cake batter). To test, let some of the
batter drop from the spatula back into the bowl; if it takes 10
seconds for it to reincorporate into the batter (no faster or
slower), it is ready.
4. Line a baking sheet with a silicone baking mat (or use
parchment paper but it’s not preferable).
5. Transfer the batter to a pastry bag fitted with a #12 round tip.
Pipe out 24 circles 1 to 1¾ inches in diameter, spaced 1½
inches apart on the prepared baking sheet. When you have
finished, pick the pan up and lightly drop it back on the
counter; that should get rid of any air bubbles in the batter.
Repeat if necessary. Sprinkle the tops of the macarons
evenly with the reserved Oreo powder.
6. Let the macaron batter dry, uncovered, at room temperature
until the tops are dull and no longer sticky. With a fan, this
will take 30 to 60 minutes; without, it can take from 30
minutes to 2 hours, depending on the weather.
7. Preheat the oven to 300°F, then bake the macarons on the
center rack for 14 minutes. Touch the top of a shell. If it
jiggles a little but not much, it is done.
8. Cool on the baking sheet for 10 minutes, then transfer the
macarons to a clean plate or counter to match up similarsize shells and fill as directed in the filling recipe.
PAIRS WELL WITH: Cookies & Cream Buttercream,
Matcha Green Tea Whipped White Chocolate Ganache,
Mint Chocolate Chip Buttercream, Vanilla Bean
Buttercream
Cotton Candy Shells
Prep Time: 15 minutes, plus drying time / Bake Time: 14 minutes
Yield: 24 shells, or 12 macarons
This is such a fun, whimsical flavor, with a beautiful pink color
swirled with blue. A childhood favorite, this flavor will make
you feel nostalgic for summers at the county fair or carnival. I
like to use the cotton candy flavoring from Amoretti or
LorAnn Oils.
70 grams (½ cup plus 2 tablespoons) almond flour
50 grams (½ cup) powdered sugar
Pinch kosher salt
2 drops cotton candy flavoring
53 grams egg whites (2 egg whites from large eggs)
50 grams (½ cup) granulated sugar
1 or 2 drops pink gel food coloring
1 or 2 drops blue gel food coloring
1. Sift the almond flour, powdered sugar, and salt together in a
medium bowl. Add the cotton candy flavoring and roughly
mix to combine.
2. In a large bowl, using an electric mixer on medium speed,
beat the egg whites until frothy. Slowly stream in the
granulated sugar. After it is incorporated, beat on mediumhigh speed until the meringue is thick, glossy, and forms
stiff peaks when you lift up the mixer. Beat in the pink food
coloring until the meringue is evenly colored, about 1
minute.
3. Add one third of the almond-sugar mixture to the meringue
and fold it in until just combined. To fold, turn the bowl with
one hand as you drive the spatula underneath the batter
with the other, and press out some air for at least five
rotations. Add the remainder in two batches in the same
way, folding until the mixture is thick but still slowly flows in
consistency (like thick cake batter). To test, let some of the
batter drop from the spatula back into the bowl; if it takes 10
seconds for it to reincorporate into the batter (no faster or
slower), it is ready. Add the blue food coloring and lightly stir
it in for a swirly two-tone effect.
4. Line a baking sheet with a silicone baking mat (or use
parchment paper but it’s not preferable).
5. Transfer the batter to a pastry bag fitted with a #12 round tip.
Pipe out 24 circles 1 to 1¾ inches in diameter, spaced 1½
inches apart on the prepared baking sheet. When you have
finished piping, pick the pan up and lightly drop it back on
the counter; that should get rid of any air bubbles in the
batter. Repeat if necessary. Let the macaron batter dry,
uncovered, at room temperature until the tops are dull and
no longer sticky. With a fan, this will take 30 to 60 minutes;
without, it can take from 30 minutes to 2 hours, depending
on the weather.
6. Preheat the oven to 300°F, then bake the shells on the center
rack for 14 minutes. Touch the top of a shell. If it jiggles a
little but not much, it is done.
7. Cool on the baking sheet for 10 minutes, then transfer the
macarons to a clean plate or counter to match up similarsize shells and fill as directed in the filling recipe.
PAIRS WELL WITH: Cotton Candy Buttercream, Vanilla
Bean Buttercream
Crispy Rice Shells
Prep Time: 15 minutes, plus drying time / Bake Time: 14 minutes
Yield: 24 shells, or 12 macarons
I love these crunchy shells paired with Marshmallow
Buttercream for a treat that reminds me of the snack dessert
that we all know and love.
18 grams (2½ tablespoon) Rice Krispies or other crisped rice cereal, divided
64 grams (½ cup plus 1½ tablespoons) almond flour
50 grams (½ cup) powdered sugar
Pinch kosher salt
53 grams egg whites (2 egg whites from large eggs)
50 grams (½ cup) granulated sugar
1. Grind 8 grams (½ tablespoon) of the Rice Krispies into a fine
powder in a food processor, about 10 seconds. Sift it
together with the almond flour, powdered sugar, and salt in
a medium bowl.
2. In a large bowl, using an electric mixer on medium speed,
beat the egg whites until frothy. Slowly stream in the
granulated sugar. After it is incorporated, beat on mediumhigh speed until the meringue is thick, glossy, and forms
stiff peaks when you lift up the mixer.
3. Add one third of the almond-sugar mixture to the meringue
and fold it in until just combined. To fold, turn the bowl with
one hand as you drive the spatula underneath the batter
with the other, and press out some air for at least five
rotations. Add the remainder in two batches in the same
way, folding until the mixture is thick but still slowly flows in
consistency (like thick cake batter). To test, let some of the
batter drop from the spatula back into the bowl; if it takes 10
seconds for it to reincorporate into the batter (no faster or
slower), it is ready.
4. Line a baking sheet with a silicone baking mat (or use
parchment paper but it’s not preferable).
5. Transfer the batter to a pastry bag fitted with a #12 round tip.
Pipe out 24 circles 1 to 1¾ inches in diameter, spaced 1½
inches apart on the prepared baking sheet. When you have
finished, pick the pan up and lightly drop it back on the
counter; that should get rid of any air bubbles in the batter.
Repeat if necessary. Sprinkle the tops of the macarons with
the remaining Rice Krispies.
6. Let the macaron batter dry, uncovered, at room temperature
until the tops are dull and no longer sticky. With a fan, this
will take 30 to 60 minutes; without, it can take anywhere
from 30 minutes to 2 hours, depending on the weather.
7. Preheat the oven to 300°F, then bake the macarons on the
center rack for 14 minutes. Touch the top of a shell. If it
jiggles a little but not much, it is done.
8. Cool on the baking sheet for 10 minutes, then transfer the
macarons to a clean plate or counter to match up similarsize shells and fill as directed in the filling recipe.
PAIRS WELL WITH: Marshmallow Buttercream, Vanilla
Bean Buttercream
Espresso Shells
Prep Time: 15 minutes, plus drying time / Bake Time: 14 minutes
Yield: 24 shells, or 12 macarons
When these shells bake, your house will fill with the aroma of
fresh coffee.
60 grams (½ cup plus 1 tablespoon) almond flour
50 grams (½ cup) powdered sugar
5 grams (1 tablespoon) instant coffee
Pinch kosher salt
53 grams egg whites (2 egg whites from large eggs)
50 grams (½ cup) granulated sugar
1 drop brown gel food coloring
10 grams (2 tablespoons) ground coffee beans (optional)
1. Sift the almond flour, powdered sugar, instant coffee, and
salt together in a medium bowl.
2. In a large bowl, using an electric mixer on medium speed,
beat the gg whites until frothy. Slowly stream in the
granulated sugar. After it is incorporated, beat on mediumhigh speed until the meringue is thick, glossy, and forms
stiff peaks when you lift up the mixer. Beat in the food
coloring until the meringue is evenly colored, about 1
minute.
3. Add one third of the almond-sugar mixture to the meringue
and fold it in until just combined. To fold, turn the bowl with
one hand as you drive the spatula underneath the batter
with the other, and press out some air for at least five
rotations. Add the remainder in two batches in the same
way, folding until the mixture is thick but still slowly flows in
consistency (like thick cake batter). To test, let some of the
batter drop from the spatula back into the bowl; if it takes 10
seconds for it to reincorporate into the batter (no faster or
slower), it is ready.
4. Line a baking sheet with a silicone baking mat (or use
parchment paper but it’s not preferable).
5. Transfer the batter to a pastry bag fitted with a #12 round tip.
Pipe out 24 circles 1 to 1¾ inches in diameter, spaced 1½
inches apart on the prepared baking sheet. When you have
finished, pick the pan up and lightly drop it back on the
counter; that should get rid of any air bubbles in the batter.
Repeat if necessary. Sprinkle the macarons with the ground
coffee (if using). Let the macaron batter dry, uncovered, at
room temperature until the tops are dull and no longer
sticky. With a fan, this will take 30 to 60 minutes; without, it
can take from 30 minutes to 2 hours, depending on the
weather.
6. Preheat the oven to 300°F, then bake the macarons on the
center rack for 14 minutes. Touch the top of a shell. If it
jiggles a little but not much, it is done.
7. Cool on the baking sheet for 10 minutes, then transfer the
macarons to a clean plate or counter to match up similarsize shells and fill as directed in the filling recipe.
PAIRS WELL WITH: Chocolate Ganache, Cinnamon
Horchata Buttercream, Hazelnut Chocolate Buttercream,
Mocha Buttercream, Salted Caramel, Vanilla Bean
Buttercream
Espresso Shells with Chocolate Macaron Ganache
Fruity Cereal Shells
Prep Time: 15 minutes, plus drying time / Bake Time: 14 minutes
Yield: 24 shells, or 12 macarons
These macaron shells are fun, colorful, and nostalgic! Kids are
usually awed by them, and you can sprinkle crushed Fruity
Pebbles cereal on top to give them a crunchy texture.
20 grams (¼ cup) Fruity Pebbles or other crispy fruit-flavored cereal
60 grams (½ cup plus 1 tablespoon) almond flour
50 grams (½ cup) powdered sugar
Pinch kosher salt
53 grams egg whites (2 egg whites from large eggs)
50 grams (½ cup) granulated sugar
1. Grind the cereal into a fine powder in a food processor,
about 10 seconds. Sift half the ground cereal together with
the almond flour, powdered sugar, and salt in a medium
bowl. Set aside the remaining ground cereal.
2. In a large bowl, using an electric mixer on medium speed,
beat the egg whites until frothy. Slowly stream in the
granulated sugar. After it is incorporated, beat on mediumhigh speed until the meringue is thick, glossy, and forms
stiff peaks when you lift up the mixer.
3. Add one third of the almond-sugar mixture to the meringue
and fold it in until just combined. To fold, turn the bowl with
one hand as you drive the spatula underneath the batter
with the other, and press out some air for at least five
rotations. Add the remainder in two batches in the same
way, folding until the mixture is thick but still slowly flows in
consistency (like thick cake batter). To test, let some of the
batter drop from the spatula back into the bowl; if it takes 10
seconds for it to reincorporate into the batter (no faster or
slower), it is ready.
4. Line a baking sheet with a silicone baking mat (or use
parchment paper but it’s not preferable).
5. Transfer the batter to a pastry bag fitted with a #12 round tip.
Pipe out 24 circles 1 to 1¾ inches in diameter, spaced 1½
inches apart on the prepared baking sheet. When you have
finished, pick the pan up and lightly drop it back on the
counter; that should get rid of any air bubbles in the batter.
Repeat if necessary. Sprinkle the tops of the macarons
evenly with the remaining ground cereal.
6. Let the macaron batter dry, uncovered, at room temperature
until the tops are dull and no longer sticky. With a fan, this
will take 30 to 60 minutes; without, it can take from 30
minutes to 2 hours, depending on the weather.
7. Preheat the oven to 300°F, then bake the macarons on the
center rack for 14 minutes. Touch the top of a shell. If it
jiggles a little but not much, it is done.
8. Cool on the baking sheet for 10 minutes, then transfer the
macarons to a clean plate or counter to match up similarsize shells and fill as directed in the filling recipe.
PAIRS WELL WITH: Fruity Cereal Buttercream, Vanilla
Bean Buttercream
Hazelnut Shells
Prep Time: 15 minutes, plus drying time / Bake Time: 14 minutes
Yield: 24 shells, or 12 macarons
These macaron shells have a nutty, rich flavor. A sprinkling of
ground hazelnuts adds texture and aesthetic appeal.
20 grams (¼ cup) finely chopped hazelnuts
50 grams (½ cup plus 1 tablespoon) almond flour
50 grams (½ cup) powdered sugar
Pinch kosher salt
53 grams egg whites (2 egg whites from large eggs)
50 grams (½ cup) granulated sugar
3 or 4 drops brown gel food coloring
1. Grind the hazelnuts finely, almost to a powder, in a food
processor, about 10 seconds. Weigh out 10 grams and sift it
together with the almond flour, powdered sugar, and salt
together in a medium bowl. Set the remaining ground
hazelnuts aside.
2. In a large bowl, using an electric mixer on medium speed,
beat the egg whites until frothy. Slowly stream in the
granulated sugar. After it is incorporated, beat on mediumhigh speed until the meringue is thick, glossy, and forms
stiff peaks when you lift up the mixer. Beat in the food
coloring until the meringue is evenly colored, about 1
minute.
3. Add one third of the almond-sugar mixture to the meringue
and fold it in until just combined. To fold, turn the bowl with
one hand as you drive the spatula underneath the batter
with the other, and press out some air for at least five
rotations. Add the remainder, folding until the mixture is
thick but still slowly flows in consistency (like thick cake
batter). To test, let some of the batter drop from the spatula
back into the bowl; if it takes 10 seconds for it to
reincorporate into the batter (no faster or slower), it is ready.
4. Line a baking sheet with a silicone baking mat (or use
parchment paper but it’s not preferable).
5. Transfer the batter to a pastry bag fitted with a #12 round tip.
Pipe out 24 circles 1 to 1¾ inches in diameter, spaced 1½
inches apart on the prepared baking sheet. When you have
finished piping, pick the pan up and lightly drop it back on
the counter; that should get rid of any air bubbles in the
batter. Repeat if necessary. Sprinkle the tops of the
macarons evenly with the remaining ground hazelnuts.
6. Let the macaron batter dry, uncovered, at room temperature
until the tops are dull and no longer sticky. With a fan, this
will take 30 to 60 minutes; without, it can take from 30
minutes to 2 hours, depending on the weather.
7. Preheat the oven to 300°F, then bake the macarons on the
center rack for 14 minutes. Touch the top of a shell. If it
jiggles a little but not much, it is done.
8. Cool on the baking sheet for 10 minutes, then transfer the
macarons to a clean plate or counter to match up similarsize shells and fill as directed in the filling recipe.
PAIRS WELL WITH: Chocolate Ganache, Cinnamon
Horchata Buttercream, Hazelnut Chocolate Buttercream,
Salted Caramel, Vanilla Bean Buttercream
Lavender Shells with Chocolate Ganache and Honey-Lavender Whipped White
Chocolate Ganache
Lavender Shells
Prep Time: 15 minutes, plus drying time / Bake Time: 14 minutes
Yield: 24 shells, or 12 macarons
These unique macaron shells have a delicate, floral flavor that
awakens your taste buds. Culinary lavender is sold at health
food stores and online.
5 grams (1 tablespoon) dried culinary (food-grade) lavender flowers
65 grams (½ cup plus 1½ tablespoons) almond flour
50 grams (½ cup) powdered sugar
Pinch kosher salt
53 grams egg whites (2 egg whites from large eggs)
50 grams (½ cup) granulated sugar
1 or 2 drops purple gel food coloring
1. Grind the lavender into a fine powder in a food processor,
about 10 seconds. Sift it together with the almond flour,
powdered sugar, and salt in a medium bowl.
2. In a large bowl, using an electric mixer on medium speed,
beat the egg whites until frothy. Slowly stream in the
granulated sugar. After it is incorporated, beat on mediumhigh speed until the meringue is thick, glossy, and forms
stiff peaks when you lift up the mixer. Beat in the food
coloring until the meringue is evenly colored, about 1
minute.
3. Add one third of the almond-sugar mixture to the meringue
and fold it in until just combined. To fold, turn the bowl with
one hand as you drive the spatula underneath the batter
with the other, and press out some air for at least five
rotations. Add the remainder in two batches in the same
way, folding until the mixture is thick but still slowly flows in
consistency (like thick cake batter). To test, let some of the
batter drop from the spatula back into the bowl; if it takes 10
seconds for it to reincorporate into the batter (no faster or
slower), it is ready.
4. Line a baking sheet with a silicone baking mat (or use
parchment paper but it’s not preferable).
5. Transfer the batter to a pastry bag fitted with a #12 round tip.
Pipe out 24 circles 1 to 1¾ inches in diameter, spaced 1½
inches apart on the prepared baking sheet. When you have
finished, pick the pan up and lightly drop it back on the
counter; that should get rid of any air bubbles in the batter.
Repeat if necessary. Let the macaron batter dry, uncovered,
at room temperature until the tops are dull and no longer
sticky. With a fan, this will take 30 to 60 minutes; without, it
can take from 30 minutes to 2 hours, depending on the
weather.
6. Preheat the oven to 300°F, then bake the macarons on the
center rack for 14 minutes. Touch the top of a shell. If it
jiggles a little but not much, it is done.
7. Cool on the baking sheet for 10 minutes, then transfer the
macarons to a clean plate or counter to match up similarsize shells and fill as directed in the filling recipe.
PAIRS WELL WITH: Chocolate Ganache, Honey-Lavender
Whipped White Chocolate Ganache, Lemon Buttercream,
Vanilla Bean Buttercream
Lemon Shells
Prep Time: 15 minutes, plus drying time / Bake Time: 14 minutes
Yield: 24 shells, or 12 macarons
Lemon imparts a tangy, refreshing flavor that pairs well with
other fruity or light flavors. For an unexpected twist, pair
them with strawberry buttercream to make strawberry
lemonade macarons. I like to top these shells with small white
pearl sprinkles for contrast.
70 grams (½ cup plus 2 tablespoons) almond flour
50 grams (½ cup) powdered sugar
Pinch kosher salt
Grated zest of ½ small lemon
53 grams egg whites (2 egg whites from large eggs)
50 grams (½ cup) granulated sugar
1 or 2 drops yellow gel food coloring
10 grams (2 tablespoons) small white pearl sprinkles (optional)
1. Sift the almond flour, powdered sugar, and salt together in a
medium bowl. Sprinkle the zest on top.
2. In a large bowl, using an electric mixer on medium speed,
beat the egg whites until frothy. Slowly stream in the
granulated sugar. After it is incorporated, beat on mediumhigh speed until the meringue is thick, glossy, and forms
stiff peaks when you lift up the mixer. Beat in the food
coloring until the meringue is evenly colored, about 1
minute.
3. Add one third of the almond-sugar mixture to the meringue
and fold it in until just combined. To fold, turn the bowl with
one hand as you drive the spatula underneath the batter
with the other, and press out some air for at least five
rotations. Add the remainder in two batches in the same
way, folding until the mixture is thick but still slowly flows in
consistency (like thick cake batter). To test, let some of the
batter drop from the spatula back into the bowl; if it takes 10
seconds for it to reincorporate into the batter (no faster or
slower), it is ready.
4. Line a baking sheet with a silicone baking mat (or use
parchment paper but it’s not preferable).
5. Transfer the batter to a pastry bag fitted with a #12 round tip.
Pipe out 24 circles 1 to 1¾ inches in diameter, spaced 1½
inches apart on the prepared baking sheet. When you have
finished, pick the pan up and lightly drop it back on the
counter; that should get rid of any air bubbles in the batter.
Repeat if necessary. Top the macarons evenly with the
sprinkles (if using).
6. Let the piped macaron batter dry, uncovered, at room
temperature until the tops are dull and no longer sticky.
With a fan, this will take 30 to 60 minutes; without, it can
take from 30 minutes to 2 hours, depending on the weather.
7. Preheat the oven to 300°F, then bake the macarons on the
center rack for 14 minutes. Touch the top of a shell. If it
jiggles a little but not much, it is done.
8. Cool on the baking sheet for 10 minutes, then transfer the
macarons to a clean plate or counter to match up similarsize shells and fill as directed in the filling recipe.
PAIRS WELL WITH: Blueberry Cheesecake Buttercream,
Lemon Buttercream, Strawberry Buttercream, Vanilla
Bean Buttercream, blueberry jam, lemon curd
Maple Shells
Prep Time: 15 minutes, plus drying time / Bake Time: 14 minutes
Yield: 24 shells, or 12 macarons
Maple reminds me of hearty breakfasts before a long day of
work or school. If you make them with Maple-Bacon
Buttercream, sprinkle the macaron shells with bacon bits
right after you pipe them. I use maple extract from Frontier
Co-op.
70 grams (½ cup plus 2 tablespoons) almond flour
50 grams (½ cup) powdered sugar
Pinch kosher salt
2 drops maple extract
53 grams egg whites (2 egg whites from large eggs)
50 grams (½ cup) granulated sugar
1. Sift the almond flour, powdered sugar, and salt together in a
medium bowl. Add the maple extract and roughly mix to
combine.
2. In a large bowl, using an electric mixer on medium speed,
beat the egg whites until frothy. Slowly stream in the
granulated sugar. After it is incorporated, beat on mediumhigh speed until the meringue is thick, glossy, and forms
stiff peaks when you lift up the mixer.
3. Add one third of the almond-sugar mixture to the meringue
and fold it in until just combined. To fold, turn the bowl with
one hand as you drive the spatula underneath the batter
with the other, and press out some air for at least five
rotations. Add the remainder in two batches in the same
way, folding until the mixture is thick but still slowly flows in
consistency (like thick cake batter). To test, let some of the
batter drop from the spatula back into the bowl; if it takes 10
seconds for it to reincorporate into the batter (no faster or
slower), it is ready.
4. Line a baking sheet with a silicone baking mat (or use
parchment paper but it’s not preferable).
5. Transfer the batter to a pastry bag fitted with a #12 round tip.
Pipe out 24 circles 1 to 1¾ inches in diameter, spaced 1½
inches apart on the prepared baking sheet. When you have
finished, pick the pan up and lightly drop it back on the
counter; that should get rid of any air bubbles in the batter.
Repeat if necessary. Let the macaron batter dry, uncovered,
at room temperature until the tops are dull and no longer
sticky. With a fan, this will take 30 to 60 minutes; without, it
can take from 30 minutes to 2 hours, depending on the
weather.
6. Preheat the oven to 300°F, then bake the macarons on the
center rack for 14 minutes. Touch the top of a shell. If it
jiggles a little but not much, it is done.
7. Cool on the baking sheet for 10 minutes, then transfer the
macarons to a clean plate or counter to match up similarsize shells and fill as directed in the filling recipe.
PAIRS WELL WITH: Cinnamon Horchata Buttercream,
Cream Cheese Buttercream, Maple-Bacon Buttercream,
Vanilla Bean Buttercream
Matcha Green Tea Shells
Prep Time: 15 minutes, plus drying time / Bake Time: 14 minutes
Yield: 24 shells, or 12 macarons
Matcha green tea shells are definitely a personal favorite, and
one of the first flavors I tried making. At one point, I
accidentally paired these shells with strawberry buttercream,
and I loved how it tasted! These offer a delicious bite with
subtle matcha tea flavor. I prefer to use high-quality matcha
such as Republic of Tea or Matcha Love.
65 grams (½ cup plus 1½ tablespoons) almond flour
50 grams (½ cup) powdered sugar
5 grams (2 tablespoons) matcha powder
Pinch kosher salt
53 grams egg whites (2 egg whites from large eggs)
50 grams (½ cup) granulated sugar
1 or 2 drops green gel food coloring
1. Sift the almond flour, powdered sugar, matcha powder, and
salt together in a medium bowl.
2. In a large bowl, using an electric mixer on medium speed,
beat the egg whites until frothy. Slowly stream in the
granulated sugar. After it is incorporated, beat on mediumhigh speed until the meringue is thick, glossy, and forms
stiff peaks when you lift up the mixer. Beat in the food
coloring until the meringue is evenly colored, about 1
minute.
3. Add one third of the almond-sugar mixture to the meringue
and fold it in until just combined. To fold, turn the bowl with
one hand as you drive the spatula underneath the batter
with the other, and press out some air for at least five
rotations. Add the remainder in two batches in the same
way, folding until the mixture is thick but still slowly flows in
consistency (like thick cake batter). To test, let some of the
batter drop from the spatula back into the bowl; if it takes 10
seconds for it to reincorporate into the batter (no faster or
slower), it is ready.
4. Line a baking sheet with a silicone baking mat (or use
parchment paper but it’s not preferable).
5. Transfer the batter to a pastry bag fitted with a #12 round tip.
Pipe out 24 circles 1 to 1¾ inches in diameter, spaced 1½
inches apart on the prepared baking sheet. When you have
finished, pick the pan up and lightly drop it back on the
counter; that should get rid of any air bubbles in the batter.
Repeat if necessary. Let the macaron batter dry, uncovered,
at room temperature until the tops are dull and no longer
sticky. With a fan, this will take 30 to 60 minutes; without, it
can take from 30 minutes to 2 hours, depending on the
weather.
6. Preheat the oven to 300°F, then bake the macarons on the
center rack for 14 minutes. Touch the top of a shell. If it
jiggles a little but not much, it is done.
7. Cool on the baking sheet for 10 minutes, then transfer the
macarons to a clean plate or counter to match up similarsize shells and fill as directed in the filling recipe.
PAIRS WELL WITH: Cookies & Cream Buttercream,
Matcha Green Tea Whipped White Chocolate Ganache,
Strawberry Buttercream, Vanilla Bean Buttercream
Mexican Hot Chocolate Shells
Prep Time: 15 minutes, plus drying time / Bake Time: 14 minutes
Yield: 24 shells, or 12 macarons
A little bit of cinnamon and chili powder add a spicy little
kick to traditional chocolate macarons. The rich cocoa flavor
complements these spices well, making these macarons
especially enjoyable on a cold winter night. It goes well with
decadent flavors.
65 grams (½ cup plus 1½ tablespoons) almond flour
50 grams (½ cup) powdered sugar
5 grams (1 tablespoon) unsweetened cocoa powder
½ teaspoon chili powder
Pinch kosher salt
53 grams egg whites (2 egg whites from large eggs)
50 grams (½ cup) granulated sugar
4 drops brown gel food coloring
5 grams (1 tablespoon) ground cinnamon
1. Sift the almond flour, powdered sugar, cocoa, chili powder,
and salt together in a medium bowl.
2. In a large bowl, using an electric mixer on medium speed,
beat the egg whites until frothy. Slowly stream in the
granulated sugar. After it is incorporated, beat on mediumhigh speed until the meringue is thick, glossy, and forms
stiff peaks when you lift up the mixer. Beat in the food
coloring until the meringue is evenly colored, about 1
minute.
3. Add one third of the almond-sugar mixture to the meringue
and fold it in until just combined. To fold, turn the bowl with
one hand as you drive the spatula underneath the batter
with the other, and press out some air for at least five
rotations. Add the remainder in two batches in the same
way, folding until the mixture is thick but still slowly flows in
consistency (like thick cake batter). To test, let some of the
batter drop from the spatula back into the bowl; if it takes 10
seconds for it to reincorporate into the batter (no faster or
slower), it is ready.
4. Line a baking sheet with a silicone baking mat (or use
parchment paper but it’s not preferable).
5. Transfer the batter to a pastry bag fitted with a #12 round tip.
Pipe out 24 circles 1 to 1¾ inches in diameter, spaced 1½
inches apart on the prepared baking sheet. When you have
finished, pick the pan up and lightly drop it back on the
counter; that should get rid of any air bubbles in the batter.
Repeat if necessary. Sprinkle the tops of the macarons
evenly with the cinnamon.
6. Let the macaron batter dry, uncovered, at room temperature
until the tops are dull and no longer sticky. With a fan, this
will take 30 to 60 minutes; without, it can take from 30
minutes to 2 hours, depending on the weather.
7. Preheat the oven to 300°F, then bake the macarons on the
center rack for 14 minutes. Touch the top of a shell. If it
jiggles a little but not much, it is done.
8. Cool on the baking sheet for 10 minutes, then transfer the
macarons to a clean plate or counter to match up similarsize shells and fill as directed in the filling recipe.
PAIRS WELL WITH: Chocolate Ganache, Cinnamon
Horchata Buttercream, Mexican Hot Chocolate Ganache,
Mocha Buttercream, Vanilla Bean Buttercream
Mint Chocolate Chip Shells
Prep Time: 15 minutes, plus drying time / Bake Time: 14 minutes
Yield: 24 shells, or 12 macarons
Eating these refreshing shells is like biting into a mint
chocolate chip ice cream cone. It’s only natural that these
shells pair well with decadent flavors. The minty cool color is
a favorite of mine.
70 grams (½ cup plus 2 tablespoons) almond flour
50 grams (½ cup) powdered sugar
Pinch kosher salt
2 drops mint extract
53 grams egg whites (2 egg whites from large eggs)
50 grams (½ cup) granulated sugar
1 drop blue gel food coloring
1 drop green gel food coloring
10 grams Oreo cookies, powdered (2 tablespoons; see Tip)
1. Sift the almond flour, powdered sugar, and salt together in a
medium bowl. Add the mint extract and roughly mix to
combine.
2. In a large bowl, using an electric mixer on medium speed,
beat the egg whites until frothy. Slowly stream in the
granulated sugar. After it is incorporated, beat on mediumhigh speed until the meringue is thick, glossy, and forms
stiff peaks when you lift up the mixer. Beat in the food
coloring until the meringue is evenly colored, about 1
minute.
3. Add one third of the almond-sugar mixture to the meringue
and fold it in until just combined. To fold, turn the bowl with
one hand as you drive the spatula underneath the batter
with the other, and press out some air for at least five
rotations. Add the remainder in two batches in the same
way, folding until the mixture is thick but still slowly flows in
consistency (like thick cake batter). To test, let some of the
batter drop from the spatula back into the bowl; if it takes 10
seconds for it to reincorporate into the batter (no faster or
slower), it is ready.
4. Line a baking sheet with a silicone baking mat (or use
parchment paper but it’s not preferable).
5. Transfer the batter to a pastry bag fitted with a #12 round tip.
Pipe out 24 circles 1 to 1¾ inches in diameter, spaced 1½
inches apart on the prepared baking sheet. When you have
finished, pick the pan up and lightly drop it back on the
counter; that should get rid of any air bubbles in the batter.
Repeat if necessary. Sprinkle the tops of the macarons
evenly with the ground Oreos.
6. Let the macaron batter dry, uncovered, at room temperature
until the tops are dull and no longer sticky. With a fan, this
will take 30 to 60 minutes; without, it can take from 30
minutes to 2 hours, depending on the weather.
7. Preheat the oven to 300°F, then bake the macarons on the
center rack for 14 minutes. Touch the top of a shell. If it
jiggles a little but not much, it is done.
8. Cool on the baking sheet for 10 minutes, then transfer the
macarons to a clean plate or counter to match up similarsize shells and fill as directed in the filling recipe.
TIP: Use a food processor to grind the Oreos into a fine
powder.
PAIRS WELL WITH: Chocolate Ganache, Mint Chocolate
Chip Buttercream, Mocha Buttercream
Mocha Shells
Prep Time: 15 minutes, plus drying time / Bake Time: 14 minutes
Yield: 24 shells, or 12 macarons
These shells will add a nice caffeine kick to your day, with a
dose of rich chocolate. A sprinkling of ground coffee beans
on top adds a textural element, if you like.
65 grams (½ cup plus 1½ tablespoons) almond flour
50 grams (½ cup) powdered sugar
2.5 grams (½ tablespoon) instant coffee
2.5 grams (½ tablespoon) unsweetened cocoa powder
Pinch kosher salt
53 grams egg whites (2 egg whites from large eggs)
50 grams (½ cup) granulated sugar
10 grams (2 tablespoons) ground coffee beans (optional)
1. Sift the almond flour, powdered sugar, coffee, cocoa, and salt
together in a medium bowl.
2. In a large bowl, using an electric mixer on medium speed,
beat the egg whites until frothy. Slowly stream in the
granulated sugar. After it is incorporated, beat on mediumhigh speed until the meringue is thick, glossy, and forms
stiff peaks when you lift up the mixer.
3. Add one third of the almond-sugar mixture to the meringue
and fold it in until just combined. To fold, turn the bowl with
one hand as you drive the spatula underneath the batter
with the other, and press out some air for at least five
rotations. Add the remainder in two batches in the same
way, folding until the mixture is thick but still slowly flows in
consistency (like thick cake batter). To test, let some of the
batter drop from the spatula back into the bowl; if it takes 10
seconds for it to reincorporate into the batter (no faster or
slower), it is ready.
4. Line a baking sheet with a silicone baking mat (or use
parchment paper but it’s not preferable).
5. Transfer the batter to a pastry bag fitted with a #12 round tip.
Pipe out 24 circles 1 to 1¾ inches in diameter, spaced 1½
inches apart on the prepared baking sheet. When you have
finished, pick the pan up and lightly drop it back on the
counter; that should get rid of any air bubbles in the batter.
Repeat if necessary. Sprinkle evenly with the ground coffee
beans (if using).
6. Let the macaron batter dry, uncovered, at room temperature
until the tops are dull and no longer sticky. With a fan, this
will take 30 to 60 minutes; without, it can take from 30
minutes to 2 hours, depending on the weather.
7. Preheat the oven to 300°F, then bake the macarons on the
center rack for 14 minutes. Touch the top of a shell. If it
jiggles a little but not much, it is done.
8. Cool on the baking sheet for 10 minutes, then transfer the
macarons to a clean plate or counter to match up similarsize shells and fill as directed in the filling recipe.
PAIRS WELL WITH: Chocolate Ganache, Mocha
Buttercream, Salted Caramel, Vanilla Bean Buttercream
Peach Cobbler Shells
Prep Time: 15 minutes, plus drying time / Bake Time: 14 minutes
Yield: 24 shells, or 12 macarons
Peach cobbler is a unique and delicious flavor. A customer
requested a tasting of it for her wedding, and she ended up
ordering 13 dozen!
5 grams (1 tablespoon) freeze-dried peaches
60 grams (½ cup plus 1 tablespoon) almond flour
50 grams (½ cup) powdered sugar
2.5 grams (1½ teaspoons) ground cinnamon
2.5 grams (1½ teaspoons) freshly grated nutmeg
Pinch kosher salt
53 grams egg whites (2 egg whites from large eggs)
50 grams (½ cup) granulated sugar
1 drop orange gel food coloring
10 grams (2 tablespoons) graham crackers, ground to a powder (optional)
1. Grind the free-dried peaches into a fine powder in a food
processor, about 10 seconds. Sift it together with the almond
flour, powdered sugar, cinnamon, nutmeg, and salt in a
medium bowl.
2. In a large bowl, using an electric mixer on medium speed,
beat the egg whites until frothy. Slowly stream in the
granulated sugar. After it is incorporated, beat on mediumhigh speed until the meringue is thick, glossy, and forms
stiff peaks when you lift up the mixer. Beat in the food
coloring until the meringue is evenly colored, about 1
minute.
3. Add one third of the almond-sugar mixture to the meringue
and fold it in until just combined. To fold, turn the bowl with
one hand as you drive the spatula underneath the batter
with the other, and press out some air for at least five
rotations. Add the remainder in two batches in the same
way, folding until the mixture is thick but still slowly flows in
consistency (like thick cake batter). To test, let some of the
batter drop from the spatula back into the bowl; if it takes 10
seconds for it to reincorporate into the batter (no faster or
slower), it is ready.
4. Line a baking sheet with a silicone baking mat (or use
parchment paper but it’s not preferable).
5. Transfer the batter to a pastry bag fitted with a #12 round tip.
Pipe out 24 circles 1 to 1¾ inches in diameter, spaced 1½
inches apart on the prepared baking sheet. When you have
finished, pick the pan up and lightly drop it back on the
counter; that should get rid of any air bubbles in the batter.
Repeat if necessary. Sprinkle the tops of the macarons
evenly with the ground graham crackers (if using).
6. Let the macaron batter dry, uncovered, at room temperature
until the tops are dull and no longer sticky. With a fan, this
will take 30 to 60 minutes; without, it can take from 30
minutes to 2 hours, depending on the weather.
7. Preheat the oven to 300°F, then bake the macarons on the
center rack for 14 minutes. Touch the top of a shell. If it
jiggles a little but not much, it is done.
8. Cool on the baking sheet for 10 minutes, then transfer the
macarons to a clean plate or counter to match up similarsize shells and fill as directed in the filling recipe.
TIP: Because of the freeze-dried fruit, these shells tend to
brown easily. If that happens, add a couple drops of
white food coloring to your next batch.
PAIRS WELL WITH: Peach Buttercream, Vanilla Bean
Buttercream
Peanut Butter–Chocolate Shells
Prep Time: 15 minutes, plus drying time / Bake Time: 14 minutes
Yield: 24 shells, or 12 macarons
Peanut butter–chocolate macaron shells remind me of
peanut butter cups: creamy, decadent, and rich.
10 grams (2 tablespoons) skinless peanuts
60 grams (½ cup plus 1 tablespoon) almond flour
50 grams (½ cup) powdered sugar
Pinch kosher salt
53 grams egg whites (2 egg whites from large eggs)
50 grams (½ cup) granulated sugar
1 or 2 drops brown gel food coloring
2 tablespoons melted semisweet chocolate, for drizzle
1. Grind the peanuts until finely chopped in a food processor,
about 10 seconds. Sift the almond flour, powdered sugar,
and salt together in a medium bowl. Add the peanuts and
toss gently to incorporate.
2. In a large bowl, using an electric mixer on medium speed,
beat the egg whites until frothy. Slowly stream in the
granulated sugar. After it is incorporated, beat on mediumhigh speed until the meringue is thick, glossy, and forms
stiff peaks when you lift up the mixer. Beat in the food
coloring until the meringue is evenly colored, about 1
minute.
3. Add one third of the almond-sugar mixture to the meringue
and fold it in until just combined. To fold, turn the bowl with
one hand as you drive the spatula underneath the batter
with the other, and press out some air for at least five
rotations. Add the remainder in two batches in the same
way, folding until the mixture is thick but still slowly flows in
consistency (like thick cake batter). To test, let some of the
batter drop from the spatula back into the bowl; if it takes 10
seconds for it to reincorporate into the batter (no faster or
slower), it is ready.
4. Line a baking sheet with a silicone baking mat (or use
parchment paper but it’s not preferable).
5. Transfer the batter to a pastry bag fitted with a #12 round tip.
Pipe out 24 circles 1 to 1¾ inches in diameter, spaced 1½
inches apart on the prepared baking sheet. When you have
finished, pick the pan up and lightly drop it back on the
counter; that should get rid of any air bubbles in the batter.
Repeat if necessary. Let the macaron batter dry, uncovered,
at room temperature until the tops are dull and no longer
sticky. With a fan, this will take 30 to 60 minutes; without, it
can take from 30 minutes to 2 hours, depending on the
weather.
6. Preheat the oven to 300°F, then bake the macarons on the
center rack for 14 minutes. Touch the top of a shell. If it
jiggles a little but not much, it is done.
7. Cool on the baking sheet for 10 minutes, then transfer the
macarons to a clean plate or counter to match up similarsize shells and fill as directed in the filling recipe.
8. Put the melted chocolate in a small ziptop plastic bag. Cut a
tiny piece out of one corner and pipe an “M” on the top of
each macaron. Let the chocolate harden.
PAIRS WELL WITH: Chocolate Ganache, Peanut Butter–
Chocolate Buttercream, Salted Caramel
Pistachio Shells
Prep Time: 15 minutes, plus drying time / Bake Time: 14 minutes
Yield: 24 shells, or 12 macarons
These shells are nutty, rich, and flavorful without being too
sweet. This flavor is a favorite among my clients.
20 grams (¼ cup) pistachios
60 grams (½ cup plus 1 tablespoon) almond flour
50 grams (½ cup) powdered sugar
Pinch kosher salt
53 grams egg whites (2 egg whites from large eggs)
50 grams (½ cup) granulated sugar
1 or 2 drops green gel food coloring
1. Grind the pistachios until finely chopped, almost to a
powder, in a food processor, about 10 seconds. Weigh out 10
grams and sift it together with the almond flour, powdered
sugar, and salt in a medium bowl. Reserve the remaining
pistachio powder.
2. In a large bowl, using an electric mixer on medium speed,
beat the egg whites until frothy. Slowly stream in the
granulated sugar. After it is incorporated, beat on mediumhigh speed until the meringue is thick, glossy, and forms
stiff peaks when you lift up the mixer. Beat in the food
coloring until the meringue is evenly colored, about 1
minute.
3. Add one third of the almond-sugar mixture to the meringue
and fold it in until just combined. To fold, turn the bowl with
one hand as you drive the spatula underneath the batter
with the other, and press out some air for at least five
rotations. Add the remainder in two batches in the same
way, folding until the mixture is thick but still slowly flows in
consistency (like thick cake batter). To test, let some of the
batter drop from the spatula back into the bowl; if it takes 10
seconds for it to reincorporate into the batter (no faster or
slower), it is ready.
4. Line a baking sheet with a silicone baking mat (or use
parchment paper but it’s not preferable).
5. Transfer the batter to a pastry bag fitted with a #12 round tip.
Pipe out 24 circles 1 to 1¾ inches in diameter, spaced 1½
inches apart on the prepared baking sheet. When you have
finished, pick the pan up and lightly drop it back on the
counter; that should get rid of any air bubbles in the batter.
Repeat if necessary. Sprinkle the tops of the macarons
evenly with the reserved pistachio powder.
6. Let the macaron batter dry, uncovered, at room temperature
until the tops are dull and no longer sticky. With a fan, this
will take 30 to 60 minutes; without, it can take from 30
minutes to 2 hours, depending on the weather.
7. Preheat the oven to 300°F, then bake the macarons on the
center rack for 14 minutes. Touch the top of a shell. If it
jiggles a little but not much, it is done.
8. Cool on the baking sheet for 10 minutes, then transfer the
macarons to a clean plate or counter to match up similarsize shells and fill as directed in the filling recipe.
PAIRS WELL WITH: Earl Grey Whipped White Chocolate
Ganache, Pistachio Buttercream, Vanilla Bean
Buttercream
Pistachio Shells with Pistachio Buttercream
Pumpkin Pie Shells
Prep Time: 15 minutes, plus drying time / Bake Time: 14 minutes
Yield: 24 shells, or 12 macarons
Pumpkin pie macaron shells will warm up your house with
the aromatic spices of cinnamon, nutmeg, and allspice in the
air.
65 grams (½ cup plus 2 tablespoons) almond flour
50 grams (½ cup) powdered sugar
5 grams (1 tablespoon) pumpkin pie spice
Pinch kosher salt
53 grams egg whites (2 egg whites from large eggs)
50 grams (½ cup) granulated sugar
2 drops orange gel food coloring
1 drop brown gel food coloring
1. Sift the almond flour, powdered sugar, pumpkin pie spice,
and salt together in a medium bowl.
2. In a large bowl, using an electric mixer on medium speed,
beat the whites until frothy. Slowly stream in the granulated
sugar. After it is incorporated, beat on medium-high speed
until the meringue is thick, glossy, and forms stiff peaks
when you lift up the mixer. Beat in the orange food coloring
until the meringue is evenly colored, about 1 minute.
3. Add one third of the almond-sugar mixture to the meringue
and fold it in until just combined. To fold, turn the bowl with
one hand as you drive the spatula underneath the batter
with the other, and press out some air for at least five
rotations. Add the remainder in two batches in the same
way, folding until the mixture is thick but still slowly flows in
consistency (like thick cake batter). To test, let some of the
batter drop from the spatula back into the bowl; if it takes
about 10 seconds for it to reincorporate into the batter (no
faster or slower), it is ready. Lightly stir in the brown food
coloring to get a swirled effect.
4. Line a baking sheet with a silicone baking mat (or use
parchment paper but it’s not preferable).
5. Transfer the batter to a pastry bag fitted with a #12 round tip.
Pipe out 24 circles 1 to 1¾ inches in diameter, spaced 1½
inches apart on the prepared baking sheet. When you have
finished, pick the pan up and lightly drop it back on the
counter; that should get rid of any air bubbles in the batter.
Repeat if necessary. Let the macaron batter dry, uncovered,
at room temperature until the tops are dull and no longer
sticky. With a fan, this will take 30 to 60 minutes; without, it
can take from 30 minutes to 2 hours, depending on the
weather.
6. Preheat the oven to 300°F, then bake the macarons on the
center rack for 14 minutes. Touch the top of a shell. If it
jiggles a little but not much, it is done.
7. Cool on the baking sheet for 10 minutes, then transfer the
macarons to a clean plate or counter to match up similarsize shells and fill as directed in the filling recipe.
PAIRS WELL WITH: Pumpkin Spice Buttercream, Salted
Caramel, Vanilla Bean Buttercream
Red Velvet Shells
Prep Time: 15 minutes, plus drying time / Bake Time: 14 minutes
Yield: 24 shells, or 12 macarons
Red velvet cake flavor became popular during the Great
Depression. Bakers used red food coloring to enhance the
color of their devil’s food cakes because cocoa powder was
expensive and scarce. Turning this popular cake into a
macaron is a great twist on the dessert.
64 grams (½ cup plus 1½ tablespoons) almond flour
50 grams (½ cup) powdered sugar
8 grams (1½ teaspoons) unsweetened cocoa powder
Pinch kosher salt
53 grams egg whites (2 egg whites from large eggs)
50 grams (½ cup) granulated sugar
5 or 6 drops red gel food coloring
1. Sift the almond flour, powdered sugar, cocoa, and salt
together in a medium bowl.
2. In a large bowl, using an electric mixer on medium speed,
beat the whites until frothy. Slowly stream in the granulated
sugar. After it is incorporated, beat on medium-high speed
until the meringue is thick, glossy, and forms stiff peaks
when you lift up the mixer. Beat in the food coloring until
the meringue is evenly colored, about 1 minute.
3. Add one third of the almond-sugar mixture to the meringue
and fold it in until just combined. To fold, turn the bowl with
one hand as you drive the spatula underneath the batter
with the other, and press out some air for at least five
rotations. Add the remainder in two batches in the same
way, folding until the mixture is thick but still slowly flows in
consistency (like thick cake batter). To test, let some of the
batter drop from the spatula back into the bowl; if it takes 10
seconds for it to reincorporate into the batter (no faster or
slower), it is ready.
4. Line a baking sheet with a silicone baking mat (or use
parchment paper but it’s not preferable).
5. Transfer the batter to a pastry bag fitted with a #12 round tip.
Pipe out 24 circles 1 to 1¾ inches in diameter, spaced 1½
inches apart on the prepared baking sheet. When you have
finished, pick the pan up and lightly drop it back on the
counter; that should get rid of any air bubbles in batter.
Repeat if necessary. Let the macaron batter dry, uncovered,
at room temperature until the tops are dull and no longer
sticky. With a fan, this will take 30 to 60 minutes; without, it
can take from 30 minutes to 2 hours, depending on the
weather.
6. Preheat the oven to 300°F, then bake the macarons on the
center rack for 14 minutes. Touch the top of a shell. If it
jiggles a little but not much, it is done.
7. Cool on the baking sheet for 10 minutes, then transfer the
macarons to a clean plate or counter to match up similarsize shells and fill as directed in the filling recipe.
PAIRS WELL WITH: Cream Cheese Buttercream, Vanilla
Bean Buttercream
Rose Shells
Prep Time: 15 minutes, plus drying time / Bake Time: 14 minutes
Yield: 24 shells, or 12 macarons
A classic in Parisian bakeries, rose macarons are a bit of an
acquired taste with their light floral flavor. Rose water can be
found at Middle Eastern markets and online.
70 grams (½ cup plus 2 tablespoons) almond flour
50 grams (½ cup) powdered sugar
Pinch kosher salt
1 teaspoon rose water
53 grams egg whites (2 egg whites from large eggs)
50 grams (½ cup) granulated sugar
1 drop soft pink gel food coloring
1. Sift the almond flour, powdered sugar, and salt together in a
medium bowl. Add the rose water and roughly mix to
combine.
2. In a large bowl, using an electric mixer on medium speed,
beat the egg whites until frothy. Slowly stream in the
granulated sugar. After it is incorporated, beat on mediumhigh speed until the meringue is thick, glossy, and forms
stiff peaks when you lift up the mixer. Beat in the food
coloring until the meringue is evenly colored, about 1
minute.
3. Add one third of the almond-sugar mixture to the meringue
and fold it in until just combined. To fold, turn the bowl with
one hand as you drive the spatula underneath the batter
with the other, and press out some air for at least five
rotations. Add the remainder in two batches in the same
way, folding until the mixture is thick but still slowly flows in
consistency (like thick cake batter). To test, let some of the
batter drop from the spatula back into the bowl; if it takes 10
seconds for it to reincorporate into the batter (no faster or
slower), it is ready.
4. Line a baking sheet with a silicone baking mat (or use
parchment paper but it’s not preferable).
5. Transfer the batter to a pastry bag fitted with a #12 round tip.
Pipe out 24 circles 1 to 1¾ inches in diameter, spaced 1½
inches apart on the prepared baking sheet. When you have
finished, pick the pan up and lightly drop it back on the
counter; that should get rid of any air bubbles in the batter.
Repeat if necessary. Let the macaron batter dry, uncovered,
at room temperature until the tops are dull and no longer
sticky. With a fan, this will take 30 to 60 minutes; without, it
can take from 30 minutes to 2 hours, depending on the
weather.
6. Preheat the oven to 300°F, then bake the macarons on the
center rack for 14 minutes. Touch the top of a shell. If it
jiggles a little but not much, it is done.
7. Cool on the baking sheet for 10 minutes, then transfer the
macarons to a clean plate or counter to match up similarsize shells and fill as directed in the filling recipe.
PAIRS WELL WITH: Rose Whipped White Chocolate
Ganache, Vanilla Bean Buttercream
S’mores Shells
Prep Time: 15 minutes, plus drying time / Bake Time: 14 minutes
Yield: 24 shells, or 12 macarons
These macarons will bring back memories of campfires and
summer nights.
18 grams (2½ tablespoons) crushed graham crackers
64 grams (½ cup plus 1½ tablespoons) almond flour
50 grams (½ cup) powdered sugar
Pinch kosher salt
53 grams egg whites (2 egg whites from large eggs)
50 grams (½ cup) granulated sugar
2 drops brown gel food coloring
20 grams (¼ cup) melted semisweet chocolate
1. Grind the crushed graham crackers into a fine powder in a
food processor, about 10 seconds. Sift the almond flour,
powdered sugar, salt, and ½ tablespoon of the graham
cracker powder together in a medium bowl. Set aside the
remaining graham cracker powder.
2. In a large bowl, using an electric mixer on medium speed,
beat the egg whites until frothy. Slowly stream in the
granulated sugar. After it is incorporated, beat on mediumhigh speed until the meringue is thick, glossy, and forms
stiff peaks when you lift up the mixer out of the bowl. Beat
in the food coloring until the meringue is evenly colored,
about 1 minute.
3. Add one third of the almond-sugar mixture to the meringue
and fold it in until just combined. To fold, turn the bowl with
one hand as you drive the spatula underneath the batter
with the other, and press out some air for at least five
rotations. Add the remainder in two batches in the same
way, folding until the mixture is thick but still slowly flows in
consistency (like thick cake batter). To test, let some of the
batter drop from the spatula back into the bowl; if it takes 10
seconds for it to reincorporate into the batter (no faster or
slower), it is ready.
4. Line a baking sheet with a silicone baking mat (or use
parchment paper but it’s not preferable).
5. Transfer the batter to a pastry bag fitted with a #12 round tip.
Pipe out 24 circles 1 to 1¾ inches in diameter, spaced 1½
inches apart on the prepared baking sheet. When you have
finished, pick the pan up and lightly drop it back on the
counter; that should get rid of any air bubbles in the batter.
Repeat if necessary. Let the macaron batter dry, uncovered,
at room temperature until the tops are dull and no longer
sticky. With a fan, this will take 30 to 60 minutes; without, it
can take from 30 minutes to 2 hours, depending on the
weather.
6. Preheat the oven to 300°F, then bake the macarons on the
center rack for 14 minutes. Touch the top of a shell. If it
jiggles a little but not much, it is done.
7. Cool on the baking sheet for 10 minutes, then transfer the
macaronsto a clean plate or counter. Dip half the shells in
the melted chocolate, sprinkle with the remaining graham
cracker powder, and let dry completely on a wire rack.
Match up similar-size shells and fill as directed in the filling
recipe.
PAIRS WELL WITH: Marshmallow Buttercream, Vanilla
Bean Buttercream
Strawberry Shells with Matcha Green Tea Whipped White Chocolate Ganache
Strawberry Shells
Prep Time: 15 minutes, plus drying time / Bake Time: 14 minutes
Yield: 24 shells, or 12 macarons
These are easily one of the most versatile shell recipes in the
book, along with Vanilla Bean. Freeze-dried strawberries can
be found at grocers such as Trader Joe’s or online.
10 grams (1 tablespoon) freeze-dried strawberries
60 grams (½ cup plus 1 tablespoon) almond flour
50 grams (½ cup) powdered sugar
Pinch kosher salt
53 grams egg whites (2 egg whites from large eggs)
50 grams (½ cup) granulated sugar
2 drops soft pink gel food coloring
1. Grind the freeze-dried strawberries into a fine powder in a
food processor, about 10 seconds. Sift it together with the
almond flour, powdered sugar, and salt in a medium bowl.
2. In a large bowl, using an electric mixer on medium speed,
beat the egg whites until frothy. Slowly stream in the
granulated sugar. After it is incorporated, beat on mediumhigh speed until the meringue is thick, glossy, and forms
stiff peaks when you lift up the mixer. Beat in the food
coloring until the meringue is evenly colored, about 1
minute.
3. Add one third of the almond-sugar mixture to the meringue
and fold it in until just combined. To fold, turn the bowl with
one hand as you drive the spatula underneath the batter
with the other, and press out some air for at least five
rotations. Add the reminder in two batches in the same way,
folding until the mixture is thick but still slowly flows in
consistency (like thick cake batter). To test, let some of the
batter drop from the spatula back into the bowl; if it takes 10
seconds for it to reincorporate into the batter (no faster or
slower), it is ready.
4. Line a baking sheet with a silicone baking mat (or use
parchment paper but it’s not preferable).
5. Transfer the batter to a pastry bag fitted with a #12 round tip.
Pipe out 24 circles 1 to 1¾ inches in diameter, spaced 1½
inches apart on the prepared baking sheet. When you have
finished, pick the pan up and lightly drop it back on the
counter; that should get rid of any air bubbles in the batter.
Repeat if necessary. Let the macaron batter dry, uncovered,
at room temperature until the tops are dull and no longer
sticky. With a fan, this will take 30 to 60 minutes; without, it
can take from 30 minutes to 2 hours, depending on the
weather.
6. Preheat the oven to 300°F, then bake the macarons on the
center rack for 14 minutes. Touch the top of a shell. If it
jiggles a little but not much, it is done.
7. Cool on the baking sheet for 10 minutes, then transfer the
macarons to a clean plate or counter to match up similarsize shells and fill as directed in the filling recipe.
TIP: Because of the freeze-dried fruit, these shells tend to
brown easily. If that happens, add a couple drops of
white food coloring to your next batch.
PAIRS WELL WITH: Banana Buttercream, Chocolate
Ganache, Lemon Buttercream, Matcha Green Tea
Whipped White Chocolate Ganache, Peach Buttercream,
Strawberry Buttercream, Vanilla Bean Buttercream
Tiramisu Shells
Prep Time: 15 minutes, plus drying time / Bake Time: 14 minutes
Yield: 24 shells, or 12 macarons
These shells are reminiscent of the dessert—but without the
alcohol.
70 grams (½ cup plus 2 tablespoons) almond flour
50 grams (½ cup) powdered sugar
½ teaspoon instant coffee
Pinch kosher salt
53 grams egg whites (2 egg whites from large eggs)
50 grams (½ cup) granulated sugar
10 grams (2 tablespoons) unsweetened cocoa powder
1. Sift the almond flour, powdered sugar, instant coffee, and
salt together in a medium bowl.
2. In a large bowl, using an electric mixer on medium speed,
beat the egg whites until frothy. Slowly stream in the
granulated sugar. After it is incorporated, beat on mediumhigh speed until the meringue is thick, glossy, and forms
stiff peaks when you lift up the mixer.
3. Add one third of the almond-sugar mixture to the meringue
and fold it in until just combined. To fold, turn the bowl with
one hand as you drive the spatula underneath the batter
with the other, and press out some air for at least five
rotations. Add the remainder in two batches in the same
way, folding until the mixture is thick but still slowly flows in
consistency (like thick cake batter). To test, let some of the
batter drop from the spatula back into the bowl; if it takes 10
seconds for it to reincorporate into the batter (no faster or
slower), it is ready.
4. Line a baking sheet with a silicone baking mat (or use
parchment paper but it’s not preferable).
5. Transfer the batter to a pastry bag fitted with a #12 round tip.
Pipe out 24 circles 1 to 1¾ inches in diameter, spaced 1½
inches apart on the prepared baking sheet. When you have
finished, pick the pan up and lightly drop it back on the
counter; that should get rid of any air bubbles in the batter.
Repeat if necessary. Using a small fine-mesh strainer (to
remove lumps), sift the cocoa evenly over the tops of the
macarons.
6. Let the macaron batter dry, uncovered, at room temperature
until the tops are dull and no longer sticky. With a fan, this
will take 30 to 60 minutes; without, it can take from 30
minutes to 2 hours, depending on the weather.
7. Preheat the oven to 300°F, then bake the macarons on the
center rack for 14 minutes. Touch the top of a shell. If it
jiggles a little but not much, it is done.
8. Cool on the baking sheet for 10 minutes, then transfer the
macarons to a clean plate or counter to match up similarsize shells and fill as directed in the filling recipe.
PAIRS WELL WITH: Chocolate Ganache, Earl Grey
Whipped White Chocolate Ganache, Mascarpone
Buttercream, Salted Caramel
Toasted Almond Shells
Prep Time: 15 minutes, plus drying time / Bake Time: 14 minutes
Yield: 24 shells, or 12 macarons
These shells embody the traditional essence of macarons—
the unique taste and texture of almonds.
60 grams (½ cup plus 1 tablespoon) almond flour
50 grams (½ cup) powdered sugar
Pinch kosher salt
53 grams egg whites (2 egg whites from large eggs)
50 grams (½ cup) granulated sugar
10 grams (2 tablespoons) sliced almonds
1. Sift the almond flour, powdered sugar, and salt together in a
medium bowl.
2. In a large bowl, using an electric mixer on medium speed,
beat the whites until frothy. Slowly stream in the granulated
sugar. After it is incorporated, beat on medium-high speed
until the meringue is thick, glossy, and forms stiff peaks
when you lift up the mixer.
3. Add one third of the almond-sugar mixture to the meringue
and fold it in until just combined. To fold, turn the bowl with
one hand as you drive the spatula underneath the batter
with the other, and press out some air for at least five
rotations. Add the remainder in two batches in the same
way, folding until the mixture is thick but still slowly flows in
consistency (like thick cake batter). To test, let some of the
batter drop from the spatula back into the bowl; if it takes 10
seconds for it to reincorporate into the batter (no faster or
slower), it is ready.
4. Line a baking sheet with a silicone baking mat (or use
parchment paper but it’s not preferable).
5. Transfer the batter to a pastry bag fitted with a #12 round tip.
Pipe out 24 circles 1 to 1¾ inches in diameter, spaced 1½
inches apart on the prepared baking sheet. When you have
finished, pick the pan up and lightly drop it back on the
counter; that should get rid of any air bubbles in the batter.
Repeat if necessary. Sprinkle the sliced almonds evenly over
the tops of the macarons.
6. Let the piped macaron batter dry, uncovered, at room
temperature until the tops are dull and no longer sticky.
With a fan, this will take 30 to 60 minutes; without, it can
take from 30 minutes to 2 hours, depending on the weather.
7. Preheat the oven to 300°F, then bake the macarons on the
center rack for 14 minutes. Touch the top of a shell. If it
jiggles a little but not much, it is done.
8. Cool on the baking sheet for 10 minutes, then transfer the
macarons to a clean plate or counter to match up similarsize shells and fill as directed in the filling recipe.
PAIRS WELL WITH: Chocolate Ganache, Earl Grey
Whipped White Chocolate Ganache, Salted Caramel,
Toasted Almond Buttercream, Vanilla Bean Buttercream
Vanilla Bean Shells
Prep Time: 15 minutes, plus drying time / Bake Time: 14 minutes
Yield: 24 shells, or 12 macarons
Vanilla bean is a classic flavor, and one that everyone from
kids to adults will enjoy. This recipe isn’t too sweet, and the
matching filling is the base for most of the buttercreams in
this book. Part of the fun of these shells is dyeing them a
rainbow of hues with food coloring (see here).
70 grams (½ cup plus 2 tablespoons) almond flour
50 grams (½ cup) powdered sugar
Pinch kosher salt
1 teaspoon vanilla bean paste or seeds scraped from ½ vanilla bean
53 grams egg whites (2 egg whites from large eggs)
50 grams (½ cup) granulated sugar
1. Sift the almond flour, powdered sugar, and salt together in a
medium bowl. Add the vanilla and gently toss to
incorporate.
2. In a large bowl, using an electric mixer on medium speed,
beat the whites until frothy. Slowly stream in the granulated
sugar. After it is incorporated, beat on medium-high speed
until the meringue is thick, glossy, and forms stiff peaks
when you lift up the mixer.
3. Add one third of the almond-sugar mixture to the meringue
and fold it in until just combined. To fold, turn the bowl with
one hand as you drive the spatula underneath the batter
with the other, and press out some air for at least five
rotations. Add the remainder in two batches in the same
way, folding until the mixture is thick but still slowly flows in
consistency (like thick cake batter). To test, let some of the
batter drop from the spatula back into the bowl; if it takes 10
seconds for it to reincorporate into the batter (no faster or
slower), it is ready.
4. Line a baking sheet with a silicone baking mat (or use
parchment paper but it’s not preferable).
5. Transfer the batter to a pastry bag fitted with a #12 round tip.
Pipe out 24 circles 1 to 1¾ inches in diameter, spaced 1½
inches apart on the prepared baking sheet. When you have
finished, pick the pan up and lightly drop it back on the
counter; that should get rid of any air bubbles in the batter.
Repeat if necessary. Let the macaron batter dry, uncovered,
at room temperature until the tops are dull and no longer
sticky. With a fan, this will take 30 to 60 minutes; without, it
can take from 30 minutes to 2 hours, depending on the
weather.
6. Preheat the oven to 300°F, then bake the macarons on the
center rack for 14 minutes. Touch the top of a shell. If it
jiggles a little but not much, it is done.
7. Cool on the baking sheet for a10 minutes, then transfer the
macarons to a clean plate or counter to match up similarsize shells and fill as directed in the filling recipe.
PAIRS WELL WITH: Chocolate Ganache, Earl Grey
Whipped White Chocolate Ganache, Salted Caramel,
Vanilla Bean Buttercream, Nutella, but most any filling
will work
Chapter 4
Macaron Fillings
think the macaron filling is just as important as the
Imacaron
shell. Macarons are versatile and can be filled with
many different things, even store-bought fillings such as
Nutella or lemon curd. As long as the filling does not
contain a heavy amount of moisture, it can be flavored with
almost anything, from tea-infused ganache to maple-bacon
buttercream. In my opinion, making the fillings is more fun
than making the actual macaron shell, since there’s less
room for error and more room for creativity and
imagination. Once you master the macaron recipe, you can
get creative with your fillings and shell combinations.
Banana Buttercream
Blueberry Cheesecake Buttercream
Cake Batter Buttercream
Cinnamon Horchata Buttercream
Chocolate Ganache
Coconut Buttercream
Cookies & Cream Buttercream
Cotton Candy Buttercream
Cream Cheese Buttercream
Earl Grey Whipped White Chocolate Ganache
Fruity Cereal Buttercream
Honey-Lavender Whipped White Chocolate Ganache
Hazelnut Chocolate Buttercream
Maple-Bacon Buttercream
Lemon Buttercream
Marshmallow Buttercream
Mascarpone Buttercream
Matcha Green Tea Whipped White Chocolate Ganache
Mexican Hot Chocolate Ganache
Mint Chocolate Chip Buttercream
Mocha Buttercream
Peach Buttercream
Peanut Butter–Chocolate Buttercream
Pistachio Buttercream
Pumpkin Spice Buttercream
Rose Whipped White Chocolate Ganache
Salted Caramel
Strawberry Buttercream
Toasted Almond Buttercream
Vanilla Bean Buttercream
Banana Buttercream
Prep Time: 15 minutes
Yield: Filling for 12 macarons
This creamy banana filling is perfect for adding a tropical
touch to your macarons. It pairs surprisingly well with
multiple shells.
113 grams (½ cup; 1 stick) unsalted butter, softened
38 grams (3 tablespoons) almond milk
38 grams (3 tablespoons) powdered sugar
5 grams (1 teaspoon) vanilla extract
50 grams (½ cup) freeze-dried bananas, ground (see Tip)
5 grams (1 teaspoon) fresh lemon juice
1. In a medium bowl, using an electric mixer on medium
speed, beat the butter until pale, creamy, and fluffy, about 3
minutes. Add the almond milk, powdered sugar, and vanilla,
and beat on low speed until fully incorporated, about
another 3 minutes. Add the bananas and lemon juice (to
prevent discoloration) and beat until light and fluffy, another
2 minutes.
2. Transfer the buttercream to a pastry bag—no piping tip
required. Squeeze a half dollar-sized dollop of buttercream
in the middle of a macaron shell.
3. Take that shell in one hand, with the matching shell in the
other, then gently press and twist the macaron shells
together. Voila! You have a completed macaron. Repeat until
finished.
TIP: Use a food processor to grind the freeze-dried
bananas into a fine powder.
PAIRS WELL WITH: Banana Shells, Chocolate Shells,
Cinnamon Shells, Coconut Shells, Vanilla Bean Shells
Blueberry Cheesecake Buttercream
Prep Time: 15 minutes
Yield: Filling for 12 macarons
Blueberry cheesecake buttercream is creamy, tangy, and
fruity. It is delicious, unique, and quite simple to make.
226 grams (1 cup; 2 sticks) unsalted butter, softened
113 grams (½ cup) cream cheese, softened
76 grams (6 tablespoons) powdered sugar
5 grams (1 teaspoon) vanilla extract
50 grams (½ cup) freeze-dried blueberries, ground (see Tip)
1. In a medium bowl, using an electric mixer on medium
speed, beat the butter and cream cheese until pale, creamy,
and fluffy, about 3 minutes. Add the powdered sugar and
vanilla, and beat on low speed until fully incorporated, about
another 3 minutes. Add the ground blueberries and beat
until light and fluffy, another 2 minutes.
2. Transfer the buttercream to a pastry bag, no piping tip
required. Squeeze a half dollar-sized dollop of buttercream
in the middle of one macaron shell.
3. Take that shell in one hand, with the matching shell in the
other, and gently press and twist the macaron shells
together. Voila! You have a completed macaron. Repeat until
finished.
TIP: Use a food processor to grind the freeze-dried
blueberries into a fine powder.
PAIRS WELL WITH: Blueberry Shells, Vanilla Bean Shells
Cake Batter Buttercream
Prep Time: 15 minutes
Yield: Fill for 12 macarons
This filling is the perfect sweet treat. It reminds me of eating
a lush birthday cake, and pairs well with chocolate or vanilla
shells sprinkled with confetti sprinkles. Funfetti cake mix, the
main flavor in this recipe, can be found at most local grocery
stores in the baking aisle.
113 grams (½ cup; 1 stick) unsalted butter, softened
38 grams (3 tablespoons) almond milk
38 grams (3 tablespoons) powdered sugar
5 grams (1 teaspoon) vanilla extract
50 grams (½ cup) Funfetti cake mix
1. In a medium bowl, using an electric mixer on medium
speed, beat the butter until pale, creamy, and fluffy, about 3
minutes. Add the almond milk, powdered sugar, and vanilla,
and beat on low speed until fully incorporated, about
another 3 minutes. Add the Funfetti cake mix and beat until
the mixture is light and fluffy, another 2 minutes.
2. Transfer the buttercream to a pastry bag—no piping tip is
required. Squeeze a half dollar-sized dollop of buttercream
in the middle of a macaron shell.
3. Take that shell in one hand, with the matching shell in the
other, then gently press and twist the macaron shells
together. Voila! You have a completed macaron. Repeat until
finished.
PAIRS WELL WITH: Chocolate Shells, Vanilla Bean Shells
Cinnamon Horchata Buttercream
Prep Time: 15 minutes
Yield: Filling for 12 macarons
This spicy, creamy filling is perfect if you already love
horchata or snickerdoodles. Cinnamon pairs well with both
vanilla and chocolate, allowing you some versatility with this
filling.
113 grams (½ cup; 1 stick) unsalted butter, softened
38 grams (3 tablespoons) almond milk
38 grams (3 tablespoons) powdered sugar
5 grams (1 teaspoon) vanilla extract
5 grams (1 teaspoon) ground cinnamon
1. In a medium bowl, using an electric mixer on medium
speed, beat the butter until pale, creamy, and fluffy, about 3
minutes. Add the almond milk, powdered sugar, and vanilla,
and beat on low speed until fully incorporated, about
another 3 minutes. Add the cinnamon and beat until light
and fluffy, another 2 minutes.
2. Transfer the buttercream to a pastry bag—no piping tip
required. Squeeze a half dollar-sized dollop of buttercream
in the middle of a macaron shell.
3. Take that shell in one hand, with the matching shell in the
other, then gently press and twist the macaron shells
together. Voila! You have a completed macaron. Repeat until
finished.
PAIRS WELL WITH: Banana Shells, Chocolate Shells,
Cinnamon Shells, Vanilla Bean Shells
Chocolate Ganache
Prep Time: 15 minutes, plus 30 minutes cooling time
Yield: Filling for 12 macarons
Chocolate ganache is a classic filling that is rich, creamy, and
just the right amount of sweet. It pairs well with any
chocolate shell for a decadent treat.
113 grams (½ cup) heavy cream
113 grams (½ cup) semisweet chocolate chips
1. In a medium saucepan, heat cream on medium-high heat
until very hot and bubbles start to form around the edge of
the pan. Remove the pan from the heat and add chocolate
chips. Let sit for 1 minute to melt the chocolate. Stir until
completely smooth. Transfer ganache to a heatproof bowl
and let it cool to a piping consistency, approximately 30
minutes, stirring occasionally. (To speed up the cooling
process, refrigerate, checking every 10 minutes to make sure
ganache is not solidifying.)
2. Transfer cooled ganache into a piping bag—no piping tip
required. Squeeze a half-dollar sized dollop in the middle of
a macaron shell.
3. Take a shell in one hand, with the matching shell in the
other, then gently press and twist the macaron shells
together. Voila! You have a completed macaron. Repeat until
finished.
PAIRS WELL WITH: Chocolate Shells, Cinnamon Shells,
Mexican Hot Chocolate Shells, Strawberry Shells, Vanilla
Bean Shells
Strawberry Shells with Chocolate Ganache
Coconut Buttercream
Prep Time: 15 minutes
Yield: Filling for 12 macarons
This coconut filling will take you back to the islands with its
tropical taste. It is sweet, creamy, and has just the right
texture thanks to the shredded coconut.
113 grams (½ cup; 1 stick) unsalted butter, softened
50 grams (¼ cup) coconut milk
38 grams (3 tablespoons) powdered sugar
5 grams (1 teaspoon) vanilla extract
25 grams (2 tablespoons) unsweetened shredded coconut
1. In a medium bowl, using an electric mixer on medium
speed, beat the butter until pale, creamy, and fluffy, about 3
minutes. Add the coconut milk, powdered sugar, and
vanilla, and beat on low speed until fully incorporated. Add
the shredded coconut and beat until light and fluffy, another
2 minutes.
2. Transfer the buttercream to a pastry bag—no piping tip
required. Squeeze a half dollar-sized dollop of buttercream
in the middle of a macaron shell.
3. Take that shell in one hand, with the matching shell in the
other, then gently press and twist the macaron shells
together. Voila! You have a completed macaron. Repeat until
finished.
PAIRS WELL WITH: Banana Shells, Coconut Shells, Vanilla
Bean Shells
Cookies & Cream Buttercream
Prep Time: 15 minutes
Yield: Filling for 12 macarons
You can’t go wrong with cookies and cream. It’s one of
America’s favorite flavors, whether in cookies or ice cream.
This filling is bound to be one of your new favorites. And you
may be surprised how well it goes with matcha-flavored
shells.
113 grams (½ cup; 1 stick) unsalted butter, softened
38 grams (3 tablespoons) almond milk
38 grams (3 tablespoons) powdered sugar
5 grams (1 teaspoon) vanilla extract
50 grams Oreo cookies, powdered (½ cup; see Tip)
1. In a medium bowl, using an electric mixer on medium
speed, beat the butter until pale, creamy, and fluffy, about 3
minutes. Add the almond milk, powdered sugar, and vanilla,
and beat on low speed until fully incorporated, about
another 3 minutes. Add the ground Oreos and beat until
light and fluffy, another 2 minutes.
2. Transfer the buttercream to a pastry bag—no piping tip
required. Squeeze a half dollar-sized dollop of buttercream
in the middle of a macaron shell.
3. Take that shell in one hand, with the matching shell in the
other, then gently press and twist the macaron shells
together. Voila! You have a completed macaron. Repeat until
finished.
TIP: Use a food processor to grind the Oreos into a fine
powder.
PAIRS WELL WITH: Cookies & Cream Shells, Matcha
Green Tea Shells, Mint Chocolate Chip Shells, Vanilla Bean
Shells
Cotton Candy Buttercream
Prep Time: 15 minutes
Yield: Filling for 12 macarons
Cotton candy—a nostalgic flavor that reminds you of the
fairgrounds. This filling is simply made by adding cotton
candy flavoring (those made by LorAnn Oils or Amoretti
work best), then dying it blue.
113 grams (½ cup; 1 stick) unsalted butter, softened
38 grams (3 tablespoons) almond milk
38 grams (3 tablespoons) powdered sugar
5 grams (1 teaspoon) vanilla extract
5 grams (1 teaspoon) cotton candy flavoring
2 drops blue gel food coloring
1. In a medium bowl, using an electric mixer on medium
speed, beat the butter until pale, creamy, and fluffy, about 3
minutes. Add the almond milk, powdered sugar, and vanilla,
and beat on low speed until fully incorporated, about
another 3 minutes. Add the cotton candy flavoring and food
coloring and beat until light and fluffy, another 2 minutes.
2. Transfer the buttercream to a pastry bag—no piping tip
required. Squeeze a half dollar-sized dollop of buttercream
in the middle of a macaron shell.
3. Take that shell in one hand, with the matching shell in the
other, then gently press and twist the macaron shells
together. Voila! You have a completed macaron. Repeat until
finished.
PAIRS WELL WITH: Cotton Candy Shells, Vanilla Bean
Shells
Cream Cheese Buttercream
Prep Time: 15 minutes
Yield: Filling for 12 macarons
This filling is creamy and tangy, a perfect pairing for several
types of macaron shells. You’ll find it is quite unique and
simple to make.
226 grams (1 cup; 2 sticks) unsalted butter, softened
113 grams (½ cup) cream cheese, softened
76 grams (6 tablespoons) powdered sugar
5 grams (1 teaspoon) vanilla extract
1. In a medium bowl, using an electric mixer on medium
speed, beat the butter and cream cheese until pale, creamy,
and fluffy, about 3 minutes. Add the powdered sugar and
vanilla and beat on low speed until light and fluffy, about
another 3 minutes.
2. Transfer the buttercream to a pastry bag—no piping tip
required. Squeeze a half dollar-sized dollop of buttercream
in the middle of a macaron shell.
3. Take that shell in one hand, with the matching shell in the
other, and gently press and twist the macaron shells
together. Voila! You have a completed macaron. Repeat until
finished.
PAIRS WELL WITH: Cinnamon Shells, Red Velvet Shells,
Vanilla Bean Shells
Earl Grey Whipped White Chocolate
Ganache
Prep Time: 15 minutes, plus 1 to 2 hours chilling time
Yield: Filling for 12 macarons
This mouth-watering ganache will have your taste buds
singing praises. I like to color shells filled with this ganache a
pretty blue-gray color to let others know it has Earl Grey
inside.
113 grams (4 ounces) white chocolate (good quality, not chips), chopped
28 grams (2 tablespoons) unsalted butter, cut into small pieces and softened
80 grams (⅓ cup) heavy cream
5 grams (1 tablespoon) Earl Grey loose tea leaves
Pinch kosher salt
1. Put the white chocolate and butter in a heatproof bowl and
set aside.
2. In a medium saucepan, combine the cream with the Earl
Grey tea. Heat over medium until the mixture boils around
the edges and the tea has steeped into the cream, turning it
brown, about 10 minutes.
3. Pour the hot cream through a fine-mesh strainer to strain
the cream into the bowl with the chocolate and butter and
let sit for 1 minute, then stir together until completely
smooth. Stir in the salt. Place the bowl in the freezer for 1
hour or refrigerator for 2 hours.
4. When ready to use, whip the cold ganache with an electric
mixer on medium speed until light and fluffy, about 3
minutes.
5. Transfer the ganache to a pastry bag—no piping tip
required. Squeeze a half dollar-sized dollop of ganache in
the middle of one macaron shell.
6. Take that shell in one hand, with the matching shell in the
other, and gently press and twist the macaron shells
together. Voila! You have a completed macaron. Repeat until
finished.
PAIRS WELL WITH: Cookies & Cream Shells, Vanilla Bean
Shells
Fruity Cereal Buttercream
Prep Time: 15 minutes
Yield: Filling for 12 macarons
This is one of my customers’ favorites—and mine. The cereal
texture gives it a nice crunch as well as the nostalgic taste of
childhood.
113 grams (½ cup; 1 stick) unsalted butter, softened
38 grams (3 tablespoons) almond milk
38 grams (3 tablespoons) powdered sugar
5 grams (1 teaspoon) vanilla extract
50 grams (½ cup) Fruity Pebbles or other crispy fruit-flavored cereal, powdered
(see Tip)
1. In a medium bowl, using an electric mixer on medium
speed, beat the butter until pale, creamy, and fluffy, about 3
minutes. Add the almond milk, powdered sugar, and vanilla,
and beat on low speed until fully incorporated, about
another 3 minutes. Add the cereal powder and beat until
light and fluffy, another 2 minutes.
2. Transfer the buttercream to a pastry bag—no piping tip is
required. Squeeze a half dollar-sized dollop of buttercream
in the middle of a macaron shell.
3. Take that shell in one hand, with the matching shell in the
other, then gently press and twist the macaron shells
together. Voila! You have a completed macaron. Repeat until
finished.
TIP: Use a food processor to grind the Fruity Pebbles into
a fine powder.
PAIRS WELL WITH: Fruity Cereal Shells, Vanilla Bean
Shells
Honey-Lavender Whipped White
Chocolate Ganache
Prep Time: 15 minutes, plus 1 to 2 hours chilling time
Yield: Filling for 12 macarons
The beautiful floral flavor in this ganache will give your taste
buds an amazing surprise. The flavors in this filling are
present without being overwhelming.
113 grams (4 ounces) white chocolate (good quality, not chips), chopped
28 grams (2 tablespoons) unsalted butter, cut into small pieces and softened
80 grams (⅓ cup) heavy cream
4 grams (1 tablespoon) dried culinary (food-grade) lavender flowers
10 grams (1 tablespoon) honey
Pinch kosher salt
1. Put the chocolate and butter in a heatproof bowl and set
aside. Heat the cream with lavender flowers in a saucepan
over medium heat. Heat until the flowers boil slightly and
the lavender essence has steeped into the cream, about 10
minutes. You should be able to smell the aroma of lavender
wafting from the saucepan.
2. Pour the hot cream through a fine-mesh strainer into the
bowl of chocolate and butter and let sit for 1 minute, then
stir together until completely smooth. Stir in the honey and
salt. Place the mixture in the freezer for 1 hour or the fridge
for 2 hours.
3. When ready to use, whip the cold ganache with an electric
mixer on medium speed until light and fluffy, about 3
minutes.
4. Transfer the buttercream to a pastry bag—no piping tip is
required. Squeeze a half dollar-sized dollop of buttercream
in the middle of a macaron shell.
5. Take that shell in one hand, with the matching shell in the
other, then gently press and twist the macaron shells
together. Voila! You have a completed macaron.
PAIRS WELL WITH: Lavender Shells, Vanilla Bean Shells
Lavender Shells with Honey-Lavender Whipped White Chocolate Ganache
Hazelnut Chocolate Buttercream
Prep Time: 15 minutes
Yield: Filling for 12 macarons
This buttercream is quite creamy and decadent. The chopped
hazelnuts add more dimension to this filling and will remind
you of a Ferrero Rocher chocolate.
113 grams (½ cup; 1 stick) unsalted butter, softened
38 grams (3 tablespoons) almond milk
38 grams (3 tablespoons) powdered sugar
5 grams (1 teaspoon) vanilla extract
50 grams (½ cup) Nutella hazelnut spread
25 grams (2 tablespoons) finely chopped hazelnuts
1. In a medium bowl, using an electric mixer on medium
speed, beat the butter until pale, creamy, and fluffy, about 3
minutes. Add the almond milk, powdered sugar, and vanilla,
and beat on low speed until fully incorporated, another 3
minutes. Add the Nutella and hazelnuts and beat until light
and fluffy, another 2 minutes.
2. Transfer the buttercream to a pastry bag—no piping tip is
required. Squeeze a half dollar-sized dollop of buttercream
in the middle of a macaron shell.
3. Take that shell in one hand, with the matching shell in the
other, then gently press and twist the macaron shells
together. Voila! You have a completed macaron. Repeat until
finished.
PAIRS WELL WITH: Chocolate Shells, Cookies & Cream
Shells, Hazelnut Shells, Vanilla Bean Shells
Maple-Bacon Buttercream
Prep Time: 15 minutes
Yield: Filling for 12 macarons
The flavors in this buttercream remind me of a warm and
hearty breakfast of pancakes and bacon. These flavors
translate beautifully to a macaron. This filling is slightly
sweeter than other flavors due to the natural sugar in maple.
Bacon bits can be found in the salad section of your local
grocery store.
113 grams (½ cup; 1 stick) unsalted butter, softened
38 grams (3 tablespoons) almond milk
25 grams (2 tablespoons) powdered sugar
5 grams (1 teaspoon) vanilla extract
10 grams (2 tablespoons) maple syrup or extract
13 grams (1 tablespoon) bacon bits
1. In a medium bowl, using an electric mixer on medium
speed, beat the butter until pale, creamy, and fluffy, about 3
minutes. Add the almond milk, powdered sugar, and vanilla,
and beat on low speed until fully incorporated, about
another 3 minutes. Add the maple syrup and beat until light
and fluffy, another 2 minutes. Stir in the bacon bits.
2. Transfer the buttercream to a pastry bag—no piping tip is
required. Squeeze a half dollar-sized dollop of buttercream
in the middle of a macaron shell.
3. Take that shell in one hand, with the matching shell in the
other, then gently press and twist the macaron shells
together. Voila! You have a completed macaron. Repeat until
finished.
PAIRS WELL WITH: Chocolate Shells, Maple Shells,
Vanilla Bean Shells
Lemon Buttercream
Prep Time: 15 minutes
Yield: Filling for 12 macarons
This fresh and lightly sweet buttercream pairs well with other
fruity or floral flavors. When combined with lemon shells, it
reminds me of lemon sandwich cookies, but elevated in
texture and taste.
113 grams (½ cup; 1 stick) unsalted butter, softened
38 grams (3 tablespoons) almond milk
38 grams (3 tablespoons) powdered sugar
5 grams (1 teaspoon) vanilla extract
38 grams (3 tablespoons) fresh lemon juice
1. In a medium bowl, using an electric mixer on medium
speed, beat the butter until pale, creamy, and fluffy, about 3
minutes. Add the almond milk, powdered sugar, and vanilla,
and beat on low speed until fully incorporated, about
another 3 minutes. Add the lemon juice and beat until light
and fluffy, another 2 minutes.
2. Transfer the buttercream to a pastry bag—no piping tip is
required. Squeeze a half dollar-sized dollop of buttercream
in the middle of a macaron shell.
3. Take that shell in one hand, with the matching shell in the
other, then gently press and twist the macaron shells
together. Voila! You have a completed macaron. Repeat until
finished.
PAIRS WELL WITH: Blueberry Shells, Lavender Shells,
Lemon Shells, Strawberry Shells, Vanilla Bean Shells
Lemon Buttercream with Strawberry Shells
Marshmallow Buttercream
Prep Time: 15 minutes
Yield: Filling for 12 macarons
This delicious, fluffy, sweet buttercream will have your
tastebuds singing, reminding you of campfires, summer, and
Rice Krispy Treats.
113 grams (½ cup; 1 stick) unsalted butter, softened
38 grams (3 tablespoons) almond milk
28 grams (2 tablespoons) powdered sugar
5 grams (1 teaspoon) vanilla extract
50 grams (⅓ cup) marshmallow creme
1. In a medium bowl, using an electric mixer on medium
speed, beat the butter until pale, creamy, and fluffy, about 3
minutes. Add the almond milk, powdered sugar, and vanilla,
and beat on low speed until fully incorporated, about
another 3 minutes. Add the marshmallow creme to the
buttercream, then beat until light and fluffy, another 2
minutes.
2. Transfer the buttercream to a pastry bag—no piping tip is
required. Squeeze a half dollar-sized dollop of buttercream
in the middle of a macaron shell.
3. Take that shell in one hand, with the matching shell in the
other, then gently press and twist the macaron shells
together. Voila! You have a completed macaron. Repeat until
finished.
PAIRS WELL WITH: Crispy Rice Shells, S’mores Shells,
Vanilla Bean Shells
Mascarpone Buttercream
Prep Time: 15 minutes
Yield: Filling for 12 macarons
Mascarpone cheese helps create a light and sweet
buttercream. This recipe pairs exceptionally well with coffeeflavored shells.
227 grams (1 cup; 2 sticks) unsalted butter, softened
113 grams (½ cup) mascarpone cheese
50 grams (¼ cup) powdered sugar
5 grams (1 teaspoon) vanilla extract
1. In a medium bowl, using an electric mixer on medium
speed, beat the butter and mascarpone cheese until pale,
creamy, and fluffy, about 3 minutes. Add the powdered
sugar and vanilla and beat on low speed until fully
incorporated, about another 3 minutes.
2. Transfer the buttercream to a pastry bag—no piping tip
required. Squeeze a half dollar-sized dollop of buttercream
in the middle of one macaron shell.
3. Take that shell in one hand, with the matching shell in the
other, and gently press and twist the macaron shells
together. Voila! You have a completed macaron. Repeat until
finished.
PAIRS WELL WITH: Espresso Shells, Mocha Shells,
Tiramisu Shells
Strawberry Shells with Matcha Green Tea Whipped White Chocolate Ganache
Matcha Green Tea Whipped White
Chocolate Ganache
Prep Time: 15 minutes, plus 1 to 2 hours chilling time
Yield: Filling for 12 macarons
This delicious creamy filling reminds me of a green tea Kit
Kat bar. It will have your taste buds jumping for joy!
113 grams (4 ounces) white chocolate (good quality, not chips), chopped
28 grams (2 tablespoons) unsalted butter, cut into small pieces and softened
80 grams (⅓ cup) heavy cream
5 grams (1 tablespoon) matcha powder
Pinch kosher salt
1. Put the white chocolate and butter in a heatproof bowl and
set aside. Place the cream and matcha powder in a saucepan
and heat over medium heat until the cream boils and the
matcha has steeped into the cream, turning it green, about
10 minutes. You should be able to smell the matcha aroma
wafting from the saucepan.
2. Pour the hot cream into the bowl with the chocolate and
butter and let it sit for 1 minute, then whisk in the salt and
continue to whisk until smooth. Place the bowl in the
freezer for 1 hour or the refrigerator for 2 hours.
3. When ready to use, whip the cold ganache with an electric
mixer on medium speed until light and fluffy, about 3
minutes.
4. Transfer the buttercream to a pastry bag—no piping tip is
required. Squeeze a half dollar-sized dollop of buttercream
in the middle of a macaron shell.
5. Take that shell in one hand, with the matching shell in the
other, then gently press and twist the macaron shells
together. Voila! You have a completed macaron. Repeat until
finished.
PAIRS WELL WITH: Cookies & Cream Shells, Matcha
Green Tea Shells, Strawberry Shells, Vanilla Bean Shells
Mexican Hot Chocolate Ganache
Prep Time: 15 minutes, plus 30 minutes cooling time
Yield: Filling for 12 macarons
This spicy ganache will have your taste buds popping with
flavor. Reminiscent of the drink of the same name, it’s filling,
comforting, and delicious.
113 grams (½ cup) heavy cream
113 grams (½ cup) semisweet chocolate chips
10 grams (2 teaspoons) ground cinnamon
1. Pour the cream into a medium saucepan and heat over
medium heat until bubbles form around the edge of the
pan. Remove the pan from heat and add the chocolate
morsels. Let sit for 1 minute to melt the chocolate, then stir
in the cinnamon and keep stirring until completely smooth.
2. Transfer the ganache to a heatproof bowl and let it cool to a
piping consistency, about 30 minutes, stirring occasionally.
(To speed up the cooling process, you can refrigerate the
ganache, checking it every 10 minutes to make sure it is not
solidifying.)
3. Transfer the buttercream to a pastry bag—no piping tip is
required. Squeeze a half dollar-sized dollop of buttercream
in the middle of a macaron shell.
4. Take that shell in one hand, with the matching shell in the
other, and gently press and twist the macaron shells
together. Voila! You have a completed macaron. Repeat until
finished.
PAIRS WELL WITH: Chocolate Shells, Cinnamon Shells,
Mexican Hot Chocolate Shells
Mint Chocolate Chip Buttercream
Prep Time: 15 minutes
Yield: Filling for 12 macarons
This buttercream adds a fun flavor to macarons that’s
inspired, of course, by the popular ice cream. It is refreshing
and delicious and a real crowd pleaser.
113 grams (½ cup; 1 stick) unsalted butter, softened
38 grams (3 tablespoons) almond milk
38 grams (3 tablespoons) powdered sugar
5 grams (1 teaspoon) peppermint extract
25 grams (¼ cup) mini semisweet chocolate chips
1 drop green gel food coloring
1. In a medium bowl, using an electric mixer on medium
speed, beat the butter until pale, creamy, and fluffy, about 3
minutes. Add the almond milk, powdered sugar, and
peppermint extract, and beat on low speed until fully
incorporated, about another 3 minutes. Add the chocolate
chips and food coloring and beat until light and fluffy,
another 2 minutes.
2. Transfer the buttercream to a pastry bag—no piping tip is
required. Squeeze a half dollar-sized dollop of buttercream
in the middle of a macaron shell.
3. Take that shell in one hand, with the matching shell in the
other, then gently press and twist the macaron shells
together. Voila! You have a completed macaron. Repeat until
finished.
PAIRS WELL WITH: Cookies & Cream Shells, Mint
Chocolate Chip Shells, Vanilla Bean Shells
Mocha Buttercream
Prep Time: 15 minutes
Yield: Filling for 12 macarons
This macaron filling is decadent and rich, and the coffee adds
a definite pick-me-up. As you take a bite, it will transport you
to ordering an iced mocha at your local coffee shop.
113 grams (½ cup; 1 stick) unsalted butter, softened
38 grams (3 tablespoons) almond milk
38 grams (3 tablespoons) powdered sugar
5 grams (1 teaspoon) vanilla extract
26 grams (2 tablespoons) unsweetened cocoa powder
26 grams (2 tablespoons) instant coffee mixed with 1 teaspoon warm water
1. In a medium bowl, using an electric mixer on medium
speed, beat the butter until pale, creamy, and fluffy, about 3
minutes. Add the almond milk, powdered sugar, and vanilla,
and beat on low speed until fully incorporated, about
another 3 minutes. Add the cocoa and instant coffee
mixture and beat until light and fluffy, another 2 minutes.
2. Transfer the buttercream to a pastry bag—no piping tip is
required. Squeeze a half dollar-sized dollop of buttercream
in the middle of a macaron shell.
3. Take that shell in one hand, with the matching shell in the
other, then gently press and twist the macaron shells
together. Voila! You have a completed macaron. Repeat until
finished.
PAIRS WELL WITH: Chocolate Shells, Espresso Shells,
Mocha Shells, Tiramisu Shells, Vanilla Bean Shells
Peach Buttercream
Prep Time: 30 minutes
Yield: Filling for 12 macarons
Sweet peaches are the star of this buttercream. Feel free to
use canned, frozen, or fresh peaches, as they are used in a
reduction mixed into the buttercream.
113 grams (½ cup; 1 stick) unsalted butter, softened
38 grams (3 tablespoons) almond milk
38 grams (3 tablespoons) powdered sugar
5 grams (1 teaspoon) vanilla extract
140 grams (¾ cup) chopped peaches
20 grams (1½ tablespoons) granulated sugar
13 grams (1 tablespoon) cornstarch
1. In a medium bowl, using an electric mixer on medium
speed, beat the butter until pale, creamy, and fluffy, about 3
minutes. Add the almond milk, powdered sugar, and vanilla,
and beat on low speed until fully incorporated, about
another 3 minutes.
2. Process the peaches in a food processor until puréed, about
1 minute. Transfer to a small saucepan and add the
granulated sugar and cornstarch. Cook over medium-high
heat, stirring, until the mixture becomes thick and syrupy,
10 to 15 minutes. Remove from the heat and let it cool to
room temperature. Add the peach jam and beat on medium
speed until fully incorporated, about 2 minutes.
3. Transfer the buttercream to a pastry bag—no piping tip is
required. Squeeze a half dollar-sized dollop of buttercream
in the middle of a macaron shell.
4. Take that shell in one hand, with the matching shell in the
other, then gently press and twist the macaron shells
together. Voila! You have a completed macaron. Repeat until
finished.
PAIRS WELL WITH: Banana Shells, Peach Cobbler Shells,
Strawberry Shells
Peanut Butter–Chocolate
Buttercream
Prep Time: 15 minutes
Yield: Filling for 12 macarons
This filling always reminds me of peanut butter cups, so
creamy and nutty. This elevates those flavors to the next level
with the texture of a macaron.
113 grams (½ cup; 1 stick) unsalted butter, softened
38 grams (3 tablespoons) almond milk
38 grams (3 tablespoons) powdered sugar
5 grams (1 teaspoon) vanilla extract
25 grams (2 tablespoons) smooth peanut butter
25 grams (2 tablespoons) unsweetened cocoa powder
1. In a medium bowl, using an electric mixer on medium
speed, beat the butter until pale, creamy, and fluffy, about 3
minutes. Add the almond milk, powdered sugar, and vanilla,
and beat on low speed until fully incorporated, about
another 3 minutes. Add the peanut butter and cocoa and
beat until light and fluffy, another 2 minutes.
2. Transfer the buttercream to a pastry bag—no piping tip is
required. Squeeze a half dollar-sized dollop of buttercream
in the middle of a macaron shell.
3. Take that shell in one hand, with the matching shell in the
other, then gently press and twist the macaron shells
together. Voila! You have a completed macaron. Repeat until
finished.
PAIRS WELL WITH: Chocolate Shells, Peanut Butter–
Chocolate Shells
Pistachio Buttercream
Prep Time: 15 minutes
Yield: Filling for 12 macarons
I get so many compliments on this pistachio buttercream.
The truth is, it’s rather simple to make. I think this filling really
shines when paired with its respective shell flavor, rather than
mixing it with contrasting flavors. The chunkiness of the nuts
really adds a wonderful texture.
113 grams (½ cup; 1 stick) unsalted butter, softened
38 grams (3 tablespoons) almond milk
38 grams (3 tablespoons) powdered sugar
5 grams (1 teaspoon) vanilla extract
50 grams (½ cup) finely chopped pistachios
1. In a medium bowl, using an electric mixer on medium
speed, beat the butter until pale, creamy, and fluffy, about 3
minutes. Add the almond milk, powdered sugar, and vanilla,
and beat on low speed until fully incorporated, about
another 3 minutes. Add the pistachios and beat until light
and fluffy, another 2 minutes.
2. Transfer the buttercream to a pastry bag—no piping tip is
required. Squeeze a half dollar-sized dollop of buttercream
in the middle of a macaron shell.
3. Take that shell in one hand, with the matching shell in the
other, then gently press and twist the macaron shells
together. Voila! You have a completed macaron. Repeat until
finished.
PAIRS WELL WITH: Pistachio Shells, Vanilla Bean Shells
Pumpkin Spice Buttercream
Prep Time: 15 minutes
Yield: Filling for 12 macarons
This delicious buttercream always reminds me of fall, and the
spices help accentuate the flavor of the pumpkin. It is rich
and creamy while comforting at the same time.
113 grams (½ cup; 1 stick) unsalted butter, softened
38 grams (3 tablespoons) almond milk
38 grams (3 tablespoons) powdered sugar
1 teaspoon vanilla extract
25 grams (¼ cup) canned pumpkin purée
10 grams (2 teaspoons) pumpkin pie spice
1. In a medium bowl, using an electric mixer on medium
speed, beat the butter until pale, creamy, and fluffy, about 3
minutes. Add the almond milk, powdered sugar, and vanilla,
and beat on low speed until fully incorporated, about
another 3 minutes. Add the pumpkin purée and pumpkin
pie spice and beat until light and fluffy, another 2 minutes.
2. Transfer the buttercream to a pastry bag—no piping tip is
required. Squeeze a half dollar-sized dollop of buttercream
in the middle of a macaron shell.
3. Take that shell in one hand, with the matching shell in the
other, then gently press and twist the macaron shells
together. Voila! You have a completed macaron. Repeat until
finished.
PAIRS WELL WITH: Pumpkin Pie Shells, Vanilla Bean
Shells
Rose Whipped White Chocolate
Ganache
Prep Time: 15 minutes, plus 1 to 2 hours chilling time
Yield: Filling for 12 macarons
The delicate taste of rose is wonderfully infused into this
white chocolate ganache. The white chocolate helps to
accentuate the floral flavor, and really pairs well with its
respective macaron shell.
113 grams (4 ounces) white chocolate (good quality, not chips) chopped
28 grams (2 tablespoons) unsalted butter, cut into small pieces and softened
70 grams (⅓ cup) heavy cream
10 grams (2 tablespoons) rose water
Pinch kosher salt
1. Put the white chocolate and butter in a heatproof bowl. Set
aside.
2. Place the cream and rose water in a small saucepan and
heat over medium heat. Let it come to a boil around the
edges, then turn off the heat and let it steep for 3 minutes.
3. Pour the hot cream into the bowl with the chocolate and
butter, and let it sit for 1 minute, then whisk until smooth.
Place the mixture in the freezer for 1 hour, or the refrigerator
for 2 hours.
4. When ready to use, whip the cold ganache with an electric
mixer on medium speed until light and fluffy, about 3
minutes.
5. Transfer the ganache to a pastry bag—no piping tip is
required. Squeeze a half dollar-sized dollop of buttercream
in the middle of a macaron shell.
6. Take that shell in one hand, with the matching shell in the
other, then gently press and twist the macaron shells
together. Voila! You have a completed macaron. Repeat until
finished.
PAIRS WELL WITH: Lavender Shells, Rose Shells, Vanilla
Bean Shells
Salted Caramel
Prep Time: 45 minutes, plus 1 to 2 hours setting time
Yield: Filling for 12 macarons
This chewy and delicious filling will have you running back for
more! It has just the right amount of sweetness and
chewiness.
250 grams (1½ cups) heavy cream
200 grams (1 cup) granulated sugar
60 grams (¼ cup) water
113 grams (½ cup; 1 stick) unsalted butter, cubed and softened
3 grams (½ teaspoon) sea salt
1. In a microwave-safe bowl or measuring cup, warm cream in
microwave for about 20 seconds. This will make it easier to
incorporate it into the hot sugar.
2. Pour the sugar into the center of a medium saucepan, then
add the water, swishing it around the pan to dampen the
sides, then toward the center to liquify the sugar. Gently
swirl the pan to add the water evenly, but don’t stir. Turn the
heat to medium high. Let the mixture come to a boil; do not
stir (if you do, crystals can form). When the syrup turns a
light golden amber color, remove the pan from the heat.
3. Gradually pour the cream into the syrup while stirring. This
may bubble up at you, but just keep stirring. Return the pot
to medium heat, stirring continuously with a wooden spoon
or, better yet, a wooden spoon with a straight edge, to blend
and prevent the caramel from scorching. It’s normal for the
sugar to seize up after you’ve added the cream. Just keep
stirring over the heat, and the sugar will eventually dissolve,
forming a smooth sauce.
4. While continuing to cook over medium heat, add the butter
and swirl it in. Reduce the heat to low and continue to cook,
stirring, until it has thickened and the color turns golden,
about 30 minutes; you want a filling that will somewhat
hold its shape.
5. Remove the pan from the heat and stir in the salt. Keep
stirring to help the caramel cool down.
6. Once the caramel is cool enough to work with, transfer it to
a pastry bag—no piping tip needed. Squeeze a half dollarsized dollop of caramel in the middle of a macaron shell.
7. Take that shell in one hand, with the matching shell in the
other, and gently press and twist the macaron shells
together. Voila! You have a completed macaron. Repeat until
finished.
PAIRS WELL WITH: Chocolate Shells, Espresso Shells,
Vanilla Bean Shells
Strawberry Buttercream
Prep Time: 15 minutes
Yield: Filling for 12 macarons
Strawberry is one of those classic flavors that most everyone
can enjoy. It’s light while also being sweet and tangy, and
pairs surprisingly well with matcha green tea.
113 grams (½ cup; 1 stick) unsalted butter, softened
38 grams (3 tablespoons) almond milk
38 grams (3 tablespoons) powdered sugar
5 grams (1 teaspoon) vanilla extract
50 grams (¼ cup) freeze-dried strawberries, powdered (see Tip)
1. In a medium bowl, using an electric mixer on medium
speed, beat the butter until pale, creamy, and fluffy, about 3
minutes. Add the almond milk, powdered sugar, and vanilla,
and beat on low speed until fully incorporated, about
another 3 minutes. Add the powdered freeze-dried
strawberries and beat until light and fluffy, another 2
minutes.
2. Transfer the buttercream to a pastry bag—no piping tip is
required. Squeeze a half dollar-sized dollop of buttercream
in the middle of a macaron shell.
3. Take that shell in one hand, with the matching shell in the
other, then gently press and twist the macaron shells
together. Voila! You have a completed macaron. Repeat until
finished.
TIP: Use a food processor to grind the freeze-dried
strawberries into a fine powder.
PAIRS WELL WITH: Banana Shells, Chocolate Shells,
Matcha Green Tea Shells, Strawberry Shells, Vanilla Bean
Shells
Toasted Almond Buttercream
Prep Time: 15 minutes
Yield: Filling for 12 macarons
This light and sweet (but not too sweet) buttercream really
highlights the flavor of almond.
113 grams (½ cup; 1 stick) unsalted butter, softened
38 grams (3 tablespoons) almond milk
38 grams (3 tablespoons) powdered sugar
5 grams (1 teaspoon) almond extract
25 grams (¼ cup) almond butter
1. In a medium bowl, using an electric mixer on medium
speed, beat the butter until pale, creamy, and fluffy, about 3
minutes. Add the almond milk, powdered sugar, and
almond extract, and beat on low speed until fully
incorporated, about another 3 minutes. Add the almond
butter and beat until light and fluffy, another 2 minutes.
2. Transfer the buttercream to a pastry bag—no piping tip is
required. Squeeze a half dollar-sized dollop of buttercream
in the middle of a macaron shell.
3. Take that shell in one hand, with the matching shell in the
other, then gently press and twist the macaron shells
together. Voila! You have a completed macaron. Repeat until
finished.
PAIRS WELL WITH: Banana Shells, Chocolate Shells,
Espresso Shells, Matcha Green Tea Shells, Mocha Shells,
Vanilla Bean Shells
Vanilla Bean Buttercream
Prep Time: 15 minutes
Yield: Filling for 12 macarons
This recipe is the foundation for most of the other filling
recipes in this book, so once you master this one, you can
create anything. It’s light, fluffy, and not overly sweet. A real
classic.
113 grams (½ cup; 1 stick) unsalted butter, softened
38 grams (3 tablespoons) almond milk
38 grams (3 tablespoons) powdered sugar
5 grams (1 teaspoon) vanilla bean paste, or the seeds scraped from ½ vanilla
bean
1. In a medium bowl, using an electric mixer on medium
speed, beat the butter until pale, creamy, and fluffy, about 3
minutes. Add the almond milk, powdered sugar, and vanilla
bean paste, and beat on low speed until fully incorporated,
about another 3 minutes. Then beat another 2 minutes, until
light and fluffy.
2. Transfer the buttercream to a pastry bag—no piping tip is
required. Squeeze a half dollar-sized dollop of buttercream
in the middle of a macaron shell.
3. Take that shell in one hand, with the matching shell in the
other, then gently press and twist the macaron shells
together. Voila! You have a completed macaron. Repeat until
finished.
PAIRS WELL WITH: Any shell recipe in this book
Measurements and Conversions
OVEN TEMPERATURES
FAHRENHEIT
APPROXIMATE CELCIUS
250°F
120°C
300°F
150°C
325°F
165°C
350°F
180°C
375°F
190°C
400°F
200°C
425°F
220°C
450°F
230°C
VOLUME EQUIVALENTS (LIQUID)
US STANDARD
US STANDARD
(OUNCES)
METRIC
(APPROXIMATE)
2 tablespoons
1 fl. oz.
30 mL
¼ cup
2 fl. oz.
60 mL
½ cup
4 fl. oz.
120 mL
1 cup
8 fl. oz.
240 mL
1½ cups
12 fl. oz.
355 mL
2 cups or 1 pint
16 fl. oz.
475 mL
4 cups or 1
quart
32 fl. oz.
1L
1 gallon
128 fl. oz.
4L
WEIGHT EQUIVALENTS
US STANDARD
(APPROXIMATE) METRIC
½ ounce
15 g
1 ounce
30 g
2 ounces
60 g
4 ounces
115 g
8 ounces
225 g
12 ounces
340 g
16 ounces or 1 pound
455 g
VOLUME EQUIVALENTS (DRY)
US STANDARD
METRIC (APPROXIMATE)
⅛ teaspoon
0.5 mL
¼ teaspoon
1 mL
½ teaspoon
2 mL
¾ teaspoon
4 mL
1 teaspoon
5 mL
1 tablespoon
15 mL
¼ cup
59 mL
⅓ cup
79 mL
½ cup
118 mL
⅔ cup
156 mL
¾ cup
177 mL
1 cup
235 mL
2 cups or 1 pint
475 mL
3 cups
700 mL
4 cups or 1 quart
1L
Acknowledgments
I want to thank all of my family, friends, supporters, followers,
mentors, and teachers, who have stuck with me through this
whole roller coaster of emotions while running my business. I
appreciate all of you who gave me support through the hardest
time and encouraged me.
I also want to thank YouTube and the internet—without
them, this wouldn’t be possible.
Finally, I want to thank France for making this cookie
popular, so that I could be introduced to my first love: the
macaron.
About the Author
Natalie Wong is a native of the Oakland Bay Area. She is
passionate about creating delicious and beautiful desserts, and
macarons are her favorite to make. She studied Business
Management at San Francisco State University, and
unexpectedly started a macaron catering business when she
was nineteen years old. She grew her business while in college,
and did not expect it to grow so rapidly.
Natalie worked in commercial real estate after college, but
eventually quit to pursue baking desserts full-time. She is a selftaught macaron expert and perfected her baking techniques by
experimenting with various recipes until they were “just right.”
She hopes to share her expertise creating amazing macarons
with the rest of the world.
Natalie is the author of a macaron-focused blog Love and
Macarons, which has had over 500,000 views. Natalie has an
online presence on Instagram as well, with over 12,000
followers, dazzling viewers with her colorful and creative
designs.
To follow Natalie’s macaron and dessert journey, check out
her Instagram, Facebook, and website.
INSTAGRAM:
FACEBOOK:
WEBSITE:
@macaronsbynatalie
facebook.com/macaronsbynatalie
macaronsbynatalie.com