I first tried making these a few years ago and just fell in love with macarons! Since then, I've created a few crazy concoctions, like peanut butter and jelly. So yummy!!
Making macarons from scratch may seem a little intimidating at first, but I assure you...once you get the hang of them, you won't stop making (and eating!!) them!
Here are some of my tips for making macarons:
- Use slivered almonds to create your own, finely powdered almond flour. (I've tried so many types of almond flour and although they say "superfine," I find that I still get a TON of chunks left over)
- Do NOT use the chunks of almonds that you have leftover after sifting - they won't turn out as soft. Instead, measure the chunks of almond flour that you have leftover and add that same amount of superfine almond flour back through the sifter
- Allow your cookies to dry for a full two hours - this creates the "feet" or the ruffled bottoms of the cookie and gives you that amazing crunch on the outside of the chewy cookie.
- ALWAYS use parchment paper or a silicone baking mat!
- Use a teeny amount of cookie batter to adhere each edge of the parchment paper to the trays, so that when you slam the trays down, the parchment paper won't move
- Slam, slam, slam away! Get all of those bubbles out before allowing the cookies to dry :)
- HAVE FUN!!
Feel free to comment below and let me know what you think! Do you have any questions or suggestions for flavors? I'd love to hear your thoughts!
Inactive Time: 2 hours (to allow the cookies to dry before baking)
Active Time: 45 minutes
Yield: about 2 dozen
- Parchment paper
- Piping Bags
- Large round tip for piping bag
- Medium star tip for piping bag (or another medium-sized tip)
- 2/3 cup almond flour (See my note above)
- 1 1/2 cup powdered sugar
- 3 Tablespoons unsweetened cocoa powder
- 3 large egg whites, at room temperature
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 2 large egg whites
- 1/2 cup granulated sugar
- 1/8 teaspoon cream of tartar
- Pinch of salt
- 1/4 teaspoon vanilla extract
- 2 oz. dark chocolate
- 1/4 heavy cream
- 2-3 squares graham crackers, crushed
- Line two baking sheets with parchment paper. Set aside. Prepare pastry bag with large round tip and couple (see my note under "Tools needed")
- In a medium bowl, sift together almond flour, powdered sugar, and cocoa powder. (See my note above about making sure the almond flour is superfine.) Set aside.
- Beat egg whites in a medium bowl until soft peaks form. Slowly add granulated sugar and vanilla and continue to beat until stiff peaks form. Add the almond flour mixture to the egg whites and gently fold in by hand until fully incorporated.
- Scoop mixture into prepared pastry bag with large round tip. Use a very small amount of batter to adhere parchment paper to baking sheets. Pipe 1 inch round circles of batter on parchment paper about 1 inch apart. (The cookies will not "grow" very much.)
- Here is the fun part! Hold on to your tray and SLAM the trays onto a flat counter several times! You will see some air bubbles rise to the surface. Allow the cookies to rest for a full two hours at room temperature before baking.
- While the cookies are drying, begin making the marshmallow cream. In a glass or metal bowl, whisk together egg whites, granulated sugar, cream of tartar and a pinch of salt until combine. Fill a stock pot with 1 inch of water and bring to a boil. Place the bowl over the pot and carefully whisk by hand for about 6 minutes. Remove from the heat and add vanilla. Using a mixer, whip the egg white mixture to glossy peaks, about 5 minutes. Allow to cool to room temperature, then refrigerate until ready to assemble cookies.
- Preheat oven to 300 degrees F. Bake macarons for 15-17 minutes, or until they are no longer shiny. Cool on tray completely before removing.
- For the ganache, add chocolate and heavy cream to a microwave-safe bowl. Microwave for 15 seconds, then stir. Microwave for 15 more seconds, or until the chocolate ganache and very smooth. Let cool.
- Fill a pastry bag fitted with a medium star tip with the marshmallow cream. Flip half of the macarons over (and if you're crazy like me, match up the cookies that would be perfect for each other!) Pipe the inside of one cookie with marshmallow cream to make a ring around the edge of the cookie. Use a spoon to drop a small amount of chocolate ganache in the center of the marshmallow cream. Place the second cookie on top and very gently press them together.
- As soon as you finished filling the cookies, pour graham cracker crumbs in a small bowl and roll the edge of the filled cookies in crumbs to coat the whole way around. (You want to do this quickly before the marshmallow cream stiffens)
Sources: I used a combination of recipes from Budget Bytes and The Beach House Kitchen