Pastel Macarons
French macarons demand precision, but the payoff is worth every measured gram. These delicate sandwich cookies with their smooth tops and ruffled feet look intimidating, but follow the technique exactly and you’ll nail them.
The pastel colors come from gel food coloring mixed right into the batter. No artificial flavors needed.
Almond Flour Makes Everything
Super-fine almond flour is non-negotiable here. Regular ground almonds are too coarse and will create bumpy shells. Sift your almond flour with powdered sugar twice, even if the package says it’s already fine. Any lumps will show up as bumps on your finished macarons. Bob’s Red Mill or King Arthur work perfectly.
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Why Macaronage Technique Matters
This folding method determines whether your macarons succeed or fail. Mix the almond flour mixture into your meringue using a rubber spatula, pressing against the bowl sides. The batter should flow like thick ribbon when lifted. Too little mixing means cracked tops. Too much creates flat, spread-out cookies.
Temperature Controls Everything Here
Your oven runs hotter than the dial suggests. Use an oven thermometer and bake at exactly 300°F. Too hot creates hollow shells that collapse. Too cool means they won’t develop feet. Rotate the pan halfway through baking. The tops should feel firm when gently touched, not squishy or hard.
Resting Prevents Cracked Disasters
Let piped macarons sit uncovered for 30-60 minutes before baking. You should be able to gently touch the surface without batter sticking to your finger. This forms a skin that allows the signature feet to develop while baking. Humid days require longer resting times.
Avoiding Hollow Shell Syndrome
- Weigh ingredients instead of measuring by volume – even small variations in flour or sugar ratios cause failure.
- Age egg whites uncovered overnight at room temperature for more stable meringue that whips better.
- Use parchment paper, not silicone mats, which can cause uneven heat distribution and affect foot development.
Frequently Asked Questions
Why did my macarons crack on top during baking?
Either your oven temperature was too high or you didn’t rest the piped shells long enough to form a proper skin before baking.
What causes macarons to have no feet at all?
Under-mixed batter, over-whipped meringue, or oven temperature too low. The batter should flow smoothly when piped and oven must be exactly 300°F.
How long do filled macarons stay fresh?
Store in airtight container in refrigerator up to one week. They actually taste better after 24-48 hours when filling softens the shells slightly.
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Pastel Macarons
Equipment Needed
- Kitchen scale
- Food processor
- Stand mixer with whisk attachment
- Large mixing bowl
- Rubber spatula
- Piping bag with round tip
- 2 large baking sheets
- Parchment paper
- Oven thermometer
Instructions
- Prepare baking sheets: Line two baking sheets with parchment paper. Draw 1.5-inch circles spaced 1 inch apart as guides, then flip parchment over.
- Process dry ingredients: Pulse almond flour and 200g powdered sugar in food processor until very fine, about 1 minute. Sift mixture twice through fine-mesh strainer.
- Make meringue: Whip aged egg whites in stand mixer on medium speed until foamy. Gradually add granulated sugar, increase to high speed, and whip to stiff peaks.
- Color meringue: Add gel food coloring and vanilla to meringue. Start with tiny amounts of coloring – you can always add more.
- Perform macaronage: Add almond flour mixture to meringue. Using rubber spatula, fold and press mixture against bowl sides 35-50 times until batter flows like thick ribbon.
- Pipe macarons: Transfer batter to piping bag fitted with round tip. Pipe straight down onto parchment circles, releasing pressure before lifting.
- Rest piped shells: Tap baking sheets firmly on counter to release air bubbles. Let sit uncovered 30-60 minutes until surface doesn’t stick when gently touched.
- Bake macarons: Preheat oven to 300°F with oven thermometer to verify temperature. Bake one sheet at a time for 15-18 minutes, rotating halfway through.
- Cool shells: Cool completely on baking sheet. Shells should lift cleanly from parchment when ready.
- Make buttercream filling: Beat butter until fluffy, gradually add 300g powdered sugar, cream, and vanilla. Pipe filling onto flat side of one shell, sandwich with another.
- Mature macarons: Store filled macarons in airtight container in refrigerator 24 hours before serving to develop proper texture.
Nutrition Facts
Per Serving (1 sandwich cookie)
