Macarons 4 Ways

by Book Recipe
Macarons 4 Ways

Macarons are on the menu in Book recipe, and we are going to teach you how to make these delicious cookies from scratch!

Follow along with the recipes below!

1-Neapolitan Macarons (for 20 macarons)

Ingredients

  • 1 ⅓ cups almond meal (130 g), super fine
  • 1 ¾ cups powdered sugar (210 g)
  • 4 egg whites, cold
  • ½ cup sugar (100 g)
  • 2 teaspoons cocoa powder
  • 2 teaspoons raspberry jam, strained
  • ¼ teaspoon red food coloring
  • 1 cup white chocolate chip (175 g), melted
  • 4 oz cream cheese (115 g)

Preparation

  1. Preheat oven to 300˚F (150˚C).
  2. Add almond meal and powdered sugar to a bowl and mix to combine.
  3. Using a hand mixer, beat the egg whites until they stick to the bowl.
  4. Add the sugar to the whipped egg whites and beat until stiff peaks form.
  5. Gently fold the powdered sugar with almond meal into the whipped egg whites.
  6. Divide the batter in half. In one bowl, gently fold in cocoa powder. In the other bowl, add in the strained raspberry jam and red liquid food coloring and stir to combine.
  7. Transfer the batters into separate piping bags and pipe directly onto a parchment paper-lined baking sheet.
  8. Bake for 20 minutes.
  9. In a bowl, add the melted white chocolate chips and cream cheese and stir to combine.
  10. Put the chocolate filling in a piping bag and pipe filling onto the macaron shells.
  11. Sandwich the macarons together.
  12. Refrigerate macarons for another 2 hours before serving.

2-Strawberry Cheesecake Macarons (for 16 macarons)

Strawberry Cheesecake Macarons

Ingredients

  • 3 egg whites, room temperature
  • ¼ cup granulated sugar (50 g)
  • 1 ¾ cups powdered sugar (210 g)
  • 1 cup superfine almond flour (100 g)
  • 3 drops red food coloring

FILLING

  • 8 oz cream cheese (225 g), softened
  • 1 cup powdered sugar (120 g)
  • 2 tablespoons milk
  • strawberry jam

Preparation

  1. In a medium bowl, beat the egg whites until frothy. Keep beating and slowly add the sugar until stiff peaks form.
  2. Sift the powdered sugar and almond flour over the egg whites. Fold the dry mixture into the egg whites, giving the bowl a quarter turn every third fold. Once the batter reaches a lava-like consistency, transfer half to another bowl and add the food coloring. Mix until just combined. Do not overmix!
  3. Working quickly, put the white and pink batters into separate small zip-top bags. Cut a corner off of each bag and squeeze the 2 batters evenly into a larger gallon-size bag or piping bag to create a multicolor effect.
  4. Line a baking sheet with parchment paper. (Tip: use a little batter to “glue” down the edges of the parchment paper so it stays put). In a circular motion, pipe 1½-inch (4-cm) dollops onto the baking sheet. Lift the baking sheet and gently tap on the counter to settle the batter. Let the cookies rest for 1 hour, until they are no longer wet to the touch and a skin forms on top.
  5. Preheat the oven to 285ºF (140ºC).
  6. Make the filling by mixing the cream cheese, powdered sugar, and milk in a medium bowl until smooth. Transfer to a piping bag and set aside until ready to fill the cookies.
  7. When the cookies are dry to the touch, bake for 13-15 minutes, until they have risen. Let them cool for 10 minutes. To fill, pipe a circle of the cream cheese mixture around the edge of 1 cookie and place a small dollop of jam in the center. Sandwich with another cookie. Macarons are best kept refrigerated until serving.

3-Cookies and Cream Macarons (for 10 servings)

Cookies and Cream Macarons

Ingredients

  • 3 egg whites, room temperature
  • ¼ cup sugar (50 g)
  • 1 ¼ cups powdered sugar (150 g)
  • ¾ cup superfine almond flour (70 g)
  • ¼ cup chocolate cookie (25 g), crushed
  • 2 tablespoons dark cocoa powder
  • ½ teaspoon black food coloring
  • 2 cups powdered sugar (240 g)
  • 1 cup butter (225 g), softened
  • 1 teaspoon vanilla
  • 2 tablespoons milk
  • ½ cup cookie and cream filling (60 g)

Preparation

  1. In a medium bowl, beat the egg whites until frothy.
  2. Keep beating and slowly add sugar until stiff peaks form.
  3. Sift powdered sugar, cookie crumbs, almond flour, and cocoa powder over the egg whites.
  4. Fold the dry mixture into the egg whites completely, but make sure to not overmix or the macarons will not rise.
  5. Once the batter reaches a lava-like consistency, add the food coloring. Mix until just combined, without over mixing.
  6. Preheat oven to 285ºF (140ºC).
  7. Place the mixture into a piping bag or zip-top bag. Cut off the tip to pipe.
  8. Pipe 1½-inch (4 cm) dollops onto a baking sheet lined with parchment paper. Tip: take a little batter to “glue” down the edges of the parchment paper so it stays put.
  9. Let the cookies rest at room temperature for 30 minutes to an hour, until they are no longer wet to the touch and a skin forms on top.
  10. While resting, make the filling by mixing the butter, powdered sugar, cookie cream filling, vanilla, and milk in a bowl until smooth.
  11. Transfer to a piping bag and set aside until ready to fill.
  12. When the cookies are dry to the touch, bake for 15-18 minutes until they have risen.
  13. Let rest for 10 minutes before filling.
  14. To fill, pipe about a tablespoon of the buttercream onto one macaron and place another on top.
  15. Macarons are best kept refrigerated until serving.

4-Macchiato Macarons (for 16 macarons)

Macchiato Macarons

Ingredients

COOKIE

  • 3 large egg whites, room temperature
  • ¼ cup granulated sugar (50 g)
  • 1 ¾ cups powdered sugar (210 g)
  • 1 cup superfine almond flour (110 g), if unable to find “superfine” it is recommended that you pulse the almond flour in a food processor first
  • 2 tablespoons instant espresso powder

BUTTERCREAM FILLING

  • ½ cup butter (115 g), room temperature
  • 2 cups powdered sugar (240 g), sifted
  • 2 teaspoons vanilla extract

GARNISH

  • cocoa powder, optional

Preparation

  1. Line a large baking tray with parchment paper.
  2. In a medium mixing bowl, beat the egg whites with an electric hand mixer on medium speed until soft peaks form. Add ⅓ of the granulated sugar and with mixer on high, continue to beat until egg whites are stiff peaks. Add another ⅓ of the sugar and beat again until egg whites are back to stiff peaks. Repeat with last ⅓ of sugar, beating until whites are shiny and fluffy.
  3. Using a fine mesh strainer, sift together the almond flour, confectioners sugar, and espresso powder into the bowl with the egg whites. Discard any large pieces that remain in the strainer.
  4. With a rubber scraper, fold the mixture into the egg whites, about 35-45 strokes, or until the batter falls on itself but a slight peak remains (Do not overmix or batter will be too thin and runny).
  5. Fill a piping bag fitted with a round tip. Pipe batter onto prepared baking tray into 1 ½ inch (4 cm) disks.
  6. Lift and drop the baking tray onto a hard surface 2-3 times to smooth out the batter and knock out any air bubbles. Allow cookies to rest at room temperature for one hour, until a skin forms on the surface of the cookies.
  7. Preheat oven to 285˚F (140˚C)
  8. To make the filling, beat the butter, confectioners sugar and vanilla extract until light and fluffy. Set aside.
  9. After about one hour, gently brush the top a cookie with your finger to check that a skin has formed. The batter should not stick to your finger, if it does, allow to set for an additional 15 minutes.
  10. Bake cookies in preheated oven for 15 minutes, or until the cookies peel away from the parchment when lifted.
  11. Allow the cookie shells to cool completely.
  12. Pipe the buttercream frosting onto the bottom side of a cooled shell and sandwich together with a similarly sized cookie.
  13. Dust with optional cocoa powder and serve. *Store in an airtight container in the refrigerator.

Recipe video


Enjoy

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