French Macarons with Chocolate Buttercream Filling

French Macarons only have four ingredients- almond flour, confectioner’s sugar, egg whites and granulated sugar- so theoretically they should be quite easy to make, right?

Well, not quite so. After many attempts, my Macarons came out with cracked tops, shells that stuck like glue to the parchment paper, and tops with ‘mosaic’ designs that resembled a California highway system.

After quite a bit of practice, I think I’ve finally achieved the perfect Macaron- a delicacy with a slightly crisp exterior and moist interior, with those those tell-tale little ‘feet’ on the bottom!

Which recipe should you use?

There are many Macarons recipes, but the one I like the most is the basic recipe by Jill Collona, in her cookbook Mad about Macarons. She features many appetizing flavors and sizes with her Macarons that’ll keep you busy for months!

Should I use a Silicon Baking Mat or parchment paper?

Initially, I preferred using a silicon baking mat since the Macarons hold their round shape nicely on the mat after piping. However, I now prefer piping the batter onto parchment paper which seems to conduct the heat better during baking. You can draw a template with circles on it to help you pipe your ‘macs’, or just ‘wing it’ once you’ve got some experience under your belt.

There are also online stencils you can download and print for free, including this one provided by Pies and Tacos.

Draw a template with circles 1 1/4 inches (3.2 cms) in diameter. Place your parchment paper on top of the template, then remove template before baking.

What about those Egg Whites?

Some recipes recommend aging the egg whites for several days beforehand to dry them out and give your meringue a bit more body. However, I don’t notice much difference between the ‘aged vs. non-aged’ methods and therefore don’t bother aging the egg whites anymore. If you wish to age the egg whites beforehand, store them in a glass container for several days covered with plastic wrap on top, punched with a few holes.

Know your oven!

This is perhaps the most important part of making Macarons. If your oven is just a few degrees too hot, your Macarons may crack on top! I started out baking my Macarons at 350 F (175 C) but found my ‘macs’ were cracked. I then reduced my oven to 330 F (165 C) and no more cracks! If you’re using a fan-forced convection oven, you’ll need to reduce the temperature by 20 degrees (reducing from 330 F. to 310 F).

Let’s Get Started

I highly recommend using a digital scale for this recipe in order to get the precise measurements. However, I have also provided measurements in cups.

First, mix together the almond flour and powdered sugar in a food processor for 30-45 seconds, then sift together to create a super-fine texture to resemble talcum powder; set aside.

In a separate bowl, whip the egg whites on high until soft peaks form, then add the granulated sugar and beat until stiff peaks form- add any gel dye at this point, if required.

The ‘Macaronage’

Using a silicon spatula, fold the dry mixture into the egg whites in three separate additions, gently folding thoroughly after each addition. For the folding technique: scrape the spatula around the edge of the bowl using a ‘J-curve’ outward motion, then fold the spatula over on itself. Occasionally bring the spatula up from the center bottom of the bowl. Continue until the dry ingredients are fully incorporated into the egg whites, but the batter is still grainy in texture.

Fold the dry ingredients into the egg whites, but the batter should still be a bit grainy in texture

Using a dough scraper, continue mixing the macaron batter, pressing the flat edge of the scraper against the sides of the mixing bowl to release any air bubbles and to further incorporate the egg whites into the batter. Continue until the batter is smooth and shiny and falls into a wide ribbon when the scraper is lifted. The batter should be pliable enough to be able to draw a figure 8 in the bowl. It is now ready to transfer to a piping bag.

Batter should fall into a wide ribbon into the bowl

Pipe the batter into circles about 1 1/4 inches ( 3.2 cms) in diameter, using either parchment paper or a silicon baking mat. When finished, rap the baking tray several times on the table to remove air bubbles. Let set for 30-60 minutes until a skin forms on top of the Macarons; to determine if they are ready, the batter should not stick to your finger when touching the tops of your cookies.

Applying the ‘Wiggle Test’ when baking

Bake for about ten minutes at 330 F. (310 F. for fan-forced oven) then apply the ‘wiggle test.’ Gently grasp the side of a macaron between the thumb and index finger and wiggle it back and forth several times. If the cookie still wiggles a little, it is not done yet and requires a few more minutes in the oven. Continue baking until there is no more wiggling! Remove the tray from the oven and let the ‘macs’ cool several minutes before removing them from the parchment paper (you may need to use a spatula to gently ‘coach’ them off).

After the Macarons have cooled, ‘marry’ the shells in pairs according to size. Turn the shells over so the flat side faces up. Pipe the Chocolate Buttercream onto one shell, leaving a small margin around the outer edge, then place the other shell on top and secure with a gentle twisting motion. Most recipes say to place them in the fridge for 24 hours before eating, to allow time for the flavors to infuse. Sometimes I can’t resist eating them straight away!