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Cooking With The Arnolds

French Macarons 

Making French Macarons can be challenging BUT it can be done by following each step exactly. They are fun looking, colorful and oh so tasty and believe it or not they really do taste better after three days of rest in the refrigerator! We’ll see how many of them actually make it to the third day.

Tools for this job:
A stand mixer – You can use a hand-held mixer or if you feel that authentic is best, the French did use a hand whisk and a copper bowl. Physical therapy may be needed when using this technique!
Whisk attachment if you have it
2 to 3 baking sheets with silicone mats or parchment paper
Measuring cups
Measuring spoons
Fine-mesh sieve
Rubber spatula
Whisk or fork
Piping bag or you can use a zip lock bag
¼ inch round piping tip (optional)
Convention oven if you have it. I use my regular oven.

1 ¾ cup powdered sugar
1 cup almond flour (Look for the super small grind if you can find it)
3 large egg whites, at room temperature
¼ teaspoon cream of tartar
Pinch of salt
¼ cup superfine sugar (or regular granulated sugar)
2 to 3 drops gel food coloring
½ teaspoon vanilla, almond, mint or other extract (I been experimenting with citrus oils. They work great. Food quality only)
Assorted fillings* Hazelnut spread, peanut butter, caramel, etc.
Swiss Meringue Buttercream is a go-to filling that is easy to flavor match to the cookie.

Ingredients for Swiss Meringue Buttercream:
4 large egg whites
1 ¼ cups granulated sugar
1 ½ cups (3 sticks) unsalted butter softened, cut into tablespoon size
2 ½ teaspoons pure vanilla extract or other flavoring
We look forward to sharing our family recipes with you. Please contact us if you have any questions.

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