Easy Macaroon Cookie Recipe

Recently at my daughters birthday, we made Macaroons! I couldn’t believe how delicious and easy these little cookies were to make. There are many different ways to tweak the recipe to your tasting! Growing up I use to call Meringue, “God’s Nature”! I thought it was magical how it went from the liquid state to that beautiful and delicious whipped fluff.  I think this is my new “God’s Nature!”

I’m going to share with you this Easy Macaroon Cookie Recipe! Enjoy! oh..and I’m not sure if it’s spelled Macaroon vs. Macaron? Anyone know??

Easy Macaroon Cookie Recipe

How to make Macaroons:

Shells:

  • 3/4 cup almond flour {I used Bob’s Red Mill Almond Meal/Flour }
  • 1 cup confectioners sugar
  • 2 large egg whites, room temperature
  • 1 pinch cream of tartar
  • 1/2 cup extra fine sugar {I used regular sugar and sifted it}
    Optional: gel food coloring by Wilton {I used the “Gel Teal”}
  1. Line two baking sheets with parchment paper.You can also use a silicone mat.
  2. If you have time, draw 1-inch circles on the back of each sheet, spacing the circles at least 1/2-inch apart.
  3. Sift almond flour and confectioners’ sugar together 2-3 times. Set aside.
  4. Whisk egg whites with a hand mixer until foamy.  Add cream of tartar and beat until soft peaks form.  Reduce speed and gradually add extra fine sugar.  Increase speed and beat until stiff peaks form.
  5. Sift flour mixture over whites with a fine sieve. Discard any lumps or coarse bits that remain.
  6. Fold mixture together with a rubber spatula -using short strokes at first -until just combined .  The batter will be very stiff.
  7. Here is where you will want to add the Gel Food Coloring if you would like to tint your Macaroons. You will place a small amount of the gel food coloring on the end of a rubber spatula.
  8. Use bigger folds once batter loosens.  When batter is ready, it should fall from the spatula in a thick ribbon.
  9. Transfer mixture to a piping bag. In a pinch, you can also use a gallon-size Ziploc bag: just snip a teeny bit from one of the bottom corners. Twist and clip the top of the bag to avoid overflow.
  10. On your prepared baking sheets, pipe out 1-inch rounds in the circles you drew.
  11.  Let piped macarons stand uncovered for 15 minutes to form a crust.
  12. Preheat the oven to 300°F (150°C)
  13. Bake the macarons one sheet at a time for about 18-20 minutes. It’ll take longer for larger macarons. The macarons are ready when they come off the sheet easily.

Now directions for the delicious Buttercream!

Buttercream Filling:
1 cup unsalted butter
3 1/2 cups confectioners’ sugar
Optional: different extracts for flavoring

  1. Cream butter and confectioners sugar together in a large bowl using a hand mixer or stand mixer.  Beat on high speed until light and fluffy.  If mixture is stiff, use 1 or 2 tablespoons of milk or cream to loosen.
  2. {optional} Add your extract in small drops. Beat until flavor is thoroughly incorporated.
  3. Transfer icing to a piping bag and pipe on half the macaron shells. Sandwich with remaining shells.
  4. You can eat these right away or put them in an airtight container in the refrigerator.

For my daughters birthday, I did an orange flavored buttercream filling and it was fabulous! Next, I’m going to make lemon macarons!!

Wouldn’t these Easy Macaroons be great as a gift? You could put them in a tin with a beautiful bow and voila!

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