Renee’s French Macarons

January 9, 2014

Renee’s famously delicious French Macarons with butter cream filling. They’re just so yummy!! And what better way to say “I love You” 

French Macarons with butter cream filling.

You will need:

  • Parchment paper or a silicone macaron baking sheet
  • A large, flat spatula
  • A flour sifter
  • 2/3 cup almond meal/flour (no wheat)
  • 1 1/2 cup powdered sugar (do not use organic sugar because it has added cornstarch)
  • 3 egg whites (from eggs only – NO egg substitute)
  • 5 tablespoons of white, granulated sugar (do not use Castro sugar)
  • A pastry/frosting bag and circular tip, about 1/4 inch
  • 1 teaspoon vanilla extract
  • Food coloring (we suggest Wilton Food Icing Colors) toothpick or dropper to administer (for batter or butter cream)
  • Pinch of cream of tartar
  • Timer

Preheat the oven to 350 and then reduce to 330, prior to placing baking sheets in oven. Prepare the baking sheets with parchment paper macaron templates

In the bowl of the food processor, fitted with a metal blade, pulse 1/3 of the powdered sugar with the almond flour, until a fine powder is formed. In a medium mixing bowl, combine all dry ingredients. Sift mixture 4 times and set aside.

To make the MERINGUE :
In the bowl of the stand mixer, fitted with a whisk attachment, whisk whites on medium speed until foamy. Gradually add granulated sugar. Once all sugar is incorporated and the mixture is thick, add the cream of tartar. Scrape down the sides of the bowl. Add food coloring, increase speed to high, whisking until stiff, firm, glossy peaks form.

To complete the macaronage step:
Sift the almond flour mixture, 1/3 at a time, over the egg white mixture and fold, using a large spatula until mixture is smooth and shiny. Once all of the almond flour mixture is incorporated, check for the correct consistency, as the batter should be nicely firm, have a glossy shine and drip slowly from the spatula.
Transfer batter to a pastry bag, fitted with a #12 plain round tip and pipe 1” rounds on parchment baking sheets. Gently tap the bottom of sheet on work surface to release trapped air. Let stand at room temperature 15-30 minutes. The macarons should not stick to your finger when lightly touched. Bake one sheet at a time, rotating half way through until macarons are crisp and firm. If the macarons are still soft inside, lower oven to 300 and cover with aluminum foil and bake a few more minutes. Let macarons cool on baking sheets on baking sheets 2-3 minutes and then transfer to a wire baking sheet.

You will need:
• 1 stick of softened butter (8 tablespoons)
• about 5 ounces of powdered sugar, or 2/3 cup
• about 1/8 teaspoon of vanilla extract
Stir all of these ingredients together until you have a light, tasty paste. Add food coloring if you would like some color.
Fill a new pastry bag with the butter cream filling and create about 1/2 inch dot on one macaron cookie, then sandwich another on top. Be careful not to squeeze the butter cream out on the sides.

French Macarons

Interesting and Important Macaron Terminology

Macaronnage: the technique of mixing flour and meringue to make macarons
Macaronner: the technique of mixing the batter until firm and drips slowly when scooped
Pied: the foot or small frills that form along the bottom edge of a macaron that makes the cookie distinctive and authentic.


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