Macaron Français

I had the best time making French Macarons for Zack and McKenna’s engagement party.
I made two new flavors and I’m excited to share them with you!

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Banana Cream Pie

1. 2/3 cup almond meal or ground almonds
2. 1 1/2 cups confectioners’ sugar
3. 3 large egg whites, room temperature and preferably aged up to 3 days
4. 5 tablespoons granulated sugar
5. 2 TBSP banana extract

The Filling:

3 TBSP instant vanilla pudding mix.
1/4 cup butter, since I’m dairy free I use palm shortening.
1/2 cup confectioner’s sugar

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Cardamom + Pistachio

1. 2/3 cup almond meal or ground almonds
2. 1 1/2 cups confectioners’ sugar
3. 3 large egg whites, room temperature and preferably aged up to 3 days
4. 5 tablespoons granulated sugar
5. 1 tsp cardamom

The Filling:

3 TBSP instant pistachio pudding mix.
1/4 cup butter, I use palm shortening.
1/2 cup confectioner’s sugar

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Chocolate + Chocolate Fudge 

1. 2/3 cup almond meal or ground almonds
2. 1 1/2 cups confectioners’ sugar
3. 3 large egg whites, room temperature and preferably aged up to 3 days
4. 5 tablespoons granulated sugar
5. 2 TBSP cocoa powder

The Filling:

3 TBSP instant chocolate fudge pudding mix.
1/4 cup butter, I use palm shortening.
1/2 cup confectioner’s sugar

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Lavender + Honey  

1. 2/3 cup almond meal or ground almonds
2. 1 1/2 cups confectioners’ sugar
3. 3 large egg whites, room temperature and preferably aged up to 3 days
4. 5 tablespoons granulated sugar
5. 1 Tbsp dried lavender buds, I purchased mine from Williams Sonoma

The Filling:

1/2 cup butter,  I use palm shortening.
1 cup confectioner’s sugar
2 Tbsp honey

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Instructions:

+Pulse confectioners’ sugar, almond flour (and lavender, cocoa powder or cardamom) in a food processor. Sift the mixture and set aside.

+ Beat egg whites with an electric mixer on medium speed until frothy.
+ Add five tablespoons of sugar gradually. Stop beating when stiff peaks form.
+ Add food coloring (and your extract if you are making banana)

Add the sifted confectioners’ sugar, almond meal mixture. I usually count twenty-five folds and then fold and spread until mixture resembles pancake mix. Layout at least three sheets of parchment paper and pipe little macarons! Give them some space. I used this piping kit recently and it worked like a charm! Rap the baking sheet firmly two to three times. This smooths out the tops and helps form the frilly foot on the bottoms of macarons.

Allow at least forty-five minutes to one hour of drying time. Macarons should be a glossy and non-sticky on top. Preheat your oven to 280ºF, and position two racks in the lower section of the oven. Bake for 15-18 minutes. Halfway through, rotate the baking sheet for even baking.

Buttercream Filling:

Beat butter (or palm shortening) until creamy, add your flavor and beat until mixed. Gradually add confectioners’ sugar and whisk until incorporated. Add coconut milk (one tablespoon at a time) if the buttercream is too stiff. When the macarons are fully cooled, assemble the macarons with buttercream filling. Macarons can be stored in an airtight container in the refrigerator for up to one week.

What are your favorite French Macaron flavors? 

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