Macarons are not only delicious, but they are beautiful as well. They come in all colors and flavors and are one of my favorite cookies.
I was always intimidated to make macarons. I once read a five page spread in Food Network Magazine detailing how to make these delicate french treats and I thought, “I will just buy them, this is WAY too much work.”
Then one day, as I was scrolling through my Facebook feed and a recipe from So Yummy for macarons popped up. It had three ingredients for the cookies and two ingredients for the filling and I thought, “How can this even be the same cookie that was featured in the magazine and took five pages to explain?”
I decided to take the risk and make the So Yummy macaron and it paid off…BIG TIME. I made a few small changes made them even easier to create. This is my recipe, inspired by So Yummy:
Vanilla “On the Mark” Macarons (because they all end up in Mark’s mouth)
Yield about 26 cookies
2 and ½ cups of powdered sugar
1 and ½ cups of almond flour (the original recipe calls for you to make your own, but I find if much easier to just buy it. Also, the cookie will turn our much less grainy if you use store bought almond flour)
4 egg whites
- Preheat the oven to 300 degrees
- Line a baking sheet with parchment paper (do not grease, or butter, or spray)
- Mix sugar and almond flour together well
- Beat 4 eggs whites with an electric mixer until stiff peaks form (about 7 minutes)
- Fold the the almond flour/sugar mixture into the stiff egg whites gently
- Pour batter into a piping bag or plastic food storage bag and cut off the tip
- Pipe the batter onto the parchment lined baking sheet in about two-inch rounds
- Let them dry out on the counter for 20 minutes (YOU CAN NOT SKIMP ON TIME)
- Bake for 14 minutes
- Peel off parchment and let cool on counter or cooling rack
*Variation: if you decide to make a flavored filling, you use food coloring to dye your cookie to match your flavor. For example, if you’re making raspberry, the cookie doesn’t have any actual flavoring, it’s simply dyed red.
Buttercream filling: (I have cut this recipe in ½ compared to the So Yummy recipe and it still makes MORE than enough filling)
4 cups of powdered sugar
1 cup of unsalted softened butter
1 tablespoon of vanilla
- Add ingredients to a mixing bowl and mix until well combined.
*Variation: add any sort of flavoring to your buttercream to change the flavor of your macaron. For example, I added peppermint extract and crushed candy canes to make a peppermint flavored filling.
Once cookies are cool, add buttercream to a piping bag or plastic food storage bag with the tip cut off and pipe filling onto one cookie. Top with another cookie to form a sandwich.
These are show stoppers, festive, and you CAN make them yourself. Just make sure to hide them if Mark is around!