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Introduction: The Naked Macaron
Welcome to the infinite universe of macarons! You are about to set out on a culinary adventure, the climax of which will be your mastery of these subtly complex, delectable treats. |
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A Brief History of the Macaron
The macaron is an ancient confection, with a history that dates back centuries! |
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Equipment
While making macarons can be a little tricky, they don't require any special, esoteric equipment, so they can easily be made in an average, home kitchen. Here's what you'll need. |
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Notes on Ingredients
The essential ingredients you'll need to make macarons are readily available at practically any supermarket, so you shouldn't need to make any trips to an expensive, specialty store. If you've done some research on making macarons, however, you might have some questions, so here's what I've learned. |
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The Basic, Macaron Recipe (Vanilla)
While finished macarons may appear in an almost infinite number of flavors, they all start from one of two, basic recipes. Macarons, as defined elsewhere, are almond meringue cookies, and there are two, basic techniques for making a meringue: French or Italian. The French method, which I use, is the simpler of the two: Raw egg whites whipped with slowly added sugar. The Italian method uses a sugar syrup cooked to 240 F (116 C), i.e., soft ball stage, which is then carefully added to the egg whites. But since no one wants to hassle with getting out a candy thermometer (assuming they have one), I've chosen not to include this option, here. Making macarons is complicated enough, there's no reason to make it more complicated. Before you attempt this recipe, read it thoroughly. Happy baking! |
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Caramel Macarons
The basic macaron recipe is relatively flavor neutral, making it a perfect vehicle for varying with the addition of any number of flavoring agents. Once you're comfortable making macarons, creating and experimenting with new flavors may become an obsession! However, remember this: Always use dry flavoring agents. Liquid flavors, beyond about a quarter teaspoon, are the enemy, as your goal is to produce as moisture-free a batter as possible, to prevent cracking. |
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Chocolate Macarons
The basic macaron recipe is relatively flavor neutral, making it a perfect vehicle for varying with the addition of any number of flavoring agents. Once you're comfortable making macarons, creating and experimenting with new flavors may become an obsession! However, remember this: Always use dry flavoring agents. Liquid flavors, beyond about a quarter teaspoon, are the enemy, as your goal is to produce as moisture-free a batter as possible, to prevent cracking. |
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Coffee Macarons
The basic macaron recipe is relatively flavor neutral, making it a perfect vehicle for varying with the addition of any number of flavoring agents. Once you're comfortable making macarons, creating and experimenting with new flavors may become an obsession! However, remember this: Always use dry flavoring agents. Liquid flavors, beyond about a quarter teaspoon, are the enemy, as your goal is to produce as moisture-free a batter as possible, to prevent cracking. |
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Lemon Macarons
The basic macaron recipe is relatively flavor neutral, making it a perfect vehicle for varying with the addition of any number of flavoring agents. Once you're comfortable making macarons, creating and experimenting with new flavors may become an obsession! However, remember this: Always use dry flavoring agents. Liquid flavors, beyond about a quarter teaspoon, are the enemy, as your goal is to produce as moisture-free a batter as possible, to prevent cracking. |
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Mocha Macarons
The basic macaron recipe is relatively flavor neutral, making it a perfect vehicle for varying with the addition of any number of flavoring agents. Once you're comfortable making macarons, creating and experimenting with new flavors may become an obsession! However, remember this: Always use dry flavoring agents. Liquid flavors, beyond about a quarter teaspoon, are the enemy, as your goal is to produce as moisture-free a batter as possible, to prevent cracking. |
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Mocha Hazelnut Macarons
The basic macaron recipe is relatively flavor neutral, making it a perfect vehicle for varying with the addition of any number of flavoring agents. Once you're comfortable making macarons, creating and experimenting with new flavors may become an obsession! However, remember this: Always use dry flavoring agents. Liquid flavors, beyond about a quarter teaspoon, are the enemy, as your goal is to produce as moisture-free a batter as possible, to prevent cracking. |
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Orange Macarons
The basic macaron recipe is relatively flavor neutral, making it a perfect vehicle for varying with the addition of any number of flavoring agents. Once you're comfortable making macarons, creating and experimenting with new flavors may become an obsession! However, remember this: Always use dry flavoring agents. Liquid flavors, beyond about a quarter teaspoon, are the enemy, as your goal is to produce as moisture-free a batter as possible, to prevent cracking. |
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Pistachio Macarons
The basic macaron recipe is relatively flavor neutral, making it a perfect vehicle for varying with the addition of any number of flavoring agents. Once you're comfortable making macarons, creating and experimenting with new flavors may become an obsession! However, remember this: Always use dry flavoring agents. Liquid flavors, beyond about a quarter teaspoon, are the enemy, as your goal is to produce as moisture-free a batter as possible, to prevent cracking. |
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Tips: How to Make Flawless Macarons
Making macarons – especially at the beginning – means not making macarons, some of the time. Even when you've made them for a while, you'll still, occasionally, have a few – or even a whole batch – that don't work out. Fortunately, the problems that cause most failures are known and easy to correct. Here's a quick guide to the most common problems and their solutions. |
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Fillings and Flavors
Now that you know how to make macaron shells, it's time to explore the infinite world of macaron fillings! |
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Basic Ganache
Everyone loves chocolate. This simple filling will go with just about any flavor of macaron shell you choose to make. (It also makes excellent truffles!) |
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Blueberry Curd
The sweet, fresh taste of blueberries in a rich, smooth curd. Prepare this two days ahead, to allow the curd to reach an optimal set, in the refrigerator. The curd is ready, when it holds a mound. |
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Caramel Cream
A rich, gooey filling for caramel lovers. |
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Caramel Powder
Use this to add the flavor of caramel to a recipe without adding any liquid. |
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Caramel White Chocolate Ganache
Unlike the Caramel Cream, this filling combines the flavor of caramel, with the smoothness and richness of white chocolate. The caramel flavor is milder, and the ganache isn't as sticky as the Caramel Cream. |
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Cherry White Chocolate Ganache
Paired with the Chocolate Macaron recipe, this filling yields a macaron with all the flavors of a Black Forest Cake: Chocolate, Cream, Vanilla, Cherries, and Cherry liqueur. |
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White Chocolate Coffee Ganache
A smooth, rich filling that balances the flavors of: vanilla, cream, and coffee, like an experienced barista. |
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Jams and Marmalades
Just about any jam or marmalade can make a wonderful macaron filling. Jellies, however, can be either a bit too watery or gummy, so I wouldn't recommend them. |
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Lemon Curd
A rich, tart-sweet curd bursting with the brightness of lemon zest. For best set, make this the day before, and chill overnight. |
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Mocha Frangelico Ganache
For a plain, mocha ganache, omit the Frangelico. |
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Orange Curd
A rich, sweet-tart curd with the brightness of a fresh orange. Try making this with different kinds of oranges, such as: Bloods, Cara Caras, or Mandarins, for a different taste sensation. For best set, make this the day before and chill overnight. |
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Pistachio Buttercream
To make this recipe, you'll need to prepare the Pistachio Paste recipe, first. |
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Pistachio Paste
You can buy prepared pistachio paste, but it can be expensive. It's easy to make in a food processor. |
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White Chocolate Ganache
A rich, smooth filling with a strong taste of vanilla. This can be a good base for different flavors, as well. White chocolate's emulsion can break, easily, so be patient. |
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Serving Macarons
When serving macarons, variety is the spice of life. |
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Glossary
Making macarons requires an understanding of some cooking terms with which you may not be familiar. Here's a brief glossary of the most important ones. |
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