Breakfast Macaroons : The Ultimate Guide (with Recipe)

A Recipe By Emmy, TheeHungryChef

Have you ever seen those adorable, colorful macaroons in a bakery and thought, "There’s no way I could make those at home? Well," think again!

When it comes to elegant and delightful French pastries, macaroons reign supreme. With their delicate, airy texture and colorful, crunchy exteriors, macaroons are the ultimate showstopper at any dessert table.

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With a little bit of patience and some helpful tips, you can create these delicate, crispy-on-the-outside, chewy-on-the-inside French treats right in your own kitchen. Macaroons may look fancy, but they’re actually easier to make than you might think and the end result is totally worth the effort. In this guide, I'll walk you through everything you need to know about making macaroons, from the basics to pro-level tips for achieving the best macaroons.

Ready to give it a go? Let’s get baking!

Firstly, What Are Macaroons?


Macaroons are sweet meringue-based cookies made with egg whites, almond flour, and sugar, filled with buttercream, ganache, or jam. Their signature texture is a crisp shell that gives way to a soft, chewy center. While they may look sophisticated, with a little practice, you can create these beautiful French confections in your own kitchen. Now let's get right to it.

Macaroons

Baking Equipment You’ll Need:

1. Stand or Hand Mixer: For whipping the egg whites into stiff peaks.

2. Digital Scale: For precise measurements.

3. Piping Bags and Round Tip: To get those uniform macaroon shells.

4. Baking Sheets and Parchment Paper: To prevent sticking and ensure even baking.

5. Silicone Baking Mats (Optional): These help with consistent baking and ease of removal.

6. Sifter: For sifting the almond flour and powdered sugar.

Prep Time: 20mins

Cook Time: 18mins

Yield: 20 macaroons

Skill: Easy/Intermediate

Macaroons Recipe

Ingredients:

For the Macaroon Shells:

• 1 cup (100g) almond flour (make sure it’s finely ground)

• 1 3/4 cups (200g) powdered sugar

• 3 large egg whites, at room temperature

• 1/4 cup (50g) granulated sugar

• 1/4 tsp cream of tartar

• A pinch of salt

• Food coloring (optional)

For the Filling:

• 1 cup (226g) unsalted butter softened

• 1 1/4 cups (140g) powdered sugar

• 1/4 cup (60g) heavy cream

• 1 tsp vanilla extract

• 2 tbsp of your favorite jam or ganache (optional)

Preparations

1. Prep Dry Ingredients:

• Preheat your oven to 300°F (150°C).

• Sift almond flour and powdered sugar together in a bowl then set aside.

2. Whip the Egg Whites:

• In a clean, dry bowl, use a hand mixer or stand mixer to whip the egg whites on medium speed until foamy.

• Add the cream of tartar and salt, then slowly add the granulated sugar. Increase the speed to high and whip until stiff peaks form

  
  

3. Macaroonage: (Mixing the Dry Ingredients with Meringue):

• Gently fold the sifted almond flour mixture into the whipped egg whites using a spatula. Be careful not to deflate the meringue.

• If you’re adding food coloring, do so during this step. (Optional)

  
  

4. Pipe the Macaroons:

• Line a baking sheet with parchment paper or a silicone baking mat. Transfer the macaroon batter to a piping bag fitted with a round tip (about 1/2 inch).

• Pipe small, uniform circles onto the prepared baking sheet, about 1.5 inches wide. Tap the baking sheet on the counter to release any air bubbles.

5. Rest the Macaroons:

• Allow the piped macaroons to sit at room temperature for 30-60 minutes. This will help them form a skin on top and prevent cracking during baking.

  
  

6. Bake:

• Bake the macaroons for 15-18 minutes, or until they have formed a crisp shell and easily come off the parchment paper.

• Leave to cool on baking sheet before removing.

  
  

7. Prepare the Filling:

• Whisk together the softened butter and powdered sugar until light and fluffy. Add the heavy cream and vanilla extract, mixing until smooth.

• Optionally, you can add jam or ganache to the filling for extra flavor.

  
  

  

  
  

8. Assemble the Macaroons:

• Once the macaroon shells are cool, pair them up by size. Pipe in filling on the flat side of one shell and gently sandwich it with the other shell.

Bon Appétit

Pro Culinary Tips for Perfect Macaroons:

1. Egg Whites Matter: Make sure your egg whites are room temperature for the best meringue. If you can, separate the eggs a day before and let them sit uncovered in the fridge. The proteins in the egg whites will break down, helping them whip up better.

2. Sift Like a Pro: Never skip sifting the almond flour and powdered sugar. It’s essential for a smooth macaroon shell.

3. Don’t Rush the Resting Process: Let the piped macaroon shells rest before baking. If you skip this step, your macaroons could end up flat or cracked.

4. Use a Digital Scale: Precision is key in macaroon-making. Weighing your ingredients rather than using volume measurements will help ensure consistency.

5. Oven Temperature Is Crucial: Every oven behaves differently. Consider using an oven thermometer to double-check the temperature and avoid over-baking or under-baking.

Things To Avoid When Making Macaroons:

• Over-mixing the Batter: When folding the almond flour and sugar into the meringue, be gentle. Over-mixing can lead to thin, runny batter and results in hollow macaroons.

• Skipping the Sifting: If you don’t sift your almond flour and powdered sugar, you’ll likely end up with lumpy macaroons or uneven textures.

• Under baking or Over baking: Both under baking and over baking can ruin your macaroons. The shells should be crisp but not too brown, and the insides should have that chewy texture.

In-case you intend storing them, Macaroons can be stored in an airtight container in the fridge for up to 5 days. They actually taste better after resting for a day or two, allowing the filling to soak into the shells. These delicate treats are perfect with a cup of tea, coffee, or champagne. Serve them at special occasions like weddings, birthdays, or brunches. You can even use them as a base for a dessert tower or serve them alongside ice cream for a fancy sundae.

Macaroons Pairing:

While Macaroons are not your traditional breakfast meal, you can however make them a fun start to your day as they can be a delightful treat if you’re in the mood for something special. Think of them as a luxurious brunch item or a sweet pick-me-up with your morning coffee or tea. Macaroons are versatile, and their subtle sweetness pairs beautifully with a wide range of beverages and desserts. Below are some additional pairing option:

- Beverages:

• Tea (E.g): Earl Grey, Green Tea, Chamomile or Jasmine Tea

• Coffee

• Champagne

• Hot Chocolate – If you’re in the mood for something comforting, a cup of rich hot chocolate goes wonderfully with macaroons, especially during colder months.

- Desserts:

• Fruit Sorbet or Ice Cream complement the flavors in the macaroons beautifully.

• Fruit

• Chocolate Desserts 

- Savory Pairings:

Believe it or not, macaroons can also work with savory foods, especially when they have unique fillings (think foie gras or cheese-flavored macaroons). However, they’re typically enjoyed as a sweet treat, especially when paired with the above options.

Leave Me Your Feedback!

Have you tried this recipe? If so, how was it and what did you serve it with? Let me know how it turned out with your pairing combinations in the comments section below!