Parisian Macarons

May 25, 2011 at 10:40 pm Leave a comment

I learned how to make Parisian Macarons in class a few months ago and immediately fell in love with them.  There are so many different flavor combinations that you can play around with and let your creativity run wild.  This week I made macarons with a raspberry ganache center.  One thing you have to keep in mind with macarons is that the color of the macaron has to correspond with the flavor of the filling.  For instance, I made a raspberry chocolate filling, so I colored the macaron pink.  If you made a mint filling you could color the macarons green.   The reason for this is because if the flavors and colors do not correspond, it becomes a shock to the persons taste buds and can be unpleasant.

Macarons are known for their signature “feet” which is the ruffled circumference around the cookie as well as the smooth dome top.  Allowing the macarons to sit for some time before they are baked is the key to achieving these signature looks.

Recipes – Macarons


1 1/4 cup plus 1 tsp confectioners sugar

1 cup finely ground almonds

6 tbsp egg whites

Pinch of salt

1/4 cup granulated sugar


1.  Preheat the oven to 350 degrees. In a medium bowl, whisk together confectioners’ sugar and ground almonds. In the bowl of an electric mixer fitted with the whisk attachment, whip egg whites with salt on medium speed until foamy. Increase speed to high and gradually add granulated sugar. Continue to whip until stiff glossy peaks form. With a rubber spatula, gently fold in the confectioners’ sugar mixture until completely incorporated.  At this point is where you would add your choice of food coloring.

2.  Line baking sheets with parchment paper; set aside. Fit a pastry bag with a 3/8-inch round tip, and fill with batter. Pipe 1-inch disks onto prepared baking sheets. Leave a little room between cookies because the batter will spread a little. Let stand at room temperature until dry, and a soft skin forms on the tops of the macaroons and the shiny surface turns dull, anywhere from 15 minutes to an hour.

3.  Bake, with the door of the oven slightly ajar, until the surface of the macaroons is completely dry, about 15 minutes. Remove baking sheet and let the macaroons cool completely on the baking sheet. Gently peel off the parchment. Their tops are easily crushed, so take care when removing the macaroons from the parchment. Use immediately or store in an airtight container, refrigerated for up to 2 days or frozen for up to 1 month.

Raspberry Ganache


12 ounces semi-sweet chocolate, chopped

1/2 cup heavy whipping cream

1/2 cup raspberry jam


1.  Heat the heavy whipping cream and raspberry jam together until the jam is completely melted.

2.  Place the chopped chocolate in a separate bowl.

3.  Pour the heated mixture over the chocolate.  Let sit for a minute.  Start stirring from the center out to form an emulsion.  Let cool completely.

4.  To assemble the macarons, pipe a small to medium amount of ganache onto the flat side of a macaron.  Place a second macaron on top of the ganache.

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