Sweet, delicate delights that melt in your mouth, macarons are more than just cookies; they’re little bites of Parisian delicacies. Crisp, airy shells cradle creamy fillings in flavors from fruity to decadent. Light, vibrant, and incredibly delicious, these colorful confections are perfect for a mid-day pick-me-up! Treat yourself to a bite of sophistication and support the school while you are at it. Available in chocolate and Matcha-Strawberry – only available this Friday, bon appétit!
Want to make these macarons yourself? Here is the recipe!
For the Shell
- 100 g egg whites, room temperature – 3 large eggs
- 140 g almond flour – 1 1/2 cups
- 90 g granulated sugar – just under 1/2 cup
- 130 g powdered sugar – 1 cup
- 1 tsp vanilla – 5mL
- 1/4 tsp cream of tartar – 800mg
For the Filling
Anything works as long as it isn’t very soft!
Here are some suggestions:
- Ganache
- Use for rich fillings like,
- Chocolate
- Nutella
- Pistachio
- Coffee
- Cream cheese
- Basically anything!
- Buttercream
- Anything!
- French buttercream allows you to use the egg yolks!
- Jam
- Blueberry
- Mango
- Basically every fruit
For the Macarons:
- Separate the eggs and set aside the egg yolks, you won’t be needing them
- Sift the powdered sugar and almond flour into a bowl.
- Add the room-temperature egg whites to a very clean bowl.
- Using an electric mixer, whisk egg whites. Once they begin to foam, add the cream of tartar and then gradually add the granulated sugar.
- Add the food coloring (if desired) and vanilla extract, then mix in. Continue to beat until stiff peaks form. (Tip the bowl upside down, and if it doesn’t budge, it’s good.)
- Begin folding in the 1/3 of the dry ingredients into the egg whites. (until around half combined.
- Be careful to add the remaining dry ingredients and fold gently.
- The final mixture should look like flowing lava and be able to fall into a figure eight without breaking. Basically, swirl an infinity sign and be VERY careful to not overmix. Spoon into a piping bag with a medium round piping tip, and you’re ready to start piping.
- Pipe one-inch dollops onto a baking sheet lined with parchment paper (this should be glued down with dabs of batter). Tap on the counter several times to release air bubbles. Allow to sit for about 40 minutes before placing in the oven.
- Bake at 300°F for 12-15 minutes on the lowest shelf, rotate tray after 7 minutes. Allow to cool completely before removing from the baking sheet.
- Make your filling while you are waiting for your shells to cool
- Fill the shells to your heart’s desire and sandwich them together
- Leave them overnight for the best results or enjoy them immediately
- Bon appétit!
By Chenbin Ren
