While I was making these the other day, my Mom called me, and asked what I was doing. I told her I was making Macarons, and she said “Macaroons?” No…MacaRONS. Different. Then, I tried to explain to her what they were – kind of like a meringue sandwich cookie, though with an almond-flour base…but I’m still not sure if she knew what I was talking about.
So, here you go Mom. MacaRONS. (Mack-uh-RONs). I’m very confident that I didn’t do a good job explaining them to her, so I’ll try to do better here for you all.
Have you had baked meringue before? You know how it gets a crispy shell, but the middle stays soft? That’s kind of what these cookies are like, too. These have a slightly coarse texture, though – which is thanks to the almond meal. The cookie itself doesn’t have a lot of flavor so the filling is where it’s at.
Macarons can be found in all different flavors – I made a Chocolate Macaron with Espresso Ganache a couple of years ago that was incredible. Actually, I’m pretty sure that I’ve never had a macaron I didn’t like.
When you bite into a Macaron, the shell of the cookie is light and crisp, but then you hit the center of the cookie, which is soft and slightly creamy. The burst of flavor from the filling will pretty much ensure that your first bite won’t be your last.
And if you like Tiramisu as much as I do? These cookies will make you very, very happy.
Making macarons used to really intimidate me, but just like any other complicated recipe, it’s really just a matter of planning, the right equipment and precisely following the instructions. If you break it down, you’re really just making a light, egg white-based batter. To do that, you have to make the meringue, and then gently fold it into an almond-flour base, and then pipe the batter on to cookie sheets. Since egg-whites are finicky, you have to take care to fold the batter instead of stirring, but really – that’s as far as the complications go. You know you’ve made a successful macaron when you see the “feet” appear at the base of the cookie while they’re baking.
If you just follow the recipe, they’re really not as hard as they seem. And they’re totally worth the time investment.
This particular recipe makes a plain, “white” macaron. You can add food coloring and change up the filling – think ganache, fruit, cream, pudding…endless possibilities for tons of flavor combos.
I highly recommend this recipe, and even if you aren’t up to conquering the homemade macaron, I hope you’ll at least seek one out at your favorite bakery.
If you’ve made macarons before, I’d love to hear from you. This is one of the easiest recipes and methods I’ve found, so please give it a try!
Thanks for stopping by today! Enjoy!