French macarons are impossible to resist. Who hasn’t walked past a patisserie or bakery and been tempted by the rainbow of macarons lined up in the window?

French macarons have crunchy, yet chewy, shells with perfect little “feet” that envelope delectable buttercream fillings in every flavor you can think of, making them an irresistible treat. They also have the added benefit of being naturally gluten-free, making them a favorite for almost everyone!

But (there’s always a but isn’t there?) they do have a reputation for being a little fussy to make at home. The truth is, they can be tricky if you’ve never made them before but, that’s why I’ve created some fantastic resources for you—so you can be a pro in no time!

NEW: French Macaron Video Masterclass

Learn how to make perfect French macarons at home with my detailed video masterclass, now available to everyone for FREE and unlimited watching! This masterclass was previously hosted behind a paywall on an educational site where THOUSANDS of students rated it 5 STARS! It’s now available to all macaron lovers worldwide, for absolutely free ❤️

My detailed French Macaron Video Masterclass is divided into 14 handy lessons that will make you a macaron expert in no time. I designed my masterclass both for novice bakers who want to learn new skills, and for experienced bakers who are seeking to master a new and impressive dessert. Let me guide you through the essential equipment you need, the important steps to follow, the techniques to master, and the potential pitfalls to avoid. You can watch the videos on your own time, start practicing, share with other budding macaron makers, and ask me questions if you encounter difficulties along the way.

I’m confident that this video class will enable you to create perfect French macarons. Watch the class now!

If you enjoy my French Macaron Masterclass, make sure to “like” it on YouTube to allow other macaron lovers to discover it. Thank you and happy baking!

Resources to Help You Make Homemade Macarons

I adore these delightful little bites and have spent years perfecting how to make them at home. If you’ve never made homemade macarons before and want to try them, I have three extremely helpful resources for you:

• How To Make French Macarons: A step-by-step tutorial packed with pictures and tips
• French Macaron Troubleshooting Guide: To help you with any issues you encounter along the way
• French Macaron Video Masterclass: There’s nothing like watching someone making macarons to learn how to make them properly—that’s how I learned over 10 years ago, and that’s how thousands of my students did too! 

Flavored Macarons

I love making flavored macarons. Nothing makes me happier than coming up with new, and sometimes surprising, flavor combinations to delight everyone who tries them.

You can make the shells and fillings with the same flavors, like my dark chocolate macarons, salted caramel macarons, or pistachio macarons. You can experiment and give the shells different but complementary flavors. I’ve done this with my pecan maple macarons and strawberry rhubarb macarons.

I also like to get adventurous and try some more interesting flavor combos like basil lime or chocolate miso. They may sound unusual but I promise they’re absolutely delicious!

Which will you try first?

15 Colorful Homemade French Macaron Recipes

1. Dark Chocolate Macarons

These Dark Chocolate Macarons are always a hit: the combination of rich and creamy ganache combined and crunchy macarons shells is just irresistible.

2. Pistachio Macarons

Pistachio macarons are a timeless classic of French pastry. Learn how to make them at home! These treats delightfully highlight the elegant bright green nut.

3. Salted Caramel Macarons

These Salted Caramel Macarons, inspired by pastry master Pierre Hermé, perfectly balance sweet and salty to create a truly memorable bite.

4. Lemon Mascarpone Macarons

These bright yellow lemon mascarpone macarons are the ultimate macaron for lemon lovers: the puckery flavor of lemon is perfectly balanced by the rich and creamy mascarpone.

5. Honey Orange Macarons

These crowd-pleasing honey orange macarons combine comforting, mellow flavors in a tiny, colorful package.

6. Clementine Macarons

These clementine macarons are a lovely way to enjoy winter’s cutest citrus fruit. They offer an incredibly aromatic, juicy flavor in a tiny package.

7. Basil Lime Macarons

These creative basil lime macarons perfectly balance sweet, earthy basil with bright, tart lime, and the resulting treat is a real conversation starter!

8. Ginger Yuzu Macarons

These ginger yuzu macarons combines the unique flavor of yuzu, a Japanese citrus fruit, with ginger and white chocolate to create a memorable bite.

9. Milk Chocolate Miso Macarons

These milk chocolate miso homemade macarons combine the rich sweetness of milk chocolate with the savory saltiness of miso to produce a perfectly balanced, addictive treat.

10. Strawberry Rhubarb Macarons

These strawberry rhubarb macarons are elegant summer treats that combine two of early summer’s most popular fruits. Bursting with the juiciness of fresh strawberries and the tickling tartness of rhubarb, these homemade macarons are something to write home about!

11. Fresh Raspberry Matcha Macarons

These raspberry matcha macarons highlight the sweetness of raspberries and the earthy bitterness of matcha green tea in a lovely, well-balanced bite.

12. Milk Chocolate and Passion Fruit Macarons

Want to recreate Pierre Hermé’s Mogador macarons at home? These delightful milk chocolate passion fruit macarons are as close to the classic Parisian treat as you can get.

13. Pecan Maple Macarons

These pecan maple macarons are a tribute to maple syrup, the liquid, natural, golden syrup that gives a sweet, special touch to any dessert.

14. Hazelnut Pear Macarons

These elegant hazelnut pear homemade macarons are filled with a Frangelico-infused fresh pear filling, which also conceals caramelized diced pear. This tiny package offers complex textures and irresistible flavors that are perfect for cooler seasons!

15. Pecan & Spiced Apple Macarons

These pecan and spiced apple macarons bring all the comforting flavors of fall baking in a single bite: they taste like your favorite apple pie in a fruity, sweet package!

More Resources for Making Homemade Macarons

How to Make French Macarons: A Step-by-Step Recipe

French macarons are notoriously difficult to make, yet with the right recipe and instructions, anyone can make them. Learn how to achieve this French treat in your home kitchen!

A Macaron Troubleshooting Guide: Useful Tips and Advice to Master the French Delicacy

This French macaron troubleshooting guide contains everything you need to master the classic French treat: basic advice, countless expert tips, photos, recipes, and even access to a helpful video class!

The post 15 Colorful Homemade French Macaron Recipes appeared first on Food Nouveau.

This post contains affiliate links. Full disclosure is at the bottom of the article.

Desserts we make at home rarely include salty ingredients in any significant quantity, but pastry chefs love to incorporate savory elements in their desserts. The balance between savory and sweet is what makes the flavor of professional pastry creations so complex and memorable.

Personally, I like a classic brownie or chocolate chip cookie, but some of my favorite desserts—the ones I make regularly—are those that taste less sweet than a homestyle dessert would. There are many ways to balance out the sweetness in desserts: one of my favorite ways is to use citrus fruits. The sharp, zesty flavor of lemons and limes cuts through rich textures, balancing out the sweetness in desserts such as cupcakes and pies. Oranges and clementines add an incredible aroma to desserts and can completely change the flavor profile of familiar treats such cookies and carrot cake for the better.

A more unusual ingredient you can use to add depth and complexity to dessert is a classic Japanese savory seasoning: miso paste. Though it may sound strange to use an ingredient you’d usually add to soup in a sweet dish, the rich, nutty, salty flavor of miso is often just what you didn’t know you needed to transform your desserts from great to extraordinary.

Miso has long been used by pastry chefs, whether they stick to a more traditional pastry philosophy or like to create resolutely modern desserts. The first time I tasted a miso-infused macaron was at Pierre Hermé, in Paris. Pierre Hermé is my macaron mentor: his creations are what triggered my lifelong obsession with the French treat, and the flavors he uses in macarons I always find inspiring. Pierre Hermé’s miso macaron combined the fermented soy paste with lemon. It was a truly lovely combination: the soft, round richness of white miso softened the lemon’s sharp acidity. This convinced me that miso truly was an ingredient I needed to learn to use in my own desserts, too.

Wondering what a miso-infused dessert tastes like? Miso does not give a funky flavor to desserts, nor does it make them too salty. Think of miso as an enhancer: it adds depth and richness to flavors, and a touch of saltiness that enhances sweet ingredients.

There are different varieties of miso, and the flavor varies widely depending on the fermenting time. As a general rule, the darker the miso, the longer it has fermented and the more pungent the flavor. Red miso (aka miso) goes especially well with bold ingredients, such as chocolate, caramel, and banana. White miso (shiro miso) is fermented for only a few months, which means it has a delicate flavor and is less salty than other miso varieties. If you’ve never used miso in desserts, white miso should be your starting point: it is suited to most desserts, from ice cream to apple pie.

In my Milk Chocolate Miso French Macarons, I use red miso because it is married to milk chocolate, which has a lively, very sweet flavor. The sharp taste of red miso reins in the sweetness of miso chocolate and provides incredible depth as well as an addictive je ne sais quoi to the flavor of the macarons. That “je ne sais quoi” would be umami, which literally means “pleasant savory taste” in Japanese.

If this all sounds confusing, just make the milk chocolate miso ganache and taste a spoonful of it. Once you taste the combination of chocolate and miso, there’s no turning back. You can use this ganache to fill macarons, of course, but you can also slather it in a layer cake or over brownies. You just can’t go wrong!

FIRST TIME MAKING FRENCH MACARONS?

If this is your first time making macarons, prep, read, and watch before you start: Macarons are finicky to make, but if you set aside enough time so that you won’t be rushed, you can do it. I have a variety of resources available for you: 

• A detailed step-by-step tutorial with photos to guide you through the process;

• A thorough troubleshooting guide that’ll help you understand mishaps, should they happen;

• And a 30-minute French Macaron Video Masterclass—which I highly recommend watching before you make macarons for the first time. There’s nothing like watching someone making macarons to learn how to make them properly—that’s how I learned over 10 years ago, and that’s how thousands of my students did too!

NEW: French Macaron Video Masterclass

Learn how to make perfect French macarons at home with my detailed video masterclass, now available to everyone for FREE and unlimited watching! This masterclass was previously hosted behind a paywall on an educational site where THOUSANDS of students rated it 5 STARS! It’s now available to all macaron lovers worldwide, for absolutely free ❤️

My detailed French Macaron Video Masterclass is divided into 14 handy lessons that will make you a macaron expert in no time. I designed my masterclass both for novice bakers who want to learn new skills, and for experienced bakers who are seeking to master a new and impressive dessert. Let me guide you through the essential equipment you need, the important steps to follow, the techniques to master, and the potential pitfalls to avoid. You can watch the videos on your own time, start practicing, share with other budding macaron makers, and ask me questions if you encounter difficulties along the way.

I’m confident that this video class will enable you to create perfect French macarons. Watch the class now!

If you enjoy my French Macaron Masterclass, make sure to “like” it on YouTube to allow other macaron lovers to discover it. Thank you and happy baking!

Print

Milk Chocolate Miso French Macarons

These Milk Chocolate Miso French Macarons combine the rich sweetness of milk chocolate with the savory saltiness of miso to produce a perfectly balanced, addictive treat.

Course Dessert, desserts

Cuisine French

Keyword Baking Class, Baking Project, Chocolate Ganache, French Cooking, French Cuisine, French Dessert, French Food, French Macarons, French Pastry, French Recipe, French Recipes, Ganache, Macarons, Milk Chocolate, Miso, Umami

Prep Time 1 hour hour 30 minutes minutes

Cook Time 20 minutes minutes

Servings 28 assembled macarons

Author Marie Asselin

Ingredients

For the milk chocolate miso ganache filling

• 170 g best quality milk chocolate (Valrhona, Ghirardelli, and Lindt are all quality brands)
• 42 g unsalted butter
• 45 ml heavy cream
• 15 g red miso paste (also called aka miso paste)

For the macaron shells

• 3 large egg whites, separated two days in advance, stored in an open container in the fridge (about 3.5 oz/100 g)
• 210 g powdered sugar
• 125 g almond flour
• 30 g granulated sugar
• 1 drop beige or brown gel food coloring (optional)

Metric - US Customary

Instructions

• For the milk chocolate miso ganache filling: In a double boiler or in the microwave (at the lowest heat setting), melt the milk chocolate, butter, cream, and miso together. Whisk to thoroughly combine. Strain into a bowl or a container. Let cool until the bowl is no longer hot to the touch. Cover and refrigerate for 12 to 24 hours before filling the macarons. Return to room temperature at least an hour before using. (Can be refrigerated for up to 1 week.)
• For the macaron shells: **Return the egg whites to room temperature at least an hour before making the macarons shells.**
• In the bowl of a food processor, add the almond flour and powdered sugar, then process until the mixture is thoroughly incorporated, 30 seconds to a minute. Sift the mixture to make sure no lumps or bigger bits of almonds are left.
• In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl if using a hand mixer, whisk the egg whites with the cream of tartar or lemon juice on medium-high speed until frothy, about 1 minute, then slowly pour in the granulated sugar. After 2 minutes, add the gel food coloring, if using. Keep beating until the egg whites are stiff, dense and creamy, about 3 minutes more.
• Add the almond and powdered sugar mixture to the egg whites and, using a spatula, gently fold in the dry ingredients: slide your spatula all the way to the bottom of the bowl and come back up to the top. Do this about 6 times to incorporate the dry ingredients, then keep folding for a total of about 14 strokes until no pockets of dry ingredients remain and the mixture drops from the side of the spatula in a slow, lazy ribbon. Start testing the ribbon stage early to avoid overfolding.
• Stack two baking sheets and line the top sheet with parchment paper. If you're not using parchment paper sheets, cut out the parchment paper so it fits exactly over the bottom of the sheet to make sure the macarons will lay flat. Slide macaron templates under the parchment paper, if using.
• Transfer the macaron batter to a pastry bag fitted with a ½-inch (1.25-cm) round tip. Pipe 1 ½-inch (3.8-cm) rounds of batter, evenly spaced but still close to one another as they will not expand much.
• Carefully slide the macaron templates off the baking sheets, if you used them. Let the shells rest on the baking sheets for 20 to 30 minutes.
• Preheat the oven to 275°F (135°C) with a rack set to the middle position. Bake each sheet of macaron shells for 13 to 16 minutes, or until the shells are firm on their feet when you lightly tap on them with the tip of a finger.
• Let the shells cool completely to room temperature before assembling them, about an hour.
• To assemble the Milk Chocolate Miso French Macarons: Pair same sized shells together and set side by side on a work surface.

  If you refrigerated the ganache, let it warm back up to room temperature for at least 30 minutes, or until spreadable. Using a small offset spatula, spread some chocolate ganache over half of the shells. You can also transfer the milk chocolate ganache to a pastry bag fitted with a round tip to pipe the ganache over half of the shells. Close the macarons, very gently pressing the second shell over the filling.
• STORAGE: Store the assembled Milk Chocolate Miso French Macarons in an airtight container and refrigerate overnight before indulging.

  French macarons will keep, refrigerated, for up to 3 days. You can also freeze assembled macarons in an airtight container for up to 1 month.
• SERVING: Always bring these Milk Chocolate Miso French Macarons back to room temperature before serving.

This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites.

If you click on an affiliate link, I may earn advertising or referral fees if you make a purchase through such links, at no extra cost to you. This helps me create new content for the blog–so thank you! Learn more about advertising on this site by reading my Disclosure Policy.

The post Milk Chocolate Miso French Macarons appeared first on Food Nouveau.

This post contains affiliate links. Full disclosure is at the bottom of the article.

When I get a craving both to make and to enjoy French macarons, classic flavors like dark chocolate, pistachio, and salted caramel always come to my mind. But my most creative macaron ideas are inspired by the seasons: in the spring, I crave strawberry and rhubarb macarons; in the summer I like to highlight berries; in the fall, comforting flavors like apple and spices are my go-tos; and in the winter, all I can think of are citrus fruits!

Every fall, I enjoy baking with pears. Pears are a fruit I very much prefer baking with to eating fresh. Where I live, it’s difficult to find ripe, juicy pears, and properly ripening a basket of pears at home requires lots of attention and time—which I most often don’t have. Baking makes the most out of pears you would have thought were desperate cases. So, this fall, while I was brainstorming pear dessert ideas, it struck me that I’d never made pear macarons. And just like that, a new macaron recipe was born!

These elegant Hazelnut Pear French Macarons are filled with a Frangelico-infused fresh pear filling. Frangelico is an Italian hazelnut and herb-flavored liqueur that supports the flavor of the ground hazelnuts used in the shells and complements the delicate flavor of the fresh pears without overpowering it. Because I always like to add a surprise bonus to French macarons, in this recipe the cream conceals caramelized diced pear. This juicy, slightly crunchy addition adds to the complex textures and flavors this tiny package offers.

Helpful Tips for Making Hazelnut Pear French Macarons

• Use the most flavorful pears in the filling—or swap in canned ones: Any and all ripe, aromatic pears will work in the cream filling of these Hazelnut Pear French Macarons. To know which pears will deliver the best flavor, taste one first: if it’s flavorful raw, it’ll taste amazing in the cream filling. Because the flavor of pears is delicate to begin with, you want to make sure you use the most delicious specimens in this macaron recipe. If you can’t find ripe, aromatic pears, you can use canned pear halves instead. Simply pat them dry before you caramelize them in maple syrup, as the recipe instructs.

• Go for crunch in the bonus pear center: The surprise diced pear center works best if you use fresh pears. Canned pears are too soft and wet, which might turn the macarons soggy. The quick caramelizing process is forgiving, though: a slightly underripe pear can still be used. Make sure to pick a firm pear variety such as Bosc, Anjou, Bartlett, or Forelle, all of which will keep their shape upon cooking.

• No Frangelico? No problem. If you don’t have or can’t find Frangelico, you could substitute Amaretto to emphasize the almond flavor instead, or simply omit the liqueur completely. This Hazelnut Pear French Macaron packs a lot of flavor, so it will for sure please your tastebuds even if you choose not to use the additional flavoring.

FIRST TIME MAKING FRENCH MACARONS?

If this is your first time making macarons, prep, read, and watch before you start: Macarons are finicky to make, but if you set aside enough time so that you won’t be rushed, you can do it. I have a variety of resources available for you: 

• A detailed step-by-step tutorial with photos to guide you through the process;

• A thorough troubleshooting guide that’ll help you understand mishaps, should they happen;

• And a 30-minute French Macaron Video Masterclass—which I highly recommend watching before you make macarons for the first time. There’s nothing like watching someone making macarons to learn how to make them properly—that’s how I learned over 10 years ago, and that’s how thousands of my students did too!

NEW: French Macaron Video Masterclass

Learn how to make perfect French macarons at home with my detailed video masterclass, now available to everyone for FREE and unlimited watching! This masterclass was previously hosted behind a paywall on an educational site where THOUSANDS of students rated it 5 STARS! It’s now available to all macaron lovers worldwide, for absolutely free ❤️

My detailed French Macaron Video Masterclass is divided into 14 handy lessons that will make you a macaron expert in no time. I designed my masterclass both for novice bakers who want to learn new skills, and for experienced bakers who are seeking to master a new and impressive dessert. Let me guide you through the essential equipment you need, the important steps to follow, the techniques to master, and the potential pitfalls to avoid. You can watch the videos on your own time, start practicing, share with other budding macaron makers, and ask me questions if you encounter difficulties along the way.

I’m confident that this video class will enable you to create perfect French macarons. Watch the class now!

If you enjoy my French Macaron Masterclass, make sure to “like” it on YouTube to allow other macaron lovers to discover it. Thank you and happy baking!

Print

Hazelnut Pear French Macarons

These elegant Hazelnut Pear French Macarons are filled with a Frangelico-infused fresh pear filling, which also conceals caramelized diced pear. This tiny package offers complex textures and irresistible flavors that are perfect for cooler seasons!

Course Dessert, desserts

Cuisine French

Keyword Baking Class, Baking Project, Frangelico, French Cooking, French Cuisine, French Dessert, French Food, French Macarons, French Pastry, French Recipe, French Recipes, Hazelnuts, Macarons, Pear

Prep Time 1 hour hour 30 minutes minutes

Cook Time 35 minutes minutes

Servings 28 assembled macarons

Author Marie Asselin

Ingredients

For the Frangelico pear cream filling

• 3 pears, peeled, halved, cored, and diced, or 6 canned pear halves, drained, patted dry, and diced
• 15 ml pure maple syrup, or honey
• 5 ml freshly squeezed lemon juice
• 2 large eggs
• 2 large egg yolks
• 200 g granulated sugar
• 15 ml Frangelico liqueur, or Amaretto, or 1 tsp (5 ml) vanilla extract
• 170 g butter, cut into small cubes, room temperature

For the hazelnut macaron shells

• 100 g almond flour
• 30 g toasted and peeled hazelnuts (see note)
• 210 g powdered sugar
• 3 large egg whites, separated two days in advance, stored in an open container in the fridge (about 3.5 oz/100 g)
• 30 g granulated sugar
• 2 drops yellow gel food coloring (optional)

For the caramelized pear garnish

• 80 ml finely diced pear
• 30 ml pure maple syrup, or honey
• 5 ml freshly squeezed lemon juice

Instructions

• For the Frangelico pear cream filling: In a nonstick skillet, combine the diced pears and maple syrup. Set over medium-high heat and bring the syrup to a boil while stirring constantly. If using fresh pears, keep cooking and stirring until the pears are tender, about 3 minutes. If using canned pears, cook, stirring for 1 minute.
• Transfer the pears to a blender or food processor. Add the lemon juice and blend until smooth. (You can also use a stick blender to make the pear puree.) Transfer the pear puree to a saucepan and set over medium heat. Whisk in the eggs, egg yolks, and sugar, then keep whisking until the mixture comes to a boil, about 8 minutes. Once the mixture boils, keep whisking vigorously for 1 minute, then take off the heat.
• Whisk in the Frangelico. Strain the Frangelico Pear Cream through a fine-mesh strainer. Let the mixture cool about 15 minutes, or until lukewarm to the touch. Pour the mixture back into the blender or food processor. Add the butter and process until the mixture is smooth and emulsified, about 1 minute. Transfer the Frangelico Pear Cream to a bowl or an airtight container and let cool to room temperature. Cover and refrigerate overnight. (The Frangelico pear cream will keep, refrigerated, for up to 4 days.)
• For the hazelnut macaron shells: **Return the egg whites to room temperature at least an hour before making the macarons.**
• In the bowl of a food processor, add the almond flour, toasted hazelnuts, and powdered sugar, then process until the hazelnuts are finely ground and the mixture is thoroughly incorporated, 30 seconds to a minute. Sift the mixture to make sure no lumps or bigger bits of nuts are left.
• In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl if using a hand mixer, whisk the egg whites with the cream of tartar or lemon juice on medium-high speed until frothy, about 1 minute, then slowly pour in the granulated sugar. After 2 minutes, add the gel food coloring, if using. Keep beating until the egg whites are stiff, dense and creamy, about 3 minutes more.
• Add the hazelnut, almond and powdered sugar mixture to the egg whites and, using a spatula, gently fold in the dry ingredients: slide your spatula all the way to the bottom of the bowl and come back up to the top. Do this about 6 times to incorporate the dry ingredients, then keep folding for a total of about 14 strokes until no pockets of dry ingredients remain and the mixture drops from the side of the spatula in a slow, lazy ribbon. Start testing the ribbon stage early to avoid overfolding.
• Prepare two baking sheets by lining them with parchment paper. Cut out the parchment paper so it fits exactly over the bottom of the sheet to make sure the macarons will lay flat. Slide macaron templates under the parchment paper, if using.
• Transfer the macaron batter to a pastry bag fitted with a ½-inch (1.25-cm) round tip. Pipe 1 ½-inch (3.8-cm) rounds of batter, evenly spaced but still close to one another as they will not expand much.
• Carefully slide the macaron templates off the baking sheets, if you used them. Let the shells rest on the baking sheets for 20 to 30 minutes.
• Preheat the oven to 275°F (135°C) with a rack set to the middle position. Bake each sheet of macaron shells for 18 to 20 minutes, or until the shells are firm on their feet when you lightly tap on them with the tip of a finger.
• Let the shells cool completely to room temperature before assembling them, about an hour.
• For the caramelized pear garnish: In a nonstick skillet, combine the finely diced pear, maple syrup, and lemon juice. Set over medium-high heat and bring the liquids to a boil while stirring constantly, then keep cooking, stirring from time to time, for about 3 minutes.
• To assemble the macarons: Pair same-sized shells together and set them side by side on a work surface. Transfer the Frangelico Pear Cream to a pastry bag fitted with a round tip. Pipe some of the cream around the edge of half of the shells. Tuck a small spoonful of caramelized pears in the center of the pear cream. Close the macarons, gently pressing the second shells over the filling.
• STORAGE: Store the assembled Hazelnut Pear French Macarons in an airtight container and refrigerate for one night before indulging.

  French macarons will keep, refrigerated, for up to 3 days. You can also freeze these assembled macarons in an airtight container for up to 1 month, but if you do, I recommend omitting the caramelized pear garnish, as this risks turning the shells soggy upon thawing.
• SERVING: Always bring these Hazelnut Pear French Macarons back to room temperature before serving.

This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites.

If you click on an affiliate link, I may earn advertising or referral fees if you make a purchase through such links, at no extra cost to you. This helps me create new content for the blog–so thank you! Learn more about advertising on this site by reading my Disclosure Policy.

The post Hazelnut Pear French Macarons appeared first on Food Nouveau.

This post contains affiliate links. Full disclosure is at the bottom of the article.

Some flavor combinations are matches made in heaven, which makes them perfect candidates to be turned into macarons. Strawberry and rhubarb, raspberry and matcha, milk chocolate and passion fruit, maple and pecan—all feature high on my list of favorite macaron flavors. I have a second macaron wish list―one with flavors I haven’t tried yet but that sounds delicious in my mind. That list is long, and I try to check one off the list whenever I have time.

Unsurprisingly, many of the macarons on my wish list are citrus-centric. These Honey Orange French Macarons combine sweet orange with honey in an aromatic and colorful way. There’s something comforting in such soft, mellow flavors, and this macaron has been universally top-rated by all who’ve had the chance to taste it.

Helpful Tips for Making Honey Orange French Macarons

• Hunt for small-batch, specialty honey: Varieties of honey vary widely in terms of flavor, depending on the flowers the bees gathered their pollen from. Regular honey (the cheapest variety) is made from a blend of different sources, making it taste delicious but unremarkable. If you can get your hands on a single-flower honey variety, I’d definitely indulge in using it in these macarons. Orange blossom honey is a real treat but read the label carefully before buying because most are artificially flavored and not worth your money. Clover honey is easy to find and lovely, as is wildflower honey. Or use whichever honey you can buy from a local producer. You can’t go wrong!

• Play with citrus varieties: I made these Honey Orange French Macarons with navel oranges, but they’d be absolutely lovely made with aromatic clementines or mandarins. Don’t hesitate to try Cara Caras and blood oranges too!

• Get ahead on the filling: This creamy honey orange filling needs to be refrigerated for several hours to firm up before you can pipe it into the macarons. You can make it up to 4 days ahead of time, so make sure to use this opportunity to get ahead! This will also spread out the work required by making macarons so you can concentrate on making the shells and assembling the macarons on a separate day.

FIRST TIME MAKING FRENCH MACARONS?

If this is your first time making macarons, prep, read, and watch before you start: Macarons are finicky to make, but if you set aside enough time so that you won’t be rushed, you can do it. I have a variety of resources available for you: 

• A detailed step-by-step tutorial with photos to guide you through the process;

• A thorough troubleshooting guide that’ll help you understand mishaps, should they happen;

• And a 30-minute French Macaron Video Masterclass—which I highly recommend watching before you make macarons for the first time. There’s nothing like watching someone making macarons to learn how to make them properly—that’s how I learned over 10 years ago, and that’s how thousands of my students did too!

NEW: French Macaron Video Masterclass

Learn how to make perfect French macarons at home with my detailed video masterclass, now available to everyone for FREE and unlimited watching! This masterclass was previously hosted behind a paywall on an educational site where THOUSANDS of students rated it 5 STARS! It’s now available to all macaron lovers worldwide, for absolutely free ❤️

My detailed French Macaron Video Masterclass is divided into 14 handy lessons that will make you a macaron expert in no time. I designed my masterclass both for novice bakers who want to learn new skills, and for experienced bakers who are seeking to master a new and impressive dessert. Let me guide you through the essential equipment you need, the important steps to follow, the techniques to master, and the potential pitfalls to avoid. You can watch the videos on your own time, start practicing, share with other budding macaron makers, and ask me questions if you encounter difficulties along the way.

I’m confident that this video class will enable you to create perfect French macarons. Watch the class now!

If you enjoy my French Macaron Masterclass, make sure to “like” it on YouTube to allow other macaron lovers to discover it. Thank you and happy baking!

Print

Honey Orange French Macarons

These crowd-pleasing Honey Orange French Macarons combine comforting, mellow flavors in a tiny, colorful package.

Course Dessert, desserts

Cuisine French

Keyword Baking Project, French Cooking, French Cuisine, French Dessert, French Food, French Macarons, French Pastry, French Recipe, French Recipes, Honey, Macarons, Orange Buttercream, Orange Juice, Orange Zest, Pastry

Prep Time 1 hour hour 30 minutes minutes

Cook Time 30 minutes minutes

Servings 28 assembled macarons

Author Marie Asselin

Ingredients

For the honey orange filling

• 16 g cornstarch
• 30 ml freshly squeezed lemon juice
• 125 ml freshly squeezed orange juice
• 60 ml honey (variety of your choice, such as orange blossom, clover, or wildflower)
• 50 g granulated sugar
• 15 ml finely grated orange zest (about ½ an orange)
• 2 eggs
• 113 g butter, cut into cubes, room temperature

For the macaron shells

• 3 large egg whites, separated two days in advance, stored in an open container in the fridge (about 3.5 oz/100 g)
• 210 g powdered sugar
• 125 g almond flour
• 30 g granulated sugar
• 5 drops orange gel food coloring (optional)
• Gold sprinkles (optional)

To Assemble

• Tiny pieces of honeycomb (optional)

Metric - US Customary

Instructions

• For the honey orange filling: In a small bowl, whisk the cornstarch with the lemon juice. Set aside.
• In a saucepan set over medium heat, whisk the orange juice, honey, sugar, and zest together until the sugar is completely dissolved and the mixture is bubbly around the edges (no need to boil). Remove from the heat.
• In a small bowl, whisk the eggs together, then gradually pour some of the hot syrup into the eggs, whisking constantly to incorporate. (This will gently warm up the eggs). Whisk the eggs back into the syrup, then whisk in the cornstarch mixture. Return to medium heat and cook until the mixture is thick like a soft pudding, about 3 minutes, whisking constantly so the mixture doesn’t stick to the bottom of the saucepan. Remove from the heat and strain through a fine-mesh strainer. Let the mixture cool until it is lukewarm.
• Pour the mixture into the bowl of a food processor. Add the butter and process the mixture until it is smooth and emulsified, scraping down the sides of the bowl a couple of times along the way, about 1 minute total. Pour the mixture in a container and let cool to room temperature. Cover and refrigerate overnight. (You can keep the honey orange filling refrigerated for up to 4 days.)
• For the macaron shells: Return the egg whites to room temperature at least an hour before making the macarons.

  In the bowl of a food processor, add the ppowdered sugar and almond flour, then process until the mixture is thoroughly incorporated, 30 seconds to a minute. Sift mixture to make sure no lumps or bigger bits of nuts are left.
• In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl if using a hand mixer, whisk the egg whites on medium/high speed until frothy, about 1 minute, then slowly pour in the granulated sugar. After 2 minutes, add the gel food coloring, if using. Keep beating until the egg whites are stiff, dense and creamy, about 3 minutes more.
• Add the almond and powdered sugar mixture to the egg whites and, using a spatula, gently fold in the dry ingredients: slide your spatula all the way to the bottom of the bowl and comes back up to the top. Do this about 6 times to incorporate the dry ingredients, then keep folding for a total of about 14 times until no pockets of dry ingredients remain and the mixture drops from the side of the spatula in a slow, lazy ribbon. Start testing early to make sure not to overfold.
• Stack two baking sheets and line the top sheet with parchment paper. If you're not using parchment paper sheets, cut out the parchment paper so it fits exactly over the bottom of the sheet to make sure the macarons will lay flat. Slide macaron templates under the parchment paper, if using.
• Transfer the macaron batter to a pastry bag fitted with a ½-inch (1.25-cm) round tip. Pipe 1 ½-inch (3.8-cm) rounds of batter, evenly spaced but still close to one another as they will not expand much.
• Carefully slide the macaron templates off the baking sheets, if you used them. Lightly sprinkle the macaron shells with sprinkles, if using. Let the shells rest on the baking sheets for 20 to 30 minutes.
• Preheat the oven to 275°F (135°C) with a rack set to the middle position. Bake each sheet of macaron shells for 13 to 16 minutes, or until the shells are firm on their feet when you lightly tap on them with the tip of a finger.
• Let the shells cool completely to room temperature before assembling them, about an hour.
• To assemble the macarons: Pair same-sized shells together and set them side by side on a work surface. Transfer the honey orange filling to a pastry bag fitted with a round tip. Pipe some filling over half of the shells. Tuck a tiny piece of honeycomb into the filling of each macaron, if using. Close the macarons, gently pressing the second shell over the filling.
• STORAGE: Store the assembled Honey Orange French Macarons in an airtight container and refrigerate overnight before indulging. French macarons will keep, refrigerated, for up to 3 days. You can also freeze assembled macarons in an airtight container for up to 1 month.
• SERVING: Always bring these Milk Chocolate Miso French Macarons back to room temperature before serving.

This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites.

If you click on an affiliate link, I may earn advertising or referral fees if you make a purchase through such links, at no extra cost to you. This helps me create new content for the blog–so thank you! Learn more about advertising on this site by reading my Disclosure Policy.

The post Honey Orange French Macarons appeared first on Food Nouveau.

This post contains affiliate links. Full disclosure is at the bottom of the article.

If we were to conduct a survey to find out what is the top-selling macaron flavor worldwide, I bet salted caramel macarons would be in a close race for first place, along with chocolate varieties. I know it is at the top of my list—in fact, the flavor that most certainly made me fall with love with macarons is probably Pierre Hermé’s Infiniment Caramel, his salted caramel French macaron creation. It’s the perfect balance of creamy and crisp, and of sweet and salty. A work of art in a bite, in my opinion.

I created this Salted Caramel French Macaron with Hermé—my macaron mentor—in mind. The salted caramel filling is adapted from his book, Pierre Hermé Macarons: The Ultimate Recipes from the Master Pâtissier, and I like to incorporate ground pecans in the shells to underline the nutty flavor of the filling. Let me tell you: these Salted Caramel Macarons are quite the addictive bite; in fact, this macaron flavor is one of the two I get requested the most often—neck and neck with my dark chocolate macarons.

If you love desserts that showcase a delicate balance of sweet and salty, this macaron’s for you. But really, I think this treat has the power of turning any skeptic into an unconditional macaron lover.

FIRST TIME MAKING FRENCH MACARONS?

If this is your first time making macarons, prep, read, and watch before you start: Macarons are finicky to make, but if you set aside enough time so that you won’t be rushed, you can do it. I have a variety of resources available for you: 

• A detailed step-by-step tutorial with photos to guide you through the process;

• A thorough troubleshooting guide that’ll help you understand mishaps, should they happen;

• And a 30-minute French Macaron Video Masterclass—which I highly recommend watching before you make macarons for the first time. There’s nothing like watching someone making macarons to learn how to make them properly—that’s how I learned over 10 years ago, and that’s how thousands of my students did too!

NEW: French Macaron Video Masterclass

Learn how to make perfect French macarons at home with my detailed video masterclass, now available to everyone for FREE and unlimited watching! This masterclass was previously hosted behind a paywall on an educational site where THOUSANDS of students rated it 5 STARS! It’s now available to all macaron lovers worldwide, for absolutely free ❤️

My detailed French Macaron Video Masterclass is divided into 14 handy lessons that will make you a macaron expert in no time. I designed my masterclass both for novice bakers who want to learn new skills, and for experienced bakers who are seeking to master a new and impressive dessert. Let me guide you through the essential equipment you need, the important steps to follow, the techniques to master, and the potential pitfalls to avoid. You can watch the videos on your own time, start practicing, share with other budding macaron makers, and ask me questions if you encounter difficulties along the way.

I’m confident that this video class will enable you to create perfect French macarons. Watch the class now!

If you enjoy my French Macaron Masterclass, make sure to “like” it on YouTube to allow other macaron lovers to discover it. Thank you and happy baking!

Print

Salted Caramel Macarons

These Salted Caramel French Macarons, inspired by pastry master Pierre Hermé, perfectly balance sweet and salty to create a truly memorable bite.

Course Dessert, desserts

Cuisine French

Keyword Baking Class, Baking Project, Caramel, French Cooking, French Cuisine, French Dessert, French Food, French Macarons, French Pastry, French Recipe, French Recipes, Pierre Hermé, Salted Caramel

Prep Time 1 hour hour 40 minutes minutes

Cook Time 30 minutes minutes

Servings 28 assembled macarons

Author Marie Asselin

Ingredients

For the salted caramel filling

• 180 ml heavy cream (35% m.f.)
• 135 g granulated sugar
• 15 ml water
• 170 g salted butter, cut into cubes

For the macaron shells

• 3 large egg whites, separated two days in advance, stored in an open container in the fridge (about 3.5 oz/100 g)
• 210 g powdered sugar
• 62 g almond flour
• 62 g unsalted pecans halves or pieces
• 30 g granulated sugar
• Brown gel food coloring
• Gold shimmer dust for decorating (optional)

Metric - US Customary

Instructions

• For the salted caramel filling: In a small saucepan, bring the heavy cream to a boil. Remove from the heat, cover, and set aside.
• In a medium saucepan, add the sugar and water and melt the sugar completely over medium heat. Once the sugar is melted and smooth, increase the heat to high and boil the sugar, without stirring but gently swirling the pan occasionally, until the mixture is a nice golden caramel color. Remove from the heat. Gradually whisk in the butter, being very careful when adding it so the boiling sugar doesn't splash on your hands. Pour the heavy cream into the caramel mixture in a small stream, whisking continually.
• Clip a candy thermometer to the side of the saucepan and return to medium-high heat. Boil until the mixture reaches 226°F (108°C). Pour into a shallow heatproof dish and let cool for 5 to 10 minutes. Cover with plastic wrap, pressing it directly onto the surface of the filling, and refrigerate until completely cold, at least 2 hours. Transfer the filling to a pastry bag fitted with a round tip and set aside until ready to assemble the macarons.
• For the macaron shells: *Return the egg whites to room temperature at least an hour before making the macarons shells.*
• In the bowl of a food processor, add the powdered sugar, almond flour, and pecans, and process until the mixture is thoroughly incorporated, 30 seconds to a minute. Sift the mixture through a fine-mesh strainer to make sure no lumps or bigger bits of nuts are left.
• In the bowl of a stand mixer fitted with the whisk attachment, or in a large stainless steel mixing bowl if using a hand mixer, whisk the egg whites on medium/high speed until frothy. Add a tablespoon of the granulated sugar, continue whisking at medium-low speed, then add the remaining sugar slowly. Increase the speed medium-high and whisk until the egg whites are bright white and create stiff peaks. At low speed, mix in a few drops of brown gel food coloring, to your liking.
• Add the almond and powdered sugar mixture to the egg whites and, using a spatula, gently fold in the dry ingredients: slide your spatula all the way to the bottom of the bowl and come back up to the top. Do this about 6 times to incorporate the dry ingredients, then keep folding for a total of about 14 strokes until no pockets of dry ingredients remain and the mixture drops from the side of the spatula in a slow, lazy ribbon. Start testing the ribbon stage early to avoid overfolding.
• Stack two baking sheets and line the top sheet with parchment paper. If you're not using parchment paper sheets, cut out the parchment paper so it fits precisely over the bottom of the sheet to make sure the macarons will lay flat. Slide macaron templates under the parchment paper, if using.
• Transfer the macaron batter to a pastry bag fitted with a ½-inch (1.25-cm) round tip. Pipe 1 ½-inch (3.8-cm) rounds of batter, evenly spaced but still close to one another as they will not expand much.
• Carefully slide the macaron templates off the baking sheets, if you used them. Using a small fine-mesh strainer, lightly sprinkle gold shimmer dust over the shells. Let the shells rest on the baking sheets for 20 to 30 minutes.
• Preheat the oven to 275°F (135°C) with a rack set to the middle position. Bake each sheet of macaron shells for 13 to 16 minutes, or until the shells are firm on their feet when you lightly tap on them with the tip of a finger.
• Let the shells cool completely to room temperature before assembling them, about an hour.
• To assemble the macarons: Pair same sized shells together and set side by side on a work surface. Pipe some salted caramel filling over half of the shells. Close the macarons, gently pressing the second shells over the filling.
• STORAGE: Store the assembled Salted Caramel French Macarons in an airtight container and refrigerate overnight before indulging.

  French macarons will keep, refrigerated, for up to 3 days. You can also freeze assembled macarons in an airtight container for up to 1 month.
• SERVING: Always bring these Salted Caramel French Macarons back to room temperature before serving.

Disclosure Notice: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites.

If you click on an affiliate link, I may earn advertising or referral fees if you make a purchase through such links, at no extra cost to you. This helps me create new content for the blog–so thank you! Learn more about advertising on this site by reading my Disclosure Policy.

The post Salted Caramel French Macarons appeared first on Food Nouveau.

This post contains affiliate links. Full disclosure is at the bottom of the article.

Last week, I went apple picking with my son and his class, and though we quickly have been eating our way through the bags we collected, I made sure to save enough to make apple-based desserts and dishes: apple tart, apple cake, crumble, applesauce, and even fabulous soups have all been added to the to-do list. I had also been on the lookout for fall-inspired macaron inspiration for a while, so then it hit me: an apple season-themed French macaron, of course!

Don’t these beautiful Spiced Apple and Pecan French Macarons look like a slice of your favorite apple pie, in a single bite? The macaron shells contain pecans and fall-inspired spices—cinnamon, allspice, and ginger—whereas the irresistible caramelized apple buttercream contains diced apples that were slow caramelized in butter and cane sugar. Because I think a clever way to emphasize the flavor of a macaron is to add an additional surprise element, I kept some of the caramelized apples aside and tucked them into the buttercream nests.

The flavor of these Spiced Apple and Pecan French Macarons is intense and comforting. Although you may not have previously considered French macarons as comfort food, I assure you that a plate of these served with a nice cup of tea will definitely warm your insides. They make a nice change from classic fall-inspired desserts—and wrapped in a cute box, they’re the perfect hostess gift, too.

FIRST TIME MAKING FRENCH MACARONS?

If this is your first time making macarons, prep, read, and watch before you start: Macarons are finicky to make, but if you set aside enough time so that you won’t be rushed, you can do it. I have a variety of resources available for you: 

• A detailed step-by-step tutorial with photos to guide you through the process;

• A thorough troubleshooting guide that’ll help you understand mishaps, should they happen;

• And a 30-minute French Macaron Video Masterclass—which I highly recommend watching before you make macarons for the first time. There’s nothing like watching someone making macarons to learn how to make them properly—that’s how I learned over 10 years ago, and that’s how thousands of my students did too!

NEW: French Macaron Video Masterclass

Learn how to make perfect French macarons at home with my detailed video masterclass, now available to everyone for FREE and unlimited watching! This masterclass was previously hosted behind a paywall on an educational site where THOUSANDS of students rated it 5 STARS! It’s now available to all macaron lovers worldwide, for absolutely free ❤️

My detailed French Macaron Video Masterclass is divided into 14 handy lessons that will make you a macaron expert in no time. I designed my masterclass both for novice bakers who want to learn new skills, and for experienced bakers who are seeking to master a new and impressive dessert. Let me guide you through the essential equipment you need, the important steps to follow, the techniques to master, and the potential pitfalls to avoid. You can watch the videos on your own time, start practicing, share with other budding macaron makers, and ask me questions if you encounter difficulties along the way.

I’m confident that this video class will enable you to create perfect French macarons. Watch the class now!

If you enjoy my French Macaron Masterclass, make sure to “like” it on YouTube to allow other macaron lovers to discover it. Thank you and happy baking!

Print

Spiced Apple & Pecan French Macarons

Never thought of macarons as comfort food? These Spiced Apple & Pecan French Macarons will change your mind. They’re like your favorite apple pie in a single bite!

Course Dessert, desserts

Cuisine French

Keyword Apple, Apple Dessert, Apple Desserts, Apple Season, Buttercream, Comfort Food, French Cooking, French Cuisine, French Dessert, French Macarons, French Pastry, French Recipe, French Recipes, How-To, Macarons, Pecan, Pecans

Prep Time 1 hour hour 30 minutes minutes

Cook Time 30 minutes minutes

Servings 28 assembled macarons

Author Marie Asselin

Ingredients

For the caramelized apples

• 57 g unsalted butter
• 50 g granulated sugar
• 454 g apples (about 3 large), cored and cut into small dice (a crunchy variety, such as Cortland)
• 60 ml heavy cream (35% m.f.)

For the caramelized apple buttercream

• 227 g unsalted butter, room temperature
• 240 g powdered sugar, sifted
• Pinch kosher salt

For the spiced pecan macaron shells

• 3 large egg whites, separated two days in advance, stored in an open container in the fridge (about 3.5 oz/100 g)
• 210 g powdered sugar
• 62 g almond flour
• 62 g unsalted pecans halves or pieces
• ½ tsp ground allspice
• ¼ tsp ground cinnamon
• ¼ tsp ground ginger
• 30 g granulated sugar
• Red gel food coloring

Metric - US Customary

Instructions

• For the caramelized apples: In a medium skillet set over medium heat, melt the butter, then whisk in the sugar. Add the apples, and sauté until soft and caramelized, about 10 minutes.
• Scoop ½ cup (125 ml) of the caramelized apples into the container of a blender. Add the heavy cream and blend to make a very smooth puree (you can also use a stick blender to do this.) Cool the puree completely.
• For the buttercream: Place the butter in the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl if using a hand mixer, and beat for a minute to soften. Add half the powdered sugar and beat on low speed to moisten the sugar, then increase the speed to incorporate fully. Add ¼ cup (60 ml) of the cooled caramelized apple puree, and beat to incorporate fully. Add the remaining powdered sugar, and beat on medium speed until the buttercream is smooth and fluffy.

  Transfer to a pastry bag fitted with a round tip and set aside until ready to assemble the macarons. (The buttercream can be made ahead; refrigerate, but make sure to return to room temperature at least an hour before using.)
• For the pecan macaron shells:

  *Return the egg whites to room temperature at least an hour before making the macarons shells.*

  In the bowl of a food processor, add the powdered sugar, almond flour, and pecans, and process until the mixture is thoroughly incorporated, 30 seconds to a minute. Sift the mixture through a fine-mesh strainer to make sure no lumps or bigger bits of nuts are left.
• In the bowl of a stand mixer fitted with the whisk attachment, or in a large stainless steel mixing bowl if using a hand mixer, whisk the egg whites on medium/high speed until frothy. Add a tablespoon of the granulated sugar, continue whisking at medium-low speed, then add the remaining sugar slowly. Increase the speed medium-high and whisk until the egg whites are bright white and create stiff peaks. At low speed, mix in a few drops of red gel food coloring, to your liking.
• Add the almond and powdered sugar mixture to the egg whites and, using a spatula, gently fold in the dry ingredients: slide your spatula all the way to the bottom of the bowl and comes back up to the top. Do this about 6 times to incorporate the dry ingredients, then keep folding for a total of about 14 times until no pockets of dry ingredients remain and the mixture drops from the side of the spatula in a slow, lazy ribbon. Start testing early to make sure not to overfold.
• Stack two baking sheets and line the top sheet with parchment paper. If you're not using parchment paper sheets, cut out the parchment paper so it fits exactly over the bottom of the sheet to make sure the macarons will lay flat. Slide macaron templates under the parchment paper, if using.
• Transfer the macaron batter in a pastry bag fitted with a ½-inch (1.25-cm) round tip. Pipe 1.5-inch (3.8-cm) rounds of batter, evenly spaced but still close to one another as they will not expand much.
• Carefully slide the macaron templates off the baking sheets, if you used them. Let the shells rest on the baking sheets for 20 to 30 minutes.
• Preheat the oven to 275°F (135°C) with a rack set to the middle position. Bake each sheet of macaron shells for 13 to 16 minutes, or until the shells are firm on their feet when you lightly tap on them with the tip of a finger.
• Let the shells cool completely to room temperature before assembling them, about an hour.
• To assemble the pecan macarons: Pair same sized shells together and set side by side on a work surface. Pipe some buttercream over half of the shells, following the circumference of each shell to create a circle of buttercream. Fill each circle with a small quantity of the saved diced caramelized apples. Close the pecan macarons, gently pressing the second shells over the filling.
• STORAGE: Store the assembled Apple and Pecan French Macarons in an airtight container and refrigerate overnight before indulging. French macarons will keep, refrigerated, for up to 3 days. You can also freeze assembled macarons in an airtight container for up to 1 month.
• SERVING: Always bring these Apple and Pecan French Macarons back to room temperature before serving.

NOTES

• This recipe makes about twice the amount of frosting you need to fill the macarons. Use the remaining frosting to garnish a cake or cupcakes, or freeze it in an airtight container until you make a new batch of macaron shells. Simply defrost to room temperature and whisk vigorously to soften before using.
• You will also have some of caramelized apple puree leftover (a tasty bonus!) Use this delicious treat like you would apple butter: spread over pancakes, croissants, or sliced baguette.

Disclosure Notice: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites.

If you click on an affiliate link, I may earn advertising or referral fees if you make a purchase through such links, at no extra cost to you. This helps me create new content for the site–so thank you! Learn more about advertising on this site by reading my Disclosure Policy.

The post Spiced Apple and Pecan French Macarons appeared first on Food Nouveau.

This post contains affiliate links. Full disclosure is at the bottom of the article.

I’ve just spotted the very first baskets of local raspberries at the market, and that is all I was waiting for to share this macaron recipe! Macarons are gorgeous creatures, but I find that their beautifully packaged pastry perfection can make it easy to forget they are the perfect vehicle for showcasing fresh, seasonal ingredients.

These Fresh Raspberry Matcha French Macarons highlight the sweetness and light tartness of raspberries. The fresh raspberry buttercream incorporates the very minimum of sugar and, combined with the earthy bitterness of matcha green tea and the irresistible melting crunch of the shells, it creates a lovely, well-balanced bite that will surprise dessert lovers and sway those who say they don’t love sweets.

I like to tuck a piece of fresh raspberry in the center of the buttercream for added interest, but note that doing so means you need to enjoy the macarons right away—they won’t freeze well with fresh raspberries inside, which could turn the shells soggy upon defrosting.

FIRST TIME MAKING FRENCH MACARONS?

If this is your first time making macarons, prep, read, and watch before you start: Macarons are finicky to make, but if you set aside enough time so that you won’t be rushed, you can do it. I have a variety of resources available for you: 

• A detailed step-by-step tutorial with photos to guide you through the process;

• A thorough troubleshooting guide that’ll help you understand mishaps, should they happen;

• And a 30-minute French Macaron Video Masterclass—which I highly recommend watching before you make macarons for the first time. There’s nothing like watching someone making macarons to learn how to make them properly—that’s how I learned over 10 years ago, and that’s how thousands of my students did too!

NEW: French Macaron Video Masterclass

Learn how to make perfect French macarons at home with my detailed video masterclass, now available to everyone for FREE and unlimited watching! This masterclass was previously hosted behind a paywall on an educational site where THOUSANDS of students rated it 5 STARS! It’s now available to all macaron lovers worldwide, for absolutely free ❤️

My detailed French Macaron Video Masterclass is divided into 14 handy lessons that will make you a macaron expert in no time. I designed my masterclass both for novice bakers who want to learn new skills, and for experienced bakers who are seeking to master a new and impressive dessert. Let me guide you through the essential equipment you need, the important steps to follow, the techniques to master, and the potential pitfalls to avoid. You can watch the videos on your own time, start practicing, share with other budding macaron makers, and ask me questions if you encounter difficulties along the way.

I’m confident that this video class will enable you to create perfect French macarons. Watch the class now!

If you enjoy my French Macaron Masterclass, make sure to “like” it on YouTube to allow other macaron lovers to discover it. Thank you and happy baking!

Print

Fresh Raspberry Matcha French Macarons

These Raspberry Matcha French Macarons combine the sweet-tartness of raspberries with the earthy bitterness of matcha green tea to produce a sophisticated, well-balanced bite.

Course Dessert, desserts

Cuisine French

Keyword Baking Class, Baking Project, French Cooking, French Cuisine, French Dessert, French Food, French Macarons, French Pastry, French Recipe, French Recipes, Macarons, Matcha, Pastry, Raspberries, Raspberry

Prep Time 1 hour hour 30 minutes minutes

Cook Time 20 minutes minutes

Servings 28 assembled macarons

Author Marie Asselin

Ingredients

For the fresh raspberry buttercream

• 125 ml mashed fresh or thawed frozen raspberries
• 12 g granulated sugar
• 113 g unsalted butter, room temperature
• 240 g powdered sugar, sifted
• 2 ml pure vanilla extract
• 1 ml kosher salt, or fine sea salt

For the macaron shells

• 3 large egg whites, separated two days in advance, stored in an open container in the fridge (about 3.5 oz/100 g)
• 210 g powdered sugar
• 125 g almond flour
• 10 ml matcha green tea powder
• 30 g granulated sugar
• Green gel food coloring

To assemble

• Fresh raspberries (optional)

Metric - US Customary

Instructions

• For the fresh raspberry buttercream: In a small bowl, mix the mashed raspberries with the granulated sugar and leave to macerate at room temperature for 30 minutes. After 30 minutes strain the mixture, pressing it with the back of a spoon to squeeze out the juice. Reserve the raspberry juice. (Discard coarse seeds and solids.)
• In the bowl of a stand mixer fitted with the paddle attachment, or a large mixing bowl if you’re using a hand mixer, cream the butter until fluffy. Add the sifted powdered sugar, and mix at low speed to moisten the sugar, then increase speed to incorporate fully. Add the reserved raspberry juice as well as the vanilla extract and kosher salt, then beat at high speed until the frosting is light and fluffy. Transfer to a pastry bag fitted with a round tip. Set aside, or refrigerate if you made the buttercream in advance.
• For the macaron shells: *Return the egg whites to room temperature at least an hour before making the macarons shells.*
• In the bowl of a food processor, add the powdered sugar, almond flour, and matcha green tea powder, and process until the mixture is thoroughly incorporated, 30 seconds to a minute. Sift the mixture through a fine-mesh strainer to make sure no lumps or bigger bits of almonds are left.
• In the bowl of a stand mixer fitted with the whisk attachment, or in a large stainless steel mixing bowl if using a hand mixer, whisk the egg whites on medium/high speed until frothy. Add a tablespoon of the granulated sugar, continue whisking at medium-low speed, then add the remaining sugar slowly. Increase the speed medium-high and whisk until the egg whites are bright white and create stiff peaks. At low speed, mix in a few drops of green gel food coloring, to your liking.
• Add the almond and powdered sugar mixture to the egg whites and, using a spatula, gently fold in the dry ingredients: slide your spatula all the way to the bottom of the bowl and comes back up to the top. Do this about 6 times to incorporate the dry ingredients, then keep folding for a total of about 14 times until no pockets of dry ingredients remain and the mixture drops from the side of the spatula in a slow, lazy ribbon. Start testing early to make sure not to overfold.
• Stack two baking sheets and line the top sheet with parchment paper. If you're not using parchment paper sheets, cut out the parchment paper so it fits exactly over the bottom of the sheet to make sure the macarons will lay flat. Slide macaron templates under the parchment paper, if using.
• Transfer the macaron batter to a pastry bag fitted with a ½-inch (1.25-cm) round tip. Pipe 1 ½-inch (3.8-cm) rounds of batter, evenly spaced but still close to one another as they will not expand much.
• Carefully slide the macaron templates off the baking sheets, if you used them. Using a small fine-mesh strainer, lightly sprinkle additional matcha green tea powder over the shells, if desired. Let the shells rest on the baking sheets for 20 to 30 minutes.
• Preheat the oven to 275°F (135°C) with a rack set to the middle position. Bake each sheet of macaron shells for 13 to 16 minutes, or until the shells are firm on their feet when you lightly tap on them with the tip of a finger.
• Let the shells cool completely to room temperature before assembling them, about an hour.
• To assemble the macarons: Pair same sized shells together and set side by side on a work surface. Pipe some fresh raspberry buttercream over half of the shells. If desired, tuck a piece of fresh raspberry in the center of the filling for an added surprise. Close the macarons, gently pressing the second shells over the filling.
• STORAGE: Store the assembled Raspberry Matcha French Macarons in an airtight container and refrigerate overnight before indulging.

  French macarons will keep, refrigerated, for up to 3 days. You can also freeze these assembled macarons in an airtight container for up to 1 month, but if you do, I recommend omitting the fresh raspberry garnish, as this risks turning the shells soggy upon thawing.
• SERVING: Always bring these Raspberry Matcha French Macarons back to room temperature before serving.

Disclosure Notice: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites.

If you click on an affiliate link, I may earn advertising or referral fees if you make a purchase through such links, at no extra cost to you. This helps me create new content for the blog–so thank you! Learn more about advertising on this site by reading my Disclosure Policy.

The post Raspberry Matcha French Macarons appeared first on Food Nouveau.

This post contains affiliate links. Full disclosure is at the bottom of the article.

After launching a macaron video class back in January, I decided to challenge myself to create new macarons more regularly to keep on feeding macaron fans looking for new flavor inspirations {pun intended!} and to keep honing my skills macaron- and pastry-wise. I feel like I learn something new every time I make a new macaron batch; instead of always using my same trusted recipe, I go out of my way to test new ingredients or techniques that have failed others. I want to keep gathering information to help budding macaron-makers (in other words, I hope to fail more to help you fail less!).

With all the tests I’ve done recently (such as using different types of almond meal and baking sheets with different finishes and beating egg whites stiffer or softer, to name a few), my macarons have not all been perfect looking. I used to strive to create the perfect macaron, but after a taste test I conducted at a real-life macaron-making class, I concluded that taste is the most important factor when it comes to enjoying a macaron.

In the taste test, I brought perfect-looking macarons from a popular pastry shop in Quebec City. All the students had already tasted them, and some had only ever tasted those macarons. I also brought macarons from another pastry shop, which were ugly looking by all macaron standards: the size of the shells was uneven, the feet had spread sideways, and some shells looked “wet.” However, everyone agreed that the ugly macarons were better. The perfect-looking macarons were dry and brittle, and the very thin layer of filling delivered little flavor, whereas the ugly macarons provided surprisingly great texture, and the flavors were bright and generous.

Since then, I’ve relaxed my macaron standards a little. I have to admit that I used to throw away macarons I made when I thought they looked a bit crooked for one reason or another; now if I’m confident of the flavors hidden inside, I keep them all. The other thing I realized is that I had built up unnecessarily high standards for myself when it came to macaron perfection; all my friends and loved ones are perfectly happy eating a macaron with a cracked or crispier shell than usual. As pastry creations, macarons will forever be treats that one enjoys with the eyes and the taste buds, but embracing imperfection can be freeing—which is something I should definitely apply to other areas of my life.

These Strawberry Rhubarb French Macarons package iconic early summer bounty in a single bite—they burst with the juiciness of fresh strawberries and the tickling tartness of rhubarb. The recipe is a bit more technical than usual because it requires you to make pâtes de fruits, another of my current obsessions. Pâtes de fruits are gummies made with fresh fruits, and these candies are commonly sold—at prohibitive prices—in pastry and gourmet shops in Paris. However, they’re quite easy to make at home, especially using this shortcut recipe from Jacques Pépin. The strawberry and rhubarb pâtes de fruits recipe yields a lot more than you’ll need to garnish the macarons, but once you taste a square, you’ll be over the moon that you have leftovers. In other words, your efforts will lend you not one but two delightful treats that’ll allow you to properly celebrate the arrival of summer.

FIRST TIME MAKING FRENCH MACARONS?

If this is your first time making macarons, prep, read, and watch before you start: Macarons are finicky to make, but if you set aside enough time so that you won’t be rushed, you can do it. I have a variety of resources available for you: 

• A detailed step-by-step tutorial with photos to guide you through the process;

• A thorough troubleshooting guide that’ll help you understand mishaps, should they happen;

• And a 30-minute French Macaron Video Masterclass—which I highly recommend watching before you make macarons for the first time. There’s nothing like watching someone making macarons to learn how to make them properly—that’s how I learned over 10 years ago, and that’s how thousands of my students did too!

NEW: French Macaron Video Masterclass

Learn how to make perfect French macarons at home with my detailed video masterclass, now available to everyone for FREE and unlimited watching! This masterclass was previously hosted behind a paywall on an educational site where THOUSANDS of students rated it 5 STARS! It’s now available to all macaron lovers worldwide, for absolutely free ❤️

My detailed French Macaron Video Masterclass is divided into 14 handy lessons that will make you a macaron expert in no time. I designed my masterclass both for novice bakers who want to learn new skills, and for experienced bakers who are seeking to master a new and impressive dessert. Let me guide you through the essential equipment you need, the important steps to follow, the techniques to master, and the potential pitfalls to avoid. You can watch the videos on your own time, start practicing, share with other budding macaron makers, and ask me questions if you encounter difficulties along the way.

I’m confident that this video class will enable you to create perfect French macarons. Watch the class now!

If you enjoy my French Macaron Masterclass, make sure to “like” it on YouTube to allow other macaron lovers to discover it. Thank you and happy baking!

Print

Strawberry Rhubarb Macarons

These elegant Strawberry Rhubarb French Macarons are the perfect summer treats: bursting with the juiciness of fresh strawberries and the tickling tartness of rhubarb, they deliver a ton of flavor in a tiny package!

Course Dessert, desserts

Cuisine French

Keyword Baking Project, Buttercream, French Cooking, French Cuisine, French Dessert, French Food, French Macarons, French Pastry, French Recipe, French Recipes, Macarons, Pastry, Rhubarb, Rhubarb Buttercream, Strawberry

Prep Time 1 hour hour 30 minutes minutes

Cook Time 25 minutes minutes

Servings 28 assembled macarons

Author Marie Asselin

Ingredients

For the surprise filling

• 1 batch strawberry and rhubarb pâtes de fruits

For the rhubarb buttercream

• 250 ml thinly sliced rhubarb stalks (greener tops discarded and/or reserved for another use)
• 125 ml water
• 12 g granulated sugar
• 113 g unsalted butter, room temperature (1 stick)
• Pinch kosher salt, or fine sea salt
• 600 g powdered sugar, sifted

For the macaron shells

• 3 large egg whites, separated two days in advance, stored in an open container in the fridge (about 3.5 oz/100 g)
• 210 g powdered sugar
• 125 g almond flour
• 30 g granulated sugar
• Pink gel food coloring
• Strawberry-flavored sugar, for dusting (optional)

Metric - US Customary

Instructions

• At least 24 hours in advance, make the strawberry and rhubarb pâtes de fruits. Refrigerate until ready to use.
• For the rhubarb buttercream: In a small saucepan, combine the rhubarb, water, and granulated sugar. Bring to a boil over medium heat and cook until the rhubarb breaks apart, about 5 minutes. Use a stick blender to puree the rhubarb mixture to a super smooth consistency. Transfer to a shallow bowl and refrigerate to cool completely.
• Place the butter in the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl if using a hand mixer, and beat for a minute to soften. Add half the powdered sugar and beat on low speed to moisten the sugar, then increase the speed to incorporate fully.

  Add ¼ cup (60 ml) of the cooled rhubarb puree and beat to incorporate fully. Incorporate the remaining powdered sugar. At this point, the buttercream should be fairly thick, so add more rhubarb buttercream to reach a creamy, but not too loose consistency (you will probably have a bit of puree leftover). Beat on medium speed until the buttercream is smooth and fluffy.

  Transfer to a pastry bag fitted with a round tip and set aside until ready to assemble the macarons.
• For the macaron shells: *Return the egg whites to room temperature at least an hour before making the macaron shells.*
• In the bowl of a food processor, add the powdered sugar and almond flour, and process until the mixture is thoroughly incorporated, 30 seconds to a minute. Sift the mixture through a fine-mesh strainer to make sure no lumps or bigger bits of almonds are left.
• In the bowl of a stand mixer fitted with the whisk attachment, or in a large stainless steel mixing bowl if using a hand mixer, whisk the egg whites on medium/high speed until frothy. Add a tablespoon of the granulated sugar, continue whisking at medium-low speed, then add the remaining sugar slowly. Increase the speed medium-high and whisk until the egg whites are bright white and create stiff peaks. At low speed, mix in a few drops pink gel food coloring, to your liking.
• Add the almond and powdered sugar mixture to the egg whites and, using a spatula, gently fold in the dry ingredients: slide your spatula all the way to the bottom of the bowl and comes back up to the top. Do this about 6 times to incorporate the dry ingredients, then keep folding for a total of about 14 times until no pockets of dry ingredients remain and the mixture drops from the side of the spatula in a slow, lazy ribbon. Start testing early to make sure not to overfold.
• Stack two baking sheets and line the top sheet with parchment paper. If you're not using parchment paper sheets, cut out the parchment paper so it fits precisely over the bottom of the sheet to make sure the macarons will lay flat. Slide macaron templates under the parchment paper, if using.
• Transfer the macaron batter to a pastry bag fitted with a ½-inch (1.25-cm) round tip. Pipe 1 ½-inch (3.8-cm) rounds of batter, evenly spaced but still close to one another as they will not expand much.
• Carefully slide the macaron templates off the baking sheets, if you used them. Lightly sprinkle the macaron shells with a pinch of strawberry-flavored sugar, if using. Let the shells rest on the baking sheets for 20 to 30 minutes.
• Preheat the oven to 275°F (135°C) with a rack set to the middle position. Bake each sheet of macaron shells for 18 to 20 minutes, or until the shells are firm on their feet when you lightly tap on them with the tip of a finger.
• Let the shells cool completely to room temperature before assembling them, about an hour.
• To assemble the macarons: Take the pâtes de fruits out of the refrigerator. Pull the mixture out of the baking dish using the overhanging wax paper and set over a cutting board. Detail about 28 small, thin squares of pâtes de fruits: each piece should be about 0.4-in cm) square and 0.2-in (0.5 cm) thick. Cut the rest of the pâtes de fruits into bite-sized cubes and store them in an airtight container in the refrigerator to enjoy later.
• Pair same-sized shells together and set them side by side on a work surface. Transfer the honey orange filling to a pastry bag fitted with a round tip. Pipe some filling over half of the shells. Tuck a tiny piece of honeycomb into the filling of each macaron, if using. Close the macarons, gently pressing the second shell over the filling.
• Store the assembled Strawberry Rhubarb French Macarons in an airtight container and refrigerate overnight before indulging.
• Always bring these Strawberry Rhubarb French Macarons back to room temperature before serving.
• NOTE: This recipe makes about twice the amount of frosting you need to fill the macarons. Use the remaining frosting to garnish a cake or cupcakes, or freeze it in an airtight container until you make a new batch of macaron shells. Simply defrost the buttercream by placing the container in the fridge overnight, or an hour at room temperature. Whisk vigorously to soften before using.

Disclosure Notice: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites.

If you click on an affiliate link, I may earn advertising or referral fees if you make a purchase through such links, at no extra cost to you. This helps me create new content for the blog–so thank you! Learn more about advertising on this site by reading my Disclosure Policy.

The post Strawberry Rhubarb French Macarons appeared first on Food Nouveau.

This post contains affiliate links. Full disclosure is at the bottom of the article.

Given that lemon is my absolute favorite flavor, I’d be hard-pressed to explain why it took me so long to share a lemon macaron recipe. Perhaps I took the flavor for granted! I’ve been tweaking and testing different versions for the past year or two, and I thought it was time to share the favorite I finally adopted.

The flavor in these Lemon Mascarpone French Macarons is so lively, I find it to be the ultimate macaron for lemon lovers: it has lemon zest in the shells, lemon juice and zest in the filling, and—my secret pro tip—a piece of lemon fruit jelly tucked in the center.

I used to fill these with a simple lemon buttercream, but using mascarpone cheese instead of butter really brings this treat to the next level: the slight zing of the cheese pairs so well with the citrus fruit, and the richness cuts through the acidity of lemon juice. This balance creates the perfect lemon bite: you first get a puckery lemon hit, which is then slightly tamed by the creamy filling.

If you can’t find mascarpone cheese, you could substitute cream cheese or even unsalted butter, if you want to make a classic lemon buttercream. To decorate the shells, I used thinly sliced almonds, which I placed on the shells before baking (use only one per shell to make sure the almonds won’t prevent the shells from rising), and a dusting of edible glitter, for an extra special touch.

FIRST TIME MAKING FRENCH MACARONS?

If this is your first time making macarons, prep, read, and watch before you start: Macarons are finicky to make, but if you set aside enough time so that you won’t be rushed, you can do it. I have a variety of resources available for you: 

• A detailed step-by-step tutorial with photos to guide you through the process;

• A thorough troubleshooting guide that’ll help you understand mishaps, should they happen;

• And a 30-minute French Macaron Video Masterclass—which I highly recommend watching before you make macarons for the first time. There’s nothing like watching someone making macarons to learn how to make them properly—that’s how I learned over 10 years ago, and that’s how thousands of my students did too!

NEW: French Macaron Video Masterclass

Learn how to make perfect French macarons at home with my detailed video masterclass, now available to everyone for FREE and unlimited watching! This masterclass was previously hosted behind a paywall on an educational site where THOUSANDS of students rated it 5 STARS! It’s now available to all macaron lovers worldwide, for absolutely free ❤️

My detailed French Macaron Video Masterclass is divided into 14 handy lessons that will make you a macaron expert in no time. I designed my masterclass both for novice bakers who want to learn new skills, and for experienced bakers who are seeking to master a new and impressive dessert. Let me guide you through the essential equipment you need, the important steps to follow, the techniques to master, and the potential pitfalls to avoid. You can watch the videos on your own time, start practicing, share with other budding macaron makers, and ask me questions if you encounter difficulties along the way.

I’m confident that this video class will enable you to create perfect French macarons. Watch the class now!

If you enjoy my French Macaron Masterclass, make sure to “like” it on YouTube to allow other macaron lovers to discover it. Thank you and happy baking!

Print

Lemon Mascarpone French Macarons

Lemon Mascarpone French Macarons are the ultimate macaron for lemon lovers: the puckery flavor of lemon is perfectly balanced by the rich and creamy mascarpone.

Course Dessert, desserts

Cuisine French

Keyword Baking Class, Baking Project, Citrus Dessert, Citrus Fruits, French Cooking, French Cuisine, French Dessert, French Food, French Macarons, French Pastry, French Recipe, French Recipes, Lemon, Lemon Juice, Lemon Zest, Macarons, Mascarpone, Pastry

Prep Time 1 hour hour 30 minutes minutes

Cook Time 15 minutes minutes

Servings 28 assembled macarons

Author Marie Asselin

Ingredients

For the lemon and mascarpone buttercream

• 113 g unsalted butter, room temperature
• 135 g mascarpone cheese, room temperature
• 240 g powdered sugar, sifted
• 5 ml finely grated lemon zest (about ½ lemon)
• 30 ml strained, freshly squeezed lemon juice (about ½ lemon)

For the macaron shells

• 3 large egg whites, separated two days in advance, stored in an open container in the fridge (about 3.5 oz/100 g)
• 210 g powdered sugar
• 125 g almond flour
• Very finely grated zest from ½ lemon (using a Microplane is best)
• 30 g granulated sugar
• Yellow gel food coloring

To assemble (optional)

• Lemon fruit jellies
• Toasted sliced almonds
• Edible gold shimmer dust

Metric - US Customary

Instructions

• For the lemon and mascarpone buttercream: In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl if using a hand mixer, cream the butter and mascarpone together. Add the sifted powdered sugar and mix at low speed to moisten the sugar, then increase the speed and beat until the sugar is well incorporated. Add the lemon zest and juice. Beat at high speed until the buttercream is light and fluffy. Transfer to a pastry bag fitted with a round tip and refrigerate until ready to assemble the macarons.
• For the macaron shells: *Return the egg whites to room temperature at least an hour before making the macarons shells.*
• In the bowl of a food processor, add the powdered sugar, almond flour, and lemon zest, and process until the mixture is thoroughly incorporated, 30 seconds to a minute. Sift the mixture through a fine-mesh strainer to make sure no lumps or bigger bits of almonds or zest are left.
• In the bowl of a stand mixer fitted with the whisk attachment, or in a large stainless steel mixing bowl if using a hand mixer, whisk the egg whites on medium/high speed until frothy. Add a tablespoon of the granulated sugar, continue whisking at medium-low speed, then add the remaining sugar slowly. Increase the speed medium-high and whisk until the egg whites are bright white and create stiff peaks. At low speed, mix in a few drops of yellow gel food coloring, to your liking.
• Add the almond and powdered sugar mixture to the egg whites and, using a spatula, gently fold in the dry ingredients: slide your spatula all the way to the bottom of the bowl and comes back up to the top. Do this about 6 times to incorporate the dry ingredients, then keep folding for a total of about 14 times until no pockets of dry ingredients remain and the mixture drops from the side of the spatula in a slow, lazy ribbon. Start testing early to make sure not to overfold.
• Stack two baking sheets and line the top sheet with parchment paper. If you're not using parchment paper sheets, cut out the parchment paper so it fits exactly over the bottom of the sheet to make sure the macarons will lay flat. Slide macaron templates under the parchment paper, if using.
• Transfer the macaron batter to a pastry bag fitted with a ½-inch (1.25-cm) round tip. Pipe 1 ½-inch (3.8-cm) rounds of batter, evenly spaced but still close to one another as they will not expand much.
• Carefully slide the macaron templates off the baking sheets, if you used them. If desired, gently place a toasted sliced almond over each shell. Let the shells rest on the baking sheets for 20 to 30 minutes.
• Preheat the oven to 275°F (135°C) with a rack set to the middle position. Bake each sheet of macaron shells for 13 to 16 minutes, or until the shells are firm on their feet when you lightly tap on them with the tip of a finger.
• Let the shells cool completely to room temperature before assembling them, about an hour.
• To assemble the macarons: Pair same-sized shells together and set them side by side on a work surface.

  If desired, cut 28 small, flat pieces of lemon fruit jelly and keep them closeby.

  Pipe some lemon and mascarpone buttercream over half of the shells, following the circumference of each shell to create a circle. Fill each circle with a piece of lemon fruit jelly. Close the macarons, gently pressing the second shells over the filling.

  If desired, using a pastry brush, decorate the top of each macaron with edible gold shimmer dust.
• STORAGE: Store the assembled Lemon Mascarpone French Macarons in an airtight container and refrigerate overnight before indulging. French macarons will keep, refrigerated, for up to 3 days.

  Mascarpone buttercream does not freeze well. It changes texture and releases some water upon thawing, which can turn the macarons soggy. Freezing these Lemon Mascarpone French Macarons is not recommended.
• SERVING: Always bring these Lemon Mascarpone French Macarons back to room temperature before serving.

Disclosure Notice: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites.

If you click on an affiliate link, I may earn advertising or referral fees if you make a purchase through such links, at no extra cost to you. This helps me create new content for the blog–so thank you! Learn more about advertising on this site by reading my Disclosure Policy.

The post Lemon Mascarpone French Macarons appeared first on Food Nouveau.

This post contains affiliate links. Full disclosure is at the bottom of the article.

This recipe for Milk Chocolate Passion Fruit French Macarons resulted from my desire to recreate my favorite macaron in the whole wide world: Pierre Hermé’s Mogador, in which a milk chocolate ganache is delightfully infused with exotic passion fruit. It’s one of Hermé’s grands classiques, which includes his most straightforward but most popular macarons. My version is almost as transporting as Hermé’s; in fact, the only thing that would make biting into this macaron better is enjoying it in a street of Paris.

FIRST TIME MAKING FRENCH MACARONS?

If this is your first time making macarons, prep, read, and watch before you start: Macarons are finicky to make, but if you set aside enough time so that you won’t be rushed, you can do it. I have a variety of resources available for you: 

• A detailed step-by-step tutorial with photos to guide you through the process;

• A thorough troubleshooting guide that’ll help you understand mishaps, should they happen;

• And a 30-minute French Macaron Video Masterclass—which I highly recommend watching before you make macarons for the first time. There’s nothing like watching someone making macarons to learn how to make them properly—that’s how I learned over 10 years ago, and that’s how thousands of my students did too!

NEW: French Macaron Video Masterclass

Learn how to make perfect French macarons at home with my detailed video masterclass, now available to everyone for FREE and unlimited watching! This masterclass was previously hosted behind a paywall on an educational site where THOUSANDS of students rated it 5 STARS! It’s now available to all macaron lovers worldwide, for absolutely free ❤️

My detailed French Macaron Video Masterclass is divided into 14 handy lessons that will make you a macaron expert in no time. I designed my masterclass both for novice bakers who want to learn new skills, and for experienced bakers who are seeking to master a new and impressive dessert. Let me guide you through the essential equipment you need, the important steps to follow, the techniques to master, and the potential pitfalls to avoid. You can watch the videos on your own time, start practicing, share with other budding macaron makers, and ask me questions if you encounter difficulties along the way.

I’m confident that this video class will enable you to create perfect French macarons. Watch the class now!

If you enjoy my French Macaron Masterclass, make sure to “like” it on YouTube to allow other macaron lovers to discover it. Thank you and happy baking!

Print

Milk Chocolate and Passion Fruit Macarons

Fan of Pierre Hermé’s famous Mogador macarons? The flavor of these aromatic Milk Chocolate Passion Fruit French Macarons is as close to the classic as you can get.

Course Dessert, desserts

Cuisine French

Keyword Baking Class, Baking Project, Chocolate Ganache, French Cooking, French Cuisine, French Dessert, French Food, French Macarons, French Pastry, French Recipe, French Recipes, Ganache, Macarons, Milk Chocolate, Mogador, Passion Fruit, Pierre Hermé

Prep Time 1 hour hour 30 minutes minutes

Cook Time 20 minutes minutes

Servings 28 assembled macarons

Author Marie Asselin

Ingredients

For the milk chocolate and passion fruit ganache

• 100 g best quality milk chocolate (Valrhona, Ghirardelli, and Lindt are all quality brands)
• 15 g unsalted butter
• 2 passion fruits
• Pinch kosher salt, or fine sea salt

For the macaron shells

• 3 large egg whites, separated two days in advance, stored in an open container in the fridge (about 3.5 oz/100 g)
• 210 g powdered sugar
• 125 g almond flour
• 30 g granulated sugar
• Yellow and orange gel food coloring
• Dark cocoa powder, for dusting

Metric - US Customary

Instructions

• For the milk chocolate and passion fruit ganache: Cut the passion fruits in half, and scoop the seeds into a fine-mesh strainer set over a measuring cup. Using the back of a spoon, press, scrape, and press the seeds again against the strainer to extract as much juice as you can. You should get about 1 tbsp (15 ml) juice per passion fruit.
• In a double boiler or the microwave (at the lowest heat setting), melt the milk chocolate and butter together. Add the passion fruit juice and kosher salt. Mix well, take off the heat and transfer to an airtight container. Set aside until ready to assemble the macarons.

  You can refrigerate the ganache if you want it to firm up faster. (The ganache can be made ahead; refrigerate, but make sure to return to room temperature at least an hour before using.)
• For the macaron shells: *Return the egg whites to room temperature at least an hour before making the macaron shells.*
• In the bowl of a food processor, add the powdered sugar and almond flour, and process until the mixture is thoroughly incorporated, 30 seconds to a minute. Sift the mixture through a fine-mesh strainer to make sure no lumps or bigger bits of almonds are left.
• In the bowl of a stand mixer fitted with the whisk attachment, or in a large stainless steel mixing bowl if using a hand mixer, whisk the egg whites on medium/high speed until frothy. Add a tablespoon of the granulated sugar, continue whisking at medium-low speed, then add the remaining sugar slowly. Increase the speed medium-high and whisk until the egg whites are bright white and create stiff peaks. At low speed, mix in three drops of yellow and one drop of orange gel food coloring. The macaron shell mixture should be of a bright warm yellow color. Add more color if required.
• Add the almond and powdered sugar mixture to the egg whites and, using a spatula, gently fold in the dry ingredients: slide your spatula all the way to the bottom of the bowl and come back up to the top. Do this about 6 times to incorporate the dry ingredients, then keep folding for a total of about 14 strokes until no pockets of dry ingredients remain and the mixture drops from the side of the spatula in a slow, lazy ribbon. Start testing the ribbon stage early to avoid overfolding.
• Stack two baking sheets and line the top sheet with parchment paper. If you're not using parchment paper sheets, cut out the parchment paper so it fits exactly over the bottom of the sheet to make sure the macarons will lay flat. Slide macaron templates under the parchment paper, if using.
• Transfer the macaron batter to a pastry bag fitted with a ½-inch (1.25-cm) round tip. Pipe 1 ½-inch (3.8-cm) rounds of batter, evenly spaced but still close to one another as they will not expand much.
• Carefully slide the macaron templates off the baking sheets, if you used them. Using a small fine-mesh strainer, lightly sprinkle dark cocoa powder over the shells. Let the shells rest on the baking sheets for 20 to 30 minutes.
• Preheat the oven to 275°F (135°C) with a rack in the middle position. Bake each sheet of macaron shells for 15 to 18 minutes, or until the shells are firm on their feet when you lightly tap on them with the tip of a finger.
• Let the shells cool completely to room temperature before assembling them, about an hour.
• To assemble the macarons: Pair same-sized shells together and set them side by side on a work surface. Using a small offset spatula, spread some milk chocolate and passion fruit ganache over half of the shells. (If you refrigerated the ganache, let it warm back up to room temperature for at least 30 minutes, or until spreadable.) Close the macarons, gently pressing the second shell over the filling.
• STORAGE: Store the assembled Passion Fruit Macarons in an airtight container and refrigerate for one night before indulging.

  French macarons will keep, refrigerated, for up to 3 days. You can also freeze assembled macarons in an airtight container for up to 1 month.
• SERVING: Always bring these Passion Fruit French Macarons back to room temperature before serving.

Disclosure Notice: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites.

If you click on an affiliate link, I may earn advertising or referral fees if you make a purchase through such links, at no extra cost to you. This helps me create new content for the blog–so thank you! Learn more about advertising on this site by reading my Disclosure Policy.

The post Milk Chocolate Passion Fruit French Macarons appeared first on Food Nouveau.

This post contains affiliate links. Full disclosure is at the bottom of the article.

This French macaron flavor combination was inspired by my recent trip to Japan, where I was able to indulge in my love for yuzu – its tart, grapefruit-like flavor with hints of mandarin is intriguing and unique. Because I can’t find that citrus at home and it was impossible to bring fresh yuzu back for duty reasons, I brought bottled juice and dehydrated zest back and made them central ingredients of this recipe. If you can’t find fresh yuzu, or yuzu juice and zest, you can simply substitute regular lemon for an equally delicious result.

FIRST TIME MAKING FRENCH MACARONS?

If this is your first time making macarons, prep, read, and watch before you start: Macarons are finicky to make, but if you set aside enough time so that you won’t be rushed, you can do it. I have a variety of resources available for you: 

• A detailed step-by-step tutorial with photos to guide you through the process;

• A thorough troubleshooting guide that’ll help you understand mishaps, should they happen;

• And a 30-minute French Macaron Video Masterclass—which I highly recommend watching before you make macarons for the first time. There’s nothing like watching someone making macarons to learn how to make them properly—that’s how I learned over 10 years ago, and that’s how thousands of my students did too!

NEW: French Macaron Video Masterclass

Learn how to make perfect French macarons at home with my detailed video masterclass, now available to everyone for FREE and unlimited watching! This masterclass was previously hosted behind a paywall on an educational site where THOUSANDS of students rated it 5 STARS! It’s now available to all macaron lovers worldwide, for absolutely free ❤️

My detailed French Macaron Video Masterclass is divided into 14 handy lessons that will make you a macaron expert in no time. I designed my masterclass both for novice bakers who want to learn new skills, and for experienced bakers who are seeking to master a new and impressive dessert. Let me guide you through the essential equipment you need, the important steps to follow, the techniques to master, and the potential pitfalls to avoid. You can watch the videos on your own time, start practicing, share with other budding macaron makers, and ask me questions if you encounter difficulties along the way.

I’m confident that this video class will enable you to create perfect French macarons. Watch the class now!

If you enjoy my French Macaron Masterclass, make sure to “like” it on YouTube to allow other macaron lovers to discover it. Thank you and happy baking!

Yuzu-Ginger Macarons

Makes about 36 macarons

For yuzu-ginger ganache filling
150 g white chocolate, chopped
¼ cup yuzu juice (or lemon juice)
2 tbsp heavy cream
¼ tsp ground ginger
Yellow gel food coloring

For the shells
3 large egg whites, aged for at least 24 hours
125 g almond flour
210 g powdered sugar
1 tbsp yuzu zest or powder, or very finely grated lemon zest
1 tsp ground ginger
30 g granulated sugar
Yellow gel food coloring

To make the filling:

Mix the yuzu/lemon juice, heavy cream and ground ginger in a small saucepan or a microweavable cup. The cream will curdle – don’t worry, it’ll be ok after cooking. Bring the mixture to a boil, remove from the heat and mix in the white chocolate. Whisk to incorporate the white chocolate, putting the mixture back over very gentle heat if needed (be very careful not to overheat or bring the mixture to a boil, because white chocolate is very sensitive to heat). Add yellow gel food coloring to taste, mix to incorporate, then transfer to an airtight container. Refrigerate until cold and set.

To make the shells:

Take the egg whites out of the refrigerator about an hour before making the macarons to bring them back to room temperature. Line two doubled baking sheets with parchment paper and set aside.

Place the almond flour, powdered sugar, yuzu/lemon zest and ground ginger in the bowl of a food processor. Finely grind everything together for a minute or two. Stop the processor, scrape the sides and bottom of the bowl, and process again for a minute. After processing the sugar-almond mixture, carefully sieve the mixture but put any zest that doesn’t go through the sieve back into the bowl (you want that flavor in your macarons!). Reserve.

Put the egg whites in a large stainless steel bowl. Beat at medium/high speed with a handheld or stand mixer. Once they start to get bubbly and white and the whisk is lightly leaving marks, slowly add the granulated sugar. Keep on beating until stiff peaks form.

Add a couple drops of yellow gel food coloring (or to taste) to the egg whites along with a third of the almond-sugar mixture. Fold to incorporate by sliding a rubber spatula down to the bottom of the bowl and gently bringing it back to the top. Keep on adding the almond-sugar mixture a third at a time until everything is incorporated, always folding gently and never beating.

Pour the batter in a pastry bag fitted with a round ½-inch tip, then pipe equal rounds of batter on the parchment-lined baking sheets. Let rest for 20-30 minutes before baking.

Preheat oven to 310°F (155ºC). When the shells have rested enough, bake for about 15 minutes, or until the shells are firm on their feet when lightly tapped.

Let cool the shells completely, then remove from parchment paper. Fill with yuzu-ginger ganache, then refrigerate for 24 hours before eating. Enjoy within the next 5 days for the best texture and flavor.

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FIRST TIME MAKING FRENCH MACARONS?

If this is your first time making macarons, prep, read, and watch before you start: Macarons are finicky to make, but if you set aside enough time so that you won’t be rushed, you can do it. I have a variety of resources available for you: 

• A detailed step-by-step tutorial with photos to guide you through the process;

• A thorough troubleshooting guide that’ll help you understand mishaps, should they happen;

• And a 30-minute French Macaron Video Masterclass—which I highly recommend watching before you make macarons for the first time. There’s nothing like watching someone making macarons to learn how to make them properly—that’s how I learned over 10 years ago, and that’s how thousands of my students did too!

NEW: French Macaron Video Masterclass

Learn how to make perfect French macarons at home with my detailed video masterclass, now available to everyone for FREE and unlimited watching! This masterclass was previously hosted behind a paywall on an educational site where THOUSANDS of students rated it 5 STARS! It’s now available to all macaron lovers worldwide, for absolutely free ❤️

My detailed French Macaron Video Masterclass is divided into 14 handy lessons that will make you a macaron expert in no time. I designed my masterclass both for novice bakers who want to learn new skills, and for experienced bakers who are seeking to master a new and impressive dessert. Let me guide you through the essential equipment you need, the important steps to follow, the techniques to master, and the potential pitfalls to avoid. You can watch the videos on your own time, start practicing, share with other budding macaron makers, and ask me questions if you encounter difficulties along the way.

I’m confident that this video class will enable you to create perfect French macarons. Watch the class now!

If you enjoy my French Macaron Masterclass, make sure to “like” it on YouTube to allow other macaron lovers to discover it. Thank you and happy baking!

Chocolate Chestnut Macarons

Makes about 36 macarons

For chocolate-chestnut buttercream filling
1 stick butter (½ cup, 113 g), room temperature
¼ cup chestnut spread (such as Clément Faugier)
2 tbsp cocoa powder
1 tsp rhum (optional)

For the shells:
3 large egg whites, aged for at least 24 hours
125 g almond meal
200 g powdered sugar
15 g cocoa powder
30 g granulated sugar
½ tsp coffee extract

To make the filling:

In a medium bowl, cream the butter using an electric mixer. Add the chestnut spread, cocoa powder and rum, and beat together until creamy and homogeneous. Reserve.

To make the shells:

Take the egg whites out of the refrigerator about an hour before making the macarons to bring them back to room temperature. Line two doubled baking sheets with parchment paper and set aside.

Place the almond meal, powdered sugar and cocoa powder in the bowl of a food processor. Finely grind everything together for a minute or two. Stop the processor, scrape the sides and bottom of the bowl, and process again for a minute. After processing the sugar-almond-cocoa mixture, carefully sieve it, discarding any bigger bits that remain in the sieve. Reserve.

Put the egg whites in a large stainless steel bowl. Beat at medium/high speed with a handheld or stand mixer. Once they start to get bubbly and white and the whisk is lightly leaving marks, slowly add the granulated sugar. Keep on beating until stiff peaks form.

Add the coffee extract to the egg whites along with a third of the almond-sugar-cocoa mixture. Fold to incorporate by sliding a rubber spatula down to the bottom of the bowl and gently bringing it back to the top. Keep on adding the almond-sugar-cocoa mixture a third at a time until everything is incorporated, always folding gently and never beating.

Pour the batter in a pastry bag fitted with a round ½-inch tip, then pipe equal rounds of batter on the parchment-lined baking sheets. Let rest for 20-30 minutes before baking.

Preheat oven to 310°F (155ºC). When the shells have rested enough, bake for about 15 minutes, or until the shells are firm on their feet when lightly tapped.

Let cool the shells completely, then remove from parchment paper. Fill with chocolate-chestnut buttercream, then refrigerate for 24 hours before eating. Enjoy within the next 5 days for the best texture and flavor.

The post Chocolate Chestnut Macarons appeared first on Food Nouveau.