‘Tis the season for joyous moments and the aroma of freshly baked delights wafting through the air! Embrace the holiday spirit with this simple homemade macaroons recipe that embodies the warmth and cheer of festive baking.
Dive into the art of creating these adorable reindeer treats, where every bite promises a symphony of flavors, perfect for your festive celebrations during the magical holiday season.
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Follow this step-by-step guide to craft these heavenly macaroons, and watch them become the star of your holiday dessert table, spreading joy and sweetness to all who gather around.
What is the trick to achieving the perfect macaroon texture?
The key to obtaining the ideal macaroon texture lies in the process of mixing and folding the ingredients. It’s crucial to gently fold the almond flour and sugar mixture into the whipped egg whites until you achieve a smooth, glossy batter. Overmixing or undermixing can affect the texture, so a gentle hand and patience are key.
How can I prevent my macaroons from spreading too much or becoming flat?
To avoid flat macaroons, ensure the batter is the right consistency—thick enough to hold its shape when piped but not too stiff. Additionally, allowing the piped batter to sit and form a skin before baking helps maintain the shape during the baking process.
What ingredients to I need to make Homemade Macarons Recipe?
- almond flour
- powdered sugar
- granulated sugar
- egg whites
- meringue powder
- egg white powder
- dark chocolate cocoa powder
Helpful tools to make this recipe
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Mixing Bowls
- Electric Mixer or Stand Mixer
- Pastry bags and tips
My macaroons always stick to the baking paper. How do I prevent this?
Using parchment paper or silicone baking mats can help prevent macaroons from sticking. After baking, let the macaroon shells cool completely before gently peeling them off the paper or mat to avoid any sticking.
How long do homemade macaroons stay fresh, and how should I store them?
Macaroons can be stored in an airtight container in the refrigerator for up to 3-4 days. Let them sit at room temperature for about 10-15 minutes before serving to bring out their flavors fully.
What other recipes should I try?
- For the Macarons
- 1 1/3 cup loosely packed almond flour
- 1 cup powdered sugar
- 1/3 cup granulated sugar
- 1/2 cup egg whites (about 3 large eggs worth)
- ½ tsp meringue powder (optional)
- 1 tsp egg white powder (optional)
- 2 tbsp dark chocolate cocoa powder
- Chocolate Ganache Filling
- 10 oz dark chocolate chips
- ½ c heavy cream
- To decorate:
- ½ c dark chocolate chips
- ¼ c red cinnamon candies or M&Ms
Preheat oven to 300 degrees.
Separate the eggs and retain the egg whites – be sure that there is no yolk, or they will not whip up. Beat egg whites until foamy in the bowl of the mixer with the whisk attachment, about one minute. Add in the meringue powder (optional). Slowly add granulated sugar in three increments and mix well after every addition on medium speed. Once all the sugar has been combined, increase the speed to medium / high and mix for another five minutes. Mixture should be very stiff peaks and balled up in the whisk attachment and pulling away from the sides of the bowl.
Combine almond flour, powdered sugar, cocoa powder and egg white powder (optional) together in a fine mesh strainer and gently sieve, leaving behind any larger chunks and discarding.
Pour the sifted dry ingredients into the whipped mixture and stir only enough to incorporate. From here, slowly start to fold, deflating the mixture and occasionally checking for consistency. Take special care to scrap the bottoms and sides of the bowl to ensure no dry ingredients are hiding. To check the consistency, pull a scoop of the mixture up with your spatula and let the mixture drop back into the bowl. This is not the time to take out your aggression – treat it nicely and mix gently! When it’s ready, it should flow nicely off the spatula, ribboning as it falls and then re-incorporating back into the mixture within about a 20 second count. The mixture should be the consistency of lava. Too few turns will result in tall macarons with a “peak”. Too many turns will result in the macarons spreading outward like traditional cookies rather than upward to get the nice, ruffled edges (feet).
Transfer batter to a pastry bag fitted with a large round metal tip. If you do not have a tip, then just a straight cut across will do. Also, if you do not have a pastry bag, a Ziploc will also work.
Prepare your baking pan by turning it upside down if it has a rim to it. Place your mat on the pan or your template with parchment paper covering it.
Holding the bag approximately ½ inch above the template and perpendicular to the pan, using the center as a bullseye in the center and slowly squeeze the bag, keeping it in one place until the mixture reaches the inner circle of the template (provided). The mixture should settle to the outer line. Pipe out all the rounds until all batter has been used.
Take the entire baking sheet with the piped rounds on it and firmly hit the sheet on the counter several times, releasing any air bubbles and settling the batter. Any stubborn air bubbles can be popped with a toothpick.
Allow the piped rounds to rest for at least 30 minutes (that’s for our climate in the Colorado mountains. Higher humidity areas will need to increase this rest time). The tops should no longer be sticky/tacky. Sacrifice one shell to test by gently touching the surface. If it sticks to your finger, it’s not ready yet. Allow it to rest until you can touch it without sticking to your finger.
Once they have rested for about 30 minutes, place the tray in the oven and bake for 12 minutes. If baking more than one tray at a time, make sure to rotate the pans halfway through the cooking time. Let them cool on the pan. When cooled, very gently remove from baking sheet. Store in an airtight container stacked on their sides until ready to fill.
In a microwave safe bowl, heat the dark chocolate chips and heavy cream for 1 minute. Remove and stir thoroughly. If needed, heat for an additional 15-30 seconds and stir well again until all chocolate chips have melted and the mixture is smooth. Transfer the ganache to a piping bag and allow to cool until ready to assemble.
When ready to assemble, lay out the macaron shells and partner up with similar size shells. Fill one half of the shells with a the ganache. Pipe a mound in the center and then top with the remaining shell to create the cookie sandwich.
Place the chocolate chips in a microwave safe bowl and heat in 15 second increments and stir well between each interval until the mixture is smooth. Transfer to a pastry bag.
Cut a small hole in the end of the chocolate bag and pipe two antlers, two eyes and a nose on each macaron. Place a red candy on the nose, if desired, to create a Rudolph reindeer.
Storage: Can be enjoyed right away, but to get the best texture, it’s best to wait 24 hours for the shells to mature and create the chewy goodness we all love!
Store in an airtight container refrigerated for about two weeks or frozen for up to three months (watch for freezer burn). If stored in the freezer, allow it to reach room temperature before enjoying.