Previously, we covered a simple method of producing macaroons and some variations to go along with it. Now we're tackling its counterpart called macarons. As mentioned before with the former, the latter varies in two ways besides the subtle difference in naming. Firstly, macarons are flavored with almond flour as opposed to shredded coconuts.

And secondly, macarons are shaped like buns for sandwiching fillings between them. Although there are various fillings to choose from, this recipe will keep things simple by calling on some old fashion buttercream frosting.

However, we will spice things up by throwing raspberry flavor into the mix.

Traditional macarons recipe

Macarons Ingredients:

  • 1 cup almond flour
  • 1 cup confectionary sugar
  • 2 large egg whites
  • 1/4 tsp cream of tartar
  • 1/4 tsp salt
  • 1/2 cup castor sugar

Frosting Ingredients:

  • 1 stick unsalted butter
  • 1/4 cup raspberry jam
  • 3 cups confectionary sugar
  • 1 splash milk (optional)

Macarons Directions:

  1. Preheat the oven to 160°C. Line a baking tray with a sheet of parchment, and set aside.
  2. Combine the butter and confectionary sugar in a bowl with a whisk. Sift the dry mixture into another bowl to remove any lumps.
  3. Separate the egg whites from the yolks and place the white in a clean bowl. Set the yolks aside for another recipe. Pour the whites into a stand mixer fitted with a balloon whisk attachment. Add the salt and cream of tartar to the whites and whip the mixture at medium speed until they become foamy.
  4. Gradually add the castor sugar to the whites and increase the speed to high. Keep whipping until the whites form soft peaks.
  5. Gently fold in the almond/confectionary sugar mixture to the whites. Stir the mixture until everything is fully incorporated and the batter forms ribbons when poured back in from the spoon.
  6. Transfer the batter to the baking sheets with a teaspoon ice cream scoop or a piping bag to form teaspoon size macaron buns. Bake the macarons for 25-30 minutes or until they risen and the surfaces are firm.
  7. Transfer the sheets of macarons to a cooling rack and let the macarons cool. Do not remove until they are completely cool to avoid cracking.

Frosting Directions:

  1. Cream the confectionary sugar and butter in a clean stand mixer fitted with a paddle attachment.
  2. Gradually add the confectionary sugar to the mixture and keep creaming until smooth with no lumps. If the mixture is too stiff, add a splash of milk.
  3. Once the macaron buns are cooled, transfer a teaspoon of frosting to the flat side of one of the buns and cover it with the flat side of another bun to complete the sandwich. Do this with the remaining buns and frosting.