Any successful french macaroon recipes to share??

Question

Have heard that it has a high fail rate. Any one has any recipes that are easy for french macaroons, or any tips?? Thanks!

Answer 1

well, tips i can give you.  recipe i would have to look for.

TIPS:

after piping your meringues onto your parchment lined sheet pan, let them sit out at room temp until there is a "skin" on the meringues.  you will know that the meringue is ready to bake when you can gently run your finger over the tops of the meringues and feel no stickiness.  the skin helps in keeping the size and shape of the meringues during baking.

pipe your meringue drops as close to the same size as possible.  it is hard to find matching cookies if you don't pay attention to how much you are piping onto the sheet pan.

keep checking them through the glass on your oven door to make sure they are not burning.  bake them in the center of the oven, one sheet pan at a time.  do not open the door to check them, because they can deflate.

remove from the parchment once they are cool enough to handle, as these are delicate, and you don't want to risk breaking them by letting them cool completely on the parchment.

good luck!  hope they are great!

Answer 2

Macaroon Cookies

1/3 cup butter, softened

3 ounces cream cheese, softened

3/4 cup granulated sugar

1 egg yolk

2 teaspoons orange juice

1 teaspoon almond extract

1 1/4 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

3 3/4 cups sweetened coconut flakes, divided

In large bowl, beat butter, cream cheese and sugar until well blended; add egg yolk, orange juice and almond extract. Stir together flour, baking powder and salt; gradually add to butter mixture, beating until well blended. Stir in 3 cups coconut. Cover; refrigerate for one hour or until firm enough to handle.

Shape dough into 1-inch balls; roll balls in remaining coconut. Place on ungreased cookie sheet. Bake at 350 degrees F for 10 to 12 minutes or until lightly browned. Cool 1 minute; carefully remove from cookie sheet to wire rack. Cool completely.

Yields 3 1/2 dozen cookies.

Answer 3

1 1/2 cups confectioners' sugar

7/8 cups almond flour

1/2 cup egg whites

2 tablespoons sugar

3 drops food coloring

1/4 cup water

Easy Buttercream:

1 cup (2 sticks) unsalted butter, room temperature

1/2 cup confectioners' sugar

1 tablespoon hot water

1 teaspoon instant coffee

1/4 teaspoon vanilla extract

Preheat oven to 300 degrees F.

Stir together the confectioners' sugar and almond flour and sift it through a tammie or very open mesh strainer. In a mixer with a whip attachment, whip the whites until frothy. Add the sugar (and food coloring if using) and whip until stiff. Add 1/3 of the almond mixture and fold part way in. Add another 1/3 and fold partway in. Add final 1/3 and fold in leaving a few specks of egg whites. It will look like deflated marshmallow. Place a pastry bag with a close pin holding it shut in a tall round container folding the edge over the rim of the container to fill it easily. Pipe dots of meringue at each corner to stick down some parchment paper on a sheet pan. Pipe rows of kisses 1-inch each (size of a quarter) one half inch apart. Bake about 17 minutes until very light brown. Pour 1/4 cup water under the parchment paper at both ends of the sheet to steam them loose. Let cool and peel off.

Easy Buttercream: In a mixer with a whip attachment whip the butter very well, scraping the bowl often until it's light and fluffy. Add the confectioners' sugar and mix on low. Drizzle in the flavorings with the hot water. Chill up to a week until ready to use, then bring to room temperature.

Pipe macaroons with buttercream and make little sandwiches. Keep in a covered box chilled.