They’re a favorite of pastry lovers everywhere. With their delicate shells, rich yet light center, and subtle sweet-savory flavor combo, these macarons are no small feat to make.
The first step is the flour: you need about 400 grams for every 100 cookies that you want to bake. You’ll also need almond paste (about 200 grams), egg whites (150 grams) granulated sugar (200 grams), unsalted butter or margarine (1/2 cup or 2 sticks) vegetable oil for frying pearl sugar in lieu of confectionery glaze
The “macarons taste eggy” is a common complaint that people have about macarons. There are many different ways to make them, but the most popular one is using chai spiced salted caramel.
My home is now brimming with five different kinds of cookies. And it would be seven if we hadn’t already eaten them. These Chai Spiced Salted Caramel Macarons are a combination of cookies from my photoshoot with Ambitious Kitchen last weekend, cookies for forthcoming December posts, and cookies from my photoshoot with Ambitious Kitchen last weekend.
I keep getting on the scale, perplexed as to why I’ve gained 4 pounds, until I realize that I now have 30 cookies in my home.
And, despite the fact that I am supposed to like all of my baked products equally, I am particularly fond of these salted caramel macarons. Because they’re seasoned with my favorite spices (cinnamon and cardamom), and they’re filled with my favorite filling (salted caramel).
So, let’s speak about macarons for a moment. I understand that they seem to be difficult. They are, in fact. But there is one strategy I found online that has never failed me: Pull your spatula up and gently draw a figure-8 with your spatula to see whether your macaron batter is done. You’re done if you can form a figure-8 without the batter ribbon breaking. It shouldn’t be overly fluid—just a slowwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwww
Instructions for making macarons
Invest in high-quality almond flour—When it comes creating macarons, the greatest ingredients are essential. You’ll want to use almond flour rather than almond meal. Almond meal includes almond peel fragments, which may alter the flavor and texture of handmade macarons. For this macaron recipe, I used Bob’s Red Mill almond flour, and the cookies came out beautifully!
Sift the dry ingredients three times before adding them to the wet components—This recipe requires you to sift the dry ingredients three times before adding them to the wet ingredients. I realize this looks extravagant, but the devil is in the details when it comes to macarons. Sifting the almond flour ensures that no stray almond bits end up in the mixture and that everything comes together as it should.
Use room temperature egg whites—I know it sounds like a little point, but you must use room temperature egg whites. Whisk the egg whites until soft peaks form, then add the sugar and cream of tartar and whip again until firm.
Don’t under-whip the egg whites—French macarons solely use egg whites as a leavening ingredient. To ensure that the macarons rise properly, the egg whites must be beaten until firm peaks form. Your macarons will not maintain their form or bake correctly if the egg whites are underwhipped.
Allow the macarons to air out—After piping the macarons onto the parchment paper-lined baking pan, allow them to air out for at least an hour, uncovered. While the macarons are baking, this helps the cookies dry out a little and creates the trademark crack down the bottom of the cookie.
DO NOT add the salted caramel to heated macarons—let them cool fully before sandwiching. The cookies will very certainly crumble, and the caramel will splatter all over the place.
If you’re going to be alone in your home for the next few days, I’d recommend delaying making these chai spiced salted caramel macarons until you have company, since it’s all too tempting to put one after another in your mouth until half the cookies are gone.
to make macarons
- 1 c. almond flour (I used Bob’s Red Mill for this recipe)
- 2 c. sugar (powdered)
- 1 tblsp. chai powder
- 3 big room-temperature egg whites
- 1/4 cup white sugar, granulated
- a quarter-teaspoon of cream of tartar
for the caramel salted
- 1/2 cup sugar (granulated)
- 3 tblsp butter (salted)
- 1 quart thick cream
- 1 teaspoon kosher salt
caramelize the sugar
- Heat the sugar in a small saucepan over low heat, turning the pan gently every 20 seconds or so, until it’s fully melted. Remove from the heat right away and mix in the butter. The mixture will erupt in a flurry of bubbles. You’re doing everything correctly. Pour in the heavy cream and season with salt. Stir everything together until it’s completely smooth. Allow to cool fully before using in a small dish or cup.
macarons to create
- Sift the almond flour, powdered sugar, and chai spice into a medium mixing basin with a fine mesh filter. Repeat the sifting process two more times. Each time you sift, you may end up with little almond particles. After each sifting, toss them away.
- Whip the egg whites for approximately 2 minutes on medium-high speed in a standing mixer with a whisk attachment (or in a mixing dish with a hand mixer) until soft peaks form. Slowly drizzle in the granulated sugar and cream of tartar, beating for another 1-2 minutes until firm peaks form. The egg whites should have a frothy texture and keep their form well.
- Fold about a third of the powdered sugar mixture into the whisked egg whites with care. Fold a spatula into the middle of the mixture, scooping down to the bowl’s bottom and then scooping up along the bowl’s side. With your spatula, make a rough circle: center, down, out, center, down, out, center, down, out, center, down, out, center, down, out, center, down, out, center, down, out, center, down, out Your two ingredients should slowly but steadily come together.
- Fold in the remaining powdered sugar mixture after the powdered sugar mixture has thoroughly incorporated (no dryness remains). Continue to fold the batter until it resembles molten lava– you should be able to gently (like, slooowly) construct a figure 8 with your spatula without the ribbon of batter breaking.
- Scoop the mixture into a large pastry bag fitted with a 12 inch tip. Pipe 114-inch rounds onto two parchment-lined baking sheets, leaving 114-inch between each macaron. Allow at least 1 hour and up to 2 hours for macarons to air out.
- Preheat the oven to 300 degrees Fahrenheit. Bake the macarons for 15 minutes at 350°F. Allow for thorough cooling on their tray.
- Transfer the cooled salted caramel to a tiny pastry bag equipped with a 1/4 inch tip to finish the macarons. 1 teaspoon salted caramel, piped onto a macaron, then sandwiched between two macarons! Continue until all macarons have been sandwiched.
Bob’s Red Mill is a sponsor of this content. All content and thoughts are all mine. Thank you for helping to make Broma a reality by supporting the businesses that make it possible!
Recipes for handmade macarons may be found at:
Macarons with Raspberry Rose Flavor
Cream Cheese Frosted Red Velvet Macarons
Macarons made with cake batter
Macarons with white chocolate and pistachios
Macarons de Samoas
Macarons with Cookies and Cream
These macarons are a little bit different than the traditional ones. They have a lavender flavor and are sprinkled with sea salt crystals. Reference: lavender macarons.
- macarons swiss method
- cakey macarons
- kitchenaid macarons
- pistachio macarons
- lavender blackberry macarons