Why Make This Recipe
Swiss Meringue Macarons are a delightful treat that brings a touch of elegance to any dessert table. Known for their smooth, shiny shells and chewy interiors, these cookies can be filled with various delicious fillings like buttercream, ganache, or fruit preserves. Making macarons from scratch might seem daunting, but with a little practice, you can master this French pastry at home. The use of Swiss meringue not only enhances the texture but also creates a beautiful balance of flavors. Once you try making them, you’ll want to share them with friends and family!
How to Make Swiss Meringue Macarons
To create the perfect Swiss Meringue Macarons, follow these simple steps. The process involves preparing the meringue, combining it with dry ingredients, piping the mixture, and baking. Before you know it, you’ll have a batch of lovely macarons to enjoy!
Ingredients:
- 1 cup almond flour
- 1 3/4 cups powdered sugar
- 4 large egg whites
- 1 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- Food coloring (optional)
Directions:
Preheat your oven. Start by preheating your oven to 300°F (150°C). Line your baking sheets with parchment paper, making sure to have enough space for your macarons to spread.
Sift the dry ingredients. In a mixing bowl, sift together the almond flour and powdered sugar. It’s important to sift them well to remove any lumps and ensure a smooth batter. After sifting, set this mixture aside.
Prepare the meringue. In a separate mixing bowl, use a whisk or an electric mixer to beat the egg whites and cream of tartar. Start on a low speed and gradually increase to medium. Beat until soft peaks form. This usually takes about 3-4 minutes.
Add granulated sugar. Once you have soft peaks, gradually add the granulated sugar to the egg whites while continuing to whisk. Keep whisking until stiff peaks form; this can take another 4-5 minutes. You should be able to hold the whisk upside down, and the peaks should not fall over.
Combine the mixtures. Carefully fold the dry mixture into the meringue using a spatula. Be gentle; you don’t want to deflate the meringue too much. Once combined, add food coloring if you wish, and mix until uniform in color.
Pipe the macarons. Transfer the batter into a piping bag fitted with a round tip. Pipe small circles onto the prepared baking sheets, leaving some space between each one as they will spread a little.
Rest the macarons. Once piped, allow the macarons to rest for about 30-60 minutes. You will know they are ready when the tops are no longer sticky to the touch.
Bake the macarons. Place the baking sheets in the preheated oven and bake for 15-20 minutes. The macarons should be set and not jiggle when you touch them.
Cool and fill. After baking, let the macarons cool completely on the baking sheets. Once they are cool, you can fill them with your desired filling, pairing two cookies together to make delicious sandwiches.
How to Serve Swiss Meringue Macarons
Serving Swiss Meringue Macarons is about enhancing their beauty and flavor. You can present them on a decorative platter or cake stand for a stunning display. For special occasions, consider stacking them in tiers or placing them in boxes as gifts. Pair them with a nice cup of coffee, tea, or a sweet dessert wine for a delightful treat. They make great additions to birthday parties, weddings, or any gathering where you want to impress your guests.
How to Store Swiss Meringue Macarons
Storing your macarons properly is crucial to maintaining their texture and flavor. To keep them fresh:
- Short-term storage. Place them in an airtight container at room temperature for up to two days.
- Long-term storage. If you want to keep them longer, macarons can be frozen. Place them in a single layer in an airtight container, separating layers with parchment paper. They can be stored in the freezer for up to three months.
When ready to enjoy, bring them to room temperature before serving. If they have been filled, consume them within a few days for the best taste and texture.
Tips to Make Swiss Meringue Macarons
Use aged egg whites. If possible, separate your egg whites a day before using them and let them sit at room temperature. This helps improve the structure of your meringue.
Measure accurately. Use a kitchen scale for precise measurements of almond flour and powdered sugar. Consistent measurements lead to better results.
Don’t skip resting. Allowing the piped macarons to rest before baking forms a skin on the surface, which is key to achieving the desired macaron texture.
Experiment with flavors. Don’t hesitate to explore different flavors and colors. Use extracts, zests, or spices in your meringue or filling to create unique macarons.
Practice makes perfect. Don’t get discouraged if your first batch doesn’t turn out perfect. Mastering macarons can take time, but the results are worth the effort.
Variation
You can get creative with your macarons by trying different fillings and flavors! Some popular variations include:
- Chocolate Ganache: Rich and smooth, chocolate ganache is a classic filling that pairs beautifully with the delicate macaron shells.
- Fruit Preserves: Use raspberry, strawberry, or lemon curd for a fruity burst of flavor inside your cookies.
- Matcha: Add matcha powder to the shell mixture for a unique taste and a beautiful green color.
- Lavender: Infuse your filling with lavender for a floral twist that adds a gourmet touch to the macarons.
FAQs
1. Why didn’t my macarons develop feet?
Feet on macarons are formed when the batter has the right consistency. If you didn’t let them rest long enough or mixed too quickly, they may not develop feet. Ensure you follow the resting time and folding technique for best results.
2. Can I use regular sugar instead of powdered sugar?
No, powdered sugar is essential as it helps create a smooth texture in the macaron shells. Regular granulated sugar will not yield the same delicate result.
3. What causes macarons to crack?
Cracked macarons usually result from inconsistent oven temperature, overmixing, or inadequate resting time. Make sure to monitor your oven temperature and allow for proper resting before baking.
By following this guide, you’re well on your way to crafting perfect Swiss Meringue Macarons at home! Enjoy the process and the delicious results!
Print
Swiss Meringue Macarons
- Total Time: 50 minutes
- Yield: 14 servings 1x
- Diet: Vegetarian
Description
Delicate French macarons with smooth shells and chewy interiors, perfect for any dessert table.
Ingredients
- 1 cup almond flour
- 1 3/4 cups powdered sugar
- 4 large egg whites
- 1 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- Food coloring (optional)
Instructions
- Preheat oven to 300°F (150°C) and line baking sheets with parchment paper.
- Sift almond flour and powdered sugar together in a bowl and set aside.
- In a separate bowl, beat egg whites and cream of tartar until soft peaks form (3-4 minutes).
- Gradually add granulated sugar to the egg whites while whisking until stiff peaks form (4-5 minutes).
- Fold the dry mixture into the meringue gently and add food coloring if desired.
- Transfer the batter to a piping bag and pipe small circles onto prepared baking sheets.
- Allow the piped macarons to rest for 30-60 minutes until tops are not sticky.
- Bake for 15-20 minutes until set and not jiggly.
- Let cool completely before filling with desired filling.
Notes
Use aged egg whites for a better meringue structure. Measures should be precise for consistent results.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 2 macarons
- Calories: 200
- Sugar: 18g
- Sodium: 30mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg