Simple Macaroon Recipe
Bake Eggless Macaroon Cookies at Home with This Easy Step-by-Step Recipe
Crunchy on the outside with a chewy, nougat-like texture inside, and complemented by delicious fillings, macarons reign as royalty in the dessert world! While macaroons, the beloved coconut cookies originating from Italy, bear some resemblance, French macarons offer a distinct experience. With their smooth surface and delectable filling sandwiched between two delicate shells, they present a culinary delight cherished by food enthusiasts, especially those with a sweet tooth.
Now, you might wonder, how do you make macarons? Contrary to popular belief, crafting macarons can be surprisingly straightforward. Today, we're excited to share a beginner-friendly recipe for French macaroon cookies!
How to Make Macaron?
Measurements, timing, technique, and patience are the keys to baking the perfect macaroon cookies each time.
Ingredients for French Macarons
Surprisingly, these macaroon cookies can be made with four to five basic ingredients. Also, if you think macaroons must have eggs, think again because we have a completely eggless recipe here!
• Aquafaba (haven’t heard of it? Don’t worry!) - 37.5 g
• Caster sugar - 33g
• Almond flour - 55g
• Icing sugar - 55 g
• Lemon juice/vinegar - a few drops (optional)
• Gel food colouring - 1 - 2 drops (optional)
Tools for French Macarons
Since the measurements matter and specific techniques are involved, a few tools will make it easier for you.
• A food scale
• A few piping bags
• A round piping tip (medium size)
• Parchment paper or baking sheets
• Electric stand or hand mixer
Step 1: Make Aquafaba
Aquafaba is basically the water chickpeas have been cooked in. As you beat it, it foams up just like egg whites.
Soak the chickpeas in water overnight.
Strain the water. Put the chickpeas along with fresh water in a pressure cooker.
The chickpeas should be completely immersed in water. Cook on high flame till you get one whistle. Then, reduce the heat and let it cook for 10 to 15 minutes more.
Pour the cooked chickpeas into a bowl and put them in the fridge for 10 to 12 hours. This step will allow the Aquafaba to become gelatinous.
Strain Aquafaba in an airtight container and store for 3 to 4 days.
Step 2: Beat the Eggless Egg Whites, aka the Aquafaba
Use a hand or stand mixer to make the batter for the macaroon cookies.
Take the mixing bowl and wipe it down with lemon juice or vinegar. It will help remove any oil from the bowl.
Pour the Aquafaba and start whipping. Keep the speed at medium-low for the first few minutes. When it starts to foam up, increase the speed to high. Keep adding the caster sugar in small batches as you whip.
Wait for the Aquafaba to get soft peaks, and add a few drops of the food colour. Continue whipping until you see stiff peaks. It will take around 7 to 8 minutes.
Step 3: Prepare the Dry Ingredients
Sift the icing sugar and almond flour through a fine sieve. Using a spatula or spoon, dissolve any larger pieces. There should be no lumps.
Step 4: Combine all the Dry and Wet Ingredients
Set the mixer aside and pick up a spatula!
Slowly fold the beaten Aquafaba into the almond flour mix. Do not mix everything in one go. Instead, do it in three parts and fold with soft movements using a spatula after adding each portion of the Aquafaba.
You want a honey-like consistency. Try making an eight-shape using the spatula; if it stays, the batter for the macaroon cookies will be ready!
Step 5: Pipe the Macaroon Cookies
Now, you will get the first look at the shells of the macaroon cookies.
Pour the macaroon cookie batter into a piping bag and secure it from the top; otherwise, it can get messy.
Hold the bag over the baking tray lined with parchment paper at a 90-degree angle and start piping the batter in round shapes.
Each cookie shell should be placed 1 to 2 inches apart. The batter tends to spread a bit, and the space will prevent them from sticking to each other.
Once all the cookie shells are piped, gently bang the tray over a counter to remove any bubbles inside the shells. If bubbles are still visible, pop gently with a toothpick.
Allow the shells to rest for 15 minutes or so, and you will see a skin form over the shells. Once the skin is formed, don't let the shells sit anymore, as they will start to deflate.
Step 6: Bake, Bake, and Bake!
The macron cookies will be ready in less than an hour!
As the macaroons rest, preheat the oven to 140°C.
Bake the macaroons for 30-35 minutes. Rough edges, popularly known as feet, form around the shells.
Lightly touch the top of the macaroon cookies with your finger or a spoon. Let them bake for another 1 or 2 minutes if they seem wobbly. If they are set, take them out of the oven.
Let the cookies rest for 15 minutes before moving to a cooling rack where they cool down. Eat them right away or put them in the fridge for 12 to 24 hours to enhance the taste and texture.
Step 7: Making the Sandwiches
Put the filling in a piping bag with a round piping tip, pipe on one cookie, and sandwich it with another.
Here are some popular fillings!
→ Vanilla buttercream
→ Chocolate buttercream
→ Lemon buttercream
→ Chocolate peanut butter frosting
→ Cream cheese frosting
→ Strawberry frosting
Conclusion
You can add to or alter the flavours of this macaron recipe. If you are trying it for the first time, it is better to stick to the basics. You can also make a smaller batch.
FAQs
1. How can I make macarons if I don't find caster sugar?
Blend regular granulated sugar in a food blender or processor for 10 seconds to make caster sugar.
2. Can I use liquid food colouring?
Liquid food colouring can mess with the consistency of the macaron batter.
3. How long can I refrigerate macaroon cookies?
You can refrigerate the macaroon cookies for up to 5 days. Make sure to keep them covered.
