Description
Delightful homemade macarons with a smooth cream cheese filling, finished with a colorful royal icing drizzle. These delicate French treats combine almond flour and a meringue base for a light, airy texture, paired perfectly with a creamy, sweet filling and a decorative touch of sprinkles.
Ingredients
Macaron Shells
- 90 grams powdered sugar
- 80 grams almond flour
- 70 grams egg whites
- 70 grams granulated sugar
- 2 grams egg white powder (optional)
- ½ tsp vanilla extract
- 3 drops turquoise gel food coloring
Cream Cheese Filling
- 4 oz cream cheese
- ½ cup powdered sugar
- 2 tbsp salted butter
- ½ tsp clear vanilla extract
Royal Icing Drizzle
- 1 cup powdered sugar
- 1 tsp meringue powder
- 1 tbsp water (room temperature), plus more for thinning if needed
- colorful sprinkles
Instructions
- Prepare dry ingredients: Sift the powdered sugar and almond flour together using a whisk to break down any clumps, then set aside.
- Line pans and prepare piping bag: Line sheet pans with silicone mats and insert a piping tip into a 16-inch pastry bag for piping the macarons.
- Make the meringue: Whisk egg whites on medium speed (speed 4) until small bubbles form (about 15 seconds). Gradually add 3 tbsp granulated sugar, one tbsp at a time, whisking continuously. Increase speed to 6, slowly add the remaining sugar, and whisk until soft peaks form. Scrape sides of bowl, add vanilla, whisk for 2 minutes till medium peaks, add gel food coloring, then whisk for 5 minutes until stiff peaks are achieved.
- Combine dry ingredients with meringue: Add one-third of the dry mixture to the meringue and fold using a spatula in a gentle U-motion until fully incorporated. Repeat this folding process with the remaining two portions of dry ingredients until the batter is smooth and consistent.
- Deflate batter: Smear the batter along the sides of the bowl with a spatula and fold a couple of times. Repeat this spreading and folding until the batter flows in ribbons and sinks back in about 30 seconds, indicating the correct consistency.
- Pipe the shells: Transfer the batter to the prepared pastry bag. Pipe ¾ inch circles spaced about 1 inch apart onto lined trays. Tap the trays on the counter about 8 times to release air bubbles and let the shells rest until they form a dry skin and are no longer sticky.
- Preheat oven: While the shells rest, preheat the oven to 310°F (154°C).
- Bake macarons: Bake the piped shells for 14-16 minutes until they no longer shift when touched on top.
- Prepare cream cheese filling: In a medium bowl, whisk together cream cheese and salted butter until smooth. Add powdered sugar and whisk until combined, then add vanilla extract and continue whisking until creamy and smooth.
- Assemble macarons: Fill an 8-inch pastry bag with the cream cheese filling and cut a ½ inch opening. Pipe filling onto the center of half the macaron shells, then top with the remaining shells to form sandwiches.
- Make royal icing drizzle: In a small bowl, mix powdered sugar, meringue powder, and ¼ tsp water, stirring until smooth. Add drops of water as needed to thin to a consistency that sinks back into itself within 10 seconds when lifted with a spoon.
- Decorate macarons: Transfer royal icing to an 8 inch pastry bag, cut a small opening, drizzle over assembled macarons, and decorate with colorful sprinkles.
Notes
- Resting the piped macarons before baking is crucial for forming a skin to create the classic macaron ‘feet’.
- Folding technique is key to achieve the right batter consistency; avoid overmixing or undermixing.
- Use silicone mats or parchment paper to prevent sticking and promote even baking.
- Bring egg whites to room temperature for better meringue volume.
- If using egg white powder, it can help stabilize the meringue but is optional.
- Store assembled macarons in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
