Macaron Assorted Recipe

Preparation

Weigh and sift almond flour and powdered sugar together twice into a large bowl to remove lumps and aerate. Line two baking sheets with parchment or silicone macaron mats. If using egg whites straight from the fridge, allow them to sit at room temperature for 30–60 minutes (or use aged whites left in the refrigerator for 24–48 hours) so they whip better.

Make Italian Meringue

Place the egg whites in the clean bowl of a stand mixer fitted with the whisk attachment. Start whipping on medium speed. In a small saucepan, combine granulated sugar and 30 ml water and bring to a boil, without stirring, until the sugar reaches 118–121°C (244–250°F) on a candy thermometer (soft-ball/firm-peak stage). As soon as the syrup hits the target temperature, remove from heat. With the mixer running at medium-high speed, slowly pour the hot syrup down the side of the bowl into the whipping egg whites in a steady stream. Add cream of tartar and a pinch of salt during whipping if not already added. Continue whipping until the meringue is glossy and forms stiff, stable peaks and the bowl has cooled to near room temperature (about 6–8 minutes).

Macaronnage (folding) and Coloring

Divide the sifted almond-sugar mixture into 3–4 portions (depending how many colors you want). Fold one portion into the meringue using a spatula, carefully deflating the meringue until the batter flows in a ribbon and levels back into the mass in about 10–15 seconds (the batter should be smooth and just runny enough to form a slight mound then settle). Add gel food coloring to desired portions during folding—use only a small amount (1/16–1/8 tsp) and fold until color is even. Repeat with remaining portions. Do not overfold: if batter is too loose, shells will spread; too stiff, they will have peaks.

Piping

Transfer each colored batter to a piping bag fitted with a round 12 mm (about 1/2 inch) tip. Pipe 3–4 cm (1.25–1.5 inch) rounds spaced 2–3 cm apart onto prepared sheets. Tap the baking sheet firmly against the counter 2–3 times to release any air bubbles. Use a toothpick to pop large visible bubbles and smooth tops gently if needed.

Resting

Let piped shells rest at room temperature for 30–60 minutes, or until a dry skin forms on the surface and they are no longer tacky to the touch. Rest time varies with humidity—longer in humid conditions. Proper skin development helps form feet during baking.

Baking

Preheat oven to 150°C (300°F). Bake one sheet at a time on the middle rack for 14–18 minutes depending on size and your oven. Shells should develop ruffled feet and be set on top. To test, gently press a shell; it should not wobble. Remove from oven and let cool completely on the baking sheet before removing—peeling them too soon can cause breakage.

Place chopped chocolate in a heatproof bowl. Heat cream in a small saucepan until it just begins to simmer (do not boil). Pour hot cream over chocolate and let sit 1–2 minutes to melt, then whisk until smooth. Add butter and vanilla; whisk until fully incorporated and glossy. Let ganache cool at room temperature until thickened to a pipeable consistency (about 30–60 minutes). If it becomes too firm, warm very briefly (5–10 seconds) in the microwave and whisk.

Beat room-temperature butter in a mixer until pale and fluffy (2–3 minutes). Gradually add powdered sugar, about 60 g at a time, on low speed until incorporated. Add strained raspberry purée and lemon juice, then increase speed to medium-high and beat until smooth and silky. Add a pinch of salt and adjust sweetness or fruit intensity as needed (more purée or sugar). If too soft, chill briefly; if too firm, beat a little more or warm gently.

Whisk egg yolks, sugar, and lemon juice together in a small saucepan. Cook over low to medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 6–8 minutes). Do not boil. Once thickened, remove from heat and whisk in cold cubed butter, a few pieces at a time, until fully incorporated and glossy. Strain through a fine mesh sieve into a bowl to remove any cooked bits. Cover surface with plastic wrap to prevent skin and chill until cool and spreadable (about 1–2 hours).

Match macaron shells in pairs by size. Transfer each filling to a piping bag with a round tip. Pipe approximately 8–10 g of filling (about 1 teaspoon) onto the flat side of one shell and sandwich with its matching shell, pressing gently to distribute filling to the edges. For assorted variety: use chocolate ganache for chocolate shells, raspberry buttercream for berry-colored shells, and lemon curd for yellow shells (or mix as desired).

Place assembled macarons in an airtight container and refrigerate for at least 24 hours (ideally 36–48 hours) to allow flavors to mature and texture to become chewy-soft in the interior with crisp shells (this is called macaronage/curing). Bring to room temperature for 20–30 minutes before serving.

Before serving, optionally dust lightly with powdered sugar or decorate tops with edible glitter, freeze-dried raspberry powder, or a small drizzle of tempered chocolate for contrast. Store leftovers refrigerated up to 5 days or freeze up to 1 month (thaw in fridge overnight).