Grand Macaron Recipe
French almond cookie with vanilla cream, raspberry jam & raspberries
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Ingredients
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Almond Macaron Shells
Vanilla Buttercream Filling
Raspberry Component
Assembly & Garnish
Method
Almond Macaron Shells
- 1
Prepare dry ingredients
Sift together 2 cups ground almond and 2 cups powdered sugar into a large bowl. Use a fine mesh sieve and press any large bits through with a spatula. Set aside any stubborn almond lumps and discard.
- 2
Whip egg whites
In a clean, grease-free mixing bowl, whisk 4 room-temperature egg whites with a pinch (1/4 tsp) of fine sea salt until foamy. Gradually add 2 tablespoons granulated sugar and continue whipping to soft peaks, then add 1 teaspoon vanilla extract and the gel food coloring (if using) and whip to medium-stiff glossy peaks. Be careful not to overwhip.
- 3
Macaronnage
Fold one-third of the sifted almond-sugar mixture into the whipped egg whites using a spatula to lighten the batter. Add the remaining dry mixture in two additions, folding gently but firmly until the batter flows in a thick ribbon off the spatula and smooths out within about 10–15 seconds. The batter should be glossy and slightly runny but not soupy.
- 4
Pipe shells
Transfer batter to a piping bag fitted with a round 3/4-inch (2 cm) tip. On parchment-lined baking sheets, pipe 2-inch (5 cm) rounds spaced 1 inch apart. Lift the tip straight up to avoid peaks. Tap the baking sheet firmly on the counter 2–3 times to release air bubbles; use a toothpick to pop any large bubbles.
- 5
Rest shells
Let piped shells sit at room temperature for 30–60 minutes, or until the surface forms a skin and is no longer tacky when touched lightly. This helps develop feet during baking.
- 6
Bake
Preheat oven to 300°F (150°C). Bake one sheet at a time in the middle of the oven for 14–16 minutes, rotating halfway through if your oven heats unevenly. Shells are done when they have risen feet and the tops are set. Let cool completely on the sheet before removing.
Vanilla Buttercream Filling
- 7
Beat butter
Using a stand mixer with paddle attachment or a hand mixer, beat 1 cup softened unsalted butter on medium speed for 1–2 minutes until smooth and pale.
- 8
Add sugar and flavor
Reduce speed to low and gradually add 2 cups sifted powdered sugar. Add 1 teaspoon vanilla bean paste or extract and 1 tablespoon heavy cream. Increase speed to medium-high and beat 2–3 minutes until light, fluffy, and spreadable. If too stiff, add up to 1 teaspoon more cream; if too loose, add 1–2 tablespoons more powdered sugar. Finish with 1/4 teaspoon fine sea salt and mix briefly.
Raspberry Component
- 9
Prepare raspberries
Lightly mash 1 cup fresh raspberries with 1 teaspoon fresh lemon juice in a small bowl, leaving some berries whole for texture. Taste and adjust sugariness by adding a small pinch of powdered sugar if jam is very tart (optional).
- 10
Combine jam and fresh raspberries
Fold 1/2 cup raspberry jam into the mashed raspberries until combined but still with visible fruit pieces. This mixture will be the jam layer in the macarons.
Assembly & Garnish
- 11
Match shells
Pair cooled macaron shells by similar size. If necessary, trim uneven edges gently with a serrated knife so pairs align well.
- 12
Pipe buttercream and add jam
Transfer vanilla buttercream to a piping bag fitted with a small round tip. On the underside of one shell of each pair, pipe a ring of buttercream about 1/2 inch from the edge, creating a well in the center. Fill the well with approximately 1 teaspoon of the raspberry jam & fresh raspberry mixture (or to taste), and press a whole fresh raspberry into the center of the jam if desired.
- 13
Sandwich shells
Gently press the matching shell on top to form a sandwich. Do not over-compress to avoid squeezing out filling. Repeat for all macaron pairs.
- 14
Chill and set
Place finished macarons in an airtight container in a single layer or separated by parchment. Chill in the refrigerator for at least 24 hours for flavors to meld and texture to improve (this is traditional for macarons). Bring to room temperature 30–60 minutes before serving.
- 15
Garnish and serve
Before serving, dust tops lightly with powdered sugar if desired and garnish plates with extra fresh raspberries. Serve each Grand Macaron with one or two whole raspberries on top or alongside.