Macaron Sampler Recipe
Make Macaron Sampler Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Almond Macaron Shells
Salted Caramel Filling
Chocolate Ganache Filling
Raspberry Buttercream Filling
Method
Almond Macaron Shells
- 1
Prep dry ingredients
Sift the powdered sugar and almond flour together twice into a large bowl. Discard any large bits left in the sifter. This ensures a very fine, lump-free mixture for smooth shells.
- 2
Whip egg whites
In a clean, grease-free mixing bowl, combine the 110 g room-temperature egg whites and 1 tsp cream of tartar. Whisk with an electric mixer on medium speed until foamy, then gradually add the 30 g granulated sugar and 30 g caster sugar in three additions. Increase speed to high and whip to stiff, glossy peaks (the meringue should hold a peak and have a shiny appearance). If using food coloring, add a few drops at the end and briefly whisk to incorporate.
- 3
Macaronage (folding)
Gently fold one-third of the sifted almond-sugar mixture into the meringue with a silicone spatula to loosen. Add the remaining dry mixture in two additions, folding with a figure-8 motion until the batter flows like thick lava and forms a ribbon that slowly dissolves back into the batter after about 10–15 seconds. Avoid overmixing (too runny batter) or undermixing (too stiff).
- 4
Pipe shells
Transfer batter to a piping bag fitted with a plain round 1 cm (¾ in) tip. Pipe uniform rounds (~3.5 cm / 1.5 in diameter) onto baking sheets lined with parchment paper or silicone mats, spacing them about 2.5 cm (1 in) apart. Tap the baking sheet firmly on the counter 2–3 times to release air bubbles. If large bubbles appear, pop them with a toothpick.
- 5
Rest
Let the piped shells rest at room temperature for 30–60 minutes, until a smooth, dry skin forms on the surface and they no longer feel tacky to the touch. Resting time depends on humidity—longer in humid conditions.
- 6
Bake
Preheat the oven to 150°C (300°F). Bake one sheet at a time for 14–16 minutes (ovens vary) until shells are risen, have smooth domes, and release cleanly from the paper when cool. Rotate the sheet halfway through if your oven has hot spots. Allow shells to cool completely on the baking sheet before removing.
Salted Caramel Filling
- 7
Make caramel
In a medium heavy-bottomed saucepan, combine 200 g granulated sugar and 50 ml water over medium heat. Swirl the pan gently (do not stir) until the sugar dissolves and the syrup turns an amber color. Watch closely to avoid burning.
- 8
Finish caramel
Once amber, remove the pan from heat and carefully add 60 g unsalted butter, stirring until melted. Slowly pour in 120 ml hot heavy cream while stirring (mixture will bubble vigorously). Return to low heat and stir until smooth. Stir in 1 tsp fine sea salt. Let cool to room temperature until thickened but still pipeable—about 20–30 minutes. Refrigerate briefly if it becomes too loose, then beat gently to loosen before piping.
Chocolate Ganache Filling
- 9
Prepare ganache
Place 150 g chopped dark chocolate in a heatproof bowl. Heat 100 ml heavy cream until just simmering (do not boil), then pour over the chocolate. Let sit 1 minute, then stir gently until smooth and glossy. Add 15 g soft unsalted butter and stir until incorporated for extra shine and spreadability. Cool to room temperature or refrigerate briefly until slightly thickened but still pipeable.
Raspberry Buttercream Filling
- 10
Make raspberry buttercream
In a mixing bowl, beat 115 g soft unsalted butter until light and fluffy. Gradually add 150 g powdered sugar and continue to beat on medium speed until combined. Add 60 g strained raspberry puree, 1 tsp lemon juice, and a pinch of salt. Beat until smooth and spreadable. If too loose, chill briefly and re-whip; if too firm, add 1–2 tsp more raspberry puree or a small splash of cream to reach piping consistency.
Assembly
- 11
Match shells and fill
Pair macaron shells by size. Transfer fillings to piping bags fitted with small round tips. Pipe a small dollop (about 1 tsp) of your chosen filling onto the flat side of one shell, leaving a small border to avoid overflow. Gently press the matching shell on top to spread the filling to the edges without breaking the shell. For salted caramel use slightly less if very soft to avoid seeping.
- 12
Maturation
Place assembled macarons in an airtight container and refrigerate for at least 24 hours (up to 48 hours) to allow flavors and textures to mature—this improves chew and flavor. Bring to room temperature ~20–30 minutes before serving.
- 13
Storage
Store refrigerated in an airtight container for up to 5 days. For longer storage, freeze macarons in a single layer on a baking sheet until solid, then transfer to a freezer-safe container for up to 1 month. Thaw in the refrigerator overnight, then bring to room temperature before serving.