These delicious French Macarons have been created with Rodelle by Sugar Bakeshop. They are a delicious assortment of vanilla, chocolate, and raspberry. Mix and match and have a perfect spring dessert!
- | Medium
- | 40 mins
- | 24 servings
- Up to 3 days before making macarons, separate the egg whites, cover loosely with a paper towel, and store in the refrigerator. The night before making macarons, set them out on the counter to come to room temperature.
- Place almond flour, powdered sugar, and the paste of 1 Rodelle Vanilla Bean into a food processor and process until fully combined. Be careful to not blend for too long or almond flour will become too processed.
- Move to a large bowl and whisk in one teaspoon of Rodelle Baking Cocoa for chocolate macarons, or one teaspoon of powdered food coloring for colored macarons. Leave plain for vanilla macarons. Whisk to combine.
- Sift your dry ingredients into a bowl and set aside.
- With a mixer, whisk the egg whites on medium-high speed until foamy. Add in granulated sugar and continue whisking until the the egg whites have stiff peaks.
- Add the egg whites (a third at a time) to the flour and fold to incorporate until the mixture is just smooth, using no more than 50 strokes.
- Fit a pastry bag with a large round tip, and fill with macaron batter.
- Pipe approximately 1-inch circles onto a baking sheet lined parchment paper.
- Let the batter rest on the pan at least 1 hour before baking, to form a strong skin to help keep the macarons from cracking in the oven, and to develop a perfect foot.
- Bake the macarons at 280°F for 15-20 minutes directly in the middle of the oven. To test for doneness, gently touch the top of a macaron to make sure it’s dry.
- Then gently try to lift the macaron from the parchment paper. If it comes away pretty easily, they’re done. If it doesn’t come up and the top breaks away, they need to cook longer. Keep checking on them every two minutes until the bottom is dry.
- Once removed from the oven, allow the macarons to rest on the pan for 10 minutes to finish cooking before trying to remove. Cool completely before frosting.
- Place chocolate in a heatproof bowl.
- Heat the heavy cream on medium heat until it comes to a boil.
- Pour heavy cream over chocolate and let sit for 3 minutes.
- Mix chocolate and heavy cream until combined and chocolate is glossy.
- Allow to cool before using as filling for macarons.
- Place unsalted butter in mixer (paddle attachment), and beat until blended.
- Slowly add powdered sugar until well combined.
- Add Rodelle Vanilla Extract, lemon juice, and milk.
- Add 1/2 tsp. per macaron sandwich
- 90 grams aged egg whites (leave out for 6 hours at least or overnight-up to 3 days!)
- 110 grams almond flour
- 200 grams powdered sugar
- 1 Rodelle Vanilla Bean, split and scraped
- 25 grams white granulated sugar
- 1 tsp Rodelle Baking Cocoa or powdered food coloring (optional)
Chocolate Ganache Filling
- 12 ounces chocolate, chopped into small pieces
- 1 cup heavy cream
Vanilla Buttercream Filling
- 1 lb. unsalted butter (room temp)
- 4 c. powdered sugar
- 1 T. Rodelle Vanilla Extract
- 2 tsp. lemon juice
- 1 T. milk
- 1/2 tsp. raspberry preserve per macaron sandwich