Bake beautiful and delicious French macarons in your own kitchen. This collection of tried-and-tested recipes allows bakers to create these tasty and colorful confections.
The author details what equipment and ingredients you need, offers numerous helpful tips, resources, and shares more than 30 recipes for you to whip up an array of elegant French delicacies.
Full of inspiring color photos, Baking French Macarons: A Beginner’s Guide, offers everything you need to bake stunning macarons that will impress anyone who tastes them.
Some of the flavors include Cinnamon Caramel, Tangy Orange, Key Lime, and Acai macarons.
Macaron Filling Ingredients
Watching more than 100 videos in my quest to learn how to make macarons, I stumbled across one for making a simple buttercream filling. No butter was used, only shortening. For cream, water was substituted. Therefore, the technical term is actually shortening water. How’d you like that in your macaron or atop a cake or cupcake? Well, in many cases, that’s what you get. It does contain one of the other main ingredients, namely powdered sugar a/k/a icing sugar. I understand that this helps prolong the shelf life of the frosting or filling. The only recipes you’ll find in Baking French Macarons: A Beginner’s Guide are ones for a true buttercream filling. And the better the butter, the better the filling!
♥ High quality butter [President, Kerrygold, Plugra or any fresh high fat non-GMO local butter]. Unsalted butter is recommended. Also, the butter should be at room temperature when you’re making the filling.
♥ High quality vanilla extract OR vanilla bean paste. Yes, it costs more but the flavor is worth it. Imitation vanilla extract isn’t nearly as good. I finally tried vanilla bean paste and recommend it. I use the Neilsen-Massey vanilla bean paste and provide a link for it in CHAPTER 10: Resources. I was also curious to try the paste as I’d read several online reviews from bakers of all levels of expertise citing it was very flavorful. According to the website: "Due to its thick consistency, similar to molasses, this culinary paste enables you to add more delicious vanilla flavor without thinning out your batters or sauces. It's also ideal for recipes, such as crème brûlée and ice cream, in which you want to add the enticing visual flair of vanilla seeds." As macaron batter can be finicky, I didn’t want to take a chance in adding vanilla extract and I also wanted the vanilla seeds. Win win!