Making three different Macarons sounds good, right? Macarons are delicious, crunchy almond flour cookies with a soft, creamy filling. They can be made in various flavors and colors and always look beautiful. Today, we make three different macarons: pomegranate with Champagne, Baileys, and strawberry chocolate with a touch of Prosecco.
Macarons, a French cookie?
But is that true? The original macaron dating from 800 AD comes from Italy. Catherine de Medici, an Italian noblewoman, brought the recipe to France when she married Henry II, King of France.
During the French Revolution, the cookies were baked by two nuns, the "macaron sisters," so they could pay the rent when they fled the French Revolution. But until 1930, a macaron still consisted of just a cookie. Since then, bakers have started experimenting with it, and the filled variants as they are known today have existed.
Macarons in three flavors
This time, I chose three different macarons. The pomegranate macarons with Champagne have a light fruity taste with a hint of Champagne. They are elegant and refined. Bailey's macarons have a full, creamy flavor that goes well with the crunchy macaron. I made macarons with a strawberry chocolate and Prosecco filling as a third macaron. The strawberry's sweetness, the chocolate's creamy depth, and the Prosecco's vibrant taste make this a delicious combination.
Are you craving a delicious macaron? Then, take a quick look at the recipes below. I'm curious which one you will make!
📖 Recipe
Servings: macarons
Ingredients
Macarons
- 1 cup confectioners sugar
- 1 ¼ cup almond flour
- 3 egg whites L
- ½ cup sugar minus 2 teaspoons
- Food coloring purple
Pomegranate jam
- 2 ¼ cup pomegranate seeds
- ½ cup champagne
- 3 teaspoons maple syrup
- 1 tablespoon corn flour
- 1 tablespoon water
Buttercream
- 6 tablespoons butter
- 2 cups confectioners sugar
- 1 teaspoon vanilla extract
- 1 tablespoon heavy cream
Ingredients you need per step are listed below the step in Italic
Instructions
Macarons
- Cover two baking trays with baking paper.
- Prepare your macaron mat.
- Sift the confectioner's sugar and the almond flour.1 cup confectioners sugar, 1 ¼ cup almond flour
- Put the egg whites and sugar in a heat-resistant bowl.3 egg whites, ½ cup sugar
- Bring a pan of water to the boil and hang the bowl with the egg whites above the water.
- Mix the egg whites with the sugar with the whisk until the latter is completely dissolved, and the mixture is frothy.
- Remove the bowl from above the pan and take the mixer (or pour everything into the bowl of your food processor). Add the colorant.Food coloring purple
- Mix at high speed until peaks occur (stop immediately because you do not want to overbeat).
- Spoon the powdered sugar/almond flour onto the egg whites and mix them gently with a spatula. Check whether your batter is ready by making eight figures above the batter with your spatula. If these remain intact, then the batter is ready for use. Then, check with a teaspoon of baking paper to see whether the batter flows slightly. If that is the case, then it is the moment that you put the batter in the piping bag.
- Place your macaron mat on the baking paper and spray the batter into the mold. When you have filled all the molds, beat the baking sheet a few times on your surface to release all the air. If you don't have a macaron mat, pipe circles on your baking paper.
- Let the macaron dry in the air for 30 to 40 minutes; the top should be dried.
- Meanwhile, preheat the oven to
320 °F. - Bake the macarons in the oven for 4 minutes, then turn the baking tray around and bake again for 4 minutes. Do this two more times (so 16 minutes in total) and see if the macarons are ready (if they are ready, they'll be darker and have an edge on the bottom). Otherwise, bake for another 4 minutes.
- Repeat for all macaron baking trays.
- Allow the macarons to cool further.
Pomegranate jam with Champagne
- Put the pomegranate seeds, Champagne, and maple syrup in a saucepan and bring to a boil while stirring.2 ¼ cup pomegranate seeds, ½ cup champagne, 3 teaspoons maple syrup
- Let the jam simmer for 8 minutes on low heat.
- Mix the cornflour with the water and add it to the jam.1 tablespoon corn flour, 1 tablespoon water
- Let it boil until it thickens.
- Sieve the mixture through a fine sieve.
- Allow to cool completely in the refrigerator.
Buttercream
- Mix the butter with a mixer until it is fluffy.6 tablespoons butter
- Add the confectioner's sugar and mix everything for another 2 minutes.2 cups confectioners sugar
- Add the cream and vanilla and beat for 1 minute.1 teaspoon vanilla extract, 1 tablespoon heavy cream
- The butter cream is ready and can be kept in the fridge for up to one week. Before use, remove it from the refrigerator; this makes it easier to pipe onto the macaron shell.
Composing macarons
- Grab a macaron shell, and with the piping bag, you pipe a circle of buttercream on the outside.
- Scoop a little pomegranate champagne jam inside the circle (not too thick)
- Place a shell on the top.
Notes
1. Tips
- Preferably, use a scale for an accurate weight of the ingredients
- Hollow macarons: This happens when the batter is mixed too long. All ingredients should be just mixed.
- Cracks in the macarons: Allow the macarons to dry before baking. This gives a thin crust that makes it less likely to crack.
- Macarons can be kept in the refrigerator for five days.
- You can also freeze macarons. Store them in a freezer bag and freeze for up to 2 months.
Nutrition
Calories: 152kcal | Carbohydrates: 24g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 29mg | Fiber: 1g | Sugar: 21g | Vitamin A: 94IU | Vitamin C: 2mg | Iron: 0.3mg
📖 Recipe
Servings: macarons
Ingredients
Macarons
- 1 cup confectioners sugar
- 1 ¼ cup almond flour
- 3 egg whites L
- ½ cup sugar - 2 teaspoons
- edible silver powder
Bailey's filling
- 2 sticks butter room temperature
- 4 cups confectioners sugar
- ½ cup Bailey's
Ingredients you need per step are listed below the step in Italic
Instructions
Macarons
- Cover two baking trays with baking paper.
- Prepare your macaron mat.
- Sift the confectioner's sugar and the almond flour.1 cup confectioners sugar, 1 ¼ cup almond flour
- Put the egg whites and sugar in a heat-resistant bowl.3 egg whites, ½ cup sugar
- Bring a pan of water to the boil and hang the bowl with the egg whites above the water.
- Mix the egg whites with the sugar with the whisk until the latter is completely dissolved, and the mixture is frothy.
- Remove the bowl from above the pan and take the mixer (or pour everything into the bowl of your food processor).
- Mix at high speed until peaks occur (stop immediately because you do not want to overbeat).
- Spoon the powdered sugar/almond flour onto the egg whites and mix them gently with a spatula. Check whether your batter is ready by making eight figures above the batter with your spatula. If these remain intact, then the batter is ready for use. Then, check with a teaspoon of baking paper to see whether the batter flows slightly. If that is the case, then it is the moment that you put the batter in the piping bag.
- Place your macaron mat on the baking paper and spray the batter into the mold. When you have filled all the molds, beat the baking sheet a few times on your surface to release all the air. If you don't have a macaron mat, pipe circles on your baking paper.
- Let the macaron dry in the air for 30 to 40 minutes; the top should be dried.
- Meanwhile, preheat the oven to320 °F.
- Bake the macarons in the oven for 4 minutes, then turn the baking tray around and bake again for 4 minutes. Do this two more times (so 16 minutes in total) and see if the macarons are ready (if they are ready, they'll be darker and have an edge on the bottom). Otherwise, bake for another 4 minutes.
- Repeat for all macaron baking trays.
- Allow the macarons to cool further.
Bailey's filling
- Mix the butter and confectioner's sugar with a mixer until it is light.2 sticks butter, 4 cups confectioners sugar
- Then mix in the Baileys, spoon by spoon, while you keep mixing.½ cup Bailey's
- Put the baileys filling in a piping bag.
Compiling macaroon
- Grab a macaron shell and pipe the Baileys buttercream filling onto it with the piping bag.
- Place a shell on the top.
- If you like it, sprinkle the top with silver powderedible silver powder
Notes
1. Tips
- Preferably, use a scale for an accurate weight of the ingredients.
- Hollow macarons: This happens when the batter is mixed too long. All ingredients should be just mixed.
- Cracks in the macarons: Allow the macarons to dry before baking. This gives a thin crust that makes it less likely to crack.
- Macarons can be kept in the refrigerator for five days.
- You can also freeze macarons. Store them in a freezer bag and freeze for up to 2 months.
Nutrition
Calories: 225kcal | Carbohydrates: 31g | Protein: 2g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 19mg | Sodium: 65mg | Fiber: 1g | Sugar: 29g | Vitamin A: 226IU | Iron: 0.2mg
📖 Recipe
Servings: macarons
Ingredients
Macarons
- 1 cup confectioners sugar
- 1 ¼ cup almond flour
- 3 egg whites L
- ½ cup sugar - 2 teaspoons
- golden edible paint optional
Strawberry prosecco filling
- 2 oz. strawberries
- 4 tablespoons Prosecco wine
- 8 oz. white chocolate
Ingredients you need per step are listed below the step in Italic
Instructions
Macarons
- Cover two baking trays with baking paper.
- Prepare your macaron mat.
- Sift the confectioners sugar and the almond flour.1 cup confectioners sugar, 1 ¼ cup almond flour
- Put the egg whites and sugar in a heat-resistant bowl.3 egg whites, ½ cup sugar
- Bring a pan of water to the boil and hang the bowl with the egg whites above the water.
- Mix the egg whites with the sugar with the whisk until the latter is completely dissolved, and the mixture is frothy.
- Remove the bowl from above the pan and take the mixer (or pour everything into the bowl of your food processor).
- Mix at high speed until peaks occur (stop immediately because you do not want to overbeat).
- Spoon the powdered sugar/almond flour onto the egg whites and mix them gently with a spatula. Check whether your batter is ready by making eight figures above the batter with your spatula. If these remain intact, then the batter is ready for use. Then, check with a teaspoon of baking paper to see whether the batter flows slightly. If that is the case, then it is the moment that you put the batter in the piping bag.
- Place your macaron mat on the baking paper and spray the batter into the mold. When you have filled all the molds, beat the baking sheet a few times on your surface to release all the air. If you don't have a macaron mat, pipe circles on your baking paper.
- Let the macaron dry in the air for 30 to 40 minutes; the top should be dried.
- Meanwhile, preheat the oven to320 °F.
- Bake the macarons in the oven for 4 minutes, then turn the baking tray around and bake again for 4 minutes. Do this two more times (so 16 minutes in total) and see if the macarons are ready (if they are ready, they'll be darker and have an edge on the bottom). Otherwise, bake for another 4 minutes.
- Repeat for all macaron baking trays.
- Allow the macarons to cool further.
Strawberry Chocolate Prosecco filling
- Puree the strawberries.2 oz. strawberries
- Put the strawberry puree with the prosecco in a sauce pan and bring to a boil.4 tablespoons Prosecco wine
- Pour the hot liquid over the white chocolate and let it melt.8 oz. white chocolate
- Put the strawberry prosecco chocolate filling in a piping bag.
Compiling Macaron
- Grab a macaron shell, and with the piping bag, pipe the filling onto the shell.
- Place a shell on the top.
- Optional: brush the top with golden edible paint.golden edible paint
Notes
1. Tips
- Preferably, use a scale for an accurate weight of the ingredients.
- Hollow macarons: This happens when the batter is mixed too long. All ingredients should be just mixed.
- Cracks in the macarons: Allow the macarons to dry before baking. This gives a thin crust that makes it less likely to crack.
- Macarons can be kept in the refrigerator for five days.
- You can also freeze macarons. Store them in a freezer bag and freeze for up to 2 months.
Nutrition
Calories: 119kcal | Carbohydrates: 16g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 14mg | Fiber: 1g | Sugar: 15g | Vitamin A: 3IU | Vitamin C: 1mg | Iron: 0.3mg
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