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Macaron Book Macaron Cookie Recipes For All Baking Levels
Macaron Book Macaron Cookie Recipes For All Baking Levels
By
Martha Stone
Lemon Macarons
Grapefruit Macarons
Strawberry Macarons
Raspberry Macarons
Orange Macaron
Gingerbread Macarons
Eggnog Macaron
Pumpkin Spice Macarons
S’mores Macaron
Matcha Macarons
Lavender Macarons
Rose Macarons
Pistachio Macarons
Conclusion
Author's Afterthoughts
Introduction
I would like to thank you for purchasing the book, “The Ultimate Macaron
Book: Macaron Cookie Recipes for all Baking Levels”.
Despite what you may believe, French macarons are not to be feared and
instead should be celebrated and made regularly in the kitchen of home
bakers. While it is true that these delicate pastries can be fussy, they can
easily be mastered with some patience and perseverance. And this book
will show you exactly how you can conquer macarons in a short time
frame.
In the following chapters, you’ll learn how to recreate 25 of the tastiest
macarons ever to be made. Don’t let fear of failure hold you back from
mastering a seemingly difficult pastry recipe. Once you have the hang of
them, you’ll see just how easy and fun making your own macarons are.
And once you are comfortable with them, you can make your own
creations mixing and matching different cookie flavors with various
filling flavors.
Thanks again for purchasing this book, I hope you enjoy it! Now what are
you waiting for? Get started reading Chapter 1 now!
Chapter 1 – Vanilla and Chocolate
Macarons
Vanilla Bean Macarons
This simple macaron recipe features an almond flour macaron with a no-
frills vanilla filling.
Serving: 20 to 22 macarons
Prep Time: 1 hour 20 minutes
Bake Time: 10 to 12 minutes
Total Time: 1 hour 30 minutes to 1 hour 32 minutes
Macaron Ingredients:
1 cup almond flour
1 2/3 cup confectioners sugar, sifted
¼ cup granulated sugar
3 large egg whites, at room temperature
Filling Ingredients:
6 tablespoons unsalted butter, softened
1 ½ cups powdered sugar, sifted
1 tablespoon milk
¾ teaspoon vanilla
1 drop blue food coloring
Directions:
Step 1: Preheat oven to 300-degrees. Line the bottom of a baking sheet
with a parchment paper. Set to the side.
Step 2: Mix the confectioners’ sugar with the almond meal until well
combined. Set to the side for the moment.
Step 3: Beat the egg whites until they are frothy. Gradually beat in the
granulated sugar for several minutes until a stiff peaks begin to form. Fold
in the dry mixture from Step 2 to the egg whites until well incorporated.
Step 4: Transfer the macaron batter into a piping bag. Pipe the batter onto
your prepared baking sheet. Bang the cookie sheet carefully on the counter
to remove air from the batter and let sit for about 60 minutes.
Step 5: Bake in the preheated oven for 10 to 12 minutes. Once done,
remove the macarons from the oven and let completely cool.
Step 6: While the macarons are cooling, make the filling by beating the
butter until light and creamy. Gradually mix in the powdered sugar,
followed by the vanilla and milk. Finally, add in the food coloring to
achieve the desired color.
Step 7: Assemble the macarons by piping some of the filling on to the flat
side of the macaron and top with a second macaron. Continue in the
manner until you have used all the macarons.
Chocolate and Peanut Butter Macarons
These lemon macarons are delicious and refreshing, perfect for those
summer months.
Serving: 24 macarons
Prep Time: 50 minutes
Bake Time: 20 minutes
Total Time: 1 hour 10 minutes
Macaron Ingredients:
¾ cup powdered sugar, sifted
1 cup almond flour
1 large egg whites, at room temperature
¼ cup granulated sugar
¼ teaspoon cream of tartar
½ teaspoon lemon juice
1 teaspoon lemon zest
½ teaspoon vanilla
Yellow food coloring
Filling Ingredients:
1 cup powdered sugar, sifted
3 tablespoons unsalted butter, softened
1/8 teaspoon sea salt
1 tablespoon lemon juice
2 teaspoons heavy cream
½ teaspoon vanilla
1 teaspoon lemon zest
Directions:
Step 1: Preheat oven to 300-degrees. Line the bottom of a baking sheet
with a parchment paper and set to the side.
Step 2: Mix the powdered sugar and almond flour together until well
combined. Set to the side.
Step 3: Whisk the egg whites until foamy and gradually add in the cream
of tartar and the sugar until peeks begin to form. Mix in the lemon juice,
lemon zest, and vanilla until well combined. Stir in the yellow food
coloring to achieve the desired hue.
Step 4: Using a rubber spatula, gradually and gently Fold in the dry
ingredients to the egg white mixture until well combined. Make sure that,
when folding in the dry ingredients, you scrape the sides of the bowl and
press down on the batter with the spatula to help remove air in the batter.
Step 5: Transfer the macaron batter into a piping bag. Pipe the batter onto
your prepared baking sheet. Bang the cookie sheet carefully on the counter
to remove air from the batter and let sit for 30 minutes.
Step 6: Bake in the preheated oven for about 20 minutes. Once done,
remove the macarons from the oven and let completely cool.
Step 7: While the macarons are cooling, make the filling by whisking the
butter until light and fluffy. Add in the heavy cream, powdered sugar,
vanilla, salt, lemon zest and lemon juice until well combined.
Step 8: Assemble the macarons by piping some of the filling on to the flat
side of the macaron and top with a second macaron. Continue in the
manner until you have used all the macarons.
Grapefruit Macarons
This simple macaron recipe uses raspberry jam as the filling so you don’t
have to worry about making a special filling for it.
Serving: 20 macarons
Prep Time: 50 minutes
Bake Time: 12 minutes
Total Time: 62 minutes
Macaron Ingredients:
2/3 cup powdered sugar, sifted
¾ cup almond flour
2 large egg whites
3 ½ tablespoons granulated sugar
Pink gel food coloring
Filling Ingredients:
Raspberry jam, seedless
Directions:
Step 1: Preheat oven to 350-degrees. Line the bottom of a baking sheet
with a parchment paper and set to the side.
Step 2: Mix the powdered sugar and almond flour together until well
combined. Set to the side.
Step 3: Whisk the egg whites until foamy. Gradually whisk in the
granulated sugar until stiff peaks form. Add in the food coloring until you
reach the desired shade.
Step 4: Using a rubber spatula, gradually and gently Fold in the dry
ingredients to the egg white mixture until well combined. Make sure that,
when folding in the dry ingredients, you scrape the sides of the bowl and
press down on the batter with the spatula to help remove air in the batter.
Step 5: Transfer the macaron batter into a piping bag. Pipe the batter onto
your prepared baking sheet. Bang the cookie sheet carefully on the counter
to remove air from the batter and let sit for 30 minutes.
Step 6: Bake in the preheated oven for 14 to 15 minutes. Once done,
remove the macarons from the oven and let completely cool.
Step 7: Assemble the macarons by piping some of the filling on to the flat
side of the macaron and top with a second macaron. Continue in the
manner until you have used all the macarons.
Orange Macaron
Bring the holiday season to your dessert table with these gingerbread
macarons.
Serving: about 40 macarons
Prep Time: 60 minutes
Bake Time: 20 minutes
Total Time: 1 hour 20 minutes
Macarons Ingredients:
4 large egg whites, at room temperature
¼ cup granulated sugar
¼ teaspoon cream of tartar
2 cups powdered sugar, sifted
1 cup almond flour
1 teaspoon cinnamon
1 teaspoon ginger
¼ teaspoon nutmeg
¼ teaspoon cloves
Brown food coloring
Filling Ingredients:
5 tablespoons heavy cream
1 cup white chocolate chips
1 teaspoon vanilla
Directions:
Step 1: Preheat oven to 300-degrees. Line the bottom of a baking sheet
with a parchment paper and set to the side.
Step 2: Mix the powdered sugar and almond flour together until well
combined. Stir in the cloves, cinnamon, nutmeg, and ginger. Set to the
side.
Step 3: Whisk the egg whites until foamy. Gradually whisk in the
granulated sugar, cream of tartar, and salt until stiff peaks form. Add in
the food coloring to achieve the desired gingerbread color.
Step 4: Using a rubber spatula, gradually and gently Fold in the dry
ingredients to the egg white mixture until well combined. Make sure that,
when folding in the dry ingredients, you scrape the sides of the bowl and
press down on the batter with the spatula to help remove air in the batter.
Step 5: Transfer the macaron batter into a piping bag. Pipe the batter onto
your prepared baking sheet. Bang the cookie sheet carefully on the counter
to remove air from the batter and let sit for 30 minutes.
Step 6: Bake in the preheated oven for 20 minutes. Once done, remove the
macarons from the oven and let completely cool.
Step 7: While the macarons are cooling, make the filling by bringing the
heavy cream to a boil and remove from heat and add in the chocolate,
stirring until completely melted. Mix in the vanilla.
Step 8: Assemble the macarons by piping some of the filling on to the flat
side of the macaron and top with a second macaron. Continue in the
manner until you have used all the macarons.
Eggnog Macaron
Another Holiday favorite, this macaron recipe is great if you want the
flavor or eggnog without the need to drink it.
Serving: 24 macarons
Prep Time: 60 minutes
Bake Time: 13 minutes
Total Time: 1 hour 13 minutes
Macaron Ingredients:
6 ounces almond flour
8 ounces + 1.5 ounces confectioner’s sugar, sifted
2 ounces granulated sugar
½ teaspoon nutmeg
½ teaspoon cinnamon
3 large egg whites, at room temperature
Filling Ingredients:
4 ounces unsalted butter, room temperature
1 teaspoon dark rum
1 teaspoon vanilla
2 teaspoons brandy
Directions:
Step 1: Preheat oven to 325-degrees. Line the bottom of a baking sheet
with a parchment paper and set to the side.
Step 2: Mix the almond flour, 8 ounces of confectioner’s sugar, granulated
sugar, nutmeg, and cinnamon together. Set to the side for the moment.
Step 3: Whisk the egg whites until stiff peaks form. Gradually whisk in
the 1.5 ounces confectioner’s sugar and 12 ounces of the dry mixture from
Step 2. Make sure to reserve the remaining dry mixture to be used in the
filling.
Step 4: Using a rubber spatula, gradually and gently Fold in the dry
ingredients to the egg white mixture until well combined. Make sure that,
when folding in the dry ingredients, you scrape the sides of the bowl and
press down on the batter with the spatula to help remove air in the batter.
Step 5: Transfer the macaron batter into a piping bag. Pipe the batter onto
your prepared baking sheet. Bang the cookie sheet carefully on the counter
to remove air from the batter and let sit for 30 minutes.
Step 6: Bake in the preheated oven for 13 minutes. Once done, remove the
macarons from the oven and let completely cool.
Step 7: While the macarons are cooling, make the filling by creaming the
softened butter with the remaining dry mixture from Step 2. Add in the
dark rum, vanilla, and brandy until well combined.
Step 8: Assemble the macarons by piping some of the filling on to the flat
side of the macaron and top with a second macaron. Continue in the
manner until you have used all the macarons.
Pumpkin Spice Macarons
These delicious macarons utilize the iconic British tea, earl grey, to bring a
unique and yummy flavor.
Serving: 10 macarons
Prep Time: 1 hour 20 minutes
Bake Time: 24 minutes
Total Time: 1 hour 44 minutes
Macaron Ingredients:
75 grams icing sugar, sifted
43 grams almond flour
2 ½ tablespoons granulated sugar
Earl grey tea bag
Royal blue food coloring
Black food coloring
Filling Ingredients:
50 milliliters heavy cream
50 grams milk chocolate, melted
1 Earl Grey tea bag
Directions:
Step 1: Preheat oven to 250-degrees. Line the bottom of a baking sheet
with a parchment paper and set to the side.
Step 2: Mix the almond flour and icing sugar together until well
combined. Open the tea bag and dump the contents into the flour mixture.
Mix until well combined. Set to the side.
Step 3: Whisk the egg whites until foamy. Gradually whisk in the
granulated sugar until stiff peaks form. Mix in the two food colorings until
the desired shade is reached.
Step 4: Using a rubber spatula, gradually and gently Fold in the dry
ingredients to the egg white mixture until well combined. Make sure that,
when folding in the dry ingredients, you scrape the sides of the bowl and
press down on the batter with the spatula to help remove air in the batter.
Step 5: Transfer the macaron batter into a piping bag. Pipe the batter onto
your prepared baking sheet. Bang the cookie sheet carefully on the counter
to remove air from the batter and let sit for 60 minutes.
Step 6: Bake in the preheated oven for 24 minutes. Once done, remove the
macarons from the oven and let completely cool.
Step 7: While the macarons are cooling, make the filling by bringing the
heavy cream to a boil. Remove from heat and let the tea bag steep for 5-6
minutes and remove the tea bag and whisk in the melted chocolate.
Step 8: Assemble the macarons by piping some of the filling on to the flat
side of the macaron and top with a second macaron. Continue in the
manner until you have used all the macarons.
Matcha Macarons
These green tea macarons are elegant and delicious, and sure to bring a
smile to all that try them.
Serving: 20 to 24 macarons
Prep Time: 1 hour 20 minutes
Bake Time: 15 to 18 minutes
Total Time: 1 hour 35 minutes
Macaron Ingredients:
200 grams confectioners sugar
200 grams almond flour
2 teaspoon matcha green tea powder
75 grams egg whites, at room temperature
200 grams granulated sugar
1/8 teaspoon green food coloring
50 grams water
1/8 teaspoon cream of tartar
Filling Ingredients:
1 stick butter, softened
3 teaspoon lemon juice
230 grams confectioners sugar
1 teaspoon green tea matcha powder
Directions:
Step 1: Preheat the oven to 325-degrees. Line the bottom of a baking sheet
with a parchment paper and set to the side.
Step 2: Mix the confectioners sugar, matcha powder, and almond flour
together.
Step 3: Whisk the egg whites until foamy. Gradually whisk in the
granulated cream of tartar and sugar until stiff peaks form. Mix in the
green food coloring until the desired shade is reached.
Step 4: Using a rubber spatula, gradually and gently Fold in the dry
ingredients to the egg white mixture until well combined. Make sure that,
when folding in the dry ingredients, you scrape the sides of the bowl and
press down on the batter with the spatula to help remove air in the batter.
Step 5: Transfer the macaron batter into a piping bag. Pipe the batter onto
your prepared baking sheet. Bang the cookie sheet carefully on the counter
to remove air from the batter and let sit for 60 minutes.
Step 6: Bake in the preheated oven for 15 to 18 minutes. Once done,
remove the macarons from the oven and let completely cool.
Step 7: While the macarons are cooling, make the filling by creaming the
butter and sugar together. Mix in the matcha powder and lemon juice until
well combined.
Step 8: Assemble the macarons by piping some of the filling on to the flat
side of the macaron and top with a second macaron. Continue in the
manner until you have used all the macarons.
Lavender Macarons
Yes, you read that right. These macarons are made with lavender, and
they’re delicious!
Serving: 20 macarons
Prep Time: 1 hour 15 minutes
Bake Time: 15 minutes
Total Time: 1 hour 30 minutes
Macaron Ingredients:
¾ cup almond meal
1 tablespoon dried lavender buds
1 cup confectioner’s sugar, sifted
2 large egg whites, at room temperature
3 tablespoons granulated sugar
Purple food coloring
Filling Ingredients:
1 stick unsalted butter, softened
1 cup confectioner’s sugar, sifted
2 tablespoons honey
Directions:
Step 1: Preheat oven to 300-degrees. Line the bottom of a baking sheet
with a parchment paper and set to the side.
Step 2: Mix the confectioner’s sugar, almond meal, and lavender buds
until well combined. Set to the side.
Step 3: Whisk the egg whites until foamy. Gradually whisk in the
granulated sugar until stiff peaks form. Mix in the food coloring until you
achieve the desired shade.
Step 4: Using a rubber spatula, gradually and gently Fold in the dry
ingredients to the egg white mixture until well combined. Make sure that,
when folding in the dry ingredients, you scrape the sides of the bowl and
press down on the batter with the spatula to help remove air in the batter.
Step 5: Transfer the macaron batter into a piping bag. Pipe the batter onto
your prepared baking sheet. Bang the cookie sheet carefully on the counter
to remove air from the batter and let sit for 60 minutes.
Step 6: Bake in the preheated oven for 14 to 15 minutes. Once done,
remove the macarons from the oven and let completely cool.
Step 7: While the macarons are cooling, make the filling by creaming the
butter until smooth. Add in the sugar and honey until well combined.
Step 8: Assemble the macarons by piping some of the filling on to the flat
side of the macaron and top with a second macaron. Continue in the
manner until you have used all the macarons.
Rose Macarons
These delicate pink macarons have the unique rose flavor and make an
eye-catching treat.
Serving: 25 macarons
Prep Time: 1 hour 20 minutes
Bake Time: 15 minutes
Total Time: 1 hour 35 minutes
Macaron Ingredients:
70 grams almond powder
113 grams confectioners sugar
2 large egg whites, at room temperature
7 grams tapioca starch
21 grams caster sugar
1 teaspoon rose water essence
1/8 teaspoon cream of tartar
Filling Ingredients:
90 grams unsalted butter, softened
¾ cup confectioners sugar, sifted
1 ½ tablespoons rose water essence
20 grams white chocolate, melted
Directions:
Step 1: Preheat oven to 300-degrees. Line the bottom of a baking sheet
with a parchment paper and set to the side.
Step 2: Mix the almond powder and icing sugar together. Add in the sugar
and tapioca starch.
Step 3: Whisk the egg whites until foamy. Gradually whisk in the cream of
tartar and sugar until stiff peaks form. Stir in the rose water essence.
Step 4: Using a rubber spatula, gradually and gently Fold in the dry
ingredients to the egg white mixture until well combined. Make sure that,
when folding in the dry ingredients, you scrape the sides of the bowl and
press down on the batter with the spatula to help remove air in the batter.
Step 5: Transfer the macaron batter into a piping bag. Pipe the batter onto
your prepared baking sheet. Bang the cookie sheet carefully on the counter
to remove air from the batter and let sit for 60 minutes.
Step 6: Bake in the preheated oven for 15 minutes. Once done, remove the
macarons from the oven and let completely cool.
Step 7: While the macarons are cooling, make the filling by creaming the
butter and sugar together. Mix in the rose water essence and white
chocolate until smooth.
Step 8: Assemble the macarons by piping some of the filling on to the flat
side of the macaron and top with a second macaron. Continue in the
manner until you have used all the macarons.
Cake Batter Macarons
Also known as birthday cake macarons, these festive treats have a flavor
similar to cake.
Serving: 20 to 22 minutes
Prep Time: 1 hour 15 minutes
Bake Time: 12 minutes
Total Time: 1 hour 27 minutes
Macarons Ingredients:
100 grams powdered sugar
100 grams almond flour
100 grams granulated sugar
100 grams egg whites, at room temperature
2 drops red food coloring
2 drops yellow food coloring
Rainbow sprinkles
Filling Ingredients:
2 cups powdered sugar
½ cup unsalted butter, softened
½ cup boxed cake mix
1 ½ tablespoons milk
1 tablespoon cream cheese, softened
Directions:
Step 1: Preheat oven to 300-degrees. Line the bottom of a baking sheet
with a parchment paper and set to the side.
Step 2: Mix the almond flour and powdered sugar together. Set to the side.
Step 3: Whisk the egg whites until foamy. Gradually whisk in the
granulated sugar until stiff peaks form. Mix in the food coloring.
Step 4: Using a rubber spatula, gradually and gently Fold in the dry
ingredients to the egg white mixture until well combined. Make sure that,
when folding in the dry ingredients, you scrape the sides of the bowl and
press down on the batter with the spatula to help remove air in the batter.
Step 5: Transfer the macaron batter into a piping bag. Pipe the batter onto
your prepared baking sheet. Bang the cookie sheet carefully on the counter
to remove air from the batter. Sprinkle some rainbow sprinkles on top and
let sit for 60 minutes.
Step 6: Bake in the preheated oven for 12 minutes. Once done, remove the
macarons from the oven and let completely cool.
Step 7: While the macarons are cooling, make the filling by creaming the
butter and sugar together. Add the remaining filling ingredients and mix
until well combined.
Step 8: Assemble the macarons by piping some of the filling on to the flat
side of the macaron and top with a second macaron. Continue in the
manner until you have used all the macarons.
Coffee and Caramel Macarons
Kick start your morning with these coffee and caramel macarons.
Serving: 20 macarons
Prep Time: 1 hour 20 minutes
Bake Time: 12 minutes
Total Time: 1 hour 32 minutes
Macaron Ingredients:
140 grams powdered sugar
150 grams almond flour
10 grams coffee powder, instant
110 grams egg whites, at the room temperature
120 grams of granulated sugar
40 grams water
Filling Ingredients:
½ cup unsalted butter, softened
7 ounces dulce de leche
Directions:
Step 1: Preheat oven to 300-degrees. Line the bottom of a baking sheet
with a parchment paper and set to the side.
Step 2: Mix the powdered sugar and almond flour together. Add in the
instant coffee powder and mix until well combined.
Step 3: Whisk the egg whites until foamy. Whisk in the granulated sugar
until stiff peaks form. Whisk in the water.
Step 4: Using a rubber spatula, gradually and gently Fold in the dry
ingredients to the egg white mixture until well combined. Make sure that,
when folding in the dry ingredients, you scrape the sides of the bowl and
press down on the batter with the spatula to help remove air in the batter.
Step 5: Transfer the macaron batter into a piping bag. Pipe the batter onto
your prepared baking sheet. Bang the cookie sheet carefully on the counter
to remove air from the batter and let sit for 60 minutes.
Step 6: Bake in the preheated oven for 12 minutes. Once done, remove the
macarons from the oven and let completely cool.
Step 7: While the macarons are cooling, make the filling by whisking the
butter and dulce de leche until smooth.
Step 8: Assemble the macarons by piping some of the filling on to the flat
side of the macaron and top with a second macaron. Continue in the
manner until you have used all the macarons.
Pistachio Macarons
This recipe brings the iconic Oreo sandwich cookies to French macarons
for a delicious and elegant treat.
Serving: 25 macarons
Prep Time: 2 hours
Bake Time: 14 minutes
Total Time: 2 hours 14 minutes
Macaron Ingredients:
30 grams Oreo cookie crumbs
100 grams almond flour
130 grams powdered sugar, sifted
100 grams egg whites, at room temperature
1/8 teaspoon cream of tartar
90 grams caster sugar
Filling Ingredients:
4 tablespoons unsalted butter, softened
Filling out of 12 Oreos, Double Stuffed
¼ cup powdered sugar, sifted
2 tablespoons crushed Oreo sandwich cookies
Directions:
Step 1: Preheat oven to 300-degrees. Line the bottom of a baking sheet
with a parchment paper and set to the side.
Step 2: Process the cookie crumbs, powdered sugar, and almond flour in a
food processor until fine. Set to the side.
Step 3: Whisk the egg whites until foamy and add in the cream of tartar,
followed by the caster sugar, until stiff peaks form.
Step 4: Using a rubber spatula, gradually and gently Fold in the dry
ingredients to the egg white mixture until well combined. Make sure that,
when folding in the dry ingredients, you scrape the sides of the bowl and
press down on the batter with the spatula to help remove air in the batter.
Step 5: Transfer the macaron batter into a piping bag. Pipe the batter onto
your prepared baking sheet. Bang the cookie sheet carefully on the counter
to remove air from the batter and let sit for 60 minutes.
Step 6: Bake in the preheated oven for 14 minutes. Once done, remove the
macarons from the oven and let completely cool.
Step 7: While the macarons are cooling, make the filling by creaming the
butter and Oreo filling together until smooth. Add in the remaining filling
ingredients and blend until well combined.
Step 8: Assemble the macarons by piping some of the filling on to the flat
side of the macaron and top with a second macaron. Continue in the
manner until you have used all the macarons.
Salted Caramel Macarons
Salted caramel is a relatively new flavor that has quickly gain popularity,
so it’s only natural that there would be a macaron recipe with this
delicious flavor.
Serving: 20 macarons
Prep Time: 1 hour 20 minutes
Bake Time: 14 minutes
Total Time:
Macaron Ingredients:
100 grams powdered sugar
100 grams almond flour
100 grams caster sugar
80 grams egg whites, at room temperature
2 ½ tablespoons water
Course sea salt
Filling Ingredients:
Caramel sauce
Directions:
Step 1: Preheat oven to 280-degrees. Line the bottom of a baking sheet
with a parchment paper and set to the side.
Step 2: Mix the almond flour and icing sugar together until well
combined. Set to the side.
Step 3: Whisk the egg whites until foamy. Beat in the caster sugar until
stiff peaks form. Stir in the water until well combined.
Step 4: Using a rubber spatula, gradually and gently Fold in the dry
ingredients to the egg white mixture until well combined. Make sure that,
when folding in the dry ingredients, you scrape the sides of the bowl and
press down on the batter with the spatula to help remove air in the batter.
Step 5: Transfer the macaron batter into a piping bag. Pipe the batter onto
your prepared baking sheet. Bang the cookie sheet carefully on the counter
to remove air from the batter, sprinkle some course sea salt on top, and let
sit for 60 minutes.
Step 6: Bake in the preheated oven for 14 minutes. Once done, remove the
macarons from the oven and let completely cool.
Step 7: Assemble the macarons by piping some of the filling on to the flat
side of the macaron and top with a second macaron. Continue in the
manner until you have used all the macarons.
Conclusion
Thank you again for purchasing this book!
I wrote this book to show others just how easy it is to make French
macarons. Far too often, bakers avoid these delicate treats because they’re
under the misconception that macarons are too difficult to make at home.
This just isn’t the case. In fact, once you get the hang of it, you’ll see just
how simple they are to make. And I hope this book has helped show you
that.
Now the only left to do is to figure out which lotion recipe you’re going to
try first!
About the Author
Martha Stone is a chef and also cookbook writer . She was born and
raised in Idaho where she spent most of her life growing up . Growing up
in the country taught her how to appreciate and also use fresh ingredients
in her cooking . This love for using the freshest ingredients turned into a
passion for cooking . Martha loves to teach others how to cook and she
Martha eventually moved to California and met the love of her life . She
settled down and has two children . She is a stay at home mom and
involves her children in her cooking as much as possible . Martha decided
to start writing cookbooks so that she could share her love for food and
cooking with everyone else .
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Author's Afterthoughts
Thanks !
Martha Stone