Macaron Filling Ingredients Excerpt from “Baking Macarons: The Swiss Meringue Method”

Copyright 2018-2024 by Lisa Maliga

Macaron Filling Ingredients

I’ve been experimenting with making more creative fillings. Let’s face it, the filling is what flavors the macarons. While some of the buttercreams contain a cup or two of confectioners’ sugar, in some recipes I was able to decrease the amount significantly. For the American buttercream filling, keep in mind that 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, vanilla beans, vanilla bean powder OR vanilla bean paste. Yes, it costs more but the flavor is worth it. Imitation vanilla extract is very inexpensive but it isn’t nearly as good. I recommend real vanilla beans, powder or paste as it’s flavorful and contains the tiny seeds. These types of vanilla are ideal for flavoring macaron shells.

♥ For a rich, flavorful buttercream, use organic heavy cream. High fat creams always taste better! You won’t need to use a lot.

♥ Cream cheese. When baking cupcakes I finally got around to using a cream cheese frosting. As it’s not quite as sweet as butter, it’s perfect for sugary macarons. And what better ingredient for a cheesecake flavored macaron?

♥ Mascarpone Cheese. This is a rich creamy additive to your macaron fillings. Mascarpone cheese is similar to ricotta except for the fact that it’s made from cream and not milk. I’d never used it before but was pleased with how easily it blended with butter when I put it in the mixer. My first recipe using this lovely Italian cheese also combines honey and fig jam.

♥ Jam filling. Use either a natural jam/fruit spread or fresh fruit. Making a filling with fresh fruit is a little more work, but the taste is a lot better.

♥ Extracts/flavor emulsions/essential oils. I used a coconut extract for my buttercream and it was a very good flavor. Not excellent, but I’d make it again as it seemed to be a nice interpretation of coconut.

Book link: https://www.lisamaliga.com/book-baking-macarons-the-swiss-meringue-method

Visually-Enhanced Book Excerpt

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Apple Spice Macarons Recipe

Copyright 2018-2022 by Lisa Maliga

Apples and autumn go perfectly together. Think of apple cider, candy or caramel apples, apple crisp, and Apple Spice Macarons.

Welcome autumn with Apple Spice Macarons!

INGREDIENTS:

160 grams powdered sugar, sift with almond flour
160 grams almond flour, sift with powdered sugar
150 grams egg whites
185 grams confectioners’ sugar, sieved
1 Tablespoon [8 grams] arrowroot powder
1/2 teaspoon [3 grams] cream of tartar
1 teaspoon vanilla bean paste
several drops Burgundy gel food colorant

INSTRUCTIONS

Preheat oven to 300°F.

~ Sift the almond flour and confectioners’ sugar together into a bowl. Stir in the arrowroot powder and set aside.

~ Put a template on a baking sheet and place a silicone mat or parchment paper over it. Set aside.

~ In the bowl of a stand mixer, add egg whites and confectioners’ sugar. Whisk until well combined.

~ Place bowl over pot with just enough water, as you don’t want the water touching the bowl. Heat on medium until meringue is hot. Test to make sure it’s hot enough by sticking your clean finger in the meringue near the center of the bowl. If using a candy thermometer the temperature should be about 130 F [54 C].

~ Remove from heat and place bowl onto stand mixer. Add the cream of tartar and vanilla bean paste.

~ Whisk on medium to high speed until firm peaks form. Egg whites should be glossy and if you flip the bowl upside down, nothing will come out.

~ Add food coloring and whisk until the color is incorporated.

~ Remove the whisk and add the paddle attachment [if using one].

~ Add the presifted almond flour and confectioners’ sugar mixture.

~ Turn mixer on low or medium speed and mix for up to 10 seconds. If that doesn’t mix the batter thoroughly, mix for another 10 seconds. Turn off mixer and with your spatula, run it around the sides and bottom of bowl to make sure all the dry ingredients are incorporated.

~ Test for the ribbon stage. When you lift your spatula above the bowl, the batter should fall back to the bowl as one continuous stream and create a ribbon pattern.

~ Pour batter into a pastry bag [14″ or 16″] fitted with a large round tip.

~ Pipe onto the silicone or parchment covered baking sheets.

~ When finished with each sheet, bang baking sheet on counter to remove air bubbles. If you see any air bubbles, pop them with a toothpick.

~ Let shells rest on a flat surface in a cool, dry area for about 30 minutes. The surface will change from glossy to matte. To make sure they’re done, gently touch the edge of one with your finger. There should be no trace of batter on your finger.

~ Bake for 15-20 minutes. This will vary depending on your oven. Carefully monitor the baking process and check your oven thermometer. After 8 or so minutes, rotate the tray to ensure even baking.

~ Macarons are done when you peel back the mat or the parchment paper and the shells don’t stick.

~ Remove from oven and gently slide the parchment or silicone mat onto a cooling rack. The shells should be cool enough to remove after 10 minutes.

~ Place macaron shells on a wax paper covered baking sheet or tray for filling. Match similar sized shells together. Pipe the filling on the flat side of one shell and gently place the second shell on top.

APPLE SPICE BUTTERCREAM FILLING

Apple Spice Buttercream Filling ready to pipe

INGREDIENTS:

115 grams [1/4 cup] apple butter
115 grams [1/4 cup] unsalted butter
150 grams [3/4 cup] dark brown sugar OR organic pure cane sugar
30 ml [2 Tablespoons] heavy [double] cream
2 teaspoons Apple Pie Spice*
125 grams [1 cup] confectioners’ sugar, sifted

INSTRUCTIONS:

Melt the butter in a saucepan, then add the apple butter and brown sugar. Bring to a boil and reduce heat to medium low. Continue to boil for 2 minutes, whisking constantly. Add the cream, apple pie spice and cinnamon, whisking constantly, and return to a boil. Remove from heat and cool to room temperature. Whisk powdered sugar until smooth and it reaches a frosting consistency.

* Make your own Apple Pie Spice by combining: 1 1/2 teaspoon (3 grams) cinnamon, 1/2 teaspoon (2 grams) nutmeg, 1/4 teaspoon (1 gram) allspice and two dashes of cloves. Add ingredients to a small container and shake until blended.

Video Tutorial

Click the picture to check out the book. Available in eBook and paperback formats.

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Froot Loops Macarons Recipe & Video Tutorial

By Lisa Maliga, copyright 2018-2020

This is for fans of Froot Loops or similar types of sweet and colorful cereal.

Froot Loops Macarons

INGREDIENTS:

160 grams powdered sugar, sift with almond flour
160 grams almond flour, sift with powdered sugar
150 grams egg whites
185 grams confectioners’ sugar, sieved
2-3 Tablespoons crushed Froot Loops cereal for sprinkling
1 Tablespoon [8 grams] arrowroot powder
1/2 teaspoon [3 grams] cream of tartar
Pink or purple gel food colorant

INSTRUCTIONS:

Preheat oven to 300°F.
Sift the almond flour and confectioners’ sugar together into a bowl. Stir in the arrowroot powder and set aside.
Put a template on a baking sheet and place a silicone mat or parchment paper over it. Set aside.
In the bowl of a stand mixer, add egg whites and confectioners’ sugar. Whisk until well combined.
Place bowl over steaming pot with just enough water, as you don’t want the water touching the bowl. Heat on medium heat until it steams. Test to make sure it’s hot enough by sticking your clean finger in the meringue near the center of the bowl. If using a candy thermometer the temperature should be about 130 F [54 C].
Remove from heat and place bowl back onto stand mixer. Add the cream of tartar.
Whisk on medium to high speed until firm peaks form. Egg whites should be glossy and if you flip the bowl upside down, nothing will come out.
Add food coloring and whisk until the color is incorporated.
Remove the whisk and add the paddle attachment [if using one].
Add the presifted almond flour and confectioners’ sugar mixture.
Turn mixer to low or medium speed and mix for up to 10 seconds. If that doesn’t mix the batter thoroughly, mix for another 10 seconds. Turn off mixer and with your spatula, run it around the sides and bottom of bowl to make sure all the dry ingredients are incorporated.
Test for the ribbon stage. When you lift your spatula above the bowl, the batter should fall back to the bowl as one continuous stream and create a ribbon pattern.
Pour batter into a large pastry bag fitted with a large round tip.
Pipe onto the silicone or parchment covered baking sheets.
When finished with each sheet, bang baking sheet on counter to remove air bubbles. If you see any air bubbles, pop them with a toothpick.
Sprinkle crushed Froot Loops on the macaron shells
Let shells rest on a flat surface in a cool, dry area for about 30 minutes. The surface will change from glossy to matte. To make sure they’re done, gently touch the edge of one with your finger. There should be no trace of batter on your finger.
Bake for 15-20 minutes. This will vary depending on your oven. Carefully monitor the baking process and check your oven thermometer. After 8 or so minutes, rotate the tray to ensure even baking.
Macarons are done when you peel back the mat or the parchment paper and the shells don’t stick.
Remove from oven and gently slide the parchment or silicone mat onto a cooling rack. The shells should be cool enough to remove after 10 minutes.
Place macaron shells on a wax paper covered baking sheet or tray for filling. Match similar sized shells together. Pipe the filling on the flat side of one shell and gently place the second shell on top.

Froot Loops Ganache filling

For a sweet and colorful macaron filling, this easy to make white chocolate ganache only takes a few minutes to prepare. If you want a slightly thicker version, just add a little more crushed cereal.

INGREDIENTS:

170 grams [6 ounces] white chocolate chunks
473 ml [2 cups] heavy [double] cream
15 grams [1/2 cup] crushed Froot Loops cereal

INSTRUCTIONS:

Heat the heavy cream in a microwave until it’s very hot but not boiling. Pour into the bowl of white chocolate chunks. Stir until smooth. Add the crushed Froot Loops, mixing until incorporated. Cover with cling wrap and put in the refrigerator for a couple of hours, until it’s no longer runny. Spoon into a piping bag with no tip.

From the book BAKING MACARONS: THE SWISS MERINGUE METHOD. Available in eBook and paperback formats.

All stores: https://www.lisamaliga.com/book-baking-macarons-the-swiss-meringue-method

Amazon link: Baking Macarons: The Swiss Meringue Method
All other bookstores: Baking Macarons: The Swiss Meringue Method

VIDEO TUTORIAL

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Banana Coconut Macarons Recipe & Video Tutorial

By Lisa Maliga, copyright 2018

Shopping for a fruity tropical taste of sweetness? This is a great combination for those who adore such a compatible flavor duo. It’s also a marvelous summer treat! 🙂

Banana Coconut Macarons Recipe

Ingredients:

160 g powdered sugar, sift with almond flour
160 g almond flour, sift with powdered sugar
150 g egg whites
180 g confectioners’ sugar, sieved
½ teaspoon [3 grams] cream of tartar
1 Tablespoon [8 grams] arrowroot powder
Yellow food gel
Colorful sprinkles [optional]

OVEN TEMPERATURE: 300 degrees Fahrenheit/150 Celsius

Sift the almond flour and confectioners’ sugar together into a bowl. Stir in the arrowroot powder and set aside.
Put a template on a baking sheet and place a silicone mat or parchment paper over it. Set aside.
In the bowl of a stand mixer, add egg whites and confectioners’ sugar. Whisk until well combined.
Place bowl over pot with just enough water, as you don’t want the water touching the bowl. Heat on medium until meringue is hot. Test to make sure it’s hot enough by sticking your clean finger in the meringue near the center of the bowl. If using a candy thermometer the temperature should be about 130 F [54 C].
Remove from heat and place bowl onto stand mixer. Add the cream of tartar.
Whisk on medium to high speed until firm peaks form. Egg whites should be glossy and if you flip the bowl upside down, nothing will come out.
Add food coloring and whisk until the color is incorporated.
Remove the whisk and add the paddle attachment [if using one].
Add the presifted almond flour and confectioners’ sugar mixture.
Turn mixer on low or medium speed and mix for up to 10 seconds. If that doesn’t mix the batter thoroughly, mix for another 10 seconds. Turn off mixer and with your spatula, run it around the sides and bottom of bowl to make sure all the dry ingredients are incorporated.
Test for the ribbon stage. When you lift your spatula above the bowl, the batter should fall back to the bowl as one continuous stream and create a ribbon pattern.
Pour batter into a pastry bag [14″ or 16″] fitted with a large round tip.
Pipe onto the silicone or parchment covered baking sheets.
When finished with each sheet, bang baking sheet on counter to remove air bubbles. If you see any air bubbles, pop them with a toothpick.
Add the sprinkles on top of the macaron shells.
Let shells rest on a flat surface in a cool, dry area for about 30 minutes. The surface will change from glossy to matte. To make sure they’re done, gently touch the edge of one with your finger. There should be no trace of batter on your finger.
Bake for 15-20 minutes. This will vary depending on your oven. Carefully monitor the baking process and check your oven thermometer. After 8 or so minutes, rotate the tray to ensure even baking.
Macarons are done when you peel back the mat or the parchment paper and the shells don’t stick.
Remove from oven and gently slide the parchment or silicone mat onto a cooling rack. The shells should be cool enough to remove after 10 minutes.
Place macaron shells on a wax paper covered baking sheet or tray for filling. Match similar sized shells together. Pipe the filling on the flat side of one shell and gently place the second shell on top.

Banana Coconut Filling

Ingredients:

2 cups confectioner’s sugar
1 cup unsalted butter, room temp
½ cup cream cheese, room temp
2 teaspoons vanilla extract OR vanilla bean paste
2 teaspoons banana extract
1 teaspoon coconut extract
5 drops yellow food gel

Instructions:

Beat the butter and cream cheese until fluffy. Add the vanilla while continuing to beat. Sift in the powdered sugar through a sifter. Mix for about 5-7 minutes. Add extracts. Spoon into a piping bag.

Amazon link: Baking Macarons: The Swiss Meringue Method
All other bookstores: Baking Macarons: The Swiss Meringue Method

VIDEO TUTORIAL

ABOUT THE AUTHOR

Lisa Maliga is an American author of contemporary fiction and cozy mysteries. Her nonfiction titles consist of how to make bath and body products with an emphasis on melt and pour soap crafting. When researching her cozy mystery, she discovered the art of baking French macarons. She has written three dessert cookbooks, including two on macarons. When not writing, Lisa reads an assortment of books, takes photos, and is working on a series of baking and soaping video tutorials. Visit her website at: https://www.LisaMaliga.com

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Baking Checklist for Macarons

By Lisa Maliga, copyright 2018

There’s no such thing as foolproof macarons! However, there are ways to ensure that you bake the best batches you can by keeping this handy baking checklist nearby. Feel free to share this with other macaron bakers. And revise it to your needs. It’s all about getting the tastiest and prettiest batches of macarons!

This excerpt is from my book Baking Macarons: The Swiss Meringue Method.

BAKING CHECKLIST

♥ Note outside and inside temperature and humidity just before you begin baking.

♥ Have a notepad and pen handy so you can take notes.

♥ In addition to taking notes, photograph/film the process. Or have someone photograph/film you so you can concentrate on baking.

♥ Is your almond flour sifted [at least 3 times] or ground in the food processor?

♥ Have you premixed your almond flour and confectioners’ sugar? Have you sifted it together once?

♥ Are your egg whites weighed?

♥ Is your confectioners’ [icing] sugar sifted and measured?

♥ Are your mixing bowls clean and dry?

♥ Are your parchment paper or silicone mats clean, dry and ready for piping?

♥ Have you added your tip to the piping bag?

♥ Are the oven racks in the correct position?

♥ Will you make your filling after your macaron shells or is it already made?

♥ Is your cooling rack set out?

♥ Are your drying/filling trays lined with wax paper?

Use this as a guide to help monitor the baking process:

First batch # shells sat for # minutes. Baked for # minutes.

Second batch # shells baked for # minutes.

Third batch # shells baked for # minutes.

With each batch, note the type of cookie sheet, whether you use only one or if you double them. Also, note the position of the oven rack

Indicate if you’re using parchment or silicone mats.

Observe the temperature of your oven periodically.

Note when you rotated the baking sheet.

Equipment needed for baking macarons

ABOUT THE AUTHOR

Lisa Maliga is an American author of contemporary fiction and cozy mysteries. Her nonfiction titles consist of how to make bath and body products with an emphasis on melt and pour soap crafting. When researching her cozy mystery, she discovered the art of baking French macarons. She has written three dessert cookbooks, including two on macarons. When not writing, Lisa reads an assortment of books, takes photos, and is working on a series of baking and soaping video tutorials. Visit her website at https://www.LisaMaliga.com

YouTube link: https://www.youtube.com/channel/UCV3qb7K5F0dEmq3ZfhiJJPA

Almond Macarons Recipe & Video Tutorial

By Lisa Maliga, copyright 2018-2019

Almond is a classic flavor and the filling also contains almond flour. Using a high quality almond extract will make the flavor even richer. These lovely almond macarons will brighten any occasion!

This recipe is from my book Baking Macarons: The Swiss Meringue Method.

INGREDIENTS:

160 grams powdered sugar, sift with almond flour
160 grams almond flour, sift with powdered sugar
150 grams egg whites
180 grams confectioners’ sugar, sieved
1/2 teaspoon cream of tartar
1 Tablespoon arrowroot powder
Blue food color gel

INSTRUCTIONS:

Preheat oven to 300°F.
Sift the almond flour and confectioners’ sugar into a bowl. Stir in the arrowroot powder and set aside.
Put a template on a baking sheet and place a silicone mat or parchment paper over it. Set aside.
In the bowl of a stand mixer, add egg whites and confectioners’ sugar. Whisk until well combined.
Place bowl over steaming pot with just enough water, as you don’t want the water touching the bowl. Heat on medium heat until it steams. Test to make sure it’s hot enough by sticking your clean finger in the meringue near the center of the bowl. If using a candy thermometer the temperature should be about 130 F.
Remove from heat and place bowl back onto stand mixer. Add the cream of tartar.
Whisk on medium to high speed until firm peaks form. Egg whites should be glossy and if you flip the bowl upside down, nothing will come out.
Add food coloring and whisk until the color is incorporated.
Remove the whisk and add the paddle attachment [if using one].
Add the presifted almond flour and confectioners’ sugar mixture and food coloring.
Turn mixer to low or medium speed and mix for up to 10 seconds. If that doesn’t mix the batter thoroughly, mix for another 10 seconds. Turn off mixer and with your spatula, run it around the sides and bottom of bowl to make sure all the dry ingredients are incorporated.
Test for the ribbon stage. When you lift your spatula above the bowl, the batter should fall back to the bowl as one continuous stream and create a ribbon pattern.
Pour batter into a large pastry bag fitted with a large round tip.
Pipe onto the silicone or parchment covered baking sheets.
When finished with each sheet, bang baking sheet on counter to remove air bubbles. If you see any air bubbles, pop them with a toothpick.
Let shells rest on a flat surface in a cool, dry area for about 30 minutes. The surface will change from glossy to matte. To make sure they’re done, gently touch the edge of one with your finger. There should be no trace of batter on your finger.
Bake for 15-20 minutes. This will vary depending on your oven. Carefully monitor the baking process and check your oven thermometer. After 8 minutes, rotate the tray to ensure even baking.
Macarons are done when you peel back the mat or parchment paper and the shells don’t stick.
Remove from oven and slide the parchment or silicone mat onto a cooling rack.
Place macaron shells on a wax paper covered baking sheet or tray for filling.
Using an edible brown food color gel pen, carefully draw spirals on each shell.
When the shells are dry, match similar sized shells together. Pipe the filling on the flat side of one shell and gently place the second shell on top.

Almond Macaron Filling

This is a European type of filling as it contains almond flour for a thickener and for the taste and texture. For more texture, you can use unblanched almond flour.

INGREDIENTS:

125 grams [4 ounces] butter, room temperature
86 grams [3 ounces] almond flour [sifting isn’t necessary]
86 grams [3 ounces] confectioners’ sugar, sifted
1 1/2 teaspoons vanilla bean paste
1 teaspoon almond extract

INSTRUCTIONS:

In a stand mixer with a whisk attachment, whip the butter on medium speed until smooth and creamy.
Add the powdered sugar, starting at low speed and gradually changing to medium speed. When thoroughly mixed add the almond flour and whisk until the filling is smooth and creamy.
Add the vanilla bean paste and almond extract.
Scoop into a piping bag, the use of a tip is optional.

Amazon link: Baking Macarons: The Swiss Meringue Method
All other bookstores: Baking Macarons: The Swiss Meringue Method

VIDEO TUTORIAL

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Oatmeal Raisin Cookies with Einkorn Wheat Flour ~ Recipe & Video

By Lisa Maliga, copyright 2018

There’s one similarity between macarons [which contain almond flour], and oatmeal raisin cookies made with einkorn flour – einkorn flour should be sifted twice. Other than that, these tasty and nutritious cookies are easy to make and can be eaten only a few minutes after they’re out of the oven.

In this recipe, I used both walnuts and pecans. Of course, you can opt for nut-free, use different nuts, or change the raisins to sultanas or even dried cherries/other types of fruit. The cookies shown here are very soft and chewy — and will remain that way for a few days. If they last that long! Einkorn flour is different from the usual all-purpose wheat flour found in grocery stores, because it’s an ancient grain that has NOT been hybridized. It comes from Italy and is high in the antioxidant lutein.

“A Good Gluten?: The gluten in einkorn lacks the high molecular weight proteins that many people can’t digest. If you are sensitive to modern wheat, einkorn can provide a delicious alternative. Please note that einkorn does contain gluten and is therefore not ok for those with Celiac Disease” from the jovial website.

INGREDIENTS:

1/2 cup [1 stick] organic unsalted butter, room temperature
1/4 cup organic virgin coconut oil
1 cup firmly packed dark brown sugar
½ cup raw cane sugar
2 large eggs, room temperature
1 teaspoon vanilla extract OR vanilla bean paste
1½ cups organic einkorn all-purpose, sifted twice 
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice OR apple pie spice
½ teaspoon salt
3 cups rolled oats
1 cup raisins
1 cup chopped walnuts or pecans [optional]

Oven temperature: 350 Fahrenheit

INSTRUCTIONS:

Preheat oven to 350°Fahrenheit.

Line 2 – 3 baking sheets with parchment paper or silicone mats.

In a large bowl or a stand mixer, cream together butter, coconut oil, and sugars.

Add eggs and vanilla and beat well.

Add combined flour, baking soda, cinnamon, pumpkin pie spice, and salt. Mix well.

Using a spatula or a spoon, stir in oats, raisins and nuts.

Drop rounded tablespoonfuls onto parchment paper or silicone mat-covered baking sheets.

Bake for approximately 12 minutes or until golden brown around the edges. 

Cool on a wire rack, or enjoy some of them right away while they’re very soft, chewy and hot!

Learn more about einkorn flour here: https://jovialfoods.com/einkorn/learn-more-about-this-super-nutritious-grain/

VIDEO

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Orange Macarons Recipe & Video Tutorial

By Lisa Maliga copyright 2018

Orange curd, like lemon and lime curd, isn’t difficult to find in many grocery, health food or even discount stores. I was in TJ Maxx checking out the jams and jellies section, which is nicely stocked throughout the year, when I saw a jar of orange curd and thought it, might make a nice macaron filling. The taste wasn’t as tangy as I thought it would be so adding orange extract was necessary to get a brighter and tangier orange flavor. But it depends on your preference and the brand you buy—or if you make it yourself.

This was also the first time I used egg whites from a carton. I let them get to room temperature, but that’s not even necessary. I’d read that it takes longer to whip them up and it took me more than double the amount of time. Instead of separating the egg whites by hand, and not having to waste any eggs or remove any shells, the time saved was negligible.

While this recipe isn’t included in my book Baking Macarons: The Swiss Meringue Method, it follows the same formula as the other recipes and is detailed enough for most home bakers.

INGREDIENTS:

160 grams confectioners’ sugar, sift with almond flour
160 grams almond flour, sift with confectioners’ sugar
150 grams egg whites
180 grams confectioners’ sugar, sieved
1/2 teaspoon cream of tartar
1 Tablespoon arrowroot powder
Orange food color gel

INSTRUCTIONS:

Preheat oven to 300°F.
Sift the almond flour and confectioners’ sugar into a bowl. Stir in the arrowroot powder and set aside.
Put a template on a baking sheet and place a silicone mat or parchment paper over it. Set aside.
In the bowl of a stand mixer, add egg whites and confectioners’ sugar. Whisk until well combined.
Place bowl over steaming pot with just enough water, as you don’t want the water touching the bowl. Heat on medium heat until it steams. Test to make sure it’s hot enough by sticking your clean finger in the meringue near the center of the bowl. If using a candy thermometer the temperature should be about 130 F.
Remove from heat and place bowl back onto stand mixer. Add the cream of tartar.
Whisk on medium to high speed until firm peaks form. Egg whites should be glossy and if you flip the bowl upside down, nothing will come out.
Add food coloring and whisk until the color is incorporated.
Remove the whisk and add the paddle attachment [if using one].
Add the presifted almond flour and confectioners’ sugar mixture and food coloring.
Turn mixer to low or medium speed and mix for up to 10 seconds. If that doesn’t mix the batter thoroughly, mix for another 10 seconds. Turn off mixer and with your spatula, run it around the sides and bottom of bowl to make sure all the dry ingredients are incorporated.
Test for the ribbon stage. When you lift your spatula above the bowl, the batter should fall back to the bowl as one continuous stream and create a ribbon pattern.
Pour batter into a large pastry bag fitted with a large round tip.
Pipe onto the silicone or parchment covered baking sheets.
When finished with each sheet, bang baking sheet on counter to remove air bubbles. If you see any air bubbles, pop them with a toothpick.
Let shells rest on a flat surface in a cool, dry area for about 30 minutes. The surface will change from glossy to matte. To make sure they’re done, gently touch the edge of one with your finger. There should be no trace of batter on your finger.
Bake for 15-20 minutes. This will vary depending on your oven. Carefully monitor the baking process and check your oven thermometer. After 8 minutes, rotate the tray to ensure even baking.
Macarons are done when you peel back the mat or parchment paper and the shells don’t stick.
Remove from oven and slide the parchment or silicone mat onto a cooling rack.
Place macaron shells on a wax paper covered baking sheet or tray for filling.
Using an edible brown food color gel pen, carefully draw spirals on each shell.
When the shells are dry, match similar sized shells together. Pipe the filling on the flat side of one shell and gently place the second shell on top.

Orange Curd Macaron Filling

INGREDIENTS:

125 grams [4 ounces] unsalted butter, room temperature
125 grams [4 ounces ]mascarpone cheese, room temperature
40 grams [1/3 heaping cup] confectioners’ sugar, sifted
1 teaspoon vanilla extract OR vanilla bean paste
2-3 Tablespoons orange curd
1/2 – 1 teaspoon orange extract [optional]
Orange food color gel

INSTRUCTIONS:

Beat the butter and mascarpone cheese until fluffy. Add the powdered sugar, followed by the orange curd. Then, add the vanilla while continuing to beat. Mix for about 5-7 minutes. Add extract. Spoon into a piping bag. You can use a French piping tip if you prefer fancy edges. I used an Ateco #863 for this recipe.

VIDEO TUTORIAL:

Amazon link: Baking Macarons: The Swiss Meringue Method
All other bookstores: https://lisamaliga.com/bakingmacaronsswiss.htm

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Chocolate Coconut Ganache Filling Recipe [Vegan/Non-dairy]

Chocolate Coconut Ganache Filling Recipe [Vegan/Non-dairy]

By Lisa Maliga, copyright 2018

My first chocolate ganache was made with a name brand of chocolate chips, ahem morsels, and was nice but not great. Ganache is all about the chocolate and the better quality the chocolate, the tastier your macarons will be. I’ve also learned that some people are either lactose intolerant, or they want to sell their macarons but can’t use any dairy products in the ganache. So, here’s a solution to that – a recipe that contains vegan and non-dairy ingredients. Chocolate and coconut are very compatible flavors and this is one of my favorite ganache recipes.

This original recipe is from the book Baking Macarons: The Swiss Meringue Method. 

The ingredients: organic virgin coconut oil, unsweetened coconut milk, coconut flavor, and Theo Coconut 70% Dark Chocolate

INGREDIENTS:

10 ounces dark chocolate, chopped Theo Coconut 70% Dark Chocolate contains toasted coconut and is recommended
5.46 ounces unsweetened coconut milk [1 small can]
1 Tablespoon virgin coconut oil
1-2 teaspoons coconut flavor or extract

INSTRUCTIONS:

Before opening the can of coconut milk, shake well. Place in a microwave-safe container. Heat until just starting to simmer, approximately one minute. Pour over chocolate. Add virgin coconut oil and let sit for a few minutes as the chocolate melts. Stir to combine.

Add coconut extract or flavor and whisk until fully incorporated. Let cool until thick but not hard.

Scoop into a piping bag.

Chopped chocolate in a glass bowl

Pouring the heated coconut milk onto the chocolate pieces

Gently stir and add the organic virgin coconut oil

Adding the coconut flavor oil

Stirring the chocolate coconut ganache — note the chunks of toasted coconut!

Chocolate Macarons with Chocolate Coconut Filling

Want to learn more about baking macarons? 

Amazon: Baking Macarons: The Swiss Meringue Method
PAPERBACK: Baking Macarons: The Swiss Meringue Method
Amazon UK: Baking Macarons: The Swiss Meringue Method
PAPERBACK: Baking Macarons: The Swiss Meringue Method
B&N/Nook: Baking Macarons: The Swiss Meringue Method
iTunes: Baking Macarons: The Swiss Meringue Method
Kobo: Baking Macarons: The Swiss Meringue Method
Scribd: Baking-Macarons: The Swiss Meringue Method
Smashwords: Baking Macarons: The Swiss Meringue Method

Cinnamon Roll Macarons Recipe & Video

By Lisa Maliga, copyright 2018

This recipe is from the book Baking Macarons: The Swiss Meringue Method. 

CINNAMON ROLL MACARONS RECIPE

For cinnamon lovers. Whether you adore cinnamon during the Christmas season or any time of the year, these sweet and spicy macarons are sure to please.

INGREDIENTS:

160 grams powdered sugar, sift with almond flour
160 grams almond flour, sift with powdered sugar
150 grams egg whites
180 grams confectioners’ sugar, sieved
1 Tablespoon [8 grams] arrowroot powder
1/2 teaspoon [3 grams] cream of tartar
1/2 teaspoon [3 grams] ground cinnamon
1/2 teaspoon vanilla bean paste
Brown edible food color pen

INSTRUCTIONS:

Preheat oven to 300.
Sift almond flour and confectioners’ sugar together into a bowl. Stir in the arrowroot powder and cinnamon, and set aside.
Put a template on a baking sheet and place a silicone mat or parchment paper over it. Set aside.
In the bowl of a stand mixer, add egg whites and confectioners’ sugar. Whisk until well combined.
Place bowl over steaming pot with just enough water, as you don’t want the water touching the bowl. Heat on medium heat until it steams. Test to make sure it’s hot enough by sticking your clean finger in the meringue near the center of the bowl. If using a candy thermometer the temperature should be about 130 F.
Remove from heat and place bowl back onto stand mixer. Add the cream of tartar.
Whisk on medium to high speed until firm peaks form. Egg whites should be glossy and if you flip the bowl upside down, nothing will come out.
Add vanilla bean paste and whisk for a few seconds.
Remove the whisk and add the paddle attachment [if using one].
Add the presifted almond flour and confectioners’ sugar mixture.
Turn mixer to low or medium speed and mix for up to 10 seconds. If that doesn’t mix the batter thoroughly, mix for another 10 seconds. Turn off mixer and with your spatula, run it around the sides and bottom of bowl to make sure all the dry ingredients are incorporated.
Test for the ribbon stage. The batter should fall back to the bowl as one continuous stream and create a ribbon pattern.
Pour batter into a large pastry bag fitted with a large round tip.
Pipe onto the silicone or parchment covered baking sheets.
When finished with each sheet, bang baking sheet on counter to remove air bubbles.
Let shells rest in a cool, dry area for about 30 minutes. To make sure they’re done, gently touch the edge of one with your finger. There should be no trace of batter on your finger.
Bake for 15-20 minutes. This will vary depending on your oven. Carefully monitor the baking process and check your oven thermometer. After 8 minutes, rotate the tray to ensure even baking.
Macarons are done when you peel back the mat or parchment paper and the shells don’t stick.
Remove from oven and slide the parchment or silicone mat onto a cooling rack. 
Place macaron shells on a wax paper covered baking sheet or tray for filling.
Using an edible brown food color gel pen, carefully draw spirals on each shell.
When the shells are dry, match similar sized shells together. Pipe the filling on the flat side of one shell and gently place the second shell on top.

CINNAMON ROLL FILLING

INGREDIENTS:

125 grams [4 ounces] unsalted butter, room temperature
125 grams [4 ounces] cream cheese, room temperature
220 grams [2 cups] confectioners’ sugar, sifted
1 teaspoon vanilla bean paste
30 ml [2 Tablespoons] heavy [double] cream
1/2 teaspoon ground cinnamon

INSTRUCTIONS:

In the bowl of a mixer/stand mixer, mix butter and cream cheese until well blended. Add the vanilla, heavy cream, and cinnamon. Continue to blend until well incorporated. Add the sugar and mix on high speed for a few minutes. Spoon into a piping bag and fill your macarons.

Want to learn more about baking macarons? 

Amazon link: Baking Macarons: The Swiss Meringue Method
PAPERBACK LINK:Baking Macarons: The Swiss Meringue Method
Amazon UK:Baking Macarons: The Swiss Meringue Method
PAPERBACK LINK:Baking Macarons: The Swiss Meringue Method
B&N/Nook:Baking Macarons: The Swiss Meringue Method
iTunes:Baking Macarons: The Swiss Meringue Method
Kobo: Baking Macarons: The Swiss Meringue Method
Smashwords: Baking Macarons: The Swiss Meringue Method