Best 7 Really Easy Macaroons Recipes

REALLY EASY MACAROONS

Steps:

• Preheat oven to 325 degrees Farenheit. Line two cookie sheets with parchment paper.
• In large bowl, stir coconut, sugar, egg whites, salt, vanilla, and almond extract until well combined.
• Refrigerate one half hour.
• Drop batter by rounded teaspoons (approximately 1 inch apart) on parchment paper-covered cookie sheets. Bake 25 minutes until lightly golden. (Baking Tip: To ensure even doneness -- halfway through cooking time, reverse cookie trays in oven -- move top tray to bottom, flip trays front to back.).
• Cool 1-3 minutes on cookie trays. Remove with wide, thin spatula. Finish cooling on wire rack.

EASY MACARONS

Steps:

• Gather the ingredients.
• In a large bowl, sift together the almond flour, confectioners' sugar, and salt. Whisk to combine.
• Make a well in the center of the almond flour mixture and pour in 3 egg whites. Using a rubber spatula, fold and stir to make a paste. Set aside.
• Place the granulated sugar and water in a small pot and stir to combine. Wet your fingertips and wash down any sugar crystals on the side of the pot.
• Heat on medium-high heat until the mixture reaches 238 F on a candy thermometer.
• While you are waiting for the syrup to reach temperature, place the remaining 4 egg whites in the bowl of a stand mixer fitted with the whisk attachment. Whisk on medium-high speed until it reaches medium peaks. Turn off the mixer and wait for the sugar syrup to reach temperature.
• Once the sugar syrup has reached 238 F, turn the mixer back on medium speed to bring the egg whites back together and slowly drizzle the syrup down the side of the mixer bowl until fully incorporated in the egg whites.
• Turn the mixer on medium-high and continue whisking until the egg whites are inflated, smooth, shiny, flexible, and still a little warm, about 1 minute.
• If using food coloring, squeeze a few drops to reach your desired color into the meringue and whisk for another 5 seconds or until completely incorporated.
• Take a small amount of the meringue and fold it into the almond flour mixture to lighten it up.
• Fold about half of the remaining meringue into the almond mixture using broad strokes until few streaks are left.
• Fold the rest of the meringue into the batter until no streaks are left. Use as few strokes as possible to incorporate everything as overmixing can lead to flat macarons.
• The consistency is correct when the batter slowly drips off the spatula like lava and slowly settles flat, not leaving any peaks.
• Prepare a piping bag with a 1/3-inch circle piping tip and pour some of the macaron batter into the bag.
• Pipe 4 small dots of batter directly onto each corner of a 12 x 17-inch sheet tray, then place a piece of parchment on top. This will prevent the paper from lifting up in the oven.
• Hold the piping bag vertically (perpendicular to the work surface) about a half-inch from the parchment and gently squeeze to pipe a 1 1/2-inch circle without moving the piping bag. Repeat, making sure to leave space in between each macaron, until all the batter is gone.
• Gently tap the tray on the counter to remove any air bubbles. Let sit for about 30 minutes until the surface of the macaron is dry to the touch. Preheat the oven to 300 F.
• Bake the macarons for 15 to 20 minutes, rotating halfway through, until the shell is hard and the center is still chewy. Let cool completely.
• Gather the ingredients.
• In a small pot, add 1 1/2 cups sugar and the water and stir to combine. Wet your fingers to wipe any sugar crystals off the sides of the pot.
• Place over medium-high heat until the sugar syrup reaches 238 F. Do not stir the syrup while it is cooking-this will cause the sugar to crystalize.
• In the meantime, place the egg whites and salt into a stand mixer bowl fitted with the whisk attachment. Whisk on medium speed until the whites become frothy.
• Slowly add the remaining 1/4 cup sugar until fully combined. Turn the speed up to high and continue to whisk until medium-stiff peaks. Turn off the mixer and wait for the sugar syrup to reach temperature.
• When the sugar syrup reaches 238 F, remove the pot from the heat and turn the mixer back on low speed. Slowly pour the sugar syrup down the side of the mixing bowl until fully incorporated.
• Turn the speed to medium-high and continue to beat until it has doubled in size and the bowl is no longer warm.
• Turn the speed back down to medium and slowly add the butter chunks until smooth and fluffy.
• Lower the speed and add the vanilla. Continue to mix until everything comes together into a beautiful silky smooth buttercream.
• Prepare a piping bag with 1/4-inch circle piping tip.
• Fill the piping bag with the buttercream.
• Flip half of the macaron shells upside down and pipe a circle of buttercream onto each shell.
• Place the other half of the macaron shells on top of the buttercream. Make sure to pair similar-sized discs together for more consistent macarons.
• The macarons can be served immediately, but many say they are actually better after freezing overnight.

PLAIN MACAROONS

Steps:

• Heat oven to 350 degrees. Line a baking sheet with parchment paper. In a large bowl, combine sugar, coconut, egg whites, vanilla, and salt. Use your hands to mix well, completely combining ingredients.
• Dampen hands with cold water. Form 1/2 tablespoons of mixture into a loose haystack shape, and place on prepared baking sheet. Repeat with remaining mixture, placing macaroons about 1 inch apart.
• Bake until golden brown, 15 to 20 minutes. Remove baking sheet from oven to a wire rack, and let macaroons cool slightly on baking sheet. These are best served warm from the oven, but can be stored in an airtight container for up to 3 days.

HOW TO MAKE MACARONS RECIPE BY TASTY

Steps:

• Make the macarons: In the bowl of a food processor, combine the powdered sugar, almond flour, and ½ teaspoon of salt, and process on low speed, until extra fine. Sift the almond flour mixture through a fine-mesh sieve into a large bowl.
• In a separate large bowl, beat the egg whites and the remaining ½ teaspoon of salt with an electric hand mixer until soft peaks form. Gradually add the granulated sugar until fully incorporated. Continue to beat until stiff peaks form (you should be able to turn the bowl upside down without anything falling out).
• Add the vanilla and beat until incorporated. Add the food coloring and beat until just combined.
• Add about ⅓ of the sifted almond flour mixture at a time to the beaten egg whites and use a spatula to gently fold until combined. After the last addition of almond flour, continue to fold slowly until the batter falls into ribbons and you can make a figure 8 while holding the spatula up.
• Transfer the macaron batter into a piping bag fitted with a round tip.
• Place 4 dots of the batter in each corner of a rimmed baking sheet, and place a piece of parchment paper over it, using the batter to help adhere the parchment to the baking sheet.
• Pipe the macarons onto the parchment paper in 1½-inch (3-cm) circles, spacing at least 1-inch (2-cm) apart.
• Tap the baking sheet on a flat surface 5 times to release any air bubbles.
• Let the macarons sit at room temperature for 30 minutes to 1 hour, until dry to the touch.
• Preheat the oven to 300˚F (150˚C).
• Bake the macarons for 17 minutes, until the feet are well-risen and the macarons don't stick to the parchment paper.
• Transfer the macarons to a wire rack to cool completely before filling.
• Make the buttercream: In a large bowl, add the butter and beat with a mixer for 1 minute until light and fluffy. Sift in the powdered sugar and beat until fully incorporated. Add the vanilla and beat to combine. Add the cream, 1 tablespoon at a time, and beat to combine, until desired consistency is reached.
• Transfer the buttercream to a piping bag fitted with a round tip.
• Add a dollop of buttercream to one macaron shell. Top it with another macaron shell to create a sandwich. Repeat with remaining macaron shells and buttercream.
• Place in an airtight container for 24 hours to "bloom".
• Enjoy!

EASY MACAROONS

Steps:

• In a large bowl, beat sherbet and almond extract until sherbet is slightly softened. Gradually add cake mix. Stir in coconut. , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 12-15 minutes or until edges are lightly browned. Remove to wire racks.

MACAROONS I

Steps:

• Cover cookie sheets with parchment paper or aluminum foil.
• In large mixing bowl, soften almond paste with your hands or food processor. Mix in white sugar and egg whites until well blended. Mix in the confectioners' sugar, flour, and salt until smooth and well blended.
• Force dough through a cookie press or drop by teaspoonfuls onto cookie sheets. Cover and let stand for 30 minutes. Preheat the oven to 300 degrees F (150 degrees C).
• Bake for 25 minutes. Remove foil or parchment from sheets and let cool. Peel off macaroons.

EASY FRENCH MACARONS

Steps:

• Whisk together almond meal and confectioner's sugar and sift over a large bowl.
• Beat egg whites until frothy, 1 to 2 minutes. Slowly add granulated sugar and almond extract, beat until medium shiny peaks, about 3 to 5 minutes.
• Fold egg whites into almond mixture until combined. Mix vigorously with spatula until the mixture sinks easily into a smooth mass and has the consistency of honey. Transfer mixture to a pastry bag, cut off 1/2 inch off tip. Pipe 1-inch rounds about 1 inch apart on parchment-lined sheets.
• Let dry 30 minutes to an hour and a half until tops are firm and dry. Preheat oven to 350. Bake one sheet at a time for about 14 minutes, rotating once. Let cool completely on wire racks before filling and sandwiching cookies together.