Delicate French macarons with coconut and almond flavors, filled with a luscious raspberry buttercream that creates an elegant treat perfect for special occasions and gifting.
Recipe Details
Ingredients
- 100g finely ground almond flour
- 175g powdered sugar
- 25g finely shredded unsweetened coconut
- 75g (about 2 large) egg whites, aged at room temperature 24 hours
- 50g granulated sugar
- 1/2 tsp pure almond extract
- 1/4 tsp coconut extract
- 2-3 drops white gel food coloring (optional)
- 115g unsalted butter, room temperature
- 200g powdered sugar (for filling)
- 60ml seedless raspberry jam
- 15g freeze-dried raspberries, crushed
- 1/2 tsp pure vanilla extract
- 1-2 tbsp heavy cream (if needed)
Instructions
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Line two large baking sheets with parchment paper or silicone macaron mats. If using parchment, draw 4cm circles as guides, spacing them 2cm apart.
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In a food processor, pulse 100g finely ground almond flour, 175g powdered sugar, and 25g finely shredded unsweetened coconut until very fine. Sift the mixture twice through a fine-mesh sieve, discarding any large pieces.
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In a clean bowl, whip 75g (about 2 large) egg whites until foamy. Gradually add 50g granulated sugar and whip to stiff, glossy peaks. Add 1/2 tsp pure almond extract, 1/4 tsp coconut extract, and 2-3 drops white gel food coloring (optional) if using.
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Add one-third of the almond mixture to the meringue and fold gently. Continue adding the dry ingredients in two more additions, folding until the batter flows like thick ribbon when lifted.
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Transfer batter to a piping bag fitted with a round tip. Pipe onto prepared baking sheets, holding the bag perpendicular to the surface. Tap sheets firmly to release air bubbles.
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Let macarons sit at room temperature for 30-60 minutes until they form a skin and are no longer tacky to touch.
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Preheat oven to 150°C (300°F). Bake one sheet at a time for 15-18 minutes, rotating halfway through. Macarons should not brown and should not wiggle when gently touched.
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Cool completely on baking sheets before removing. While cooling, make the filling by beating 115g unsalted butter until light and fluffy.
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Gradually add 200g powdered sugar (for filling), 60ml seedless raspberry jam, 15g freeze-dried raspberries, and 1/2 tsp pure vanilla extract. Beat until smooth, adding 1-2 tbsp heavy cream (if needed) if needed for consistency.
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Match similar-sized macaron shells and pipe filling onto flat side of one shell. Sandwich with another shell, twisting gently. Refrigerate assembled macarons for 24 hours before serving.
Tips
Aging Egg Whites: Leave egg whites covered with a towel at room temperature for 24 hours. This helps create the perfect texture and reduces moisture.
Macaronage Technique: The folding technique is crucial. The batter should flow like lava when lifted with a spatula. Undermixing creates lumpy shells, overmixing makes flat macarons.
Resting Time: Don't skip the resting period before baking. The shells should form a skin that doesn't stick to your finger when gently touched.
Oven Considerations: Every oven is different. Start checking at 12 minutes and adjust as needed. Macarons are done when they don't wiggle when gently nudged.
Storage: Assembled macarons improve after 24 hours in the refrigerator as the filling softens the shells. Store in airtight containers for up to 1 week.
Troubleshooting: Cracked tops usually mean the oven is too hot. Hollow shells indicate overbeaten meringue. No feet means insufficient resting time or oven temperature issues.
Flavor Variations: Substitute different extracts or add gel food coloring to match the filling flavor. Lemon, vanilla, or chocolate variations work beautifully with this base recipe.