Spring Macarons

March 22, 2010
1 Ratings
  • Serves 20 (1 1/2inch macarons)
Author Notes

I have devoted an entire year to perfecting the macaron. I am about half way through. Each week a little bit better than the last. This is my idea of the most perfect spring macaron. —MollyMartin

Test Kitchen Notes

The cookie is perfectly formed -- smooth, footed, with a crisp-chewy texture -- and quite sweet. The raspberry-cream cheese filling is very sweet too but the little girl in me wanted to keep licking the spoon anyway. Velvet Macaron doesn't say when to add the fresh raspberries so I just threw them in with the butter and cream cheese, which worked fine. This recipe makes a good deal more filling than you need -- freeze it for another use or just make a much smaller batch. This is not a subtle, grown-up cookie, but kids (or the kids in all of us) will go crazy for it. - Kristen —The Editors

What You'll Need
  • Lemon Macaron
  • 65 grams Egg whites
  • 115 grams Powdered Sugar
  • 65 grams almond flour
  • 40 grams sugar
  • 1/4 teaspoon lemon extract
  • 1 pinch salt
  • 1 pinch cream of tartar
  • yellow food paste color
  • Raspberry Cream Cheese Buttercream
  • 15 raspberries
  • 4 ounces softened cream cheese
  • 4 ounces softened butter
  • 3 to 4 cups powdered sugar
  • 3 tablespoons milk
  • 1 tablespoon vanilla extract
  1. Lemon Macaron
  2. Leave egg whites on counter covered with plastic wrap for 24 hours. Aging them helps the process. Preheat oven to 325. Line two baking sheet with parchment paper. I like to trace 1 1/2 inch circles on paper. Prior to whipping egg whites, prepare your almond flour and powdered sugar. I always use a scale to weigh ingredients. In a food processor, blend almond flour and powdered sugar. Sift into a large bowl. If there are any large almond flour pieces, I grind in a espresso/ nut grinder. The finer the better. Whisk one more time, set aside.
  3. Place egg whites in stainless steel bowl. Beat with mixer till foamy. I like to use a hand mixer for macaron making, it gives me more control. Add cream of tartar and salt. Beat to soft peaks. Add sugar slowly,add lemon and dye. Beat just before stiff peak, yet still wet. Overwhipping will leave you with an oily-looking macaron.
  4. Fold 1/3 of the almond flour mixture into the egg white mixture. Stir rather briskly, fold from the bottom and push mixture on the inside of the bowl. This takes a little air out of white. Fold 1/3 until incorporated, and then fold the last 1/3. Mixture should be slightly runny.
  5. Pipe circles on parchment paper. Let macaron circles sit out at room temp for about 30 minutes or until they no longer stick to the finger when touched. Bake for about 12 to 15 minutes. If macaron barely wiggles when touched, it is done. Leave on parchment until completely cooled. Gently peel off. They will be very delicate and breakable.
  1. Raspberry Cream Cheese Buttercream
  2. Cream butter and cream cheese together. Add milk, vanilla and 2 cups of powdered sugar. Beat to combine. Add 1 more cup of powdered sugar. If it is too thin, add more powdered sugar. I like mine a bit thicker for macarons. Chill for about 2 hours.
  3. When time to assemble the macarons. Pipe about a tablespoon of buttercream onto bottom of macaron. Find a top and very very lightly squeeze together.
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  • monkeymom
  • TheWimpyVegetarian

13 Reviews

belen November 25, 2010
those are a must make! gorgeous!
Jennifer A. March 23, 2010
So beautiful! They remind me of Paris. Thanks for posting such a wonderful and easy to follow recipe.
Annelle March 23, 2010
I have always wanted to try to make macarons--now I think I've found the perfect tutorial! Thank you for sharing this wonderful recipe!
monkeymom March 22, 2010
these are perfection. What brand of almond flour do you use and where can you find it?
MollyMartin March 22, 2010
Thank you so much. I use Bob's Red Mill. I just process and grind it several times to make it almost powder.
monkeymom March 22, 2010
Thanks, and thanks for sharing your recipe as well. I checked out your blog and it is impressive! What is your favorite flavor so far?
MollyMartin March 23, 2010
It is so hard to chose a favorite mac, but i loved the raspberry with the champagnes mousse filling. the filling was really fun to make and they were so pretty
TheWimpyVegetarian March 22, 2010
Wow! Absolutely stunning job. And you capture tips I've read about on how to have the best success with macarons like using egg whites allowed to *age*. If I was going to cheat with my nut allergies, it would be with this recipe!
drbabs March 22, 2010
I'm in awe of you.
MollyMartin March 22, 2010
Thank you so much
testkitchenette March 22, 2010
Spectacular and well written!
mrslarkin March 22, 2010
Whoa, those look incredible!
dymnyno March 22, 2010
They look stunning!!!! I wish that I could taste one right now!