I Love Macarons! I don’t enjoy making them though. I tried a few years ago, but the feet didn’t form, so I abandoned it for awhile. Then recently I made the plunge again. Mostly, I was just really wanting some, and they are hard to come by, so I decided to make my own. My second attempt wasn’t horrible. I made a double batch, and by the end, I finally got some good ones. My third attempt was even better. I made plain macarons with a Matcha honey buttercream filling, and it was amazing! I learned a few things in my third attempt. I didn’t plan to make another double batch, but it happened, and I was happy it did. I was able to finally nail down some tips that helped me. First, I found that the longer I let the macarons dry before baking, the better. The recipe I used said that the macarons needed to dry 15 minutes, so they are no longer tacky, but even though mine were no longer tacky after about 20 minutes, I realized that if I let them dry for 30 to 45 minutes, the macarons baked so much better. I read later that the drying stage can take up to 1 hour depending on the humidity. The next thing I learned was that stacking baking sheets during the baking process really helped. Also baking mats are a must. I read that parchment creates a different affect on the way that the feet forms, so I will definitely be trying that route next time. Also, don’t let the batter sit out uncovered too long while you wait to use them, or they will form a crust. If you have 4 baking sheets and can pipe all of the batter out at once, than awesome, otherwise the batter should probably be covered in plastic wrap to keep it from drying out. The recipe I used said to preheat the oven to 375 F, but I found that it was too high. I think I ended up taking it down to 325 F. Every oven is different, but I really think 375 F is too high to start. Macaron batter is hard enough to make without wasting it by letting the cookies over cook. Lastly, let the cookies completely cool before removing them from the tray. I still have a long way to go, but these are just a few things that I learned in the 10 hours total it took me in my second and third attempt combined. There are so many great recipes out there for macaron cookies, so I’m not going to include the recipe here, but I’ll include a few links below. However, I will put the Matcha honey buttercream filling recipe down below, and I’ll add a link to the original buttercream icing because it’s the best one that I’ve found.
This is the link to the original buttercream icing.
2 sticks of salted butter, softened
4 to 5 cups powdered sugar
2 teaspoons vanilla extract
1 1/2 tablespoons Matcha powder (you can get it on amazon, Whole Foods, and other specialty stores; I got mine from Publix)
2 tablespoons of Honey
In a large mixing bowl whip the butter. Slowly add in 2 cups of powdered sugar. Mix until combined. Add the vanilla and 1 more cup of powdered sugar and continue mixing. Add the honey now. Then add in your last cup of powdered sugar and Matcha. Mix until combined. It’s important to taste the buttercream, and tweak to your preference.
Macarons links below: