Dude. When I decided to go down the path of making French Macaron Cookies, I had no idea what I was getting myself into.
I feel like such a dummy because, seriously, I could have been making these MY WHOLE LIFE and they would have been amazing.
Like little hugs for your tongue you can make over and over again, they’re totally worth heating up the oven for.
I mean, there are literally 5 million photos on instagram that are tagged with #macaron. With some of the most stunning little cookies just sitting there waiting to be gobbled up by yours truly.
If that wasn’t a clue that I should get off my lazy butt and get baking, I don’t know what would be.
But, it was after learning these 12 hacks for making perfect macarons that I really got jazzed. And I started scoping out what kind of random flavors I could make.
See an example here of what I thought I might do…buuutt…what the hell is paan?!
But, regardless of not knowing some of the cool and fun ingredients that some people incorporate into french macaron cookies, I decided to forge ahead and give it a shot.
Because I’m READY.
See, the secret to successful macaron cookies is being confident and REALLY following the directions in the recipe. Because making french macarons can be a bitch–and I hate wasting time, ingredients and effort, so I follow the directions CAREFULLY.
And that means, if you can follow a recipe, you too can make the Bubblegum French Macarons in no time.
Now, what special tools are you going to need to make these amazing Bubblegum French Macarons?
- Food Scale
- Cookie Template (Free Printable)
- Silicone Mat
- Decorator’s Bag
- Round and Star Tips
- Bubblegum Food Flavoring
I honestly think that making these macarons, and specifically these Bubblegum French Macarons have turned me into a kind of raging cookie monster.
I mean, I made one batch of them and now I’m about to make another–and the smell…OMG, the smell while they’re baking is just amazing.
Screw you, diet, I’m about to stuff myself silly with these gorgeous cookies.
Last thing, I swear…But you have to make sure you stir the macaron batter until the ribbon stage. I didn’t one time and it was terrible–the macarons didn’t macaron and I just had this sad little state of mess on my silicon mat.
So, don’t be like me–stir until the ribbon stage (figure “8” with no breaks). M’kay?
Now, if you’re going to attempt to make these Bubblegum French Macarons, be sure to pin this post, then order your food scale (I know you don’t have one, so don’t argue–and do not try to make these cookies without one), then come back when you’ve got the scale.
- 4 oz. confectioners sugar
- 2 oz. almond flour I recommend Bob’s Red Mill
- 1 oz granulated sugar
- 1/4 tsp salt
- 2 oz. egg whites roughly two eggs at room temperature
- 8-10 drops bubblegum food flavoring
- 1/4 tsp salt
- 2 tsp pink GEL food color
- 1/2 cup white chocolate chips
- 1/4 cup heavy whipping cream
- 3-4 drops bubblegum food flavoring
- First, weigh out all of your ingredients.
- Next, sift together your almond flour and powdered sugar in a large bowl and set aside.
- Add your egg whites to the bowl of your mixer and start mixing on a medium speed until they get frothy. Add in the salt.
- Gradually add in your sugar to the egg whites and mix on a medium speed until you get a soft peak consistency. Add in the food color and flavoring to the meringue mixture before adding in dry ingredients.
- After the egg whites are the right consistency, add about 1/3 of the dry mixture to the egg whites and fold in until there are no dry spots left.
- Add in the remaining dry mixture to the meringue and fold in until there are no dry spots. Begin to check for the “ribbon” stage, where the batter falls off in ribbons and you can make a figure 8 without it breaking off. Once you get to this consistency stop folding.
- Prepare your piping bag with a medium round tip. Place your bag in a large cup to make it easier to add your batter. Slowly add in your batter.
- Place the macaron template under a silicon mat on a baking sheet.
- Hold your piping bag completely vertical when piping and lift straight up. Making about 1 1/2 to 2 inch circles.
- After you have piped all the batter, bang the baking sheet on the counter 10-20 times (seriously) to remove all air bubbles. Use a toothpick or something sharp to pop them.
- Now it is time to let them dry. Leave them sitting on the counter for 30-60 minutes until you can touch them and you can feel a “shell” form over them. No batter should come off on your finger.
- Preheat your oven to 300 degrees and bake your macarons for 10-15 minutes or until lightly browned. When you touch the top of the macaron it should not wiggle around on the “feet”.
- Allow them to cool COMPLETELY before taking them off the baking sheet.
- Place the white chocolate chips and heavy whipping cream in a microwave safe bowl and melt in thirty second increments until fully melted.
- Mix bubblegum flavoring into chocolate completely.
- Allow to sit for 10-15 minutes until thickened. You can also put the ganache in the fridge to speed up the thickening process.
- Once the ganache is ready, place in a piping bag with a star tip, and pipe a generous amount on half the macaron shells.
- Sandwich them with the remaining macaron shells.
- Keep in an airtight container in the refrigerator for 24-48 hours to allow them to “mature”.
Nutrition Information:Yield: 12 Serving Size: 2
Amount Per Serving: Calories: 160Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 38mgSodium: 135mgCarbohydrates: 19gFiber: 1gSugar: 17gProtein: 3g