Easy and Delicious Homemade Macaron Ice Cream Recipe (2024)

FAQs

What is the secret to good macarons? ›

You don't need fancy kitchen equipment for making French macarons, but you do need certain tools to help ensure they turn out perfectly. In order for your macarons to have a smooth, shiny shell, you need to have a sifter to run your almond flour and powdered sugar through.

Macarons are notoriously finicky. Beat your egg whites too little or too much and you're left with flat macarons. Fold in your powdered sugar and almond flour a few too many times and the tops crack. Even a rainy day (something completely out of your control) can ruin them.

Cracked shells were the first issue I ran into when I started baking macarons. A few different things can cause cracked shells, including too short of a rest, trapped air bubbles, too hot of an oven, or under-mixed batter.

Meanwhile preheat your oven to 325 degree F (160 degree C) with the oven racks in the top and bottom third of the oven. Bake the cookies (two sheets at a time) for about 14 - 16 minutes, rotating the pans top to bottom, front to back, about halfway through baking.

There are basically three methods you can use to make macarons: French, Italian, and Swiss. My favorite method for making egg white macarons is the Swiss, and for vegan macarons is the French method.

Separated by more than just one O, macarons and macaroons may have similar sounding names, but these two cookies couldn't be more different when it comes to taste and technique. A macaron is a sandwich-like cookie that's filled with jam, ganache, or buttercream. A macaroon is a drop cookie made using shredded coconut.

If you can get your hands on superfine or caster sugar, that's great and will work here wonderfully, but if not regular granulated sugar will work. This sweetens the macarons and is essential for stabilizing our egg whites (meringue).

What flavor is a blue macaron? ›

Mostly, you will find blue macarons to be flavored Blueberry or Blackberry. Even those are not really blue, more dark blue. At Pastreez, we have two different flavors for our blue macarons: Mixed berries and blueberry.

Macarons should have a slight crunch with an overall chewy texture as one bites through the dessert. That texture is what truly makes a macaron marvelous.

The crisp, delicate cookie shell gives way to a soft, chewy interior, while the filling provides a burst of creamy sweetness. Additionally, the wide variety of flavors available means that there is a macaron for every taste preference.

First, let's talk about why the Swiss Meringue Macaron Recipe is the best for making macarons (in my opinion at least). The Swiss method entails heating up the sugar and egg whites over a double boiler before whipping the meringue.

Although a macaron's shell should protect the rise and filling beneath its surface, you don't want your delectables to be crunchy or hard. Macarons should have a slight crunch with an overall chewy texture as one bites through the dessert. That texture is what truly makes a macaron marvelous.