French Macarons for Marilyn’s 75th Birthday!
Let’s raise a glass (and a piping bag!) to celebrate Marilyn’s milestone birthday with one of the most iconic and elegant confections in the world: the French macaron. These delicate, pastel-hued treats are crisp on the outside, chewy on the inside, and filled with creamy, flavorful fillings that melt in your mouth.
A Little Macaron Magic
The French macaron (pronounced mah-kah-ROHN) has a long, romantic history. Though its roots trace back to Italy—brought to France in the 1500s by Catherine de Medici—it was the French who perfected the meringue-based sandwich cookie we know today. Made with just a few simple ingredients, macarons are famously finicky and fabulous, a true pastry chef’s rite of passage.
Their elegant shells are crafted from whipped egg whites, almond flour, and sugar, and they transform in the oven into smooth, shiny domes with the signature “feet” (the ruffled edges at the base). Once cooled, they’re filled with everything from classic vanilla buttercream to rich ganache or tart fruit curds.
Today, we’ll be mastering the Italian meringue method, known for its glossy, stable meringue and reliable results. It’s the perfect way to bake with friends and family—especially when we’re celebrating someone as sweet and stylish as Marilyn.
Macaron Shells
Ingredients:
7 oz almond flour
7 oz powdered sugar
2 Tbsp meringue powder
½ tsp salt
3½ oz egg whites
7 oz granulated sugar
¼ cup water (for sugar syrup)
Food coloring
¼ cup hot water (for color paste)
Instructions
Almond Base: Combine almond flour, powdered sugar, meringue powder, and salt in a food processor. Pulse until fine and powdery. Sift into a large mixing bowl, pressing through any remaining bits.
Whip It Good: Place egg whites in the bowl of a stand mixer fitted with the whisk attachment. Begin whipping on medium-low while you prepare your sugar syrup.
Sugar Syrup Time: In a small saucepan, combine granulated sugar with ¼ cup water. Heat over medium until it reaches 240°F (soft ball stage) on a candy thermometer.
Italian Meringue: As the syrup nears temp, increase mixer speed so the egg whites are at soft peaks when the sugar is ready. Carefully drizzle the hot syrup into the whites while whipping on high. Continue until you get glossy, stiff peaks and the meringue has cooled.
Color & Macaronnage: Mix your food coloring with the second ¼ cup hot water to form a smooth, bold paste. Gently fold the meringue into the almond mixture in thirds. This folding step is called macaronnage—a crucial technique where we work the batter just enough to achieve the perfect consistency. You’re aiming for a smooth, shiny batter that flows like lava. A ribbon of batter should disappear back into itself in 10–15 seconds.
Pipe It Out: Transfer the batter to a piping bag fitted with a round tip. Pipe small rounds (about the size of a quarter) onto parchment-lined sheet pans lightly misted with nonstick spray. Tap the pans to release air bubbles.
Rest & Bake: Let the shells rest uncovered for 30 minutes to develop their skin—this prevents cracking and helps those frilly “feet” form in the oven. Bake at 275°F for 10–12 minutes, rotating halfway through. Cool completely before filling.
Jen’s Quick Buttercream
Ingredients:
½ lb (2 sticks) softened butter
3½ cups powdered sugar
Pinch of salt
½ cup warm milk
Flavoring of your choice (vanilla, raspberry, lemon, almond, rose…)
Instructions:
In a stand mixer, beat the butter, powdered sugar, and salt until smooth and fluffy.
Drizzle in warm milk gradually until the consistency is perfect for piping.
Stir in your favorite flavoring and prepare to fill your macaron shells!
Tips & Tricks:
Macaronnage is everything—don’t undermix or overmix!
Let them rest before baking for that smooth top and signature “feet.”
Macarons get even better after resting overnight in the fridge—if you can wait!
Have fun with flavors: think earl grey, rose-raspberry, passionfruit, or salted caramel!