Mix-and-Match French Macarons
Macarons are light-as-a-feather French cookies that can be assembled using any sweet fillings and bases that you please. Our best, step-by-step recipe for this sophisticated French dessert offers variations for vanilla bean, chocolate, peanut buttter, coconut, raspberry, and pistachio macarons.
Martha Stewart Living, January 2009
Read the full recipe after the video.
Piping the perfect macaron takes a little practice. Treat it as you would a rosette, bringing the pastry tip to the side of the circle, rather than forming a peak, to finish. Macarons will keep for up to 3 months if stacked between layers of parchment, wrapped in plastic, and frozen.
- Chocolate: Substitute 3 tablespoons unsweetened Dutch-process cocoa powder for 1/4 cup of the almond flour.
- Coconut: Substitute 2 tablespoons desiccated unsweetened coconut for 2 tablespoons of the almond flour, and add 1/2 teaspoon rum; sprinkle with additional coconut before baking.
- Peanut: Substitute an equal amount finely ground unsalted peanuts (peanut flour) for the almond flour.
- Pistachio: Substitute 1/2 cup finely ground unsalted pistachios (pistachio flour) for 1/2 cup of the almond flour, and add 2 to 3 drops forest-green gel-paste food coloring.
- Raspberry: Add 1 tablespoon fresh raspberry puree, strained, plus 3 to 4 drops dusty-rose gel-paste food coloring.
- Vanilla Bean: Add 1/2 teaspoon pure vanilla extract or seeds from 1/2 vanilla bean, split and scraped, pod reserved for another use. For filling you can use our Pineapple Buttercream from the Pineapple Dacquoise.