Hello friends! Today we are making these Neapolitan Macarons. Plus I have some exciting news!
I probably casually mentioned a few posts ago that I was working on a macaron ebook. Well, the ebook is turning out even better than I have expected! I have been working really hard on it, and it’s really showing!
Can’t wait until the book is ready so I can share with my macaron lover readers.
A lot of work is being put into writing this book, like I said. But I couldn’t have it any other way. The challenges, the high standards really move me to strive to be and do more.
Do you love a good challenge? What’s the big challenge in your life right now that you are facing?
Whatever it is, from wherever you are, just know that you have, right now, everything that you need to tackle anything that comes your way.
The picture above is a result of my backdrop falling on top of my Neapolitan macarons as I was trying to move my table up. But I liked the way the macarons looked when they got cracked, so they deserved a shot.
To make these Neapolitan Macarons, I just made one recipe for the shells.
Right after I mixed the meringue with the dry ingredients, I quickly brought them together, and when they were just incorporated, I split the batter into two different bowls.
To one bowl, I added some cocoa powder (or you could use brown food coloring, instead). And to the other bowl, I added the pink food coloring.
Now, you can fold both batters until the macaronage is done.
Macaronage is the act of combining the meringue, and the dry ingredients together, folding them until the perfect consistency to pipe the macarons.
How to know when to stop folding macaron batter?
This is the trickiest part of making macarons in my opinion. (number 2 would be figuring out your oven)
It’s very important that you are able to recognize when to stop folding the macaron batter.
And you will get better and better at recognizing this stage once you’ve practiced enough.
Here are 3 tips to help you identify when to stop folding the macarons.
First tip to recognize when to stop folding macarons
Recognize the “molten lava” stage.
This is where the macaron batter will resemble molten lava, as lots of bloggers like to describe. It means the batter is thick, flowing slowly, just like… well, just like molten lava, I guess.
Since I don’t deal a whole lot with molten lava, and this seems like a difficult way to identify when your macaron batter is ready to stop folding, because there’s a large range of time where the batter will be resembling… molten lava.
Second tip to recognize when to stop folding macarons
Well, anyway, once you’ve recognized the batter is slowly flowing, and very thick (or molten lava like), time to start testing those number 8s.
If you know what I am talking about, is because you’ve read other blogs out there (or even my own other recipes) that describe this as being another indicator that you should stop folding.
What that means is that you will grab a bunch of batter with a spatula and lift it up at 90 degree angle, hovering above the bowl, at the same time, start to circle the spatula and form 8-figures with the flowing batter.
If you are able to make several 8-figures, means your batter is probably ready at this point.
But wait, there’s one more important step to help you identify when to stop folding macaron batter.
Third tip to recognize when to stop folding macarons
Ok, here’s my last tip.
Once you’ve recognized the batter is resembling molten lava (just embrace the term), and once you were able to draw about a bunch of 8-figures with your flowing batter, you can perform the third test.
Grab a teaspoon and spoon some batter onto your parchment paper or silicon mat being used to make your macarons.
Then, watch how the batter behaves in the next couple minutes.
- If the batter starts springing back, and slowly incorporating, and spreading out, your batter is good to go.
- If the batter spreads out too much, is too runny, and loses shape, your macaron batter has been over folded. There’s really no fix for this issue besides starting over.
- If the batter doesn’t spread out, and remains with a point, or a tip, means your batter needs to be folded longer. Simply fold the batter a couple more times, and test again. Don’t go crazy folding away. One or two folds at this point can make a world of difference.
I hope you loved today’s recipe, and macaron tips! I am just so excited to be able to share my tips and recipes with everyone, and it brings me all the joy in the world when someone shares one of Pies and Tacos recipe they’ve made!
Besides sharing these tips here today, and working on my ebook to be able to help you more in the future, I have a huge list of macaron recipes on my blog, and also lots of resources.
If you are new to making macarons, check out my Matcha Macarons post, where I go over some main tips and techniques. On my Raspberry Macarons post, I talk about Almond Flour, brands, sifting methods, etc. On my Espresso Macarons post, I answer common questions about making macarons. On my Lemon Macarons post, I talk about macaron shelf life and storage. Check them out! And also, there are tones of other resources online that can help you.
My favorite macaron recipes right now are:
I hope you check them out, or many of the other macaron recipes I have on my blog.
This page contains affiliate links. Which means that every time you make a purchase of an item you clicked through my website, I receive a small amount from Amazon. It doesn’t cost anything extra to you, but helps my blog! Thanks!
Neapolitan Macarons Shells
- 3 egg whites 100 grams 3.5 oz
- 1/2 cup white granulated sugar 100 grams 3.5 oz
- 1 cup almond flour 96 grams 3.4 oz
- 3/4 cup powdered sugar 90 grams 3.17 oz
- 1/2 tablespoon cocoa powder
- Food coloring pink, brown
Cream Cheese Frosting*
- 1/4 cup cream cheese softened 56 grams, 2 oz
- 1/4 cup butter softened 56 grams, 2 oz
- 1 cup powdered sugar 127 grams 4.5 oz
- 1 teaspoon vanilla extract
Before you start, get all of your ingredients ready. Prepare two large piping bags, fitted with a large round tip.
Line two baking sheets with parchment paper or silicon mat.
Under my parchment, I put a layout with circles that measure about 1 1/2 inches each. That’s how big I like to pipe my macarons.
Measure out all of your ingredients.
Sift powdered sugar and almond flour together. Set aside.
Now you can finally start.
Place egg whites and granulated sugar in a heat proof bowl or in a double boiler. Over a pan of simmering water, whisk the whites and sugar until frothy and sugar completely melted. It will take a couple minutes. You can test by touching the mixture between your fingers, and if you feel any sugar granules just keep whisking mixture over the water bath.
Make sure the bottom of the bowl isn’t touching the simmering water.
Transfer mixture to the bowl of a stand mixer.
With the whisk attachment, whisk mixture on high speed for a few minutes until stiff peaks are formed.
Best way to check this is to keep your eye on the whites. Once they get glossy and you start seeing streaks formed by the whisk, it might be time to stop.
You don’t want to overbeat the mixture at this point, because you don’t want to add too much air to it. Just whisk until stiff peaks have formed.
Pour powdered sugar and almond flour into stiff whites.
Start folding gently forming a letter J with a spatula until the batter is incorporated, but not ready yet.
Split the batter into two bowls as soon as the batter comes together, you don’t want to have folded too much at this point, because once you add the cocoa powder or the pink coloring, you will have to fold more in order to get those ingredients incorporated.
To one bowl, add sifted cocoa powder, and to the other bowl add some of the pink coloring.
Keep folding both batters until they are ready to be piped.
It’s time to stop folding when the batter is glossy and has a thick and flowing consistency. There are several ways to test this, and you might have to have a couple failed batches before you get this right.
First, I pick up some batter with my spatula and try to draw a figure 8 with the batter that is dripping off the spatula. If you can form several 8 figures without the batter breaking up, that’s one indication that it might be ready.
Then, I grab a teaspoon of batter and spoon onto my parchment paper or silicon mat.
If the batter stays stiff and doesn’t spread out a bit, I start folding a little bit more, about 3 folds.
Once the batter spreads out a bit and starts to look glossy on the parchment paper, I transfer my mixture to the piping bag.
You don’t want your batter to be too runny either. So be careful not to overmix. It’s always best to undermix and test several times until the proper consistency has been achieved.
This is the most important part about making macarons in my opinion.
Once you’ve piped as many 1 1/2” circles as you could, bang the trays against the counter a few times each. This will release air bubbles that are in the batter and prevent your macaron shells from cracking.
Let your trays sit for a while so the shells will dry out a little bit. I usually leave about 20-40 minutes, depending on how humid the day is. You’ll know they’re ready when you gently touch the surface of a macaron and it seems dry.
Pre-heat the oven to 325F.
Bake one tray at a time.
Bake for 4 minutes, rotate tray.
Bake for 4 more minutes, check if it needs to be rotated again. You will know if it needs to be rotated again depending on how the macarons are baking. Take a look at them, if one side seems taller then the other, maybe you have to rotate the tray again.
Bake for around 2-4 more minutes. Really keep an eye out, not to overbake.
When baked, the macarons will have a deeper color and formed feet.
Remove from the oven and bake the other tray.
Let the macarons cool down before proceeding with the filling.
Cream Cheese Frosting
Cream butter and cream cheese at medium speed in the bowl of an electric mixer for about 1 minute. With the mixer off, add all of the powdered sugar in.
On low speed, beat the sugar, butter and cream cheese together. Once they are incorporated, turn speed to medium and cream for 1-2 minutes until very fluffy. Add vanilla in, beat for a another 30-45 seconds.
If Frosting seems too thick, add a teaspoon of milk to thin it out. If it seems too thin, add a bit more sifted powdered sugar to make it stiffer.
Pipe some of the buttercream on top of a macaron shell and top it with another shell.
Store macarons in the fridge for up to 5 days, and in the freezer for up to 2 months, in an airtight container.
*You can make the filling a simple buttercream by substituting the amount of cream cheese for more butter instead.