New Year, uhhh new macaron. There’s not much to say about these ones except they are a bit fancy and very delicious. We took our regular Vanilla Bean French Macaron shell, popped some New Years themed sprinkles on top, then filled it with cute wee blobs of Vanilla Bean Swiss Meringue Buttercream, and finished it off with a pop rock centre for a little post NYE fireworks.
This is Jase and I’s 11th Macaron recipe - we set out to share one a month for a year, and the other day we decided that we might as well keep this going until one of us leaves NYC. We aren’t planning to go for at least two years, so I’m excited to see how quickly we run out of ideas. Lolz. We were joking the other day that us making macarons was kind of like us dating to see if we could be friends - and damn I am happy we started dating. It’s so amazing having someone just around the corner (quite literally - it’s a 6 minute walk from my door to his), who loves to stay home just as much as I do, someone to bounce ideas off of and to work in coffee shops with. I am so, so lucky to have met so many amazing people through the internet - I didn’t know anyone except for Richard when I moved here, so it’s a great feeling to have carved out my own little space here in NYC.
A few wee tips:
- Everything I know about macarons (all the tips and tricks we have learnt along the way) can be found in this post.
- Be careful when you are choosing sprinkles to use - if they are solid sugar or chocolate balls, they may get hot and melt through the shells. Go for small balls and baubles in your sprinkles mix if you can!
- We added pop rocks just to give a little fancy finish, but this step is totally optional!
Made this recipe and love it?
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A note on salt and oven temperature
It is important to note the type of salt that is called for in a recipe. I use Diamond Crystal salt throughout my recipes - if you use a different sort of kosher salt or regular table salt you will need to adjust accordingly as some salt is 'saltier' than others. Morton's salt is twice as salty, so you will need half the quantity. Same goes for a regular table salt. I am working to get gram measurements throughout my recipes for salt but still getting there.
All oven temperatures are conventional unless otherwise stated. If you are baking on fan / convection, you will need to adjust the temperature. An oven thermometer is a great investment to ensure that your oven is the correct temperature.
Using the double / triple function in the recipe card
You will notice that there is a '1X' '2X' '3X' button in my recipe card. This can be used for doubling or tripling a recipe. However, please note that this only doubles the ingredient quantities in the ingredients list and NOT in the method. If there are quantities or pan sizes in the method of the recipe (for example weigh out 150g brown butter), you will need to scale this number manually. It will also not change the baking time in the recipe so you will need to adjust this yourself too. It is always a good idea to read through a recipe fully before doubling it just to check this. If you would like to scale this recipe or convert for another pan size, use my calculator!
Tools and equipment
For a list of my go-to tools and equipment, I have a post you can refer to here.
Why is this recipe in grams?
I post my recipes in grams as it is the most accurate way to bake. Cups are not only inaccurate but they vary in volume worldwide. There is no way for me to provide one cup measure that works for everyone. However, posting in weight fixes this issue. If you would like the recipe in cups you are welcome to convert it yourself via google, but please do not ask me to do it for you as I am not comfortable providing a recipe using a method that I have not tested. Baking with a scale is easy, accurate, and also makes cleanup super simple. Here is the scale that I use if you would like a recommendation! Here's to accurate baking!Print
New Year's Macarons with Vanilla Bean Swiss Meringue Buttercream and Pop Rocks
- 170g ground almonds
- 300g powdered sugar
- 180g egg whites, at room temperature
- 160g sugar
- 1 tsp vanilla bean paste
- Sprinkles to finish (we used some from Fancy Sprinkles)
Vanilla Bean Swiss Meringue Buttercream
- ½ cup (123g) egg whites, or 4 large egg whites
- 1 cup (200g) granulated sugar
- ¼ tsp kosher salt
- 455g (16oz, or four sticks) unsalted butter, cold and cut into small pieces
- 1 tsp vanilla bean paste
- Gel Food Colour as desired
- Strawberry (Or your choice of flavour) pop rocks, optional
- Preheat oven to 300˚f / 150˚c, and position the oven rack in the centre of the oven. Using a round cookie cutter or the base of a large piping tip (something about 1.5 inches in diameter), draw a "template" for your macarons on a piece of parchment paper, leaving about ¾" between each circle.
- Combine the almond meal and powdered sugar together in a large bowl. Sift the mixture twice, to ensure there are no large lumps and that the mixture is properly aerated. Set aside.
- In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites on medium speed until foamy. Gradually add the sugar, increase the mixer speed, and whip on high until the meringue starts to firm up. Add vanilla and mix until incorporated. Continue to whip until the meringue forms stiff peaks (there is a good example here).
- Remove the bowl from the mixer. Add half of the ground almond and powdered sugar mixture, and fold into the meringue. You want to deflate the meringue just a little at this stage, to combine the meringue and ground almond mixture.
- Add the remaining ground almond mixture, and stir lightly to combine. Now comes the important part - mixing the batter to the correct consistency. Again, this video does a good job of explaining it. Fold the mixture in a series of 'turns', deflating the batter by spreading it against the side of the bowl. Turn the bowl slightly and repeat the movement - scooping the batter from the bottom of the bowl, and spreading it against the side. Continuously check the consistency of the batter - you want it to flow like lava when you lift the spatula from the bowl, and you should be able to 'draw' a figure 8 with it, without the batter breaking (again, watch lots of videos to get an idea! They help so much). This step can take some practice until you know what it should feel and look like. If in doubt you are better to under mix them than over mix them - the process of putting the batter into the bag and piping out will help mix a little too.
- Fit a large pastry bag with a medium sized round tip, such as an ateco #805. Place the macaron template on a sheet pan, and place a second piece of parchment over it. Holding the piping bag at a 90˚ angle to the surface, pipe out the batter into blobs the size of the circles drawn on the template. Finish off each piped circle with a little "flick" of your wrist to minimise the batter forming a point (it will still form a small one, but we can get rid of this with banging). Remove the template from under the macarons.
- Hold the baking sheet in two hands, and carefully but firmly, evenly bang it against the bench. Repeat this a few more times - this will get rid of any air bubbles, remove points on the top, and help them to spread out slightly. Sprinkle the shells with sprinkles of your choice.
- Repeat the piping and banging process until you have used up all of the batter - I usually make three sheet pans worth.
- Allow the macarons to dry at room temperature for approximately 30 minutes, or until they form a skin that you can touch without your finger sticking to them. This time will drastically vary depending on the humidity.
- About fifteen minutes before you are going to bake the macarons, place a spare sheet pan in the oven to preheat - this is going to be used to place under the pan with the macarons on it, to double up, which should help with even baking. Bake the macarons one sheet at a time - place the sheet with the macarons on the preheated sheet, and place in the oven.
- Bake for approximately 18 minutes, rotating the pan once during the cooking process, and checking for doneness after 15 minutes. The macarons should develop a foot (the ruffled part on the bottom of the macaron), and bake without browning. To see if they are done - press down lightly on a shell. If the foot gives way, it needs a little longer, if it is stable, then it is close to being done. Test a macaron shell - if you can peel it away cleanly from the paper, they are done. If they are stable but cannot yet peel away cleanly, give them another minute or so. Again, this part takes a little trial and error depending on your oven. If they seem done but do not peel away cleanly, do not worry - there is a little trick for that!
- Remove from the oven, and allow to cool on the sheet pan for 10 minutes before peeling off the parchment paper and allowing to cool completely on a wire rack. Repeat the baking with the remaining trays, using the same spare sheet pan to double up.
- If your macs do not peel away cleanly, place them, on the parchment paper, into the freezer for 5-10 minutes, then peel away from the paper.
- Store cooled macarons in an airtight container until ready to use.
VANILLA BEAN SWISS MERINGUE BUTTERCREAM
- Place the egg whites, sugar and salt in the bowl of a stand mixer or a heat proof bowl. Place over a pot of simmering water, ensuring that the water does not touch the bowl. Heat, whisking constantly, until the mixture registers 160˚f / 70˚c on a thermometer and the sugar has dissolved. Carefully transfer the bowl to the mixer, and fit with the whisk attachment. Whip the egg whites on high until they are snowy white and fluffy, 8-10 minutes. Add the butter one chunk at a time. The mixture may look curdled - but just keep mixing! Once all the butter is incorporated, mix on high for a further 10 minutes. Add the vanilla and mix until incorporated.
- Once the buttercream has finished mixing, and is smooth and silky, add in the vanilla bean paste. Mix for a further 2-3 minutes, then switch to the paddle attachment and mix on low for one minute to remove any air.
- Divide the buttercream into four, and colour three of the portions with your desired gel food colour (we used blue, pink and purple to match the sprinkles, and left one white). Transfer to piping bags fitted with small french star piping tips.
- Pair up each macaron shell with another of an equal size. Pipe small blobs of the coloured buttercream on one half of the shell, then sprinkle with some pop rocks. Place the second shell carefully on top. Repeat with the rest of the macarons. Macarons are best chilled overnight to allow the flavours to meld, but can also be eaten immediately.