Can you make macarons with a hand mixer?

Basic macaron recipe

To make macarons, you’ll need to beat egg whites into a meringue and then incorporate other ingredients. An effective way to do this is with a hand mixer or stand mixer. Countertop appliances can reduce your prep time and make whipping egg whites effortless, but this process can be done by hand with a wire whisk as well. This recipe relies on the convenience of an electric hand mixer.

Yields

Minimum 4 servings

Ingredients

• Egg whites (room temperature)

• Almond flour (finely ground)

• Confectioner’s sugar

• Cream of tartar

• Granulated sugar

• Vanilla extract

• Gel food coloring (optional)

• Macaron filling

Tools

• KitchenAid® hand mixer

• KitchenAid® food processor (optional)

• Distilled white vinegar

• Stainless steel or glass mixing bowl

• Kitchen scale

• Flour sifter or mesh strainer

• Flexible/rubber spatula

• Half-sheet baking pan

• Parchment paper or silicone mat

• Oven thermometer

• Pastry bag or zip-top freezer bag

Prep time

45 minutes

Bake time

15 minutes

Total time

1 hour

Step 1: Age the egg whites

One day (24 hours) before you make macarons, separate the egg whites from the yolks and store them in an airtight container in the fridge. A few hours before you make your macarons, remove the egg whites from the fridge and let them warm to room temperature.

To speed up the process of bringing egg whites to room temperature, you can place them into a larger pan or bowl of very warm water. A stainless steel bowl will warm more quickly than a glass container. Keep a close eye on the temperature of the egg whites so you don’t overheat them. Ideally, you want them to reach a temperature of 68 to 70ºF. Room temperature shouldn’t feel warm or cold to the touch — use a thermometer for best accuracy. Remove the egg white container from the water.

Refrain from using the microwave to warm your egg whites to room temperature. This may result in overcooked egg whites. Don’t skip these steps—the “aging” process of the egg will reduce the moisture content and lend good elasticity to meringue, and egg whites at room temperature whip into meringue more easily.

Step 2: Prepare a half-sheet baking pan

Line your baking pan with parchment paper or a silicone mat. If using parchment, you can draw circles using a 1-1/2″ round cookie cutter or bottle lid, each circle about 2” apart. Place the marked-side down on your baking pan.

Step 3: Sift dry ingredients

Measure ingredients using a kitchen scale. Add the confectioners' sugar and almond flour to a food processor bowl and gently pulse the dry ingredients. Process to a fine powder and sift to remove any larger pieces that may remain.

If you don’t have a food processor, you can sift the ingredients through a mesh strainer until you have a fine powder. Discard larger pieces.

Step 4: Clean mixing bowl and beaters

Thoroughly wipe your mixing bowl, hand mixer beaters and spatula with distilled white vinegar before whipping egg whites. This will help remove oil residue on your equipment.

Any fat can prevent egg whites from reaching stiff peaks. Do not use a plastic mixing bowl as this can also affect your results.

Step 5: Whip egg whites

Add the egg whites and cream of tartar to the clean bowl. Using a KitchenAid® hand mixer, whip the egg whites on medium until they are frothy. Turn your mixer on high and slowly pour the granulated sugar into the mixture.Whip until glossy and firm peaks are formed. This will create a fluffy meringue. Add the gel food coloring and vanilla extract and fold with a spatula to combine.

Step 6: Create macaronage

Gradually add the finely sifted almond flour ingredients to the meringue. Using a spatula, gently fold the mixture to deflate the meringue by pressing against the side of the bowl and scooping from the bottom until the batter is smooth and shiny; about 20-25 folds. Start checking the batter after 20 folds.To check the consistency, use a spatula to scrape up some of the mixture. When the mixture is loose enough to fall off your spatula in one continuous ribbon, stop folding. This stage is called macaronage.

Step 7: Form the batter into macaron shells

Transfer the batter into a pastry bag fitted with a large round tip or a plastic zip-top bag with a 1/2” opening at the corner. Pipe the batter onto the pre-traced circles or 1” rounds about 2” apart from each other on the baking pan.

Step 8: Allow the shells to “dry out”

Tap the baking pan hard on the counter to release any air bubbles trapped in the batter. Let the shells sit on the counter for 20-30 minutes or until dry to the touch. You want a light skin to form on top before you put them into the oven.

Step 9: Bake the macarons

Preheat your oven to 325 degrees F. Bake one sheet at a time for 15-16 minutes.

Step 10: Let the macarons cool

Remove the baking pan from the oven and place the pan on a wire rack. Allow the macarons to cool completely before peeling them from the parchment or silicone.

Step 11: Add the macaron filling

Prepare the macaron filling. Using a pastry bag fitted with a large round tip or a plastic zip-top bag, sandwich the filling between two meringue shells of equal size.

Store in the refrigerator until ready to serve. Allow the macarons to get to room temperature before enjoying them.

Can I make macarons with a food processor?

When making macarons, use a KitchenAid® food processor to mix the almond flour and confectioners sugar into a fine powder. The macaron recipe also calls for making a meringue, which should be whipped up in a stand mixer, hand mixer or whisked by hand.

How do I make different macaron flavors?

Macarons can be made in a variety of flavor combinations. If you crave fruity or floral tastes, try lemon and lime, strawberry rose and lavender honey macarons. For adventurous combinations, consider green tea and pink velvet grasshopper macarons. Chocolate lovers might enjoy almond macarons with ganache. Learn how to make different types of ganache to match the recipe you’re creating.

What are common mistakes with making macarons?

There are a few things to keep in mind before making macarons.

• Superfine sugar in whipped egg whites might set your cookies up for better structure. Simply pulse granulated sugar in a food processor or blender.

• It’s important not to over whip or under whip the meringue or you may produce hollow macarons.

• If it’s raining or humid outside, your macaron shells may take longer to “dry out” when the batter is waiting to go into the oven. A ceiling fan can speed up the drying process.

• Tinting your macarons is optional. If you use food coloring, consider using a gel food coloring as liquid may be too wet for your batter.

How long do macarons last?

Macarons have a good shelf life if properly stored. To maintain a soft and crisp texture, store them in an airtight container. Keep them in the fridge where they can last up to seven days. Freezing them for up to six months is an option, although it’s not recommended to maintain the freshness of flavor.